Roast Duck with Cranberry Glaze, Crispy Skin
Whole duck roasted skin-side down then breast-up until golden and crispy, with score marks to release fat. Thyme seasons the cavity while sea salt and pepper finish the exterior. Optional cranberry sauce brushed on in the final 10 minutes adds glaze. Rest 20 minutes before carving into legs, wings, and breast joints for a showstopping roast dinner centerpiece.
Ingredients
- 4 lb whole duck
- sea salt
- black pepper
- fresh thyme sprigs(optional)
- cranberry sauce(optional)
Instructions
- 1
Preheat oven to 350°F fan, 400°F, or.
- 2
Bring whole duck to room temperature for one to two hours.
- 3
Remove duck from packaging and pat skin completely dry.
- 4
Remove giblets from cavity if present.
- 5
Using a sharp knife, score duck skin in a criss-cross pattern on both sides, being careful not to cut into meat.
- 6
Cut into the leg fold of skin to allow fat to escape.
- 7
Place fresh thyme sprigs inside the duck cavity.
- 8
Season duck generously with sea salt and black pepper on both sides.
- 9
Place duck breast-side down on a rack in a roasting tray.
- 10
Roast breast-side down for 40 to 60 minutes depending on duck size, as detailed in source.
- 11
Flip duck so breast faces up and continue roasting for the same duration.
- 12
Optional: 10 minutes before cooking ends, brush cranberry sauce over the top of duck with a silicone brush.
- 13
Remove duck from oven and place on a plate.
- 14
Loosely cover with foil and rest for at least 20 minutes.
- 15
Carve into 2 legs, 2 wings, and 2 breast joints.
- 16
Slice breast meat into thinner pieces.
- 17
Serve with roast potatoes and root vegetables.
Tips
Dry duck skin thoroughly before scoring for maximum crispness.
Score skin in criss-cross pattern without cutting into meat.
Cut into leg fold of skin to help fat render and skin crisp.
Reserved duck fat is excellent for roasting potatoes.
Rest duck at least 20 minutes to allow juices to redistribute before carving.
Good to Know
Refrigerate covered up to 3 days. Reheat gently in a low oven.
Prepare duck up to 8 hours in advance through scoring and seasoning; store covered and chilled until cooking.
Serve hot with roast potatoes, root vegetables, and pan juices.
Common Mistakes
Do not skip drying the skin to avoid soggy exterior instead of crispy.
Do not cut into meat when scoring skin to avoid drying the flesh.
Do not skip resting to avoid loss of juices when carving.