Print

Cranberry-Orange Roast Ducklings

cranberry-orange roast ducklings - featured image
Print Recipe

A festive centerpiece featuring juicy roast ducklings glazed with a tangy-sweet cranberry-orange sauce. This easy recipe delivers crispy skin, succulent meat, and a burst of holiday flavor—perfect for special occasions and gatherings.

Ingredients

Scale
  • 2 whole ducklings (about 4 lbs each), thawed if frozen
  • Kosher salt and freshly ground black pepper
  • 1 large orange, sliced into rounds (for stuffing and garnish)
  • 2 sprigs fresh rosemary or thyme (optional, for extra aroma)
  • 1 cup fresh or frozen cranberries
  • 1/2 cup freshly squeezed orange juice (about 2 oranges)
  • 2 tbsp orange zest (from 2 oranges)
  • 1/2 cup honey or pure maple syrup
  • 2 tbsp brown sugar (optional, for caramel note)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • Pinch of salt
  • Extra orange zest (for garnish)
  • Fresh rosemary or thyme sprigs (optional, for serving platter)

Instructions

  1. Remove any giblets and excess fat from the cavity of each duckling. Pat the skin dry with paper towels.
  2. Score the skin in a criss-cross pattern across the breast and legs, taking care not to cut into the meat.
  3. Season the cavity and skin generously with kosher salt and black pepper.
  4. Stuff each duckling with a few orange slices and a sprig or two of rosemary or thyme (if using).
  5. Preheat oven to 425°F. Place ducklings breast-side up on a rack in a roasting pan.
  6. Roast uncovered for 20 minutes to brown and crisp the skin.
  7. Reduce oven temperature to 350°F. Roast for about 45 minutes more, tenting with foil if skin gets too dark. Drain off some rendered fat halfway through.
  8. While ducklings roast, make the glaze: In a small saucepan, combine cranberries, orange juice, zest, honey (or maple syrup), brown sugar, cinnamon, allspice, and a pinch of salt. Bring to a boil, then simmer for 10-12 minutes, mashing cranberries as they burst until glaze thickens.
  9. Brush ducklings all over with cranberry-orange glaze. Return to oven and roast for another 25-35 minutes, basting every 10 minutes, until skin is deep golden and a thermometer inserted in the thigh reads 165°F.
  10. Transfer ducklings to a cutting board and tent with foil. Let rest for 10-15 minutes.
  11. Carve into halves or quarters. Arrange on a platter with extra orange slices, fresh herbs, and drizzle with remaining glaze.

Notes

Dry the skin thoroughly for crispiness. Score only the fat, not the meat. Save rendered duck fat for potatoes or veggies. Baste every 10 minutes for sticky, glossy glaze. Let duck rest before carving for juicier meat. Glaze can be made ahead and reheated. Recipe is naturally gluten-free and dairy-free.

Nutrition

Keywords: cranberry orange duck, roast duck recipe, holiday dinner, festive main course, easy duck recipe, Christmas duck, Thanksgiving duck, gluten-free

Find it online: https://blipflavor.com/cranberry-orange-roast-ducklings-easy-festive-dinner-recipe/