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.
An Olive Tap Original recipe by Cherie, Long Grove
