30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Long Island Duck With Cranberry Glaze
Long Island Duck With Cranberry Glaze
Long Island Duck With Cranberry Glaze
⏱3h
👥4
🔥450 cal
Medium
🍽️American
A classic Long Island Duck roasted to perfection with a sweet and tart cranberry glaze. This recipe is designed for home cooks and uses readily available ingredients.
A classic Long Island Duck roasted to perfection with a sweet and tart cranberry glaze. This recipe is designed for home cooks and uses readily available ingredients.
Pat the Duck dry with paper towels. Season inside and out with Salt and Black Pepper.
Place the Duck on a roasting rack in a roasting pan.
Roast for 1 hour and 30 minutes, basting with pan drippings every 30 minutes.
While the Duck is roasting, prepare the Cranberry Glaze. In a saucepan, combine Cranberry Sauce, Orange Juice, Brown Sugar, and Apple Cider Vinegar. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
Increase oven temperature to 400°F (200°C).
Brush the Duck with the Cranberry Glaze. Continue roasting for another 20-30 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
Let the Duck rest for 10 minutes before carving and serving.
Ingredients
4
11.5-2 kgWhole Duck
1 tbsp15 mLSalt
1 tsp5 mLBlack Pepper
1 cup240 mLCranberry Sauce
1/4 cup60 mLOrange Juice
2 tbsp30 mLBrown Sugar
1 tbsp15 mLApple Cider Vinegar
Equipment
Roasting Pan
Roasting Rack
Saucepan
Meat Thermometer
Instructions
Preheat oven to 325°F (160°C).
Pat the Duck dry with paper towels. Season inside and out with Salt and Black Pepper.
Place the Duck on a roasting rack in a roasting pan.
Roast for 1 hour and 30 minutes, basting with pan drippings every 30 minutes.
While the Duck is roasting, prepare the Cranberry Glaze. In a saucepan, combine Cranberry Sauce, Orange Juice, Brown Sugar, and Apple Cider Vinegar. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
Increase oven temperature to 400°F (200°C).
Brush the Duck with the Cranberry Glaze. Continue roasting for another 20-30 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
Let the Duck rest for 10 minutes before carving and serving.
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