Why You’ll Love This Recipe

I enjoy this recipe because it balances richness with brightness in a way that never feels heavy. The slow roasting allows the duck fat to render properly, giving me beautifully crisp skin, while the balsamic, honey, and lemon glaze adds a tangy sweetness that cuts through the richness. I also like that this recipe feels special enough for holidays or dinner parties, yet it uses simple ingredients and clear steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the duck:
salt to taste (for seasoning inside and out)
6 lb whole Pekin duck

For the cavity:
5 garlic cloves, smashed
1 small lemon, halved

For the balsamic glaze:
1 fl oz fresh lemon juice
1/2 cup balsamic vinegar
1/4 cup honey

Directions

I start by taking the duck out of the refrigerator about 30 minutes before cooking so it can come to room temperature. While it rests, I preheat the oven to 350°F. I rinse the duck under cold water and pat it completely dry, since dry skin is key for crispiness. I score the skin in a crosshatch pattern without cutting into the meat and poke the fatty areas to help the fat render as it cooks. I season the duck generously inside and out with salt, stuff the cavity with garlic and lemon halves, and tie the legs together with kitchen twine.

I place the duck breast-side up on a roasting pan and roast it for 40 minutes. After that, I carefully flip it breast-side down and continue roasting for another 20 to 40 minutes, until the thickest part of the thigh reaches about 140°F. I find that flipping helps the duck brown more evenly.

While the duck roasts, I whisk together the balsamic vinegar, lemon juice, and honey to make the glaze. When the duck reaches temperature, I remove it from the pan, pour off the rendered fat into a separate bowl, and wipe out the pan so nothing burns.

I return the duck to the pan breast-side up and brush it generously with the glaze. I roast it for another 20 minutes, brushing every 10 minutes at first and then every 5 minutes near the end to build a deep, glossy coating. I cook until the internal temperature reaches about 155°F. If I want extra crisp skin, I finish it briefly under the broiler while keeping a close eye on it.

Once done, I let the duck rest for 15 minutes before carving. This step always gives me juicier, more tender meat. I remove the aromatics from the cavity, carve, and serve while the glaze is still warm.

Servings and Timing

I get about 4 servings from this recipe.
Prep time is approximately 1 hour and 15 minutes.
Cook time is about 2 hours and 30 minutes.
Total time comes to roughly 3 hours and 45 minutes.

Variations

I sometimes add fresh herbs like thyme or rosemary to the cavity for a more aromatic flavor. When I want a slightly sweeter glaze, I replace part of the honey with maple syrup. For a deeper, savory edge, I like adding a splash of soy sauce to the glaze.

Storage/Reheating

I store leftover duck in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature to help keep the meat moist and re-crisp the skin. I avoid the microwave when possible, since it softens the skin.

FAQs

Can I make this recipe ahead of time?

I usually roast the duck fresh, but I can prepare the glaze a day in advance and store it in the refrigerator.

How do I know when the duck is fully cooked?

I rely on a meat thermometer and remove the duck when it reaches about 155°F internally after glazing.

What can I do with the leftover duck fat?

I always save it because it’s perfect for roasting potatoes, vegetables, or even frying eggs.

Can I use a different type of vinegar?

I’ve tried other vinegars, but aged balsamic gives me the best depth and sweetness for this dish.

Why is resting the duck important?

I rest the duck so the juices redistribute, which keeps the meat tender and prevents it from drying out.

Conclusion

I find this Classic Balsamic Glazed Duck to be a rewarding dish that delivers big flavor and impressive presentation. With careful roasting and a simple glaze, I get crispy skin, juicy meat, and a beautifully balanced finish that always makes the meal feel special.