Honey-and-balsamic-roast-duck

Balsamic and honey glazed roast duck

Tender, juicy meat with a crisp, well-seasoned skin - it's the perfect roast to make this Sunday

By , 27 February 2018

(13 votes)

Balsamic and honey glazed roast duck
  • 3 Hours 30 Mins

  • Serves: 4

  • Price: £2.13 per serving

Nutritional Info
Each 381g serving contains
  • Energy

    2758KJ

    659KCAL

    33%
  • Fat

    25.1g

    high

    36%
  • Saturates

    7.2g

    high

    36%
  • Sugars

    14.1g

    low

    16%
  • Salt

    0.95g

    low

    16%
of your reference intake.
Typical energy values per 100g: 724kJ/173kcal.
Ingredients
  • 2.1kg ASDA Extra Special whole duck
  • 1 head of garlic, halved
  • 1 lemon, halved
  • 1 bunch fresh thyme, plus extra to serve
  • 4 tbsp balsamic vinegar
  • 2 tbsp runny honey
  • 2 small onions, skin on, halved
Method
  • Preheat the oven to 180/160C or Fan/gas 4.

  • Put the duck into a deep roasting tin and prick all over with a skewer or fork, taking care not to pierce the flesh.

  • Stuff the cavity with the garlic, ½ the lemon and thyme. Put into the oven and roast uncovered for 2 hours until the skin starts to become golden and crisp.

  • In a small bowl, mix together the balsamic vinegar, honey and juice from the remaining lemon half.

  • Take the duck out of the oven and carefully pour off any fat from the tin. Arrange the onion halves around the duck, cut side down. Spoon the balsamic mixture over the duck, and return to the oven.

  • Baste the duck every 20 minutes for 1 hour until the duck's skin is glossy and dark, and the meat is starting to fall off the bone. Add a splash of water to the pan if starts to look a little dry.

  • Take the duck out of the oven, and tent loosely with foil. Allow to rest for 20 minutes before carving. Transfer the carved meat to a warmed serving dish, spoon over any juices from the pan and serve immediately with the roasted onions, roasted garlic from the cavity and some extra thyme sprigs.