Roasted Duck with Lyrakis Balsamic and Thyme Honey

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Roasted Duck with Lyrakis Balsamic and Thyme Honey


2.5 kg duck (whole duck)

50g salt

7 garlic cloves (chopped)

1 lemon (small or medium, chopped)

100ml Lyrakis balsamic vinegar with thyme honey

1 lemon (small)

20g Gourmet Gateway Charcoal Salt

5g Black Pepper


Preheat your oven to 220 degrees then ensure the duck is completely thawed and give it a good rinse before starting.

Grab your a small bowl and mix together the salt, Gourmet Gateway charcoal slat and black pepper

Tie the legs together with a string and generously season the duck, its cavity and skin with salt and pepper.

Slide the duck breast side up and place onto a good sized tray, place back in the oven for 25 minutes.

After the 20minutes has passed remove the duck from the oven.

Give the skin a  good rake numerous times with a sharp fork, but be careful not to pierce the meat.

Continue to roast for 1 hour. While your roasting, frequently baste duck with juices from bottom of roasting pan.

While the duck is roasting, combine the Lyrakis balsamic vinegar and thyme honey with black pepper and squeeze the lemon into a small saucepan.

Place over high heat, bring to a boil and boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat and add remaining balsamic. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly).

When your duck is cooked, remove from the oven and dry skin with paper towels. Brush the duck with a thick coat of warm glaze, and place in oven for 3 minutes. Remove from oven and serve. If you want, you van garnish with some fresh herbs.