Sunday, December 9, 2012

Balsamic Duck

I like roast chicken, but thought a little different dinner might be fun.  If you like dark meat, then duck is for you.

Slow-Roasted Balsamic-Glazed Duck 

Directions and ingredient can be found at the link.  It's an easy process.

Start with a Long Island (Pekin) duck. Rinse, dry and salt the duck and put it in a roaster.  The duck goes in the oven at 350 degrees.  Total cooking time is about three hours. Turn the duck every hour or so and use a baster to remove the rendered duck fat.  Save the fat for later.  The last half hour brush with balsamic vinegar and a little lemon juice.  That's it.

It takes a little time, but it makes the whole house smell good while it's roasting.

We had one acorn squash left from the summer.  It was roasted the last hour and then dressed with a little butter and home-made apple syrup.


  1. All the guys at Duck Commander are PROUD OF YOU, Gene!

  2. But what about the guys on Duck Dynasty?


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