Cranberry Glazed Duck

Try this savory and mouthwatering Cranberry Glazed Duck recipe and impress your guests at your next dinner party.

Start by preheating your oven to 375 °F. While your oven is heating up, remove the sauce packet from the duck and discard it. Place the duck in a roasting pan and let it come to room temperature in 30 minutes.

In a bowl, combine olive oil, salt, pepper, minced garlic, grated ginger and fresh thyme leaves. Toss the assorted vegetables in this mixture. Season both the duck and the vegetables. Insert lemon and orange wedges into the duck cavity. These fruits balance the flavor of the recipe with sweet and tart notes.

Next, truss the duck using twine or aluminum foil, so that it cooks evenly.

Using a small knife or fork, poke the duck skin. Roast the duck for 60 to 90 minutes, basting the duck and vegetables frequently with the duck fat drippings, keeping the meat tender and the vegetables moist.

To begin making the cranberry butter sauce, heat a pot over medium-high heat, pour in the red wine and cook until it has reduced by half. Add cranberry sauce and cook until the sauce is melted. Remove from heat and whisk in butter, one tablespoon at a time.

In the last 30 minutes of the cook time, brush the duck with the cranberry glaze every 10 minutes. This ensures that the duck has a crispy crust. Set the glaze aside for later to drizzle over the finished dish.

After baking, remove the duck from the oven and take out the lemons and oranges from the cavity.

Cranberry-glazed duck is a juicy and flavorful meal. Enjoy it at your upcoming holiday feast.

Prep Time:  15 minutes (plus 30 minutes for duck to reach room temperature)   |    Cook Time:  1 hour, 30 minutes   |    Total Time:  1 hour, 45 minutes (plus 30 minutes for duck to reach room temperature)   |    Servings:  4

Ingredients:

• 1  Kirkwood  Whole Duck with Orange Sauce, defrosted*
• 2 tablespoons  Carlini  Pure Olive Oil
• 1 teaspoon  Stonemill  Sea Salt Grinder
• 1 teaspoon  Stonemill  Peppercorn Grinder
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon chopped thyme
• 2 medium sweet potatoes, peeled and large diced
• 2 cups halved Brussels sprouts
• 1 lemon, quartered
• 1 orange, quartered
• 1 1/4 cups  Christkindl  Gluhwein*
• 14 ounces  Sweet Harvest  Whole Berry Cranberry Sauce*
• 2 tablespoons  Countryside Creamery  Unsalted Butter

*These are seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 375°.
2. Remove sauce packet from duck and discard. Place duck in a roasting pan and allow duck to reach room temperature for 30 minutes.
3. Combine olive oil, salt, pepper, garlic, ginger and thyme. Add vegetables to roasting pan. Season both the vegetables and duck with mixture both inside and out. Insert lemon and orange pieces into the duck cavity. Using twine or aluminum foil, truss the duck. Using a small knife or fork poke the skin and roast duck for 60 to 90 minutes, basting duck and vegetables frequently with duck fat drippings.
4. In a medium pot, over medium-high heat, pour in wine and cook until reduced by half.   Add cranberry sauce and cook until sauce is melted. Remove from heat and whisk in butter, one tablespoon at a time.
5. In the last 30 minutes of cook time, brush with glaze every 10 minutes. Reserve some to drizzle.
6. Duck is cooked to medium rare when juices from the fattest parts run pale rosy and well done when temperature reaches 165°. Remove duck from oven and remove lemons and oranges from cavity. Place duck and vegetables on a serving platter and drizzle with remaining glaze.

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Recipe Courtesy of Chef Tricia, ALDI Test Kitchen