Ingredients
Yield: 4 servings
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2
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lemons
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1
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cup
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dry white vermouth
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1
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duck
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2
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minced cloves garlic
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some
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salt and pepper
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1
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bay leaf
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2
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tablespoons
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liquid honey
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1
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tablespoon
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sugar
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1
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tablespoon
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white wine vinegar
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1
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cup
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stock
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¾
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teaspoons
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cornstarch
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Posted by Margo on Nov 9, 2010
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Instructions
Peel 1 lemon into strips. Squeeze juice from same lemon; combine with vermouth and strips of rind. Set aside.
Prick skin of duck all over, especially over fatty areas, without piercing meat. Rub inside cavity with garlic and the salt. Halve remaining lemon; lightly squeeze juice into cavity, then place both squeezed lemons and bay leaf inside. With kitchen string, tie legs together. Sprinkle skin all over with pepper and salt. Place duck breast side up on rack in roasting pan; roast in 400°F convection oven for 20 minutes. Remove from oven and pour off fat from pan. Reduce heat to 350°F for convection oven, baste duck with some of the vermouth mixture and pour remainder, with rind, into pan. Return pan to oven; continue roasting, basting with pan juices every 15 minutes, for 65 minutes. Brush duck with honey and continue roasting until crispy.
Remove from oven. Remove and discard lemons and bay leaf from cavity; pour cavity juices into roasting pan.
In small saucepan over medium-high heat, cook sugar with vinegar until deep golden brown; remove from heat and stir in 2 tbsp water.
Skim off and discard fat from roasting pan; place on stove top over medium heat. Pour in stock and bring to boil, scraping brown bits from bottom of pan. Strain pan juices into sugar mixture; place over medium-high heat, bring to boil until reduced by half. If desired, thicken by stirring in cornstarch dissolved in 2 tsp water and simmering for 30 seconds.
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