For extra crispy skin, you can increase the oven temperature to 425 degrees F (220 degrees C) for the last 20-30 minutes of cooking, watching carefully to prevent burning. If the glaze starts to become too dark during roasting, tent the duck loosely with aluminum foil. Serve the duck with the reserved cranberry-orange glaze and your favorite sides, such as roasted vegetables, wild rice pilaf, or mashed potatoes. The duck fat that renders during cooking is liquid gold! Save it for roasting potatoes or other vegetables for incredible flavor.
Cranberry Orange Duck
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PREP TIME20 mins
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COOK TIME2 hrs 40 mins
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TOTAL TIME3 hrs 5 mins
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SERVING5 People
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VIEWS9
A festive centerpiece, this Cranberry Orange Duck boasts a succulent, aromatic profile. The crispy skin gives way to tender meat infused with the warm spices and the bright tang of citrus and cranberry. This dish is perfect for holiday gatherings or any special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol144 mg
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Fiber4 g
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Protein33 g
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Saturated Fat17 g
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Sodium165 mg
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Sugar13 g
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Fat49 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325 degrees F (165 degrees C). (5 minutes)
02
StepRinse the duck inside and out and pat dry with paper towels. Season the cavity generously with five-spice powder, salt, and pepper. Stuff the cavity with the chopped onion and orange segments. (10 minutes)
03
StepIn a medium saucepan, combine the cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest. Cook over medium heat, stirring frequently, until the cranberries have burst and the glaze has thickened to a jam-like consistency. Let cool slightly. (15 minutes)
04
StepPlace the duck on a roasting rack set inside a roasting pan. Prick the duck skin all over with a fork to allow fat to render during cooking. Baste the duck generously with the cranberry-orange glaze. (5 minutes)
05
StepRoast the duck in the preheated oven for 2 1/2 to 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh, near but not touching the bone. Baste the duck with the glaze every 30 minutes to build up a beautiful lacquered finish. (180 minutes)
06
StepLet the duck rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (20 minutes)
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RECIPE REVIEWS
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Corbin Bergstrom
Jul 1, 2025This recipe was a hit! The duck was so moist and flavorful, and the glaze was the perfect balance of sweet and tart.
Glennie Corkery
Jun 30, 2025The five-spice powder adds a wonderful depth of flavor to the duck. I highly recommend this recipe.
Ona Douglas
Jun 30, 2025The cranberry orange glaze is absolutely divine! I could eat it with a spoon.
Liliana Heaney
Jun 30, 2025I was a little intimidated to cook duck, but this recipe was surprisingly easy to follow. The results were fantastic!
Jacey Upton
Jun 28, 2025The skin was perfectly crispy, and the meat was so tender. This is the best duck I've ever made!
Virgie Marks
Jun 27, 2025My family loved this dish! It's definitely going into our regular rotation.
Felix Haley
Jun 26, 2025I made this for Christmas dinner, and it was a showstopper! Everyone raved about it.
Guiseppe Johnson
Jun 25, 2025I added a pinch of red pepper flakes to the glaze for a little extra kick. It was delicious!