Roast Duck with Balsamic Reduction
Recipe By: 
Recipe type: Main, Duck
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 large duck
  • sea salt
  • ½ cup balsamic vinegar
  • 2 tablespoons red wine
  • 1 tablespoon granulated sugar
Preparation Instructions
  1. Preheat your oven to 400˚.
  2. 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.
  3. 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.
  4. Roast the duck, breast side up for 1 hour.
  5. Flip it over and roast backside up for another hour.
  6. Once it is roasted, remove from the oven and allow to rest while you make the reduction.
  7. 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.
  8. 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.
  9. Carve the duck and serve with a small amount of sauce.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/06/roast-duck-with-a-balsamic-reduction-sauce/