Description
This festive Christmas Roast Duck features crispy skin and a cranberry-orange glaze.
Ingredients
Scale
- 1 whole duck (innards and gizzards removed)
- 1 onion (quartered)
- 1 lemon (quartered)
- Several sprigs of rosemary, sage, and thyme
- Salt (for seasoning)
- 1 teaspoon sweet paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 cup cranberry juice
- 1/2 cup orange juice
- 1/4 cup unsulphured molasses
- 2 cinnamon sticks
- 1 garlic clove (grated or minced)
- 2 teaspoons freshly grated ginger
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 2 teaspoons cornstarch
- Splash of cold water
- 1/2 teaspoon fresh orange zest
Instructions
- Pat the duck dry and trim excess fat. Score the breast skin.
- Stuff the duck with onion, lemon, and herbs. Tie legs together and refrigerate uncovered for 8 to 24 hours.
- Remove duck from refrigerator 30 minutes before roasting. Preheat oven to 425°F (220°C) and rub spice blend on duck.
- Prepare roasting pan with foil and rack. Place duck on the rack and insert meat thermometer.
- Roast at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) until internal temperature reaches 165°F (74°C).
- Rest duck for 10-15 minutes after removing from oven. Then carve.
- Combine juices, molasses, cinnamon, garlic, ginger, vinegar, salt, and cayenne in a saucepan and simmer until thickened.
- Whisk cornstarch with cold water and add to sauce. Cook until thickened.
- Stir in orange zest. Brush glaze over duck in the last 15 minutes of roasting.
Notes
- This dish is perfect for holiday gatherings.
- Adjust seasoning to your preference.
- Prep Time: 8 hours
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 duck
- Calories: 450
- Sugar: 10g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg