Day 6: Festive Duck with Cranberry and Orange Glaze

As we wrap up our Main Dishes category, I wanted to show how you can keep your holiday meals festive by embracing seasonal flavors and meats. This Cranberry and Orange Glazed Duck is a recipe I discovered when we moved to Minnesota in 2020 and were looking for something special to celebrate our first Christmas in a new place. While browsing local grocery stores for inspiration, I came across a whole duck and knew immediately it was exactly what I was looking for. Although it came with an orange sauce packet, I decided to create my own glaze using fresh oranges and cranberries, highlighting the bright, seasonal flavors. I hope this dish brings warmth and festive cheer to your Christmas table!

Duck with Orange & Cranberry Glaze

Serving Size: 4-6

Ingredients:

1 whole duck (about 5–6 lbs), trimmed of excess fat

Salt and black pepper, to taste

1 cup fresh or frozen cranberries

1/2 cup squeezed orange juice

1/4 cup honey

2 tbsp brown sugar

1 tsp ground allspice or Chinese five-spice (optional)

Orange Slices, for plating (Plating suggestions after recipe)

1.  Preheat oven to 350°F (175°C).

2. Pat duck dry and season inside and out with salt, pepper, and allspice (if using).

3.  Score the skin lightly in a diamond pattern to allow fat to render. Place duck on a rack in a roasting pan, breast side up.

4.  Roast for 1 hour, then flip breast side down and roast another 30–45 minutes.

5.  In a small saucepan, combine cranberries, orange juice, honey, brown sugar, and cayenne (if using).  Simmer over medium heat until cranberries burst and the mixture thickens slightly (about 10–15 minutes).

6.  Flip duck breast-side up. Brush generously with glaze.

7. Roast another 15–20 minutes, basting once or twice, until skin is caramelized and internal temperature reaches 165°F (74°C) in the thickest part.

8. Let the duck rest 10 minutes before carving.

   Carve the duck into portions—breast slices and leg/thigh pieces. Arrange them neatly in the center of the platter.

   
   

   Plating Suggestions:

   - Spoon the cranberry-orange glaze generously over the duck, letting some of it pool on the platter for color and shine.

   - Use thin rounds or half-moons of orange. For extra depth, lightly roast the orange slices in the oven for 5–7 minutes at 350°F to enhance sweetness and reduce bitterness. Place them around the duck or interspersed between pieces.

   - Scatter a few fresh or lightly cooked cranberries over the duck and around the platter for a festive red accent.