Introduction
Christmas dinner is an occasion to bring loved ones together and celebrate the season with a delicious meal. While turkey and ham are traditional choices, there’s something truly special about serving roast duck for the holidays. With its rich, flavorful meat and crispy skin, roast duck is a luxurious and impressive main dish that will wow your guests. Pairing it with a cranberry-orange glaze elevates the flavors, offering a perfect balance of sweet, tart, and savory notes.
This Christmas Roast Duck with Cranberry-Orange Glaze is not only a treat for the taste buds but also a feast for the eyes. The deep, rich color of the duck and the vibrant red of the cranberry glaze make it a stunning centerpiece for your holiday table. Whether it’s for a small family gathering or a grand Christmas dinner, this dish is sure to impress.
In this article, we’ll walk you through every step of preparing this festive roast duck, from preparing the duck itself to making the aromatic cranberry-orange glaze that gives it its signature flavor. We’ll also share tips for getting the skin perfectly crispy and ensuring the duck remains juicy and tender.
Why You’ll Love This Recipe
- Impressive Presentation: A beautifully roasted duck is a showstopper at any holiday gathering. With its golden, crispy skin and glossy glaze, it’s sure to be the highlight of your Christmas feast.
- Deliciously Sweet and Savory: The cranberry-orange glaze adds a perfect balance of sweetness and acidity to complement the rich, savory flavor of the duck.
- Perfect for Special Occasions: Whether it’s for Christmas dinner or another festive occasion, roast duck with a flavorful glaze makes a memorable meal.
- Juicy and Tender: With the right technique, duck can be incredibly tender and juicy, with perfectly crisp skin.
Preparation Time and Servings
- Total Time: 2 hours 30 minutes (including roasting time)
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Rest Time: 10-15 minutes (before carving)
- Servings: 4-6 servings (depending on the size of the duck)
- Nutrition Facts (per serving): Calories: 470, Protein: 38g, Carbs: 28g, Fat: 28g
Ingredients
For the Duck:
- 1 whole duck (about 4-5 pounds): Choose a fresh, high-quality duck for the best flavor and texture.
- Salt and pepper: To season the duck and help enhance its natural flavors.
- 2 tablespoons olive oil: For searing the duck and helping to crisp the skin.
- 1 medium onion: Quartered, for stuffing inside the duck to add flavor as it roasts.
- 1 lemon: Cut into wedges, for stuffing inside the duck for added citrus flavor.
- 3-4 sprigs of fresh thyme: To stuff inside the duck for a fragrant herbal note.
For the Cranberry-Orange Glaze:
- 1 cup fresh cranberries: These will give the glaze a fresh, tart flavor that complements the richness of the duck.
- 1/2 cup orange juice: Freshly squeezed for the best flavor.
- 1/4 cup honey: To add sweetness to the glaze and balance the tartness of the cranberries.
- 1 tablespoon balsamic vinegar: For a bit of depth and acidity.
- 1 tablespoon Dijon mustard: For a slight tang that pairs perfectly with the sweetness of the honey and cranberries.
- 1 teaspoon grated orange zest: To enhance the citrus notes in the glaze.
- 1/4 teaspoon ground cinnamon: For a subtle hint of warmth and spice.
- 1/4 teaspoon ground cloves: To add complexity to the flavor profile.
First Step: Preparing the Duck
- Prep the Duck: Start by rinsing the duck under cold water to remove any remaining feathers or excess fat. Pat it dry thoroughly with paper towels, which will help ensure that the skin becomes crispy during roasting.
- Season the Duck: Generously season the duck with salt and pepper, both inside and out. This is important for flavor and helps create a tasty, crispy skin. You can also rub a little bit of olive oil over the skin to help it crisp up in the oven.
- Stuff the Duck: Quarter the onion and cut the lemon into wedges. Stuff the duck with the onion, lemon, and fresh thyme. These aromatics will infuse the duck with wonderful flavors as it roasts.
- Truss the Duck: If you’re feeling fancy, truss the duck by tying the legs together with kitchen twine. This helps the duck cook more evenly and gives it a neat, professional appearance. If you don’t have twine, you can skip this step.
Second Step: Roasting the Duck
- Preheat the Oven: Preheat your oven to 375°F (190°C). A moderately high heat will help cook the duck evenly, ensuring both the meat and skin are perfectly done.
- Place the Duck in a Roasting Pan: Set the duck breast side up on a rack in a large roasting pan. The rack will allow air to circulate around the duck, ensuring that the skin crisps up evenly. If you don’t have a rack, you can place the duck directly in the pan, but be sure to turn it halfway through the cooking time.
- Roast the Duck: Roast the duck in the preheated oven for about 1.5-2 hours, depending on the size of the duck. The duck should be golden and crispy on the outside, and the internal temperature should reach 165°F (74°C) when measured in the thickest part of the thigh.
- Baste the Duck: Every 30 minutes, use a spoon to baste the duck with its own rendered fat. This helps the skin become crispy and gives the duck a beautiful golden color. If you don’t want to deal with basting, you can place the duck on its side halfway through the roasting time, then flip it to roast the other side.
Third Step: Preparing the Cranberry-Orange Glaze
- Cook the Cranberries: In a medium saucepan, combine the fresh cranberries, orange juice, honey, balsamic vinegar, Dijon mustard, grated orange zest, cinnamon, and cloves. Stir to combine, and bring the mixture to a simmer over medium heat.
- Simmer the Glaze: Let the mixture simmer for about 10-15 minutes, stirring occasionally. The cranberries will begin to pop as they cook, and the glaze will thicken to a syrupy consistency. Keep an eye on the glaze to prevent it from burning or reducing too much.
- Strain the Glaze (Optional): Once the glaze has thickened, you can strain it through a fine-mesh sieve to remove the cranberry skins and any large pieces of zest. This step is optional, but it will give you a smooth, glossy glaze for a more refined presentation.
- Let the Glaze Cool: Allow the glaze to cool slightly before using it to coat the duck. The glaze will continue to thicken as it cools.
Fourth Step: Glazing and Resting the Duck
- Glaze the Duck: About 20 minutes before the duck is finished roasting, brush a generous amount of the cranberry-orange glaze over the duck. Return the duck to the oven and roast for the final 20 minutes, allowing the glaze to caramelize and form a beautiful, glossy coating on the skin.
- Rest the Duck: Once the duck is done, remove it from the oven and let it rest for 10-15 minutes. Resting the duck allows the juices to redistribute and makes for easier carving.
Fifth Step: Carving and Serving the Duck
- Carve the Duck: When the duck has rested, use a sharp knife to carve it into individual portions. Start by removing the legs and thighs, then carve the breasts into slices. The meat should be tender, juicy, and full of flavor, with the crispy skin offering a perfect contrast.
- Serve with the Cranberry-Orange Glaze: Serve the carved duck with the leftover cranberry-orange glaze on the side or drizzled over the top. The sweet and tangy glaze adds an extra layer of flavor that complements the richness of the duck beautifully.
Tips for Success
- Crisping the Skin: For the crispiest skin, ensure the duck is dry before roasting and avoid covering it during cooking. The rendered fat will help achieve that golden, crunchy texture.
- Choose the Right Duck: Look for a fresh, high-quality duck for the best flavor. Ducks vary in size, so adjust the cooking time based on the weight of the bird.
- Make Ahead: The glaze can be made ahead of time and stored in the refrigerator for up to a week. This allows you to save time on the day of your dinner.
- Baste Regularly: Basting the duck with its own fat is key to achieving crispy skin and ensuring the meat remains juicy. If you don’t want to baste, you can also flip the duck halfway through the roasting process.
- Serve with Sides: This roast duck pairs wonderfully with classic holiday sides like roasted Brussels sprouts, mashed potatoes, or a fresh salad with citrus dressing.
How to Serve Christmas Roast Duck
1. As the Main Dish:
Roast duck is a perfect centerpiece for a Christmas dinner. Serve it with seasonal sides like roasted root vegetables, mashed potatoes, or a salad of greens with cranberry vinaigrette. The cranberry-orange glaze adds a burst of color and flavor, making it a stunning dish to serve your guests.
2. As Part of a Holiday Buffet:
If you’re hosting a holiday buffet, roast duck can be served alongside other meats like ham, turkey, or prime rib. The rich flavor of the duck complements other savory dishes, making it a great option for a varied spread.
3. Leftovers:
If you have leftovers, duck can be shredded and added to soups, salads, or sandwiches for an easy meal the next day.
Print
Christmas Roast Duck with Cranberry-Orange Glaze: A Festive Feast
- Total Time: 2 hours 30 minutes
Description
Christmas Roast Duck with Cranberry-Orange Glaze is a festive and elegant dish that’s sure to impress your guests. The duck is roasted to a perfect golden-brown, with crispy skin and tender, flavorful meat. The highlight of the dish is the cranberry-orange glaze, which is made by simmering fresh cranberries, orange juice, zest, and a hint of sugar until it forms a sweet-tart sauce that complements the rich, savory duck. The glaze is brushed on the duck as it roasts, creating a beautiful, caramelized finish. This dish is perfect for a holiday feast, offering a wonderful balance of rich flavors and a touch of citrusy sweetness.
Ingredients
Scale
For the Duck:
- 1 whole duck (about 4–5 pounds): Choose a fresh, high-quality duck for the best flavor and texture.
- Salt and pepper: To season the duck and help enhance its natural flavors.
- 2 tablespoons olive oil: For searing the duck and helping to crisp the skin.
- 1 medium onion: Quartered, for stuffing inside the duck to add flavor as it roasts.
- 1 lemon: Cut into wedges, for stuffing inside the duck for added citrus flavor.
- 3–4 sprigs of fresh thyme: To stuff inside the duck for a fragrant herbal note.
For the Cranberry-Orange Glaze:
- 1 cup fresh cranberries: These will give the glaze a fresh, tart flavor that complements the richness of the duck.
- 1/2 cup orange juice: Freshly squeezed for the best flavor.
- 1/4 cup honey: To add sweetness to the glaze and balance the tartness of the cranberries.
- 1 tablespoon balsamic vinegar: For a bit of depth and acidity.
- 1 tablespoon Dijon mustard: For a slight tang that pairs perfectly with the sweetness of the honey and cranberries.
- 1 teaspoon grated orange zest: To enhance the citrus notes in the glaze.
- 1/4 teaspoon ground cinnamon: For a subtle hint of warmth and spice.
- 1/4 teaspoon ground cloves: To add complexity to the flavor profile.
Instructions
First Step: Preparing the Duck
- Prep the Duck: Start by rinsing the duck under cold water to remove any remaining feathers or excess fat. Pat it dry thoroughly with paper towels, which will help ensure that the skin becomes crispy during roasting.
- Season the Duck: Generously season the duck with salt and pepper, both inside and out. This is important for flavor and helps create a tasty, crispy skin. You can also rub a little bit of olive oil over the skin to help it crisp up in the oven.
- Stuff the Duck: Quarter the onion and cut the lemon into wedges. Stuff the duck with the onion, lemon, and fresh thyme. These aromatics will infuse the duck with wonderful flavors as it roasts.
- Truss the Duck: If you’re feeling fancy, truss the duck by tying the legs together with kitchen twine. This helps the duck cook more evenly and gives it a neat, professional appearance. If you don’t have twine, you can skip this step.
Second Step: Roasting the Duck
- Preheat the Oven: Preheat your oven to 375°F (190°C). A moderately high heat will help cook the duck evenly, ensuring both the meat and skin are perfectly done.
- Place the Duck in a Roasting Pan: Set the duck breast side up on a rack in a large roasting pan. The rack will allow air to circulate around the duck, ensuring that the skin crisps up evenly. If you don’t have a rack, you can place the duck directly in the pan, but be sure to turn it halfway through the cooking time.
- Roast the Duck: Roast the duck in the preheated oven for about 1.5-2 hours, depending on the size of the duck. The duck should be golden and crispy on the outside, and the internal temperature should reach 165°F (74°C) when measured in the thickest part of the thigh.
- Baste the Duck: Every 30 minutes, use a spoon to baste the duck with its own rendered fat. This helps the skin become crispy and gives the duck a beautiful golden color. If you don’t want to deal with basting, you can place the duck on its side halfway through the roasting time, then flip it to roast the other side.
Third Step: Preparing the Cranberry-Orange Glaze
- Cook the Cranberries: In a medium saucepan, combine the fresh cranberries, orange juice, honey, balsamic vinegar, Dijon mustard, grated orange zest, cinnamon, and cloves. Stir to combine, and bring the mixture to a simmer over medium heat.
- Simmer the Glaze: Let the mixture simmer for about 10-15 minutes, stirring occasionally. The cranberries will begin to pop as they cook, and the glaze will thicken to a syrupy consistency. Keep an eye on the glaze to prevent it from burning or reducing too much.
- Strain the Glaze (Optional): Once the glaze has thickened, you can strain it through a fine-mesh sieve to remove the cranberry skins and any large pieces of zest. This step is optional, but it will give you a smooth, glossy glaze for a more refined presentation.
- Let the Glaze Cool: Allow the glaze to cool slightly before using it to coat the duck. The glaze will continue to thicken as it cools.
Fourth Step: Glazing and Resting the Duck
- Glaze the Duck: About 20 minutes before the duck is finished roasting, brush a generous amount of the cranberry-orange glaze over the duck. Return the duck to the oven and roast for the final 20 minutes, allowing the glaze to caramelize and form a beautiful, glossy coating on the skin.
- Rest the Duck: Once the duck is done, remove it from the oven and let it rest for 10-15 minutes. Resting the duck allows the juices to redistribute and makes for easier carving.
Fifth Step: Carving and Serving the Duck
- Carve the Duck: When the duck has rested, use a sharp knife to carve it into individual portions. Start by removing the legs and thighs, then carve the breasts into slices. The meat should be tender, juicy, and full of flavor, with the crispy skin offering a perfect contrast.
- Serve with the Cranberry-Orange Glaze: Serve the carved duck with the leftover cranberry-orange glaze on the side or drizzled over the top. The sweet and tangy glaze adds an extra layer of flavor that complements the richness of the duck beautifully.
- Prep Time: 20 minutes
- Rest Time: 10-15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 470 kcal
- Fat: 28g
- Carbohydrates: 28g
- Protein: 38g
Conclusion
Christmas Roast Duck with Cranberry-Orange Glaze is a festive and elegant dish that will elevate your holiday celebrations. With a golden, crispy exterior and tender, juicy meat, paired with a sweet and tangy glaze, it’s the perfect main course for any special occasion. Whether you’re serving it for Christmas dinner or another holiday gathering, this roast duck will surely impress your guests and become a cherished tradition in your holiday menu.
