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Ever wondered how to cook duck? It's much simpler than most people think. This Roast Duck has tender and juicy meat, crispy skin, and it's glazed with the honey-balsamic glaze to give the duck a beautiful roasted look. Perfect holiday main dish recipe or something you can make any time for a special occasion.
Why This Roast Duck Is Perfect for the Holidays
It's a great-looking dish - perfect for any special occasion, and with the holidays coming up, this roast duck will look great on any Thanksgiving menu (my 50 best Thanksgiving recipes), or as a Christmas and New Year's Eve dinner idea. By the way, the honey-balsamic glaze in this recipe DOES NOT MAKE THE DUCK SWEET - I did not want a sweet duck. It only gives a nice crispiness and beautiful look to the duck skin. Your duck will have a very savory and juicy flavor from the garlic and lemon that you'll stuff inside the duck cavity. SO GOOD! Cooking this duck does take some time and effort, which makes it a perfect holiday main dish or a special occasion dinner. If you love duck, you've got to try these recipes next: Thai duck curry and festive duck breast with cranberry sauce. My other popular "big" holiday main courses are braised short ribs with polenta, rich Beef Bourguignon (French Red-Wine Beef Stew), and apple cider braised pork shoulder.
This recipe has very detailed instructions (with step-by-step photos) on how to prepare and cook the duck - which could be very helpful if you've never cooked the duck before. The duck will be roasted in the oven at 350 F for about 3 hours, and in addition to the beautiful duck, you'll end up with a lot of duck fat which I highly recommend you save and use for roasting vegetables, potatoes, and even cooking your breakfast eggs with it!
The Best Festive Sides to Dress Up Your Roast Duck
If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries as garnish for the duck (this is what you see on the photo below). You can garnish the duck and decorate the serving platter with these colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck. You can also make these side dishes:
- Roasted Garlic Mashed Potatoes
- Green Beans with Pine Nuts
- Roasted Brussels Sprouts with Bacon
- Sausage Stuffed Butternut Squash
- Butternut Squash Pasta Salad with Pecans and Cranberries
- Roasted Asparagus with Bacon, Garlic, and Cheese
How to Prepare a Whole Duck for Roasting
Step-by-step photos and instructions start here (the complete recipe without photos is at the bottom of this post). I recommend that you read and look through these photos and then scroll down to the recipe box itself for more condensed version of the recipe (without photos).
- If using frozen duck, make sure it's completely defrosted (defrosted in the refrigerator for a couple of days).
- Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels:
- Set the duck on the working surface. Score the duck's skin on the breast side in a diamond pattern, making sure you only cut the skin, without reaching the meat.
- The 2 deep cuts to the right of the photos is the example of how NOT TO SCORE, but it's still OK, as I did not cut through the meat but did reach the meat in those 2 cuts on the right:
- The duck breast should be scored in a diamond pattern:
- This is what the duck should look like, breast side up, scored (see 2 deep scores on the right - try not to do that but it's OK as long as you don't cut into the meat itself):
- Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don't need to poke the duck legs as the skin is pretty thin there (except for where the duck legs connect to the duck body).
- Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over.
- Add 5 chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking).
- The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside.
- Tie the duck legs with butcher's twine or butcher's string (or, in my case, I just used folded aluminum foil to tie up the duck legs, because I forgot to get butcher's twine):
- Place the bird breast side up on a large roasting pan with a rack (the roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).
How to Roast Duck in the Oven
THIS IS A RECIPE OVERVIEW WITH STEP-BY-STEP PHOTOS. SCROLL DOWN TO THE RECIPE CARD TO SEE THE COMPLETE RECIPE.
Note: this is the recipe for a duck cooked to the final internal temperature of 165 F (well-done, not dry, not overcooked, just juicy and well-done). Use an internal meat thermometer at all times to guide you through the process. Adjust the cooking times proportionally if you prefer to cook your duck medium (140 F internal temperature) or medium-rare (130 F internal temperature).
1) Roast the duck for about 40 minutes at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 40 minutes of roasting:
2) Then, flip the duck breast side down, and roast for 20 or 40 minutes at 350 F breast side down. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F. The duck should look like this - it's breast side down on this picture:
3) Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Carefully remove the duck to a platter (making sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded), and carefully pour off all the duck fat juices from the roasting pan into a large heat-proof bowl or container.
4) In a small bowl make balsamic glaze: combine ½ cup of balsamic vinegar with the freshly squeezed juice of 1 lemon and ¼ cup of honey. Set the duck breast side up again on the roasting rack in the roasting pan. Brush all of the duck with the balsamic mixture (especially the scored duck breast) and cook the duck breast side up for another 20 minutes at 350 F, brushing every 10 minutes with the mixture. Continue to measure the duck's internal temperature with the meat thermometer.
5) Add more honey to the mixture if it's too thin; it should be relatively thick. Roast the duck for another 20 minutes, brushing the duck breast side every 5 minutes with honey balsamic mixture.
6) Remove the duck from the oven once its internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time, the duck will continue cooking in residual heat until it reaches 165 F.
7) In the end, the duck should be nicely browned with crispy skin like this:
8) Untie the legs:
9) Serve: If you want a really beautiful and festive presentation for your holiday duck, use my recipe for Roasted Brussels Sprouts, Butternut Squash glazed with Cinnamon & Maple Syrup, with Pecans & Cranberries. or Hasselback Butternut Squash with Candied Pecans.
Serving Suggestions
You can garnish the duck and decorate the serving platter with colorful veggies - they will have all the holiday colors and flavors and will look very pretty with duck:
- Roasted Garlic Mashed Potatoes
- Green Beans with Pine Nuts
- Hasselback Squash with Candied Pecans
- Holiday Cheese Ball (with fresh herbs, pecans, pumpkin seeds, and cranberries)
- Apple Spinach Salad with Honey-Mustard Lemon Dressing
- Brussels Sprouts with Balsamic Glaze
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Apple Stuffed Acorn Squash
- Roasted Brussels Sprouts with Bacon
- Green Beans with Garlic, Lemon, and Parmesan
- Sausage Stuffed Butternut Squash
- Butternut Squash Pasta Salad with Pecans and Cranberries
- Roasted Asparagus with Bacon, Garlic, and Cheese
Roast Duck Recipe
Ingredients
Roast Duck
- 6 lb whole Pekin duck
- salt
- 5 garlic cloves chopped
- 1 lemon small or medium, chopped
Glaze
- ½ cup balsamic vinegar
- 1 lemon , freshly squeezed juice
- ¼ cup honey
Instructions
HOW TO THAW FROZEN DUCK
- If you purchased a frozen duck, make sure it's completely defrosted in the refrigerator for a couple of days. Then remove it from the refrigerator about 30 minutes before cooking to bring it closer to room temperature.
PREHEAT THE OVEN TO 350 °F (175 °C)
- Pre-heat the oven to 350 °F (175 °C). Prepare a large roasting pan with a rack so the duck is elevated and fat can drip beneath.
PREPARE THE DUCK
- Remove the giblets from the duck cavity (if present). Rinse the duck inside and out with cold water; pat thoroughly dry with paper towels.
- Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, ensuring you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat release, especially in very fatty parts. You don't need to poke the duck legs as the skin is pretty thin there (except where the duck legs connect to the duck body). Season generously with salt inside the cavity and all over the skin, legs and exterior. Place the duck breast side up. (refer to step-by-step photos on scoring duck's skin above this recipe card - please scroll up).
- Place the chopped garlic cloves and lemon slices inside the duck cavity (these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine (or aluminum foil if twine is unavailable).(again, refer to the step-by-step photos above).
GENERAL GUIDELINES on roasting the whole duck safely in the oven
- Before you go ahead with the recipe, please review these general guidelines.
- According to USDA, to safely cook the duck in the oven at 350 Fahrenheit you have to cook it for 30 minutes per pound, which equals 3 hours for a 6-pound duck. Of course, one should use a meat thermometer and cook the duck to one's preference (medium-rear, for example), but at your own risk. 🙂 Here is the link for the USDA's safe cooking guidelines for whole ducks.
- The duck is considered safe to eat (according to USDA) when an internal temperature reaches 165 °F using a meat thermometer. That's when it's well done. If you take the duck out of the oven once the internal temperature is 155 F and let it sit for 10-15 minutes on the counter until it reaches 165 F - the duck will be well-done, delicious, and safe to eat. Check the internal temperature in the thigh's and wing's innermost part and the breast's thickest part.
- If you prefer to cook your duck rare or medium-rare, the internal temperature (as measured by a meat thermometer) at which you take it out of the oven is 130 Fahrenheit. For medium, take it out at 140 Fahrenheit. But it could be not safe to eat (according to USDA). Do so at your own risk. 🙂 The USDA recommends roasting the duck for 30 minutes per pound at 350 F to be safe.
RECIPE OVERVIEW
- With these considerations in mind, here is the recipe for a duck cooked to a final internal temperature of 165°F (well-done, juicy, and not overcooked). Always use an internal thermometer to guide the process. As a general rule, whole ducks roast at about 30 minutes per pound at 350°F (175°C), and you can adjust all cooking times proportionally if you prefer your duck medium (140°F) or medium-rare (130°F).
HOW TO ROAST THE DUCK IN THE OVEN
- Step 1. Roast for 40 minutes. Place the duck breast-side up on the prepared rack in the roasting pan. Roast uncovered at 350 °F (175 °C) for 40 minutes.
- Step 2. Roast for 20 minutes (or up to 40 minutes). Flip the duck so it's breast-side down, and continue roasting uncovered at 350 °F (175 °C) for 20 minutes. After 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature reaches 140 F, proceed to the next step. If the meat temperature is below 140 F, roast the duck for 10 or 20 more minutes or until the temperature reaches 140 F.
- Step 3. Remove duck fat. You now have roasted the duck for 1 hour (or 1 hour 20 minutes total). Remove the roasting pan with the duck from the oven, careful not to spill the juices (fat) in the roasting pan. Transfer the duck to a platter, and carefully pour off the rendered duck fat from the roasting pan into a heat-proof container (you can save this fat for roasting vegetables later). Make sure the lemons and garlic from the cavity do not fall out - keep the skin on both ends of the duck folded.
- Step 4. Make a honey-balsamic glaze and roast for 20 minutes, brushing the duck with the glaze. In a small bowl, combine ½ cup balsamic vinegar + the juice of 1 lemon + ¼ cup honey. Place the duck breast-side up again on the rack in the roasting pan. Brush all over the duck (especially the scored breast) with the balsamic mixture. Return it to the oven at 350 °F (175 °C) and roast for 20 minutes, brushing every 10 minutes with the glaze.
- Step 5. Roast for 20 minutes and continue brushing the duck with the glaze. If the glaze seems thin, add more honey (it should be relatively thick). Then roast the duck another 20 minutes at 350 °F (175 °C), brushing every 5 minutes with the honey-balsamic glaze.
- Step 6. Broil the duck (optional and if needed). You can carefully broil the duck for about 5 or 10 minutes (check it regularly to ensure it doesn't char too much). Broiling the duck is a great option if the skin is not crispy enough. It will speed up the caramelization of the skin if your duck is already cooked to a desired internal temperature (as measured by a meat thermometer).
- Step 7. Remove the duck from the oven. Remove the duck from the oven once the internal temperature reaches ~155 °F (68 °C) (for well-done finished to 165 °F). Let it rest, uncovered, on the kitchen counter for ~15 minutes - during this time the internal temperature will carry over to the final target of 165 °F.
- Step 8. Discard the lemon. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve!
Notes
- This recipe is written for a 6-lb duck; if your duck is significantly smaller or larger, adjust the time proportionally. As a general rule, a whole duck needs about 30 minutes of roasting time per pound when cooked at 350°F (175°C).
- Using a meat thermometer is essential - times are estimates; internal temperature is your reliable guide.
- If you prefer medium rather than well-done, adjust the cooking times - but be aware the USDA considers 165 °F (74 °C) the safe minimum for poultry.
Why is the calorie amount in the Nutrition Section so huge?
The huge calories (about 3,000 calories per serving) you see on the nutrition label (the nutrition info on my site is approximate anyway!) include a large amount of duck fat rendered when you roast the duck. You will not eat this fat with the duck (it's rendered and then removed from the roasting pan). But you can save it and use some of it to roast the potatoes or eggs for the next several days.Duck's weight matters!
Ducks come in different sizes. The recipe, as written, is for a 6-pound duck. If your duck is half that size (3 pounds), adjust cooking times accordingly (in half). Use a meat thermometer as your guidance.Looking for Thanksgiving side dishes to serve with duck?
I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.Looking for a complete Thanksgiving menu?
Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).⬇️⬇️ My most popular Thanksgiving side dishes, salads, and desserts are below. They will pair beautifully with the roast duck. I highly recommend you check them out. ⬇️⬇️
Updated recipe
I originally posted this recipe on October 24, 2015. I updated this recipe on October 28, 2023, and again on November 16, 2025, to make it more complete and helpful. Let me know in the comments what you think of the updates - or if you miss the old version (which I can repost).Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
My Most Popular Thanksgiving Side Dishes
- Thanksgiving Side Dish with Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries
- Roasted Acorn Squash Stuffed with Apples
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries
- Roasted Brussels Sprouts with Bacon and Balsamic Glaze
My Most Popular Thanksgiving Salads
- Fall Pasta Salad with Roasted Butternut Squash
- Apple Spinach Salad
- Winter Pear Salad
- Christmas Salad with Mandarin Oranges and Honey-Mustard Lime Dressing
We could only find a 2 pound duck here in Mexico. This recipe is for 6 pound duck. Will it work to just cut ingredients and timing by 2/3?
Use an instant read thermometer and cook until you read 180 degrees F. in the breast.
Jeane, yes, reduce the roasting times considerably.
According to USDA, to safely cook the duck in the oven at 350 F you have to cook it for 30 minutes per pound which equals 1 hour for a 2-pound duck. Of course, one should use a meat thermometer and cook the duck to his/her own preference (medium-rear, for example), but at his/her own risk.
Here is the link for the safe cooking guidelines:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/duck-and-goose-farm-table#:~:text=USDA%20recommends%20cooking%20whole%20duck,thickest%20part%20of%20the%20breast.
Could only find a 2 pound duck here in Mexico. Do I just alter the recipe and cooking time by 1-3?
Hi Julia,I will definitely try your duck recipe for this Xmas.Duck is a bit of an unknown novelty in South Africa,we rather roast or barbecue chicken. How does one utilise the cooked out duck fat for roast potatoes,can you please help me with a method to roast said potatoes in the duck fat? Thank you kindly.
Riaan, you can use duck fat just like you would use butter or olive oil in cooking - for cooking potatoes, making scrambled eggs, etc. Here is a simple recipe for duck fat roasted potatoes:
1) Cut potatoes into bite-sized pieces, about 1/2 inch to 1 inch thick. Place them in a large mixing bowl, and add the appropriate amount of duck fat (just to coat the potatoes similar to how much butter or olive oil you would add). Season with salt and pepper. Add fresh herbs if you like, such as fresh thyme (leaves only, without sprigs). Or dried, Italian seasoning. Toss to combine.
2) Spread the potatoes on a parchment-paper-lined baking sheet in a single layer with the flat side of the potatoes facing down.
3) Bake in the preheated oven at 420 F for about 25 minutes until golden on on the cut sides down then flip the potatoes using a spatula and roast for about 15 or more minutes until golden brown and fork-tender.
Would orange work instead of lemon?
Lauren, yes, orange would work great!
Do you roast the duck covered or uncovered? Thanks
Jamie, I roasted it uncovered all the way!
It looks great but how can the nutritional information be correct at 2,862 calories per serving? That looks like calories for the whole bird.
Looking forward to serving it for our Thanksgiving dinner!
Stan, the calorie info includes the calories for duck fat that is released when the duck is roasted (duck fat is extremely high in calories). But, you obviously are not going to consume the duck fat with the duck. Even though some of the duck fat could be good for roasting the potatoes or eggs for the next several days.
I feel like you should have put “Glaze 1” and “Glaze 2” in the ingredients list, that way viewers know ahead of time to not mix everything (like me) and instead need to make two separate glazes.
You add the honey to the same glaze, but I don't think it would be much of an issue if you just started glazing the duck with the honey glaze right away - just watch the duck carefully so that it doesn't caramelize too much.
Just found this recipe and am very excited to try! I’ve only ever roasted chickens and turkeys, never ducks, so wanted to ask: can/should I brine the duck first? Or just a normal thaw and begin recipe?
Felix, I didn't brine the duck. It's just a normal thaw in the refrigerator and then proceed with the recipe! Enjoy!
Hi Julia, I am in the process of cooking a duck with this recipe for the second time. We raise our own meat, including duck so once I get sick of a couple drakes they go into the freezer. I like to find new recipes to keep my family interested in eating home cooked food and this one is a pleaser! Easy, staple ingredients, well explained, and never worried about disgracing the animal I’ve raised by bad cooking. Thank you!
I just love your thoughtful comment - thank you! 🙂 Glad you've made this recipe before and loved it! Since you raise your own duck, you can also try this duck recipe (or just use sauce from this recipe):
https://juliasalbum.com/duck-breast-with-cranberry-sauce/
You can also make this sauce for some leftover duck meat:
https://juliasalbum.com/creamy-mushroom-sauce-with-bacon-and-thyme/
Hi, and Happy Holidays to everyone! This is Julia, the author of this food blog. Please read this VERY IMPORTANT NOTE BELOW about roasting the duck ⬇️⬇️⬇️
➡️ 1) After 1 hour and 20 minutes of roasting, check the duck's internal temperature with an instant meat thermometer. If the temperature gets close to 145 F, skip to the next step (step 3 under section "Cook duck for 3 hours") and pour off all the duck fat jucies into a heatproof dish and start basting the duck with the balsamic vinegar + lemon juice + honey mixture (include honey right away).
➡️ 2) Once the duck reaches an internal temperature of 155 F, your duck is ready to be removed from the oven. If the skin is not crispy enough, at this point you can carefully and briefly (5 or 10 minutes) broil the duck - constantly watching as not to burn the skin.
➡️ 3) Remove the duck from the oven once the internal temperature reaches 155 F (and after you've briefly broiled it if needed). Let it rest, uncovered, on the kitchen counter for about 15 minutes. During this time the duck will continue cooking in residual heat until it reaches 165 F.
➡️ 4) The duck is considered safe to eat (according to USDA) when an internal temperature reaches 165 °F using a meat thermometer. That's when it's well done. If you take out the duck once the internal temperature is 155 F and let it sit for 10-15 minutes on the counter until it reaches 165 F - the duck will be well-done, delicious, and safe to eat.
➡️ 5) If you prefer to cook your duck rare or medium-rare, the internal temperature at which you take it out is 135 F. But it could be not safe to eat (according to USDA). Do so at your own risk. 🙂
➡️ 6) You can also tell by duck juices how well done is the duck. The duck is done to medium rare if the juices are pinkish when you carefully cut the duck in the fattest part. The duck is well done when juices run yellowish in color. But the meat thermometer is the most accurate measure of doneness.
➡️ 7) Ducks come in different sizes. This note should be helpful to account for different weights. The recipe as written is for a 6-pound duck. If your duck is half that size (3 pounds), your cooking time for a well-done duck would be 1.5 hours. If you like your duck medium-rare (at your own risk 🙂 ) the cooking time could be even lower. Use a meat thermometer.
➡️ 8) The huge calorie amount that you see in the nutrition includes the large amount of duck fat that's rendered when you roast the duck. You will obviously not eat this fat with the duck (it's rendered and then removed from the roasting pan). But you can save it and use some of it to roast the potatoes or eggs for the next several days. But, do not use it all - just a touch.
ENJOY AND HAPPY HOLIDAYS!!
Your saying cook the duck for 1hr 20 min instead of one hour then turn duck over for 40 min and skip step three?
Only, if the internal temperature of the duck measures 145 F, using an instant meat thermometer.
It's especially relevant for a duck that's less than 6 pounds.
My husband loved this and he is hard to please. Lol he is an avid duck hunter so I was a bit nervous to cook duck for him. He was very pleased! Thank you Julia for making our thanksgiving duck a memorable, tradition making dinner!
Theresa, I am so thankful for your comment. Glad the duck turned out well! 🙂
I really do wish you had updated the recipe instead of burying this critical info in the comments. I found it by luck, but not good enough luck… my duck may end up well overdone. 1h40 in I found the comment and it’s already at 145F, and then I find that it could come out as early as 135F if desired. Yikes. Please update the recipe for future readers!!
Joseph, I will take your feedback into consideration.
Hi Julia,
I am making 2 whole ducks (Rohan & Muscovy - each same size, 5.5 lbs.) for Thanksgiving this year. Was wondering if there is any way to cook them before guests arrive and reheat with still getting crispy skin?
I want to spend time with my family instead of cooking most of the time.
Jill, even though you can cook the duck in advance, I am not sure if the skin would still be crispy in that case. But the duck would still be delicious!
Duck would be delicious to be served with regular gravy.
You can also offer your guests this kind of sauce to go with duck:
https://juliasalbum.com/duck-breast-with-cranberry-sauce/
3 hours is WAY too long to cook duck. Maybe advise folks to cook to temp rather than time.
Wish I had read Jason’s comment. Maple Leaf Farms says 22 minutes for each pound. I followed this recipe and ended up with a dried out bird. I should have looked to see what others were saying about cook times.
Matt,
I just posted a lengthy update to my recipe to use the meat thermometer (in my most recent comment).
According to USDA, to safely cook the duck in the oven at 350 F you have to cook it for 30 minutes per pound which equals 3 hours for a 6-pound duck as in this recipe. Of course, one should use a meat thermometer and cook the duck to his/her own preference (medium-rear, for example), but at his/her own risk. 🙂
Here is the link for the safe cooking guidelines:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/duck-and-goose-farm-table#:~:text=USDA%20recommends%20cooking%20whole%20duck,thickest%20part%20of%20the%20breast.
Followed the recipe precisely but wish had taken 30 seconds to read Jason’s review. 6 hours of prep, cooking , serving and cleaning to find out that 3 hours is wayyyyy too long. It more resembled the turkey in National Lampoon’s Xmas Vacation than a well executed meal. Important note: Cook to temp, not to time.
Is it best to use white balsamic or can you use red balsamic vinegar?
I used red balsamic vinegar.
Could I change honey for maple syrup instead?
Interesting recipe but the cooking time needs to be halved if you want the duck to be medium rare or an internal temp of around 55c.
Good feedback, thank you! It all depends on the size of the duck, and, of course, it's best to use the instant meat thermometer.
Michelle, yes, you can!
We did this recipe and it was fantastic. Would you be able to roast a turkey like this?
Richard, I am glad you liked this recipe! Not sure if it would work with a turkey. Duck and turkey are too different.