Roast Wild Duck with Cranberry Sauce
Elevate your dinner table with the rustic elegance of Roast Wild Duck with Cranberry Sauce, a dish that combines rich, savory flavors with a festive, tangy twist. This recipe highlights the tender, gamey taste of wild duck, which is roasted to perfection, infused with garlic, thyme, and a light olive oil rub for a fragrant, golden finish. Paired with a vibrant homemade cranberry sauce featuring fresh cranberries, zesty orange juice, red wine, and a touch of sweetness, this dish strikes the ideal balance between hearty and refreshing. Perfect for special occasions or a holiday feast, this recipe is a showstopper that serves four. With just 30 minutes of prep and 90 minutes of cooking time, you’ll have a mouthwatering centerpiece that’s sure to impress.
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Recipe Information
Ingredients
- 2 whole wild duck
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 sprigs fresh thyme sprigs
- 4 cloves garlic cloves, smashed
- 2 tablespoons unsalted butter
- 250 grams fresh cranberries
- 120 milliliters orange juice
- 1 teaspoon orange zest
- 100 grams granulated sugar
- 80 milliliters red wine
- 60 milliliters water
Instructions
Preheat your oven to 375°F (190°C).
Rinse the wild ducks under cold water and pat them dry with paper towels. Trim any excess fat.
Rub the ducks all over with olive oil, then season generously with salt and black pepper. Stuff each duck cavity with 2 thyme sprigs and 2 smashed garlic cloves.
Place the ducks breast-side up on a roasting rack in a roasting pan. Roast in the preheated oven for about 70–80 minutes, or until the internal temperature of the thickest part of the duck reaches 165°F (74°C).
While the ducks roast, prepare the cranberry sauce. In a medium saucepan, combine fresh cranberries, orange juice, orange zest, granulated sugar, red wine, and water.
Bring the cranberry mixture to a boil over medium heat. Reduce the heat to low and simmer for about 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Remove the cranberry sauce from heat and let it cool slightly. Transfer it to a serving bowl when ready to serve.
Once the ducks are fully roasted, remove them from the oven and tent them with aluminum foil. Let them rest for about 10 minutes to redistribute the juices.
Carve the ducks and serve with the fresh cranberry sauce on the side.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 30.5 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1152 mg | 25% | |
*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.
