Spiced Roast Duck with Cranberry Glaze Recipe

This Spiced Roast Duck with Cranberry Glaze recipe is a delightful centerpiece for your Thanksgiving table. The combination of aromatic spices and a sweet-tart cranberry glaze elevates the rich flavor of the duck, making it a memorable dish for special occasions.

The preparation involves marinating the duck with spices and roasting it until golden brown, then glazing it with a homemade cranberry sauce for a beautiful finish.

Elegant Roast Duck Recipe for Thanksgiving

This recipe features a whole duck seasoned with a blend of spices, roasted to perfection, and glazed with a cranberry sauce that balances sweetness and acidity. The dish takes about 2 hours from start to finish and serves 4-6 people.

Ingredients

1 whole duck (about 4-5 pounds)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper (optional)
1 cup fresh or frozen cranberries
1/2 cup sugar
1/2 cup orange juice
1 tablespoon balsamic vinegar
Fresh herbs (like thyme or rosemary) for garnish

Instructions

Prepare the Duck: Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat it dry with paper towels. Trim excess fat from the duck.
Season the Duck: In a small bowl, mix together salt, black pepper, cinnamon, ginger, allspice, and cayenne pepper. Rub the spice mixture all over the duck, including inside the cavity.
Roast the Duck: Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 1.5 hours, or until the skin is crispy and the internal temperature reaches 165°F (75°C).
Make the Cranberry Glaze: While the duck is roasting, combine cranberries, sugar, orange juice, and balsamic vinegar in a saucepan over medium heat. Cook until the cranberries burst and the mixture thickens, about 10-15 minutes.
Glaze the Duck: In the last 20 minutes of roasting, brush the duck with the cranberry glaze. Return to the oven and continue roasting until the glaze is caramelized.
Serve: Once done, let the duck rest for 10-15 minutes before carving. Serve with remaining cranberry glaze and garnish with fresh herbs.