Roast Duck with Cranberry-Orange Glaze

Elevate your holiday feast with this succulent Roast Duck, glazed to perfection with a tangy cranberry-orange sauce. With a festive twist, this classic dish is slow-roasted to juicy perfection. It’s an elegant main course perfect for a special occasion or a cozy family dinner.

Jump to:

• Ingredients – Here’s What You’ll Need
• Steps to Make Roast Duck with Cranberry-Orange Glaze
• Steps to Make the Cranberry-Orange Glaze
• Recipe Tips and Tricks
• Other Great Holiday Meats
• Recipe

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 with aluminum foil, and let rest for 15 minutes. Carve the duck and serve with the remaining sauce on the side.

This mouthwatering Roast Duck With Cranberry-Orange Glaze is the perfect centerpiece for your holiday table. Slow-roasted to juicy perfection, this dish is sure to impress your guests.

Recipe Tips and Tricks

• If you don’t have a quarter sheet pan and quarter sheet rack, you can use a regular roasting pan.

Other Great Holiday Meats

Recipe