15 Italian Roasted Duck Recipe Cook Up Something Special!
Published on: Mar 17, 2024
The succulent, rich flavors of Italian cuisine are loved all over the world, and what better way to experience it than with a delicious roasted duck dish? This Italian roasted duck recipe combines tender, juicy duck with traditional Italian herbs and spices for a mouthwatering meal that will leave your taste buds wanting more. Plus, it's a great alternative to the usual turkey or ham for special occasions. Let's dive into this professional and well-organized introduction to the perfect Italian roasted duck recipe.
- 1 whole duck, around 5-6 pounds
- Salt and pepper
- 1 tablespoon olive oil
Marinade:
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
- 2 cloves of garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper
Sauce:
- Pan drippings from the roasted duck
- 1/4 cup balsamic vinegar
- 1/4 cup red wine
- 1 tablespoon honey
- Salt and pepper
Instructions
1. Prep the duck
Preheat your oven to 375°F. Rinse the duck and pat it dry with paper towels. Trim off any excess fat and prick the skin all over with a fork. This will help the fat to render out and give the skin a crispy texture. Season the duck generously with salt and pepper, both inside and out.
2. Marinate the duck
In a bowl, mix together the balsamic vinegar, red wine, garlic, and fresh herbs. Place the duck in a large ziplock bag and pour the marinade over it. Seal the bag and shake it to evenly coat the duck. Marinate in the fridge for at least an hour, preferably overnight.
3. Roast the duck
Take the duck out of the fridge and let it sit at room temperature for 30 minutes. In a roasting pan, place the duck breast-side up and brush it with olive oil. Roast for 2 1/2 to 3 hours, or until the internal temperature reaches 165°F. Baste the duck with the pan drippings every 30 minutes.
4. Make the sauce
Once the duck is done, remove it from the oven and let it rest for 15 minutes before carving. Meanwhile, place the roasting pan on the stovetop over medium heat. Add the balsamic vinegar, red wine, honey, and a pinch of salt and pepper to the pan drippings. Stir and scrape the bottom of the pan to incorporate all the flavor. Let the sauce simmer for a few minutes until it thickens.
5. Serve and enjoy
Carve the duck and serve with the balsamic red wine sauce drizzled over it. This Italian roasted duck pairs well with roasted vegetables and a glass of red wine. Mangia bene!
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