Roast Duck With Cranberry Glaze Recipe

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Roast Duck With Cranberry Glaze
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Ingredients
10
Count
Nutrition
2824
Calories
Total time
135
Minutes
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Ingredients:

  • 1 1/2 cups cranberries
  • 1/2 cup honey
  • 2 cups water
  • 4 lbs duck
  • 3 inches strip orange peel
  • 1 medium onion
  • 1/3 cup white wine
  • 1/2 cup sugar

Directions:

  1. Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  8. 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.
  9. 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.
  10. Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2824.29 Kcal (11825 kJ)
Calories from fat 2721 Kcal
% Daily Value*
Total Fat 302.33g 465%
Cholesterol 302.33mg 101%
Sodium 5.45mg 0%
Potassium 77.2mg 2%
Total Carbs 38.96g 13%
Sugars 35.33g 141%
Dietary Fiber 1.74g 7%
Protein 0.18g 0%
Vitamin C 5.1mg 9%
Calcium 18mg 2%
Amount Per 100 g
Calories 587.16 Kcal (2458 kJ)
Calories from fat 565.69 Kcal
% Daily Value*
Total Fat 62.85g 465%
Cholesterol 62.85mg 101%
Sodium 1.13mg 0%
Potassium 16.05mg 2%
Total Carbs 8.1g 13%
Sugars 7.34g 141%
Dietary Fiber 0.36g 7%
Protein 0.04g 0%
Vitamin C 1.1mg 9%
Calcium 3.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 81.3
    Points
  • 82
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free

Bad Points

  • High in Total Fat

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