Roast Duck Recipe | Yummly
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Mary Spurr: "Excellent—finished colour was great, meat was moi…" Read More
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Ingredients

US|METRIC
4 SERVINGS
  • 6 pounds duck (whole Pekin)
  • salt
  • 5 garlic cloves (chopped)
  • 1 lemon (small or medium, chopped)
  • 1/2 cup balsamic vinegar
  • 1 lemon (freshly squeezed juice)
  • 1/4 cup honey
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    Reviews(10)

    Mary Spurr 4 months ago
    Excellent—finished colour was great, meat was moist. Needed less cooking time then instructed. Thank you for the recipe!
    Adam Krey 6 months ago
    The taste and color were fantastic, but the timing of the cooking was off. The directions said 3 hrs total for a 6 lb duck, but my 6.08 lb duck cooked 50 minutes faster than that (2 to 2.5 hrs is about right for that size). I would cook this again.
    Shizuko J. 7 months ago
    Excellent. Juicy, wonderful flavor, great color
    erica contreras a year ago
    BOMB i rubbed it in salt, pepper, paprika and garlic powder first. and stuffed it with onions, garlic, lemon and fresh rosemary. the glaze was delicious but i did cook it 20 mins less. other than that BOMB
    Hello a year ago
    Absolutely outstanding recipe for any duck lover out there, even if you’re new to duck, try this recipe you won’t regret it.
    Hi Gennice 3 years ago
    Very moist, one of the best roasted meats I have achieved.
    Dar 3 years ago
    This was wonderful. I've made a lot of duck in my time but this was my favorite. The skin was crispy and very tasty and the meat tender. After i roasted it I made it into my duck gumbo. I used the entire duck...yummmmmmm
    Alfred Williams 3 years ago
    Very easy to make. I added orange slices and the orange sauce packet that came with it.
    Paulie Lockwood 3 years ago
    awesome recipe send so easy.
    Bush 3 years ago
    turned out very tasty with crispy skin.

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