Instructions

1. Preheat your oven to 180°C (350°F).
2. Rinse the duck under cold water and pat dry with paper towels. Season the inside and outside generously with salt and black pepper.
3. In a large oven-proof skillet, heat the olive oil over medium-high heat. Sear the duck on both sides until golden brown, about 5 minutes per side.
4. Remove the duck from the skillet and set aside. In the same skillet, add garlic, onion, and thyme, and sauté for about 3 minutes until fragrant.
5. Return the duck to the skillet and add chicken stock, covering the skillet with aluminum foil.
6. Roast in the preheated oven for 1 hour. After 1 hour, remove the foil and brush the duck with a mixture of apricot preserves, balsamic vinegar and Dijon mustard.
7. Continue roasting uncovered for another 30 to 40 minutes, basting every 10 minutes, until the skin is crispy and the internal temperature reaches 75°C (165°F).
8. Remove from the oven and let the duck rest for 15 minutes before carving.
9. Serve garnished with fresh herbs, if desired.