Roast Duck

It may not be the wisest idea to try a new recipe when serving guests, but since we're celebrating the holidays pandemic-style with just the two of us, we decided we wanted to try something new, and make progress on the infamous dinner wish list besides. Enter Roast Duck. You can find lots of step-by-step instructions with pictures at this link, but like most roasts, it's pretty straight-forward. 

Roast Duck with Balsamic Glaze

• 1 duck, about 6 pounds, thawed if frozen, and giblets removed
• 5 cloves garlic
• 1 small lemon, sliced
• 3-4 tablespoons lemon juice
• 1/2 cup balsamic vinegar
• 1/4 cup honey

Score the duck in a diamond pattern, being careful to cut only through the skin and not into the meat. Dry with paper towels and season inside and out with salt. Place garlic cloves and sliced lemons in the cavity, then tie the legs with butcher's twine and place breast side up on a rack in a roasting pan. 

Bake at 350 degrees for 45-60 minutes. Flip the duck upside-down and roast an additional 30-40 minutes.

Remove pan from oven, flip the duck again, and carefully pour off the drippings. Combine the lemon juice and vinegar and brush all over the duck. Roast for another 30-40 minutes.

Combine 3 tablespoons of the lemon juice/vinegar mixture with the honey and brush over the breast portion of the duck. Roast a final 30-40 minutes, basting with the honey mixture every ten minutes. 

Remove from the oven and let sit for 15 minutes before carving and serving. 

The leftovers made a delicious soup! The inspiration recipe (which might or might not have been this one) suggested using cauliflower and mushroms; it was a great recommendation.