Name: Roasted Duck with Cranberry Orange Glaze Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Holiday / European-Inspired
Ingredients: 1 whole duck (about 5–6 lbs), thawed if frozen; 2 tsp kosher salt; 1 tsp black pepper; 1 orange, quartered; 1 small onion, quartered; 3 sprigs fresh rosemary (or thyme); 1 cup fresh cranberries; ½ cup orange juice (fresh-squeezed preferred); ¼ cup honey (or maple syrup); 2 tbsp brown sugar; 1 tbsp balsamic vinegar; 1 tsp orange zest; Pinch of cinnamon

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If you want to impress at your next gathering or holiday feast, look no further than this Roasted Duck with Cranberry Orange Glaze Recipe. Juicy, crisp-skinned duck is roasted to golden perfection and paired with a vibrant, tangy-sweet glaze bursting with fresh cranberries and zesty oranges. It’s a showstopper that always gets oohs and ahhs at the table, and best of all, the recipe is straightforward enough for any home cook who’s feeling a little adventurous.

Ingredients You’ll Need

Roasted Duck with Cranberry Orange Glaze Recipe - Recipe Image

Ingredients You’ll Need

This Roasted Duck with Cranberry Orange Glaze Recipe uses a handful of simple, high-impact ingredients. Each one brings its own special magic, whether it’s flavor, fragrance, or that perfect crispy texture everyone dreams about.

Whole Duck (5–6 lbs): The star of the show – choose one that’s fully thawed for even cooking.
Kosher Salt: Essential for seasoning and helping the skin get ultra-crispy.
Black Pepper: Adds a subtle kick and a touch of depth to the duck’s flavor.
Orange, Quartered: Infuses the duck from the inside out with sweet citrusy notes.
Small Onion, Quartered: Gives the cavity savory undertones and aromatic moisture.
Fresh Rosemary (or Thyme): Lends a woodsy, herbal aroma that pairs perfectly with rich duck.
Fresh Cranberries: Bring color and tartness to the luscious glaze.
Orange Juice (fresh-squeezed): Provides brightness and balances out the duck’s richness.
Honey (or Maple Syrup): Gives the glaze a glossy sheen and just enough sweetness.
Brown Sugar: Adds warmth, depth, and caramel undertones to the sauce.
Balsamic Vinegar: A splash creates sophisticated tang and complexity in the glaze.
Orange Zest: Intensifies orange flavor and makes the glaze sing.
Pinch of Cinnamon: Rounds everything out with gentle spice – don’t skip it!

How to Make Roasted Duck with Cranberry Orange Glaze Recipe

Step 1: Preheat the Oven

Start by setting your oven to 350°F (175°C). Giving your oven ample time to preheat is key for that fabulous crisp skin, so do this first before diving into duck prep. This temperature is the sweet spot for rendering out the fat slowly and evenly.

Step 2: Prepare the Duck

Pat your duck completely dry inside and out using paper towels. Season the cavity generously with salt and pepper – this boosts flavor from the inside. Stuff the duck with the fresh orange quarters, onion chunks, and sprigs of rosemary or thyme. These aromatics infuse the meat with their lovely flavors as the duck roasts.

Step 3: Roast the Duck

Set the duck, breast-side up, on a rack inside a roasting pan. This lets air and heat circulate for even cooking, plus you’ll catch every precious drop of rendered duck fat. Roast for 2 to 2 ½ hours, or until the skin is deeply golden and crisp, and a thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). Spoon off extra fat every 30–40 minutes for the best results (save it for later!).

Step 4: Make the Cranberry Orange Glaze

While the duck roasts, combine cranberries, orange juice, honey, brown sugar, balsamic vinegar, orange zest, and cinnamon in a small saucepan. Bring to a simmer and let bubble away gently until the cranberries pop and the mixture thickens to a glossy glaze, about 10–12 minutes. Stir occasionally – the aromas are incredible!

Step 5: Glaze the Duck

During the final 30 minutes of roasting, brush the cranberry orange glaze generously all over the duck every 10 minutes or so. The sugars will caramelize and the skin will start to glisten with a jewel-toned finish. Don’t be shy with the glaze – extra is always welcome.

Step 6: Rest and Serve

When the duck is done, tent it loosely with foil and let it rest for at least 15 minutes before carving. This helps all those delicious juices redistribute. Slice and arrange the duck on your favorite platter, and serve with a bowl of extra cranberry orange glaze for drizzling at the table.

How to Serve Roasted Duck with Cranberry Orange Glaze Recipe

Garnishes

A little garnish brings this dish from impressive to unforgettable. Try sprinkling fresh chopped herbs like rosemary or parsley over the platter, or add orange wedges and a handful of extra cranberries for color. For a festive touch, edible flowers or even a twist of orange zest look beautiful scattered on top.

Side Dishes

This Roasted Duck with Cranberry Orange Glaze Recipe shines brightest with sides that complement its rich flavors. Think creamy mashed potatoes, roasted root vegetables, or wild rice with toasted pecans. In spring, tender asparagus or simply sautéed greens are lovely alongside, soaking up every drop of that amazing glaze.

Creative Ways to Present

For a dramatic holiday main, carve the duck at the table so everyone can watch the golden skin crackle. Or, for a more intimate vibe, slice the duck in the kitchen and assemble portions with a drizzle of glaze and your prettiest garnishes. Serving individual Cornish hens glazed the same way is a charming twist for smaller gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Roasted Duck with Cranberry Orange Glaze Recipe, let the duck come to room temperature before refrigerating in an airtight container. The glaze and meat can be stored together or separately and will keep beautifully for up to three days.

Freezing

Duck freezes surprisingly well! Shred or slice the cooled meat, wrap tightly in foil or freezer bags, and it’ll keep for up to three months. Store the cranberry orange glaze in a separate container and freeze as well. To use, thaw overnight in the fridge for best texture and flavor.

Reheating

To reheat, arrange duck pieces on a baking sheet and cover loosely with foil. Warm in a 325°F oven until heated through – about 15–20 minutes. Reheat the glaze in a saucepan or microwave, adding a splash of water or orange juice if it’s thickened. Spoon over the duck for a taste almost as magical as the first time!

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work perfectly in the glaze, so don’t worry if fresh ones aren’t available. Just use them straight from the freezer without thawing.

What if I don’t have a roasting rack?

If you don’t have a rack, slice a couple of carrots and lay them in the bottom of the pan to set the duck on top. They’ll elevate the bird and add subtle flavor, too.

How do I know if my duck is cooked through?

Insert a meat thermometer into the thickest part of the thigh (without touching bone). You’re looking for 165°F. The juices should run clear, and the skin a gorgeous deep golden brown.

Can I make the glaze ahead of time?

Definitely! The cranberry orange glaze can be made up to three days in advance. Store it in the fridge, then gently reheat while your duck roasts.

What other meats work with this glaze?

This Roasted Duck with Cranberry Orange Glaze Recipe is also fantastic with chicken, Cornish hens, or even pork tenderloin. The vibrant glaze pairs well with any roast you want to make extra special.

Final Thoughts

If you’ve been dreaming of an elegant main course that’s surprisingly doable at home, this Roasted Duck with Cranberry Orange Glaze Recipe is your ticket. I can’t wait to hear how it turns out for you – don’t hesitate to bring this beauty to your next celebration!