Christmas Roast Duck With Cranberry-Orange Glaze
Ingredients
- 1whole duck
innards and gizzards removed
- 1onion
quartered
- 1lemon
quartered
- several sprigs of rosemary
sage and thyme
- salt
- 1 tspsweet paprika
- 1 tsppepper
- 1 tspgarlic powder
- 1 ccranberry juice
- ½ corange juice
- ¼ cunsulphured molasses
not bootstrap
- 2cinnamon sticks
- 1garlic clove
grated or minced
- 2 tspfreshly grated ginger
- 1 tspbalsamic vinegar
- ¼ tspsalt
- cayenne
- 2 tspcornstarch
- splash of cold water
- ½ tspfresh orange zest
Directions
Christmas roast duck
- 1
Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
- 2
Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered at least eight hours and up to a day to allow for extra crispy skin.
- 3
Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Stir together the paprika, pepper and garlic pepper and rub all over the duck. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack with a leave-in meat thermometer inserted into the thickest part of the thigh without touching the bone.
- 4
Roast for 15 minutes in a 425-degree oven, and then turn the temperature to 350 degrees. Continue to roast until the duck reaches an internal temperature of 165 degrees F. Plan for at least one hour and 15 minutes, though it can take longer, depending on the bird.
- 5
When the duck reaches your desired temperature. Remove from the oven, cover with foil and let it sit for 10-15 minutes. Carve the duck and serve. Enjoy!
Cranberry-orange glaze
- 1
In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces.
- 2
In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute until it thickens.
- 3
Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 minutes of roasting. Serve the remaining sauce on the side.
Christmas Roast Duck With Cranberry-Orange Glaze
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Ratings & Reviews
Based on 165 ratings
Rating Breakdown
About this Recipe
Ready to make your holiday table truly special this year? Our Christmas Roast Duck with Cranberry-Orange Glaze promises an elegant centerpiece with festive flavors that will impress your guests and create lasting memories.
This isn't just any roast duck; it's a celebration of textures and tastes. The duck achieves a beautiful, perfectly crisp skin, while the aromatic stuffing of onion, lemon, and fresh herbs ensures the meat is infused with savory notes. What truly elevates this dish is the vibrant, spiced cranberry-orange glaze, a balance of sweet, tart, and warm spices that perfectly complements the rich duck.
Prepare for an extraordinary culinary experience. Each bite delivers succulent duck meat enveloped by gloriously crispy skin, all brought together by the complex, bright flavors of the cranberry-orange glaze. You'll taste the sweet tang of cranberries and orange, deepened by the warmth of cinnamon and ginger, with a subtle kick from cayenne and richness from molasses and balsamic vinegar. This dish offers a remarkable blend of richness and brightness, making it a truly memorable main course for any festive occasion.
While this recipe shines as is, you have options for customization. For a deeper citrus note, consider adding extra orange zest to the glaze. If you prefer a milder spice, you can adjust the cayenne to your taste. You could also experiment with different aromatic herbs in the duck's cavity, though rosemary, sage, and thyme provide a classic, delightful blend.
This Christmas roast duck is designed to be the star of your holiday feast. Serve it alongside roasted root vegetables, creamy mashed potatoes, or a vibrant green salad to complete an elegant and unforgettable meal. The glistening cranberry-orange glaze makes for a stunning presentation.