Christmas Roast Duck with Cranberry-Orange Glaze Delight

Jump to Recipe·Print Recipe

Christmas Roast Duck with Cranberry-Orange Glaze is the ultimate festive centerpiece that will impress your family and friends this holiday season. This mouthwatering dish features a perfectly roasted duck with crispy skin, seasoned to perfection, and glazed with a delightful mixture of tart cranberry and sweet orange. Not only does it look stunning on the table, but it also brings rich flavors to your Christmas dinner. With the right preparation, you can show your loved ones just how special the holiday feast can be!

Why You’ll Love This Christmas Roast Duck with

This Christmas Roast Duck with Cranberry-Orange Glaze is not just a meal; it’s an experience. Here are six reasons why this dish is a must-try:

Impressive Presentation: A whole roast duck is visually stunning, making it the perfect centerpiece for your holiday table.
Irresistible Flavor: The combination of sweet and tart from the cranberry-orange glaze elevates the duck’s natural flavors.
Perfect for Special Occasions: This festive roast is ideal for gatherings, holidays, or any special celebration.
Traditional Appeal: As a classic holiday dish, roast duck evokes the warm nostalgia of family traditions.
Customizable: You can easily adjust the spices and glaze to suit your family’s preferences.
Easy to Prepare: The steps to achieve a crispy skin roast duck for Christmas are straightforward, making it accessible for cooks of all levels.

This dish aligns beautifully with the traditional Christmas roast duck experience, making it a favorite for holiday gatherings.

Ingredients for Christmas Roast Duck with

Gather these items:

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

How to Make Christmas Roast Duck with Step-by-Step

Step 1: Pat the duck dry using paper towels and trim any excess fat opposite the cavity. Score the breast skin in a criss-cross pattern with a sharp knife without piercing the meat to help render fat and create crispy skin.
Step 2: Stuff the duck cavity with the quartered onion, lemon, and fresh herb sprigs (rosemary, sage, thyme). Tie the legs together to secure the stuffing. Pat the duck dry again to remove moisture, sprinkle generously with salt all over, then refrigerate uncovered for at least 8 hours or up to 24 hours to dry the skin further and enhance crispiness.
Step 3: Remove the duck from the refrigerator 30 minutes before roasting to come to room temperature. Preheat the oven to 425°F (220°C). Mix paprika, pepper, and garlic powder, then rub this spice blend evenly over the duck skin.
Step 4: Line a roasting pan with foil and place a rack inside; alternatively, use a large baking sheet with a wire rack. Put the duck on the rack breast-side up. Insert a leave-in meat thermometer into the thickest part of the thigh, making sure it doesn’t touch the bone for accurate temperature readings.
Step 5: Roast the duck at 425°F for 15 minutes to start crisping the skin, then reduce the temperature to 350°F (175°C). Continue roasting until the internal temperature reaches 165°F (74°C), which typically takes at least 1 hour and 15 minutes depending on the size of the bird.
Step 6: Once the duck reaches the proper internal temperature, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes to allow the juices to redistribute. Then carve and prepare for serving.
Step 7: In a small saucepan, combine cranberry juice, orange juice, molasses, cinnamon sticks, minced garlic, freshly grated ginger, balsamic vinegar, salt, and a pinch of cayenne. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook until it slightly thickens.
Step 8: In a small bowl, whisk together cornstarch and a splash of cold water to form a smooth slurry. Gradually whisk the slurry into the simmering sauce to prevent lumps. Bring back to a boil and cook for about one minute until the sauce thickens to a glaze consistency.
Step 9: Turn off the heat and stir in fresh orange zest. Spoon some glaze into a small bowl for brushing, then brush the glaze over the duck in the last 15 minutes of roasting or just before serving. Serve remaining glaze on the side for dipping or drizzling.

Christmas Roast Duck with Cranberry-Orange Glaze Delight - Christmas Roast Duck with - main visual representation

Pro Tips for the Best Christmas Roast Duck with

Keep these in mind:

For best results, allow the duck to dry in the refrigerator overnight.
Adjust spices in the glaze according to your taste.
Ensure the duck is at room temperature before roasting for even cooking.
Use a meat thermometer to check for doneness accurately.

Best Ways to Serve Christmas Roast Duck with

When serving your Christmas Roast Duck, consider these delicious pairings:

Serve with a side of roasted vegetables for a colorful plate.
Pair with wild rice or mashed potatoes to soak up the flavorful juices.
Offer cranberry sauce or chutney to enhance the sweet-tart flavor profile.

How to Store and Reheat Christmas Roast Duck with

To store leftover duck, place it in an airtight container in the refrigerator for up to four days. When reheating, cover the duck with foil and warm it in the oven at 350°F (175°C) until heated through. This method helps maintain the duck’s moisture and crispy skin. Meal prep is easy with this dish, as it can be made ahead and served later for a quick holiday meal.

Frequently Asked Questions About Christmas Roast Duck with

What is the best way to roast a duck?

The best way to roast a duck is to dry the skin thoroughly before cooking, which helps achieve that crispy skin everyone loves. Also, scoring the skin allows fat to render effectively, resulting in a beautifully roasted bird.

Can I make Christmas roast duck ahead of time?

You can prepare the duck a day in advance by seasoning it and allowing it to dry in the refrigerator overnight. Just roast it on the day you plan to serve it for the best flavor and texture.

How do I avoid common mistakes with Christmas roast duck?

Common mistakes include not drying the skin properly and cooking at the wrong temperature. Always ensure the duck is fully thawed before cooking and use a meat thermometer to avoid undercooking.

Variations of Christmas Roast Duck with You Can Try

Explore these variations to suit your taste:

Try a Roast Duck with Orange Glaze for a twist on the classic flavor.
Make a Classic Christmas Duck with Stuffing for a heartier option.
For a gourmet take, incorporate spices like star anise or five-spice powder in the glaze.
If you prefer a healthy option, use a Gluten Free method with alternative thickeners.