I love duck and when I saw a young duck for a fantastic price at the store, I picked it up. Then when I went and picked up two types of balsamic vinegars, I knew I wanted to make something that incorporated the duck and vinegars. The duck turned out fantastic and I had to stop myself from eating the glaze with a spoon.

I served it with a crisp salad tossed in a homemade vinaigrette, made with the oregano white balsamic vinegar.


Juniper Balsamic Glaze


  • 1/2 onion chopped small
  • Neck of the duck
  • 1 solo garlic minced small
  • 1/2 c chicken stock or duck stock if you have it!
  • 1 tsp of juniper berries lightly crushed
  • 1/8 c juniper berry balsamic vinegar
  • 1/8 c oregano white balsamic vinegar
  • 1 tbsp honey
  • Small bunch of fresh oregano rough chopped just to release oils
  • Small bunch of fresh thyme rough chopped just to release oils


  • Fry the neck of the duck in the juices left over from searing.
  • Add onion and saute until soft
  • Add garlic and saute for a few seconds until all softened
  • Transfer everything to a saucepan
  • Add the stock and balsamic vinegar
  • Add the herbs and whisk to mix
  • Let simmer on low until about half reduced,
  • Add salt and pepper to taste, then put through strainer
  • Put back into the pot, add honey, and let reduce until a thick glaze


It thickens quickly once the honey is put in, just keep an eye on it.

Oregano Balsamic Vinaigrette


  • 1/4 c oregano white balsamic or flavour of choice
  • Juice of 1/2 lemon
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp onion powder
  • small bunch of fresh oregano
  • 1/2 tsp mustard
  • Approx 3/4 c oil i used half grapeseed oil and half olive oil


  • Mix all ingredients except the oil in a small food processor.
  • Slowly drizzle in the oil until its the desired consistency.

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