Description
A show-stopping roasted duck with crispy skin and a sweet-tangy cranberry orange glaze. Perfect for holiday dinners or any special occasion.
Ingredients
Main 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)
For the Cranberry Orange Glaze:
- 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
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C).
- Roast the Duck: Place duck on a rack in a roasting pan, roast for 2–2 ½ hours until golden and fully cooked.
- Make the Glaze: Simmer cranberries, orange juice, honey, sugar, vinegar, zest, and cinnamon until thickened.
- Glaze the Duck: Brush the duck with glaze during the last 30 minutes of roasting.
- Rest and Serve: Rest duck before carving, serve with extra glaze.
Prepare the Duck: Pat the duck dry, season the cavity with salt and pepper, stuff with orange, onion, and herbs.
Notes
- Save rendered duck fat for roasting potatoes or vegetables.
- For deeper flavor, marinate duck overnight with citrus and herbs.
- Works with Cornish hens or chicken for smaller portions.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Holiday / European-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 20g
- Sodium: Approx. 600mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 2g
- Protein: Approx. 30g
- Cholesterol: Approx. 150mg
