Thursday, December 9, 2010

Simply Roasted Duck with Orange Cranberry Glaze

Servings: 6
Preparation Time: 15 minutes plus roasting

1 (4 to 5 pound) duck, parts removed from cavity, rinsed
Salt and freshly ground pepper
1 orange cut into 4 wedges

1 (15-ounce) can jellied cranberry sauce or 1 10-ounce bag frozen cranberries
Juice of 3 medium oranges (about 1 cup)
Zest of 1 medium orange (about 2 tablespoons)
2 tablespoons chopped fresh rosemary

Preheat the oven to 425 degrees

Season the duck with salt and pepper. Place the orange wedges into the cavity of the duck. Use a sharp knife to score (cut small slits in) the skin of the duck. Place the duck on a rack in a roasting pan, breast side up. Roast for 15 minutes, or until just beginning to turn golden. Reduce the heat to 350 degrees.
Combine the cranberry sauce, orange juice, orange zest and chopped fresh rosemary in a saucepan over medium heat. Cook until the cranberry sauce melts and the sauce is smooth.

Continue roasting until the duck is cooked to medium rare (about 20 minutes per pound). Baste the duck with the sauce during the last 15 minutes of roasting.

Remove the orange wedges. Allow the duck to rest for 15 minutes before carving. Serve the duck with extra sauce drizzled on top.

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