Roast Duckling
(with balsamic vinegar honey glaze)



1 whole duckling (giblets removed) ½ tsp. red wine vinegar
salt and pepper ¼ C honey
10 T plus 2 tsp. balsamic vinegar salt and pepper
½ tsp. freshly ground black pepper


Preheat oven to 425 degrees. Generously season duckling cavity and skin with salt and pepper. Tie legs together with string. Roast duckling, breast side up, for twenty minutes. Remove the duck from oven. Rake skin with a sharp meat fork; return to the oven. Continue to roast for one hour. While roasting, frequently baste the duckling with the juice from the bottom of the roasting pan. While the duckling is still roasting, combine 1 T of balsamic vinegar, and ½ tsp. pepper in a small saucepan. Over high heat bring to a boil. Boil until the mixture starts to thicken. Stir constantly until the mixture is very thick and reduced to about 3 T. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until the duckling is cooked. When the duckling is cooked, remove from the oven and dry the skin with paper towels. Brush duckling with a thick coat of the warm glaze; place in the oven for one minute, remove from oven and serve immediately. Serves 4.





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