Up until last night, I wast intimidated by the prospect of roasting a whole duck, but I’m so glad I tried it. It was quite possibly the most delicious thing I’ve eaten in months. I wanted to share the recipe with you and encourage you to give it a try.
I’m not entirely sure why I was afraid to try roasting a duck. I roast chickens and turkeys with great success and I love cooking duck breast. For some reason though, the prospect of cooking the whole duck was a bit scary.
I think part of the problem was I had never even eaten duck before moving to Belgium. Duck isn’t a common sight on menus in Eastern Canada, let alone at the supermarket. It’s a different story here. You find duck, in various forms, on just about every Belgian restaurant menu and ducks are a staple in the poultry section of the grocery store.
I got the push to give it a go, when our meat box from Jack O’Shea’s included a whole duck. There was no turning back – I was about to cook the whole quacker.
I searched the internet high and low for a good roast duck recipe. I found the perfect one. In fact it’s so perfect, rather than re-write it here, I’m going to send you to The Hungry Mouse, where you will get step by step instructions (with photos!) on how to create this sticky, delicious, crispy bird.
Before I send you away, I will share my recipe for the duck glaze. I ended up tweaking the original recipe, (mostly because I didn’t have all of the ingredients) but it tasted so good.
Crispy Duck Skin Glaze
- 1/4 cup honey
- 1/8 cup pomegranate molasses
- 1/8 cup balsamic vinegar
- 3 Tbls. orange juice
- 1 Tbls. soy sauce
- 1 Tbls. Sweet Thai chilli sauce
- ½ Tbls. Tabasco sauce
So now that you’re ready to go, head on over to The Best Way to Roast a Duck. You can replace the glaze with my version or follow the original. Either way, if you’ve never tried roasting a whole duck before, I hope you give it a try. Let me know how it turned out in the comments or share your own favourite why to cook or eat duck.