Easy to follow duck roasting recipe

This recipe is simple and easy follow! Remember to place frozen duck in fridge 48 hours in advance of cooking

Time

• Actual work time: 23 minutes.
• Roasting time: 180 minutes / 3 hours.
• Defrost time: 48 hours.

Ingredients

• 6 lb. whole duck (which we will roast for about 3 hours in total).
• Salt (5 tablespoon/tbsps), for outside and inside of duck.
• Pepper (1 tablespoon/tbsp), for outside and inside of duck.
• 5 chopped garlic, for inside of duck.
• Garlic powder (1-3 tablespoons/tbsp), for outside of duck.
• Onion powder (1-3 tablespoons/tbsp), for outside of duck.
• Cayenne pepper powder (optional, 1-3 tablespoons/tbsp), for outside of duck.
• 1/2 cup balsamic vinegar, for the glaze.
• 1/4 cup honey, for the glaze.

Equipment

• Roasting pan with a rack.
• Medium bowl.
• Medium heat-proof bowl.
• Cooking brush for the glaze.

Steps

1. Defrost the duck.
   1. Defrost the frozen duck in the refrigerator for approx 48 hours.
2. Preheat the oven.
   1. Preheat oven to 350°F.
3. Prepare the duck.
   1. Remove the insides of the duck.
   2. Rinse the duck with cold water, inside and outside.
   3. Pat dry duck with paper towels, inside and outside.
   4. Score the duck's breast skin.
   5. Poke the other fatty parts of the duck with the tip of a knife.
   6. Season the duck generously with salt, inside and outside.
   7. Season the duck outside with salt, onion powder, garlic powder, cayenne pepper powder
   8. Put 5 chopped garlic inside the duck.
   9. Fold the skin inwards on both ends.
   10. Tie up the duck legs with butcher's twine.
4. Prepare the honey glaze.
   1. In bowl mix balsamic vinegar and honey.
5. Roast the duck
   1. Roast for 40 minutes breast side up.
   2. Roast for 20 minutes breast side down.
   3. Leave duck side down until meat temperature is 140 F.
   4. Pour duck fat from pan into a large heat-proof bowl.
   5. Flip the duck breast side up.
   6. Brush duck with honey glaze every 10 minutes.
   7. Broil duck for about 5 or 10 minutes (checking regularly to ensure it doesn't char too much).
   8. Remove the duck from the oven once the internal temperature reaches 155 F.
   9. Let the duck rest, uncovered, for about 15 minutes.
   10. Remove fillings from the cavity.
6. Rest and serve!
   1. This likely will prove to be the most difficult part of the work ... Wait 5-10 minutes while you set the table.
   2. Carve the duck and serve.
   3. Enjoy! :-)