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 30m
👥4
🔥500 cal
Medium
🍽️American
A refined version of the classic Long Island Duck, featuring a more complex orange-cranberry glaze and aromatic herbs. This version offers a slight elevation in flavor and presentation.
A refined version of the classic Long Island Duck, featuring a more complex orange-cranberry glaze and aromatic herbs. This version offers a slight elevation in flavor and presentation.
Pat the Duck dry with paper towels. Season inside and out with Salt, Black Pepper, Dried Thyme, and Dried Rosemary.
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 Fresh Cranberries, Orange Juice, Orange Zest, Maple Syrup, and Balsamic Vinegar. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the cranberries have burst and the sauce has thickened, 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 tsp5 mLDried Thyme
1 tsp5 mLDried Rosemary
1 cup240 mLFresh Cranberries
1/2 cup120 mLOrange Juice
1/4 cup60 mLOrange Zest
1/4 cup60 mLMaple Syrup
1 tbsp15 mLBalsamic 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, Black Pepper, Dried Thyme, and Dried Rosemary.
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 Fresh Cranberries, Orange Juice, Orange Zest, Maple Syrup, and Balsamic Vinegar. Bring to a simmer over medium heat and cook for 15-20 minutes, or until the cranberries have burst and the sauce has thickened, 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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