Ingredients for Balsamic Orange Honey Maple Syrup Glazed Duck
- 2 kg Duck
- 1/4 cup Maple Syrup
- 2 tablespoons Honey
- 1 teaspoon Dijon Mustard
- Dried Thyme
- 1/4 cup Orange Juice
- 1/2 cup Balsamic Vinegar
- Garlic
- Orange Liqueur
- pinch of Salt
- pinch of Pepper
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How to Make Balsamic Orange Honey Maple Syrup Glazed Duck
- Preheat oven to 190°C (375°F).
- In a small saucepan, combine 1/2 cup balsamic vinegar, 1/4 cup orange juice, 1/4 cup maple syrup, 2 tablespoons honey, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Reserve 1/4 of the glaze in a small bowl.
- Place the duck (approximately 2 kg) on a rack set over a roasting pan. Baste generously with 3/4 of the glaze.
- Roast for 1 hour and 15 minutes, basting with the remaining glaze every 10 minutes.
- To check for doneness, gently pull one of the duck legs. If it moves freely and the juices run clear, the duck is cooked through. If not, continue roasting in 10-minute increments until done.
- Remove the duck from the oven and let it rest for 10-15 minutes before carving.
- Place the duck on a serving platter. Brush with the reserved glaze and serve. Pass the remaining reserved glaze for guests to spoon over their carved duck.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
197g
Fat
661g
Carbs
18g
