For whatever reason, roasting duck seems so intimidating. I’m not sure why. They are roasted just as you would chicken, they just take a bit longer to cook through. Whatever your thoughts are concerning duck, this recipe will have you changing your mind!
1 medium size fresh or frozen duck (thawed completely)
1 lemon, sliced
3-4 heads of garlic
1 small bunch each of rosemary and thyme
salt and pepper
For the Basting Glaze
1/3 cup balsamic vinegar
1/4 cup apple cider
1/3 cup honey
Mix all 3 ingredients together and set aside.
Prepare the duck
Preheat the oven to 350F. Rinse the duck inside and out and pat dry. Season the inside with salt and pepper. Place the lemon, garlic and herbs inside the cavity and fold the extra skin inside. Tie the drumsticks together with kitchen twine. Score the breast side lightly on the diagonal (see pic) being careful to not penetrate the meat deeply. Fold the extra skin under the duck and fold the wings under. Place on a rack in a roasting pan so as to allow the excess fat to drip. Rub salt and pepper over the scored meat and place into the oven. Roast for 1 hour.
After an hour, carefully turn the duck over so as to roast the underside. Roast for 45 minutes. Open the oven and brush the glaze over the duck and return to the oven. Repeat this step a few more times until the underside has developed a nice golden color, about 15 minutes.
Gently turn the duck back to breast side up. Generously baste with the balsamic glaze. Return to roast for another hour. During the last half hour, repeat the glazing several times until the meat has taken on a beautiful deep golden color. At this point the duck should have roasted for about 3 hours. Remove from roasting pan and transfer to a cutting board or serving platter. Remove the lemon, garlic and herbs before serving.