An exquisite alternative main dish for Thanksgiving or the holidays.
Preparation Time: 20 minutes
Cooking Time: 2 hours
Ingredients
6 lb whole Ontario Duck
Juice of 1 lemon
Island Gurl Seasoned Salt to taste
8 sprigs fresh thyme leaves
4 slices of lemon
1 cup (250 mL) quince paste
2 Tbsp balsamic glaze
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) ground clove
1 Recipe Prepared Stuffing
- Preheat oven to 350˚F (180˚C). Prepare a large roasting pan fitted with a rack and set aside.
Prepare the glaze by adding paste to a medium glass bowl with ¼ cup of water. Transfer to
microwave and melt on high for 3-4 minutes. Stir in remaining ingredients and set aside. - Remove giblets from duck’s cavity, rinse duck with cold water and lemon juice. Pat skin dry
with paper towel and place on a cutting board. - Score the duck’s skin on the breast crosswise, then lengthwise in a diamond pattern, ensuring
not to cut into the meat. Poke the other fatty parts of the duck with tip of knife all over to ensure
fat release. - Season generously with seasoned salt all over skin and inside cavity. Place duck on rack inside
of roasting pan, breast side up. Place thyme and lemon slices inside cavity, and tie legs with
butcher’s twine. - Transfer duck to oven and roast uncovered for 60 minutes, then flip duck breast side down and
roast for 40 minutes. Brush with glaze, then flip back to breast side up, continue roasting for
another 20 minutes while brushing the breast with mixture every 5 minutes. Duck is fully cooked
by inserting an instant-read thermometer into the inner thigh to register at 155°F. During resting
time, the duck will continue cooking in residual heat until it reaches 165°F. - Turn the oven’s temperature to broil for about 3-4 minutes for crispier caramelized skin.
Remove from oven, let rest for 15 minutes. Remove and discard lemon and thyme, place on a
platter, add prepared stuffing to cavity and garnished as desired.
