SLOW-ROASTED BALSAMIC-GLAZED DUCK
For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Fit a large roasting pan with a rack. Place ducks on rack and prick duck skin all over with the tines of a fork, taking care not to pierce the flesh. Season ducks all over with sea salt; let stand 30 minutes.
- Meanwhile, chop duck wings and neck; set aside. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add duck wings and necks and cook, stirring, until browned. Separate and peel garlic cloves from 1 head of garlic; reduce heat to low and add fennel and garlic cloves. Cook, stirring, until vegetables are softened. Add stock and cook until reduced by half, about 40 minutes. Strain into a small saucepan; skim fat from surface. Set sauce aside.
- Halve remaining head of garlic and crush slightly. Divide lemon, thyme, and garlic evenly between duck cavities. Transfer duck to oven and roast, turning every 25 minutes, until duck begins to brown. Meanwhile, mix together vinegar and lemon juice. Once duck starts to brown, begin basting with vinegar mixture and cook until duck skin is dark brown and meat begins to come away from the breastbone, 2 to 3 hours total.
- Remove from heat and let duck stand for 15 minutes. Meanwhile, reheat sauce over medium heat until warmed through and reduced to desired consistency. Carve duck and serve with sauce.
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Raza Ladla
[email protected]I'll definitely be making this again!
Stacy Joseph
[email protected]This is a must-try recipe! The duck was cooked to perfection, and the glaze was out of this world.
Esraa Rais
[email protected]Delicious!
maryanne omeasoo
[email protected]I loved this recipe! The duck was cooked perfectly, and the glaze was amazing. I served it with roasted vegetables, and it was a hit with my family.
Brandi Teeter
[email protected]This was a great recipe! The duck was juicy and tender, and the glaze was perfect. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
MD Apurbo Alif
[email protected]I made this recipe for a special occasion, and it was a huge hit! Everyone loved the duck, and I received so many compliments. Thank you for sharing this recipe!
Lirije Zeqiri
[email protected]This recipe was a bit challenging for me, but it was worth it! The duck was so moist and flavorful, and the glaze was amazing. I will definitely be making this again.
Gjhgf Ghkg
[email protected]Wow, this was incredible! I never thought I would like duck, but this recipe changed my mind. The glaze was so flavorful, and the duck was cooked perfectly.
CasualStarLineLine
[email protected]I love duck, and this recipe did not disappoint! I followed the recipe exactly, and the duck was cooked to perfection. The crispy skin and tender meat were delicious.
Min Raj Adhikari
[email protected]This was my first time making duck, and it turned out amazing! The balsamic glaze was the perfect complement to the rich flavor of the duck, and the slow roasting method made the meat fall off the bone.