Mango Balsamic Vinegar Duck

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Posted by in Recipes on Sep 13, 2012 . .

1 Roasting Duck
1/3 Cup Olive Cart California Arbequina Olive Oil
2/3 Cup Olive Cart Maritime Mango Balsamic Vinegar
Salt & Pepper
1 Sprig of Fresh Thyme

Rub duck with olive oil. Cut duck skin in several places but not through to the meat. Sprinkle with salt and pepper. Roast duck in a 375 degree oven for an 1½ hours. While roasting, combine balsamic and sprig of thyme in a medium saucepan. Heat over medium-high heat, reducing the vinegar slightly to thicken, stirring frequently. Glaze the duck halfway through cooking with the balsamic reduction. Remove duck from the oven when done and apply the remaining balsamic reduction. Carve and serve with wild rice.

 

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