Up until recently, I was 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 our trip to France. Duck isn’t a common sight on menus around these parts unless you’re at a Chinese restaurant. When we visited the farmer’s market last week though, I spotted fresh, local duck and had to buy one on the spot.
I searched the internet high and low for a good roast duck recipe. As is common for me, I ended up combining a few different recipes and coming up with my own version. (Mostly because I never have all the ingredients on hand I need to follow someone else’s recipe faithfully!)
I’ve added Amazon links to a few of the harder to find ingredients below, in case you can’t buy them at your local store:
- pomegranate molasses
- Sweet Thai Chilli Sauce
- Soy Sauce This is the best one I’ve ever tasted!
- Balsamic Vinegar Don’t use your expensive Balsamic for this recipe (but don’t use a super cheap one either!) This is a good, everyday balsamic.
- Tabasco If you can’t find this locally, I’m sorry.
If you’ve never tried roasting a whole duck before, I hope you give it a try.