Cranberry-Orange Roast Ducklings
Straight from My Oven (and Heart): Let’s Talk Duck
If you’ve ever wondered what to cook when you want to make the whole house smell like the holidays (even if it’s mid-June—guilty as charged), this Cranberry-Orange Roast Ducklings recipe is my secret weapon. My first attempt caused a minor smoke alarm incident and I swore I’d never roast poultry again…but here we are. There’s something about the combo of bright oranges and tart cranberries that feels just fancy enough for a celebration, but honestly, I’d make it on a blustery Sunday just because. And if you ask my neighbor Jean, she’ll tell you I nearly bribe her for duck whenever I see one at the market—it’s not just a Christmas thing round here!
Why You’ll Love This (Apart from the Smell…)
I pull this out when regular chicken just won’t cut it (pun very much intended). My kids go absolutely bonkers for the sticky, tangy skin—though one of them once threatened to “move out” if I swapped the cranberries for cherries (hey, I tried, didn’t work). There’s the magic of the crispy, citrusy skin, the way the sauce gets all glossy and good, and honestly, the gravy situation here is dangerously moreish. Oh! Occasionally, the carcass ends up in the stockpot for the best soup ever. Plus, maybe it’s just me, but roasting duck makes me feel like a proper chef, even if I’m still in my slippers.
What You’ll Need (And How I Sometimes Cheat)
- 2 small ducklings (about 1.5kg each works; sometimes I buy whatever looks best—Pekin or Muscovy, I won’t get picky)
- 1 large orange, zested and juiced (yes, the stuff in a bottle is fine if you’re in a hurry, but fresh is best)
- 1 lemon, zested (my sister skips this—I wouldn’t, but to each their own)
- 1 cup fresh or frozen cranberries (have used dried, soaked in hot water, but you lose some zing)
- 1/4 cup brown sugar (could be honey or maple syrup in a pinch, just eyeball it)
- 3 tbsp soy sauce (my gran insisted on Kikkoman, but I reach for what’s in the cupboard)
- 1/2 cup chicken broth (honestly, water plus a stock cube does the job…)
- 2 tbsp olive oil or duck fat (I use whatever’s handy, but duck fat wins)
- Salt & black pepper (go easy, since the soy sauce brings saltiness too)
- Optional: a big splash of brandy or Cointreau (only if the mood strikes—alcohol cooks off, but adds a kick)
How You Actually Do It (And When to Taste-Test)
- First, preheat your oven to 350°F (about 180°C-ish). Biggest tip here—line your roasting pan or you’ll be scrubbing sticky bits for days (I might’ve learned that the hard way).
- Pat those ducklings dry, inside and out. Score the skin lightly in a criss-cross; try not to hack into the meat…though, I’ve messed that up and survived. Generously season with salt, pepper, half the zest (orange and lemon), and rub with olive oil or duck fat.
- Stuff half the orange and lemon zest, plus what’s left of the orange and lemon (in chunks), inside the duck cavities. No need to be too neat.
- Into the oven they go, breast up, uncovered. Roast around 1 hour per kilo (45-50 mins per lb), but check every so often—smaller ducklings cook faster.
- While that’s happening, let’s make the sauce: In a saucepan (medium heat), combine cranberries, brown sugar, soy sauce, orange juice, and chicken broth. Add your splash of brandy if you’re feeling snazzy. Simmer ’til cranberries burst and the sauce thickens up a bit. This is usually where I sneak a spoonful to “check the seasoning.” If it tastes bright and jammy, you’re golden.
- About 30 minutes before the ducks are done, spoon a bit of sauce over them (not all! Save the rest for serving) so they get that lacquered, sticky finish. Expect some crackling and popping sounds—that’s the magic happening.
- If the skin isn’t going crispy by the end, bump the heat up for 5-10 mins. Don’t go far—it can go from glorious to charred in a blink. Trust me, I’ve been there.
- When done, let them rest at least 10-15 mins before carving. I always get impatient and try too soon, but it just runs juice everywhere. So hang tight.
- Slice, pile on a platter, and drizzle with sauce. Any sauce left in the pan? Pour that over too. Sometimes, I just toss it all with potatoes and call it a day.
Recipe Notes (aka, Where Things Went Sideways)
- Actually, I find it works better if I prep the sauce in advance, then just reheat before serving—takes the rush out.
- If you pinch the duck skin and it doesn’t give, it’s not quite done—give it another 10.
- Did accidentally forget the lemon zest once and… it’s still good, but the brightness is worth it.
Fun Experiments (One Fell Flat, Oops)
- Tried adding rosemary to the stuffing once; bit too piney for my taste, but maybe you’ll like it.
- Swapping in blood orange is ace for extra drama—more ruby than regular oranges.
- I once tossed pomegranate seeds on top for a party. Looked cool, but honestly didn’t add much.
Equipment (And Making Do Without)
- Roasting pan or baking dish (a big sheet tray with a rack works too)
- Basting brush or spoon (honestly, any big spoon does the trick)
- Sharp knife for carving (though I’ve gone at it with my bread knife before—don’t judge)
- Medium saucepan for the sauce
No rack? Wad up some foil into rings and set the ducks on those; same job, less fuss.
How to Store It (If You Get That Far)
Leftovers will keep in the fridge for up to 3 days, sealed tight. It reheats nicely—oven or microwave both work (maybe with a splash of broth to keep it juicy). In my house, there’s almost nothing left by the next morning—unless I hide some.
How the Family Likes It Served
This goes best with buttery mashed potatoes or, now and then, a pile of roasted sweet carrots. My cousin swears by serving with wild rice, but I stick to regular old roasties. Oh, and a big green salad is nice for balance (plus, feels nearly healthy).
Pro Tips (Totally Learned the Hard Way)
- Don’t rush the resting time; cut too soon and—well, you’ll have a very wet, not very pretty platter. Been there.
- If you rush the sauce and yank it off the heat too fast, it stays thin. Actually, I find simmering longer, even just 5 mins extra, gives that glossy look.
- Once tried to cook two ducks on different shelves and the lower one got a bit, you know, toasty.
FAQ (Real Questions from Real Folks, Sorta)
- Can I use just one big duck? Totally. Cooking time may go up a bit, but it’s basically the same. Just don’t forget to baste.
- What’s the best way to get super-crispy skin? Let the ducks sit uncovered in the fridge for a few hours beforehand. Or pat really, really dry (I always manage to miss a spot.)
- Does the sauce freeze? Yup! I pop leftovers in a little tub, then forget they exist til months later (still good though)
- What if I can’t find fresh cranberries? Frozen totally works; dried do in a pinch, like I mentioned. Try looking online—I buy from FruitStand sometimes when I’m desperate.
- Do I have to truss the ducks? Nope. Some folks say it helps, but I often skip it and they come out lovely. Less faff anyhow.
Oh, if you’re curious about carving, Serious Eats has a great guide that saved me from disaster last Christmas. And if you want to try making your own chicken broth (instead of the cube thing), Bon Appétit makes it seem less intimidating than it probably is.
So, that’s my take on Cranberry-Orange Roast Ducklings! Give it a go and let me know if your kitchen smells this good afterwards—or if your smoke alarm enjoys it as much as mine seems to.
Ingredients
- 2 whole ducklings (about 4 lbs each), giblets removed
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 oranges, zested and juiced
- 1 cup fresh cranberries
- 1/2 cup orange marmalade
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
Instructions
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1Preheat oven to 375°F (190°C). Pat the ducklings dry with paper towels and season inside and out with salt and black pepper.
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2Place ducklings breast side up on a rack in a roasting pan. Prick the skin all over with a fork to help render fat.
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3Roast ducklings for 1 hour. Meanwhile, prepare the glaze by combining orange zest and juice, cranberries, orange marmalade, brown sugar, garlic, and thyme in a saucepan. Simmer over medium heat, stirring occasionally, until thickened and cranberries have burst, about 10–12 minutes.
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4Brush ducklings with half of the cranberry-orange glaze and continue roasting for 30–45 minutes more, brushing again halfway through, until the skin is crisp and the internal temperature reaches 165°F (74°C).
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5Let the ducklings rest for 10 minutes before carving. Serve with remaining glaze spooned over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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