Calling all holiday hosts and Sunday roast lovers—this Cranberry Orange Glazed Duck is your new showstopper. Imagine crispy, golden skin brushed with a glossy, tangy-sweet glaze that bursts with fresh cranberries and bright citrus. It’s festive, it’s fabulous, and it’s simpler than you think! I’ve roasted more ducks than I can count back in my personal chef days, and with a few little tricks, you’ll get restaurant-quality results right from your own oven. So pour yourself something cozy, let’s tie on our aprons, and make this meal a celebration!
Why You’ll Love This Recipe
This dish is close to my heart—every year around the holidays, I crave the magic of cranberry and citrus wrapped around tender, juicy duck. It’s a centerpiece that feels special without being fussy.
- Bold, festive flavors – The glaze is equal parts sweet, tart, and vibrant.
- Crispy skin guaranteed – My chef-tested method gives you perfectly rendered skin every time.
- Make-ahead friendly – The glaze can be prepped in advance to make things easier on the big day.
- Perfect for entertaining – It’s a dinner party stunner or cozy Sunday best.
- Scalable and versatile – Use duck breasts for a quicker version or swap in turkey legs if preferred.
Ingredients Breakdown
Essentials
- 1 whole duck (4–5 pounds), giblets removed, patted dry
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 orange, quartered (for cavity)
- 2–3 sprigs fresh thyme or rosemary (optional)
- 2 cups fresh cranberries
- 1 cup fresh orange juice
- Zest of 1 orange
- 3/4 cup granulated sugar (or to taste)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1/4 teaspoon salt
- Pinch of chili flakes (optional)
- 1 teaspoon cornstarch + 1 tablespoon water (optional for thickening)
- 1–2 tablespoons unsalted butter (optional for glossy finish)
Pro Tips
- Don’t skip patting the duck dry—it’s key to getting crispy skin.
- Try adding a splash of Grand Marnier to the glaze for extra citrusy wow factor.
- Short on time? Swap the whole duck for 4 duck breasts and glaze accordingly.
- Use frozen cranberries if fresh ones aren’t in season—just don’t thaw first.
Step-by-Step Instructions
- Make the glaze: Add cranberries, orange juice, orange zest, sugar, honey, vinegar, salt, and chili flakes (if using) to a saucepan. Bring to a boil, then reduce to simmer for 15–20 minutes, stirring, until thick and syrupy. Add slurry if you’d like it thicker, then whisk in butter for gloss. Set aside and keep warm.
- Prep the duck: Dry-brine by rubbing the duck all over with 1 tablespoon of kosher salt and placing uncovered in the fridge overnight. (Optional, but worth it!) Otherwise, just pat the duck dry and season inside and out with salt and pepper.
- Stuff and truss: Place orange quarters and herbs inside the cavity. Tie legs together if desired for even roasting.
- Score the skin: Lightly score the duck’s skin in a diamond pattern, being careful not to cut into the meat.
- Roast and render: Preheat oven to 425°F (220°C). Place duck breast-side up on a rack in a roasting pan. Roast for 25–30 minutes to begin fat rendering.
- Reduce and slow roast: Lower oven to 350°F (175°C). Roast 40–60 more minutes, or until internal temp hits 165°F in thickest part of thigh. Spoon out rendered fat if needed.
- Glaze and shine: During the last 15–20 minutes, brush the duck with glaze every 5 minutes to build a sticky coating. Watch that it doesn’t burn—lower oven temp slightly if needed.
- Rest and carve: Remove duck from oven and let rest 10–15 minutes. Carve, drizzle with extra glaze, and garnish as desired.
Chef’s Tips and Tricks
- Duck fat is liquid gold—save it for potatoes or roasted veggies!
- If you’re new to duck, use a meat thermometer to ensure perfect doneness without overcooking.
- Letting the duck skin dry out in the fridge uncovered (ideally overnight) helps achieve restaurant-worthy crispness.
- Brushing early with glaze can lead to burning—wait until near the end to build that beautiful lacquer.
Recipe Variations and Serving Suggestions
- Duck Breasts Only: Sear fat side down, then bake at 400°F for 8–10 minutes, brushing with glaze in last 3–4 minutes.
- Citrus Swap: Try blood orange for a beautiful twist or add a bit of lemon zest to add brightness.
- Serving Side Ideas: Roasted winter vegetables, creamy polenta, wild rice pilaf, or rosemary mashed potatoes are dreamy here.
- Cocktail Pairing: A crisp cranberry gin fizz or orange-spiced mulled wine is a festive match.
FAQs
Can I use frozen cranberries?
Yes! Use them straight from the freezer—no need to thaw. Just lengthen the simmering time a little.
What if I don’t have a roasting rack?
No problem—just layer halved carrots, celery, and onion in the pan under the duck. They’ll lift it up and soak in all that delicious flavor.
Do I need to truss the duck?
Not required, but tying the legs creates even cooking and a more compact shape. Looks prettier too if you’re going for presentation!
Recipe Card
Prep Time: 20 minutes (plus optional overnight dry-brine)
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Ingredients:
- 1 whole duck (4–5 lbs), giblets removed, patted dry
- 1 tablespoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 orange, quartered
- 2–3 sprigs thyme or rosemary (optional)
- 2 cups fresh cranberries
- 1 cup orange juice
- Zest of 1 orange
- 3/4 cup sugar
- 2 tablespoons honey
- 1 tablespoon balsamic or cider vinegar
- 1/4 teaspoon salt
- Pinch chili flakes (optional)
- 1 teaspoon cornstarch + 1 tbsp water (optional)
- 1–2 tbsp unsalted butter (optional)
Instructions:
- Make glaze: combine cranberries, juice, zest, sugar, honey, vinegar, salt, and chili in saucepan. Simmer until thick. Optionally thicken with slurry and finish with butter.
- Prep duck: dry-brine or pat dry. Season, stuff with orange and herbs.
- Score skin. Roast at 425°F for 25–30 mins to render fat, then reduce to 350°F for 40–60 mins.
- Glaze every 5 mins during final 15–20 mins. Remove, let rest, carve, and serve with extra glaze.
Nutrition: ~350–400 calories per serving (estimate, depends on portion size and glaze usage)
If you try this Cranberry Orange Glazed Duck, I’d love to hear what you think! Leave a comment below, tag @thekitchensaid on Instagram, or pin it to save for your next holiday meal. Happy roasting, friends!
