Roast Duck Recipe | Yummly
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Mary Spurr: "Excellent—finished colour was great, meat was moi…" Read More
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Ingredients

US|METRIC
4 SERVINGS
  • 6 pounds duck (whole Pekin)
  • salt
  • 5 garlic cloves (chopped)
  • 1 lemon (small or medium, chopped)
  • 1/2 cup balsamic vinegar
  • 1 lemon (freshly squeezed juice)
  • 1/4 cup honey
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    Reviews(10)

    Mary Spurr 8 months ago
    Excellent—finished colour was great, meat was moist. Needed less cooking time then instructed. Thank you for the recipe!
    Adam Krey 10 months ago
    The taste and color were fantastic, but the timing of the cooking was off. The directions said 3 hrs total for a 6 lb duck, but my 6.08 lb duck cooked 50 minutes faster than that (2 to 2.5 hrs is about right for that size). I would cook this again.
    Shizuko J. a year ago
    Excellent. Juicy, wonderful flavor, great color
    erica contreras 2 years ago
    BOMB i rubbed it in salt, pepper, paprika and garlic powder first. and stuffed it with onions, garlic, lemon and fresh rosemary. the glaze was delicious but i did cook it 20 mins less. other than that BOMB
    Hello 2 years ago
    Absolutely outstanding recipe for any duck lover out there, even if you’re new to duck, try this recipe you won’t regret it.
    Hi Gennice 3 years ago
    Very moist, one of the best roasted meats I have achieved.
    Dar 3 years ago
    This was wonderful. I've made a lot of duck in my time but this was my favorite. The skin was crispy and very tasty and the meat tender. After i roasted it I made it into my duck gumbo. I used the entire duck...yummmmmmm
    Alfred Williams 3 years ago
    Very easy to make. I added orange slices and the orange sauce packet that came with it.
    Paulie Lockwood 3 years ago
    awesome recipe send so easy.
    Bush 3 years ago
    turned out very tasty with crispy skin.

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