It's so delicious! Takes 3 hours to make. Cooked on a broiler pan at 350F, duck is fatty and the excess needs to drain into the bottom. First I stuff the duck with sliced lemon and crushed garlic cloves and cover the outside with salt. Cook one hour breast side up then 40 min breast side down. Then make a glaze with at least a half cup of balsamic vinegar and the fresh juice from squeezing one lemon, brush the duck with the sauce every 10 min for 40 minutes, then after that drizzle a little honey into the glaze mixture or brush it onto the duck as well with the sauce every 10 minutes for another 30-40 min. I make this pretty much every holiday and sometimes just because it sounds good, just made this one last week. If you buy something like an individually wrapped duck leg from the store it's SO expensive for no reason, but if you order a whole frozen duck from a butcher, it's very reasonably priced and I always pay just $20-25 for the whole bird which I eat by myself because my family won't try duck and it feeds me for two whole days!
I like to cook most fatty meats on a grill over the broiler pan. That way the fats automatically drain without having to drain the pan. 350° sounds a bit high though. Try 325° and slightly longer. Of coarse turning it over mid way. That way it doesn't get burned on the edges.
Not duck but turkey.
Note: yes it's slightly burnt on the edges. But it takes longer to cook a turkey. This was a 14 pound turkey. Notice the grill and boiler pan underneath the pizza pan.
All whole birds should reach above 164° just after cooking.
@Eternity let me know how that goes if you try it, my air fryer is broken but I'm going to buy a new one, everything I've tried making in air fryer so far has turned out way tastier than oven-cooked so I'm curious if my duck would be even better that way!
