Recipes
Balsamic and honey glazed roast duck
Tender, juicy meat with a crisp, well-seasoned skin - it's the perfect roast to make this Sunday
Tender, juicy meat with a crisp, well-seasoned skin - it's the perfect roast to make this Sunday
(18 votes)
Cook: 3 Hours 30 Mins
Serves: 4
Price: £2.13 per serving
Nutritional Information
Each 381g serving contains
Energy
2758kj
659kcal
2758kj
659kcal
33%
Fat
25.1g
25.1g
High
36%
36%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
14.1g
14.1g
High
16%
16%
Salt
0.95g
0.95g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
724kj/173kcal
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
1
Preheat the oven to 180/160C or Fan/gas 4.
2
Put the duck into a deep roasting tin and prick all over with a skewer or fork, taking care not to pierce the flesh.
3
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.
4
In a small bowl, mix together the balsamic vinegar, honey and juice from the remaining lemon half.
5
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.
6
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.
7
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.