Back to Slow-Roasted Balsamic-Glazed Duck
All Reviews for Slow-Roasted Balsamic-Glazed Duck
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8
6068_121710_duck.jpg
Ingredients
Ingredient Checklist
2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
Coarse sea salt and freshly ground pepper
6 tablespoons olive oil
2 heads garlic
4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
6 cups store-bought low-sodium chicken stock
1 lemon, halved crosswise
1 bunch thyme
1 cup balsamic vinegar
Juice of 1 lemon
Roasted Vegetables, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8
6068_121710_duck.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 8
Recipe Summary
Yield: Serves 8
Yield: Serves 8
Serves 8
6068_121710_duck.jpg
6068_121710_duck.jpg
Ingredients
Ingredients
- 2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
- Coarse sea salt and freshly ground pepper
- 6 tablespoons olive oil
- 2 heads garlic
- 4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
- 6 cups store-bought low-sodium chicken stock
- 1 lemon, halved crosswise
- 1 bunch thyme
- 1 cup balsamic vinegar
- Juice of 1 lemon
- Roasted Vegetables, for serving
Directions
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.
Reviews (3)
Add Rating & Review
42 Ratings
5 star values:
15
4 star values:
13
3 star values:
10
2 star values:
3
1 star values:
0
Reviews (3)
Add Rating & Review
42 Ratings
5 star values:
15
4 star values:
13
3 star values:
10
2 star values:
3
1 star values:
0
Add Rating & Review
42 Ratings
5 star values:
15
4 star values:
13
3 star values:
10
2 star values:
3
1 star values:
0
42 Ratings
5 star values:
15
4 star values:
13
3 star values:
10
2 star values:
3
1 star values:
0
42 Ratings
5 star values:
15
4 star values:
13
3 star values:
10
2 star values:
3
1 star values:
0
- 5 star values:
- 15
- 4 star values:
- 13
- 3 star values:
- 10
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
12/23/2017
Made it exactly as the recipe calls for and watched the show (more than once haha)...it came out AMAZING! My mother grew up on our family farm (as did I) and this instantly recalled duck etc she had growing up, but much better. My little brother had never eaten duck before and was hesitant, but enjoyed it.
The salsa rossa was a great addition. The roasted vegetables recipe was perfect, although required more than one grocery store to find fennel in our small mountain town (less than 4,000 population).
Martha Stewart Member
Rating: Unrated
01/25/2011
This recipe was FANTASTIC! Made it for Christmas day dinner and wow! Not a piece of duck was left. The meat was really flavorful and moist, and the balsamic glaze gave the skin such a nice golden brown color, crsipy with a sweet tangy flavor! Must make it with the roasted root veggies! Will most definitely be making this for Christmas for years to come!
Martha Stewart Member
Rating: Unrated
12/17/2010
Note about duck: Should be Long Island or "Pekin" ducks. "Peking" is a type of preparation for duck and "Pekin" without the "g" is the breed. Thanks for the great recipe!
Martha Stewart Member
Rating: 5 stars
12/23/2017
Made it exactly as the recipe calls for and watched the show (more than once haha)...it came out AMAZING! My mother grew up on our family farm (as did I) and this instantly recalled duck etc she had growing up, but much better. My little brother had never eaten duck before and was hesitant, but enjoyed it.
The salsa rossa was a great addition. The roasted vegetables recipe was perfect, although required more than one grocery store to find fennel in our small mountain town (less than 4,000 population).
Rating: 5 stars
Rating: Unrated
01/25/2011
This recipe was FANTASTIC! Made it for Christmas day dinner and wow! Not a piece of duck was left. The meat was really flavorful and moist, and the balsamic glaze gave the skin such a nice golden brown color, crsipy with a sweet tangy flavor! Must make it with the roasted root veggies! Will most definitely be making this for Christmas for years to come!
Rating: Unrated
Rating: Unrated
12/17/2010
Note about duck: Should be Long Island or "Pekin" ducks. "Peking" is a type of preparation for duck and "Pekin" without the "g" is the breed. Thanks for the great recipe!
All Reviews for Slow-Roasted Balsamic-Glazed Duck
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Slow-Roasted Balsamic-Glazed Duck
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
