Christmas Roast Duck With Cranberry-Orange Glaze

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Make the holidays limited with this Christmas roast hedge with cranberry-orange glaze ! Featuring absolutely crisp skin and a spice glass full of gay flavors, this ridicule duck adds elegance to your vacation mesa .

The finished Christmas roast duck on a wooden board surrounded by rosemary, cinnamon sticks, sugared cranberries and red flowers.

Why You Need to Make This Recipe

The best sidereal day of the year calls for an exquisite dinner, indeed act over, turkey and ham. sure, you ’ ra tasty, but it doesn ’ metric ton get better than a perfect ridicule duck with crisp skin. Bonus points for a drool-worthy glaze that shows off this temper ’ mho best flavors .
While I particularly love this duck for Christmas, it ’ mho besides perfect for Thanksgiving or New Year ’ south Eve, which makes for a versatile vacation main course. The holidays are a interfering clock of year. Who has fourth dimension to search for respective different meals to feed the syndicate ?

Reading: Christmas Roast Duck With Cranberry-Orange Glaze

You need a go-to vacation dinner that ‘s great no matter what you ‘re celebrating, and this recipe is it. Besides, once you taste how delicious and decadent this Christmas knock duck is, you ‘ll look for any excuse to make it over and over again .

Ingredients

here are the chief ingredients we need to make this Christmas dip recipe .

Whole duck: We’re roasting one duck today, but we can easily make two ducks at a time. One duck is enough for three to four adults.
Roasting aromatics: This is what we use to stuff and season our bird, which includes rosemary, sage, thyme, lemon, onion, salt, pepper, paprika and garlic powder.
Cranberry-orange glaze: We make this with cranberry juice, orange juice, molasses, ginger, cinnamon sticks, basalmic vinegar, garlic, cayenne pepper, salt and cornstarch.
Kitchen tools: Roasting a duck takes a few utensils. We need kitchen twine, shears, a sharp knife, tinfoil, a roasting pan with a rack and a thermometer. If you don’t have a roasting pan, a large baking sheet with a wire rack will work. We want some kind of a rack so that the duck fat has somewhere to drain.

Step-by-Step Instructions

Wondering how to prepare hedge for roasting ? Let ’ s walk through the summons .
We first reach into the duck cavity and pull out all the innards. This typically includes the neck, liver-colored and giblets .
Duck has a batch of extra peel with a layer of fat underneath, so we want to take two steps to address this. First, we cut off the extra peel on the antonym end of the cavity like therefore .
We then take a acuate knife to score the kernel by cutting lines in a cross-cross design into the hide without piercing the kernel. This allows the adipose tissue underneath the skin to escape while roasting, leaving us with absolutely crisp hedge skin .
now we stuff our dip with those aromatics for season and tie together the legs .
From here, we liberally sprinkle the duck skin with salt and topographic point it in the refrigerator uncovered for at least an hour, though eight to 24 hours is even better. This helps dry out the skin for extra crisp results .
After the tripper to the refrigerator, we ‘re ready to roast. We place the torment inside the roasting pan and the duck on top. We give the bird a final examination rub of pepper, paprika and garlic powderize and topographic point in a 425-degree oven. After 15 minutes, we turn down the heat to 350 degrees .
At this point, we let the duck work its magic and roast to perfection. meanwhile, let ’ s start on our spice glaze .
We begin by whisking in concert cranberry juice, orange juice, molasses, balsamic vinegar and spices in a small saucepan and then cook over average estrus. The assortment will come to a boil, and we then bring it down to a simmer until it slightly reduces .
In a minor bowl, we take a little cornstarch and mix it with coldness urine until it smooths. We pour that into our glass and let it come to a churn again. This turns our fluent into the perfect consistency — not excessively compact and not excessively thin .
now we turn off the heating system, stir in the orange zest and set digression. In the final 15 minutes or so, we brush the dip with the glass, and then we serve the rest with the finished shuttlecock for a decadent touch. Serve this Christmas roast duck with a side of brown butter mashed potatoes and you ’ re in for one memorable, family-pleasing vacation meal .

Expert Tips and FAQs

We need to make sure the duck is fully thawed before roasting. I like to give it two to three days to sit in the refrigerator. If you only have two days, I recommend submerging the still-wrapped duck in water to speed along the process.
After removing the innards, we can toss them or save them to make a great stock or even a duck pate. Your choice.
Please note that I specified not to pierce the meat while scoring. If we cut into the meat, it can dry out. This is why a sharp knife is important. A dull knife makes it a bit trickier.
I find it’s easiest to tie duck or chicken legs by first securing a knot with kitchen twine around one leg. We continue to wrap the kitchen twine between both legs making a figure eight. After several figure eights, we tie the two twine ends together.
Before roasting, we want to wrap the pan in tinfoil before setting the rack inside the pan. With all the duck fat, we’ll be left with a mess if we don’t cover the pan.
You may have noticed we use two temperatures. This initial blast of heat helps create crispy duck skin, but we don’t want to dry the meat out, which is why we turn it down.
Official USDA guidelines say to cook roast duck until it reaches 165 degrees. However, many world-class chefs cook duck between 135-145 degrees, leaving the meat pink and even more tender and juicy. That said, while this temperature range is usually safe, it does come with a slight risk, so it comes down to personal choice.

Perfect Pairing

Duck is a ample, boldface kernel, so we want a beer with some body and a malty anchor. With that in thinker, a belgian strong blue ale makes a fantastic beer pairing with ridicule hedge. This beer shows off dried fruit and molasses notes with a caramel-like malt that perfectly matches the caramelization from roasting, and the blue yeast works beautifully with our balmy ginger sauce. For an excess gay touch, I recommend the Delirium Noel from Brouwerij Huyghe .
Feeling wine ? I love pairing this dish with a gewurztraminer. This wine is highly aromatic, which makes it capital with a rich people kernel like duck. The floral notes match nicely with the glass and heighten the ginger season. A pinot noir is besides a classical wine pairing with dip .
And, of path, it would n’t be the holidays without a touch cocktail or two. Try my zest cranberry bourbon sour, sparkling cranberry-ginger margarita, Sugar Plum Fairy Martini, sparkling pomegranate martini or chai-cranberry bourbon smash .
For one unforgettable, special holiday dinner, I hope you try this Christmas roast duck with cranberry-orange sugarcoat. Please let me know how you enjoyed this recipe in the gossip section and don ’ thyroxine forget to sign up for my newsletter. You can besides catch me on Instagram, Pinterest, Facebook and Twitter .
Cheers !

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