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Slow-Roasted Balsamic-Glazed Duck
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For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.
Ingredients
- 2 (4 1/2-pound) Long Island or Pekin ducks, giblets and wings removed and reserved
- Coarse sea salt and freshly ground pepper
- 6 tablespoons olive oil
- 2 heads garlic
- 4 bulbs fennel, trimmed, outer layers only, chopped (remaining inner layers reserved for Roasted Vegetables)
- 6 cups store-bought low-sodium chicken stock
- 1 lemon, halved crosswise
- 1 bunch thyme
- 1 cup balsamic vinegar
- Juice of 1 lemon
- Roasted Vegetables, for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 601 % Daily Value *
- Total Fat: 43 g 66.02%
- Saturated Fat: 10 g 52.03%
- Trans Fat: 0 g %
- Cholesterol: 283 mg 94.4%
- Sodium: 330 mg 13.76%
- Calcium: 32 mg 3.22%
- Potassium: 481 mg 13.75%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.19%
- Zinc: 0 mg 0%
- Total Carbohydrate: 6 g %
- Dietary Fiber: 0 g 1.27%
- Sugar: 1 g
- Protein: 46 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 7 g
- Vitamin A 2.45%
- Vitamin C 7.49%
- Vitamin D 3.19%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat6
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total7 oz-eq
