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