Canard Rôti au Miel et au Romarin (Roast Duck with Honey and Rosemary)
Canard Rôti au Miel et au Romarin is a succulent roast duck glazed with honey and rosemary. The sweet and savory flavors make this dish a showstopper for any occasion.
Nutrition
Calories: 450cal
Carbohydrate: 15g
Protein: 35g
Fat: 28g
Cholesterol: – -mg
Sodium: 400mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
4 Servings
Ingredients
- 1 whole duck (about 4-5 pounds), cleaned and patted dry
- 1/4 cup (60ml) honey
- 2 tablespoons (30ml) olive oil
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) black pepper
- 1/2 cup (120ml) chicken broth
- 1 tablespoon (15ml) balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- Season the duck with salt and pepper, both inside and out. Place the duck in an oven-safe skillet or roasting pan.
- In a small bowl, mix the honey, olive oil, minced garlic, and chopped rosemary. Brush the mixture generously over the duck.
- Roast the duck in the preheated oven for 1 hour and 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C). Baste the duck occasionally with its own juices.
- While the duck is roasting, prepare the glaze. In a small saucepan, combine the chicken broth and balsamic vinegar. Simmer for 5-7 minutes until slightly reduced.
- Remove the duck from the oven and let it rest for 10 minutes before carving.
- Serve the duck with the glaze drizzled over the top. Garnish with fresh rosemary sprigs.
- Tip: Pair with roasted root vegetables or a fresh green salad for a complete meal.