Roast Duck, With Cranberries Recipe

Name: Roast Duck, With Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4- to 5-pound duckling; Salt and freshly ground black pepper; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 clove garlic, minced; 1 cup dry red wine; 1 cup water; Pinch of thyme; 1 1/2 cups fresh cranberries; 1 tablespoon red wine vinegar; 5 tablespoons sugar

Servings: persons

1
Reserve the gizzard, heart and neck of the duck and pull off as much fat as possible from the cavity.
2
Reserve the fat.
3
The liver of the duck will not be used in this recipe but it can be diced and sauteed with mushrooms as an hors d'ouevre or frozen for later use.
4
Preheat oven to 400 degrees.
5
Lightly season the duck with salt and pepper and place it on a rack in a roasting pan.
6
Prick the skin lightly all over and roast for one hour and 15 minutes.
7
Prick the skin lightly from time to time while the duck is roasting.
8
During the roasting time, heat one tablespoon of the duck fat in a heavy saucepan.
9
Mince the gizzard and heart and add it to the pan along with the onion and celery.
10
Saute the vegetables and duck innards until they are lightly browned.
11
Add the garlic, one-half cup of the wine and stir to loosen any brown particles in the pan.
12
Add the water, the neck of the duck and salt and pepper to taste.
13
Simmer covered for 45 minutes.
14
Strain this stock into a clean saucepan.
15
Add the cranberries to the strained stock in the saucepan along with the vinegar and sugar.
16
Cook over medium low heat until the cranberries soften and pop.
17
Lower heat and simmer until the sauce has thickened somewhat.
18
When the duck has finished roasting, remove it to a platter.
19
Pour the fat out of the roasting pan (it can be reserved for another cooking purpose).
20
Add the remaining 1/2 cup of red wine to the pan.
21
Stir to scrape up any brown particles and pour this mixture into the sauce.
22
Re-heat the sauce and season to taste with salt and pepper.
23
Carve or quarter the duck and serve with the sauce.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 4- to 5-pound duckling, Salt and freshly ground black pepper, 1/2 cup chopped onion, 1/2 cup chopped celery, and more.

Yes, Roast Duck, With Cranberries falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Duck, With Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions