Roast Duck with Cranberry-Orange Glaze

Elevate your holiday dinner table with this show-stopping Roast Duck with Cranberry-Orange Glaze. This recipe yields succulent, tender meat and perfectly crispy duck skin, paired with a vibrant, tangy glaze that beautifully balances the richness of the bird. Whether you are planning a Christmas feast or a sophisticated special occasion meal, this elegant holiday main course is the ultimate centerpiece for a memorable dining experience.

Why You'll Want to Make Roast Duck with Cranberry-Orange Glaze

• Irresistible Texture: By following our roasting method, you'll achieve that highly sought-after crispy skin while keeping the meat juicy.

• The Perfect Flavor Balance: The sweetness of the orange and the tartness of the cranberry cut through the natural richness of the duck perfectly.

• Sophisticated Yet Simple: While it looks like a professional chef prepared it, the hands-on time is surprisingly manageable.

• A Festive Change of Pace: If you're tired of the traditional turkey or ham, roast duck offers a luxurious alternative for your holiday guests.

Ingredients - Here's What You'll Need

Steps to Make Roast Duck with Cranberry-Orange Glaze

1. If the duck is frozen, place it in a deep pan and thaw it in the refrigerator for a few days until it is thawed. Once the duck has thawed, remove it from the packaging and remove everything from inside the cavity. Place paper towels on top of a large, sturdy cutting board. Place the duck on top of the paper towels and dry the outside with more paper towels.

Stuff the cavity with paper towels several times to dry the inside. Use kitchen sheers to trim off the excess fat opposite the cavity opening. Then, use a sharp kitchen knife to score the skin in a criss-cross pattern, taking care not to pierce the meat.

2. Cut the onion and lemon into quarters. Then, stuff the cavity with one of each, making sure to shove them as far inside as possible.

3. Then stuff the cavity with ⅓ of the fresh rosemary, sage, and thyme. Repeat stuffing with the lemon and onion, alternating with the fresh herbs, ending with the lemon and onion.

4. Fold the "pope's nose" up and wrap the loose skin at the cavity opening around it, then secure the skin with a toothpick. Tie the legs together using kitchen twine in a figure-eight movement.

5. Line a quarter-sheet pan with paper towels and place a quarter-sheet rack inside. Pat the outside of the duck dry with more paper towels and place it on the rack. Reserve one teaspoon of Kosher salt for later, and salt the entire outside of the duck with the remaining salt. Cover the duck and place it in the refrigerator for at least eight hours and up to a day to allow for extra crispy skin.

6. Remove the duck from the refrigerator at least 30 minutes before roasting and preheat the oven to 425°F. Place the duck on a plate upside down and remove the paper towels from inside the sheet pan. Line the pan with aluminum foil, spray the rack with non-stick cooking spray, and place the duck back in the pan. Then, combine the paprika, garlic powder, black pepper, and reserved Kosher salt in a small bowl.

7. Coat the underside of the duck with half of the spice mixture. Then, place the duck breast side up on the prepared baking pan. Coat the rest of the duck with the remaining spice mixture.

8. Insert an oven-proof meat thermometer in the thickest part of the duck thigh. Bake in 425°F oven for 15 minutes, then reduce the oven temperature to 350°F and bake for an hour.

Steps to Make the Cranberry-Orange Glaze

1. Place the cranberry juice and orange juice in a small saucepan set over medium-high heat.

2. Add the molasses, balsamic vinegar, minced garlic, and grated ginger.

3. Add the cinnamon sticks and bring to a boil. Simmer until it slightly reduces.

4. Whisk cold water into the cornstarch to make a slurry. Then, whisk the slurry into the sauce to avoid clumping and bring it to a boil. Keep whisking, and allow the mixture to boil for about a minute.

5. Remove from the heat and remove the cinnamon sticks. Stir in the orange zest.

6. After the duck has roasted for one hour and 15 minutes, remove from the oven and use a basting brush to brush the cranberry-orange glaze all over. Return the duck to the oven and continue roasting for another hour or so until the thermometer reaches 165°F, brushing the outside of the duck every 15 minutes with the sauce.

7. Once the internal temperature reaches 165°F, remove the duck from the oven. Remove the thermometer, cover loosely with aluminum foil, and let rest for 15 minutes. Carve the duck and serve with the remaining sauce on the side.

Mastering a Roast Duck with Cranberry-Orange Glaze is simpler than you think and offers a sophisticated alternative to traditional holiday meats. With its festive flavor profile and irresistible crispy roast duck texture, this recipe is guaranteed to become a requested favorite for years to come. Grab your ingredients today and prepare for a restaurant-quality meal right in your own kitchen!

Recipe Tips and Tricks

• Dryness is Key: For the best results, leave the duck uncovered in the refrigerator for 24 hours before roasting. This dries out the skin, ensuring it crisps up rather than steams.

• Don't Skimp on Scoring: Scoring the skin allows the fat to escape and baste the meat as it cooks. Make sure your lines are close together for maximum fat rendering.

• The Prick Method: Use a toothpick or small skewer to prick the skin all over (especially around the legs and breast) to help the fat drain.

• Let it Rest: Always allow the duck to rest for at least 15-20 minutes before carving. This keeps the juices inside the meat rather than on your cutting board.