duck roast with glaze.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 37 mins |
| Additional Time: | 3 mins |
| Total Time: | 3 hrs |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 teaspoon Chinese five-spice powder, or more to taste
- 1 (5 1/2 pound) whole duck
- 1 onion, chopped
- 1 orange – zested, peeled, and cubed
- 1 (12 ounce) bag fresh cranberries
- 1 ounce brandy-based orange liqueur (such as Grand Marnier®)
- 1 tablespoon honey
- 1 tablespoon white sugar
- 1 teaspoon soy sauce
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Sprinkle Chinese five-spice powder inside the duck cavity. Add chopped onion and cubed orange.
- Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Allow to cool slightly, about 3 minutes.
- Place duck on a roasting rack inside a roasting pan; baste with the glaze.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 673 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 144 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 17 g |
| Sodium | 165 mg |
| Sugars | 13 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
Made with leg quarters rather than whole bird, and used the glaze as a sauce, subbing in Swerve to cut carbohydrates. Results are a 5 star banquet. 4 stars given because of the modifications
This turned out really well. The cranberry jam kept the duck moist and had really good flavor. I mixed the zest from the oranges with the liquor as I used cognac instead of Grand Mariner as I forgot to buy it! I will definitely make this again.