Roast Duck with Cranberry Glaze
Indulge in the rich, savory elegance of Roast Duck with Cranberry Glaze—a festive centerpiece that’s perfect for holidays or special occasions. This recipe combines the succulent, crispy-skinned perfection of roasted duck with a tangy-sweet homemade glaze made from fresh cranberries, orange juice, honey, and a touch of balsamic vinegar. Infused with aromatic rosemary, thyme, and garlic, the duck is roasted to golden perfection, then finished with a generous coating of glaze for a balance of textures and flavors. Serve this stunning dish with seasonal sides for a show-stopping meal that’s as impressive as it is delicious. Perfect for those seeking a flavorful twist on traditional roast meats, this dish will leave your guests savoring every bite!
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Recipe Information
Ingredients
- 1 4-5 pounds whole duck
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 4 garlic cloves
- 1 cup cranberries
- 0.5 cup orange juice
- 0.25 cup honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter
Instructions
Preheat your oven to 375°F (190°C).
Clean the duck by removing excess fat and trimming wing tips if needed. Pat dry with paper towels.
Score the duck’s skin lightly with a sharp knife, making crisscross patterns. Be careful not to cut into the meat.
Rub the duck inside and out with salt and pepper. Place the rosemary, thyme, and whole garlic cloves inside the cavity.
Brush the duck’s surface with olive oil and place it on a roasting rack in a roasting pan, breast side up.
Roast the duck in the preheated oven for 90 minutes, basting with its rendered fat every 30 minutes.
While the duck is roasting, prepare the cranberry glaze. Combine cranberries, orange juice, honey, and balsamic vinegar in a small saucepan.
Cook the cranberry mixture over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes.
Remove the mixture from heat and stir in the butter until melted. Blend with an immersion blender or leave it slightly chunky, depending on desired consistency.
After 90 minutes of roasting, brush the duck generously with the cranberry glaze. Return to the oven and roast for an additional 20-30 minutes, or until the skin is golden and crispy.
To check for doneness, ensure the internal temperature of the duck reaches 165°F (74°C) in the thickest part of the meat.
Remove the duck from the oven and let it rest for 10 minutes before carving.
Carve and serve the duck with remaining cranberry glaze on the side.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.5 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
