Roast Duck with a Balsamic Reduction Sauce
I have become quite familiar with roasting duck in the last few months since we butchered a freezer-full of them and although you do have start cooking them a tad earlier than say, a chicken, they are very easy to cook if you know what to do.
This has taken a lot of trial and error on my part to realize you don’t have to go to a lot of work to prepare a duck. So hopefully this will get someone else started on the right track quicker than I was. The original roasting method I picked up from Jamie Oliver’s website, I just love his cooking. Always well thought out combinations of flavors and simple methods.
The balsamic reduction is also a simple thing to do, you just have to watch it as it can quickly go from being perfect to burnt. It is a very flavorful sauce so you only need a little bit per serving.
- 1 large duck
- sea salt
- ½ cup balsamic vinegar
- 2 tablespoons red wine
- 1 tablespoon granulated sugar
- Preheat your oven to 400˚.
- Pierce the skin of the duck with a knife in several places but be careful not to pierce the meat. This will help to release the fat so the meat will not be so greasy.
- Throw a couple handfuls of salt into the duck's cavity and place it on a roasting pan that has an elevated rack to allow the fat to drain down away from the duck.
- Roast the duck, breast side up for 1 hour.
- Flip it over and roast backside up for another hour.
- Once it is roasted, remove from the oven and allow to rest while you make the reduction.
- Place the balsamic, wine and sugar in a small saucepan over medium heat. Simmer and stir until the sauce become thick and bubbly but be careful it doesn't burn.
- Remove from heat, it will continue to thicken a bit as it cools. If it gets to thick you can gently reheat it and it will loosen up.
- Carve the duck and serve with a small amount of sauce.
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