Best 11 Cranberry Orange Roast Ducklings Recipes

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Get ready to embark on a culinary journey with our article showcasing the delectable dish known as "Cranberry Orange Roast Ducklings." This succulent meal features tender ducklings roasted to perfection and infused with irresistible flavors of cranberries and oranges. Whether you're looking to impress your family and friends with a special dinner or simply seeking a unique and flavorful dish, our article will guide you through the steps of creating this delightful dish.

Let's cook with our recipes!

CRANBERRY ORANGE DUCK



Cranberry Orange Duck image

Glazed roast duck.

Provided by Joan Devito

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 3h

Yield 5

Number Of Ingredients 9

1 teaspoon Chinese five-spice powder, or more to taste
1 (5 1/2 pound) whole duck
1 onion, chopped
1 orange - zested, peeled, and cubed
1 (12 ounce) bag fresh cranberries
1 ounce brandy-based orange liqueur (such as Grand Marnier®)
1 tablespoon honey
1 tablespoon white sugar
1 teaspoon soy sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
  • Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
  • Place duck on a roasting rack inside a roasting pan; baste with the glaze.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 673.2 calories, Carbohydrate 22 g, Cholesterol 143.8 mg, Fat 48.8 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 16.6 g, Sodium 164.5 mg, Sugar 13.4 g

CHRISTMAS ROAST DUCK WITH CRANBERRY-ORANGE GLAZE



Christmas Roast Duck With Cranberry-Orange Glaze image

Make the holidays special with this Christmas roast duck with cranberry-orange glaze! Featuring perfectly crisp skin and a spiced glaze full of festive flavors, this roast duck adds elegance to your holiday table.

Provided by Amanda McGrory-Dixon

Categories     Main Dishes

Time 2h40m

Number Of Ingredients 20

1 whole duck (innards and gizzards removed)
1 onion (quartered)
1 lemon (quartered)
Several sprigs of rosemary, sage and thyme
Salt
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 (not bootstrap)
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
2 teaspoons cornstarch
Splash of cold water
1/2 teaspoon fresh orange zest

Steps:

  • For Christmas Roast Duck
  • Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
  • Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered for a minimum of an hour but preferably at least eight hours and up to a day to allow for extra crispy skin.
  • Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack. Stir together the paprika, pepper and garlic pepper and rub all over the duck.
  • Roast for 15 minutes in a 425-degree oven, and then turn the temperature to 350 degrees. Continue to roast until the duck reaches your desired internal temperature. Plan for at least one hour and 15 minutes. The USDA recommends an internal temperature of 165 degrees, though many chefs prefer duck between 135-145 degrees. In the final 15 minutes, brush the duck with the glaze.
  • When the duck reaches your desired temperature. Remove from the oven, cover with foil and let it sit for 10-15 minutes. Carve the duck and serve. Enjoy!
  • For Cranberry-Orange Glaze
  • In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces.
  • In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute until it thickens. Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 minutes of roasting. Serve the remaining sauce on the side.

Nutrition Facts : ServingSize 1 1/4 serving of duck, Calories 350 kcal, Sugar 20 g, Sodium 515 mg, Fat 25 g, SaturatedFat 7 g, Protein 17 g

CRANBERRY-ORANGE ROAST DUCKLINGS



Cranberry-Orange Roast Ducklings image

I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 10 servings.

Number Of Ingredients 11

2 domestic ducklings (4 to 5 pounds each)
2 medium navel oranges, quartered
2 sprigs fresh rosemary
1-1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
2/3 cup orange marmalade

Steps:

  • Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up., In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.), Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.

Nutrition Facts : Calories 373 calories, Fat 21g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 517mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 16g protein.

CRANBERRY-ORANGE RELISH



Cranberry-Orange Relish image

Provided by Trisha Yearwood

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 4

One 12-ounce package fresh cranberries
2 oranges, peeled
1 cup sugar
1/2 cup pecans, finely chopped

Steps:

  • Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

ROAST DUCK, WITH CRANBERRIES



Roast Duck, With Cranberries image

Provided by Florence Fabricant

Categories     main course

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 11

1 4- to 5-pound duckling
Salt and freshly ground black pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1 cup dry red wine
1 cup water
Pinch of thyme
1 1/2 cups fresh cranberries
1 tablespoon red wine vinegar
5 tablespoons sugar

Steps:

  • Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity. Reserve the fat. The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
  • Preheat oven to 400 degrees. Lightly season the duck with salt and pepper and place it on a rack in a roasting pan. Prick the skin lightly all over and roast for one hour and 15 minutes. Prick the skin lightly from time to time while the duck is roasting.
  • During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan. Mince the gizzard and heart and add it to the pan along with the onion and celery. Saute the vegetables and duck innards until they are lightly browned. Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan. Add the water, the neck of the duck and salt and pepper to taste. Simmer covered for 45 minutes. Strain this stock into a clean saucepan.
  • Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar. Cook over medium low heat until the cranberries soften and pop. Lower heat and simmer until the sauce has thickened somewhat.
  • When the duck has finished roasting, remove it to a platter. Pour the fat out of the roasting pan (it can be reserved for another cooking purpose). Add the remaining 1/2 cup of red wine to the pan. Stir to scrape up any brown particles and pour this mixture into the sauce.
  • Re-heat the sauce and season to taste with salt and pepper. Carve or quarter the duck and serve with the sauce.

ROASTED DUCKLINGS IN ORANGE SAUCE



Roasted Ducklings in Orange Sauce image

Coating blanched ducklings in orange liqueur makes them develop a crisp, deep mahogany skin as they roast on a bed of orange slices and other aromatics.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Duck     Roast     Christmas     Christmas Eve     Orange     Rosemary     Thyme     Garlic     Holiday 2018     Dinner

Yield 8 servings

Number Of Ingredients 24

For the ducks:
2 ducklings, about 5 pounds each, giblets saved for the sauce
1 tablespoon coarse salt
1 bunch fresh thyme
1 bunch fresh rosemary
6 garlic cloves, peeled
2 oranges, one quartered and seeded; the other sliced in 1/4-inch-thick rounds
2 to 3 onions sliced in 1/2-inch-thick rounds
1 bunch carrots, peeled and halved lengthwise
1/4 cup Cointreau or other orange liqueur
1 teaspoon salt
2 teaspoons freshly ground black pepper
For the sauce:
16 ounces beef or chicken stock
Giblets and necks from the ducklings
2 to 3 tablespoons rendered duck fat (from the roasting ducklings)
2 tablespoons all-purpose flour
1/2 cup Cointreau or other orange liqueur
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup fresh orange juice
1 cup orange marmalade
2 tablespoons thinly sliced orange peel
1 orange, sliced into thin rounds, for garnish

Steps:

  • Preheat the oven to 425°F. If convection is an option, choose it.
  • Make the ducks. Cut away the flap of fatty skin from the neck, and scrape any loose fat from inside the cavities. Prick the skin all over gently with a sharp fork, or cross-hatch it with a sharp knife. Be careful not to pierce the meat.
  • Fill an 18-quart stock pot (or as large as you have) about two-thirds full with water, and add the salt. Place the bunches of thyme and rosemary and the garlic cloves in it. Bring to a rapid boil. (You may need to use two pots if you do not have a single pot large enough to hold both ducklings at once; if so, divide the thyme and rosemary into smaller held-together bunches, and divide the garlic between the pots.) Place the ducks in the pot. If they pop up, keep them submerged using a smaller pot full of water or some other weight. Be aware of overflow. Bring the water back to a slow boil. Simmer the ducks for about 30 minutes. Remove them, and use paper towels to dry them thoroughly.
  • Stuff each of the ducks' cavities with half of the boiled thyme, rosemary, and garlic and the quartered orange.
  • Line the bottom of a large shallow roasting pan with the onions, carrots, and the orange rounds. Place the ducks, breast-side down, on top. Massage them with the Cointreau. This will give them a mahogany finish. Let them sit for 10 minutes for the skin to absorb the liqueur. Sprinkle with salt and pepper.
  • Roast until the bottoms brown, about 20 minutes. Turn them breast-side up, and lower the oven temperature to 350°F. Several times during roasting, spoon off any excess fat as it accumulates, or suck it up using a baster. Use some of the fat to baste the ducks, and set the rest aside, saving some for the sauce.
  • Depending on how long you boiled the ducks and the size of the ducks, roasting time will be another hour or longer. The ducks are done when a meat thermometer inserted into the thickest part of the thigh registers at least 180°F, or until the juices run clear and the leg bones wiggle easily. You want the meat to slide off the bones. Don't be afraid of overcooking these. Ducks don't dry out easily. The skin should be crisp. If not, no worries. You will pass the pieces under the broiler before serving. (If the ducks are too crisp and the meat is not finished cooking, cover them with foil as you continue roasting.) Once the ducks are ready, remove them from the oven, and cover them with aluminum foil while you finish the sauce.
  • Meanwhile, make the sauce. Combine the stock, giblets, and necks in a saucepot over medium-high heat, and bring to a boil. Reduce the heat to medium-low to maintain a gentle boil, until the stock is reduced by half.
  • Finish the sauce when you have retrieved rendered duck fat from the roasting duck. In a medium saucepan, warm the duck fat over medium heat. Add the flour, whisking with a fork as you do so. Remove the giblets and necks from the stock reduction, and discard. Add the stock to the duck fat-flour mixture, raise the heat to medium-high, and stir continuously to prevent lumps as you bring it to a slow boil. Add the Cointreau, vinegars, orange juice, marmalade, and orange peel to the pan. Bring back to a boil, melting the marmalade, then simmer uncovered on low heat until the sauce thickens and is reduced. Preheat a broiler with the rack set a notch or two down from the top position.
  • When the ducks have rested at least 20 minutes, use a sharp knife or poultry scissors to split them and cut the breasts from the legs. Discard the orange quarters, herbs, wings, and any pockets of fat that remain. Slip the breast meat from the bones. Leave the legs intact. Put a little sauce in a broiling pan, and lay the duck pieces on top. Spoon a little sauce on top of each piece. Put them under the broiler for about 1 minute to crisp and glaze. Watch them carefully; the sugar in the sauce caramelizes quickly.
  • Place the pieces on a platter, and decorate with thin, round slices of orange. Serve with additional sauce on the side.

ROAST DUCK WITH CRANBERRY GLAZE



Roast Duck With Cranberry Glaze image

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.

Provided by pocaho

Categories     Whole Duck

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups cranberries
1/2 cup honey
2 cups water
4 lbs duck
3 inches strip orange peel
1 medium onion
salt & freshly ground black pepper, as desired
1/3 cup white wine
1/2 cup sugar
1 tablespoon balsamic vinegar

Steps:

  • Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
  • Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
  • Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
  • Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
  • While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
  • Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
  • When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  • Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
  • Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
  • Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7

ROAST WILD DUCK WITH CRANBERRY SAUCE



Roast Wild Duck With Cranberry Sauce image

I found this recipe on another site and it is similar to one a friend of mine uses. His is great and I anticipate this one being just as good.

Provided by Sgt. Pepper

Categories     Wild Game

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 12

4 -5 lbs duck
1/4 cup port wine
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/4 cup orange juice
2 -4 tablespoons brown sugar
1/2 cup fresh cranberries
1 dash cayenne pepper
1/2 lemon
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin. Rub inside cavity and skin of duck with lemon. Season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350°F for 30 minutes.
  • Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, around 1-1/2 to 2 hours.
  • Once every hour, remove all but 1 cup of fat from pan (some remaining fat will keep pan from scorching). Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate. Pour off and discard fat.
  • Place roasting pan on top of stove. Add port and heat over low heat, scrapping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, around 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. Add cayenne and more salt and pepper to taste. If mixture is too tart, add more brown sugar.
  • To serve, using poultry shears cut duck in half lengthwise. Place on two serving dishes. Pour half of sauce over each serving. Serve immediately.

Nutrition Facts : Calories 3947.6, Fat 369.6, SaturatedFat 127.6, Cholesterol 720.6, Sodium 1054.5, Carbohydrate 31.7, Fiber 1.8, Sugar 20.1, Protein 108.3

ROAST DUCK WITH CRANBERRY GLAZE



Roast Duck With Cranberry Glaze image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 4h30m

Yield 4 - 6 servings

Number Of Ingredients 10

1 1/2 cups cranberries
1/2 cup honey
2 cups water
1 4-pound duck
1 3-inch strip of orange peel
1 medium onion
Salt and freshly ground black pepper as desired
1/3 cup white wine
1/2 cup sugar
1 tablespoon balsamic vinegar

Steps:

  • Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled.
  • Mix one cup of cranberries, the honey and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
  • Preheat the oven to 350 degrees. Remove the gizzard, heart and liver from the duck and set aside. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
  • Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
  • While the duck is roasting, make a broth with the innards: Roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
  • Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
  • When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  • Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth to the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
  • Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
  • Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 52 grams, Carbohydrate 47 grams, Fat 86 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 29 grams, Sodium 1138 milligrams, Sugar 42 grams

ROAST DUCK WITH ORANGE SAUCE



Roast Duck with Orange Sauce image

Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Number Of Ingredients 11

1 duckling (4 to 5 pounds)
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F.
  • Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
  • Roast uncovered about 2 hours 30 minutes or until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
  • Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

MARMALADE GLAZED ROAST DUCK



Marmalade glazed roast duck image

Try roast duck as an easy alternative to the usual turkey dinner on Christmas Day. A sticky Seville orange and marmalade glaze makes it even more festive

Provided by Raymond Blanc

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 3

1 oven-ready duck , about 2 kg
2 oranges , halved
60g Seville orange marmalade

Steps:

  • Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.
  • Heat oven to 240C/220C fan/gas 9. Lightly score the skin on the duck all over, and make a deep cut from inside the body into each leg.
  • Season the duck well. Heat an ovenproof frying pan over a low heat. Place the duck on its side with the thigh touching the pan for 15 mins. Turn and cook on the other side for 15 mins more.
  • Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, turn the duck onto its back and continue to cook for 15 minutes.
  • Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.
  • Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat, add 1 tbsp water and stir together.
  • After 15 mins of roasting, brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.
  • Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.

Nutrition Facts : Calories 845 calories, Fat 71 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Thaw the ducklings completely before cooking to ensure even cooking.
  • Pat the ducklings dry with paper towels to remove excess moisture and help the skin crisp up.
  • Season the ducklings generously with salt and pepper, both inside and out, to enhance their flavor.
  • Stuff the ducklings with your desired filling, such as oranges, cranberries, and herbs, to add moisture and flavor to the meat.
  • Roast the ducklings at a high temperature initially to sear the skin and then reduce the heat to finish cooking the meat through.
  • Baste the ducklings regularly with the pan juices to keep them moist and prevent them from drying out.
  • Roast the ducklings until they reach an internal temperature of 165°F to ensure that they are cooked safely.
  • Let the ducklings rest for 10-15 minutes before carving to allow the juices to redistribute throughout the meat.
  • Serve the ducklings with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

This comprehensive guide provides detailed instructions and helpful tips for preparing a delicious and memorable Cranberry Orange Roast Duckling dish. Whether you are an experienced cook or a beginner, following these steps and incorporating the suggested variations will enable you to create a succulent and flavorful duckling that will impress your family and friends. With careful attention to detail and a touch of culinary creativity, you can elevate this classic recipe into a masterpiece that showcases your culinary skills. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave a lasting impression on your taste buds. Happy cooking!

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