CHRISTMAS ROAST DUCK

Make the holidays special with this Christmas roast duck with cranberry-orange glaze, featuring perfectly crisp skin and a spiced glaze full of festive flavors.

Ingredients

Whole duck Onion Lemon Fresh rosemary, sage & thyme Salt & pepper Sweet paprika Garlic powder Cranberry-orange glaze (recipe included)

Remove the innards from the inside of the duck cavity. Pat it dry with paper towels and trim the excessive skin with kitchen shears.

1

Place the duck on a sturdy cutting board and score the breast skin in a criss-cross pattern using a sharp knife. This allows the duck fat to drain, ensuring crispy skin.

2

Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Generously sprinkle with salt and place in the refrigerator uncovered for a minimum of an hour.

3

Rub with spices and place in a roasting pan. Roast for 15 minutes in a 425-degree oven. Turn heat to 350 degrees. Roast until it reaches an internal temperature of 165 degrees F. Finish with glaze.

4

Readers love it!

I love the flavors in this recipe! I'm printing to bring down for Christmas this year, your detailed step-by-step instructions are going to make this so helpful.

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