Cranberry Orange Duck Recipes

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CRANBERRY-ORANGE ROAST DUCKLINGS



Cranberry-Orange Roast Ducklings image

I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 10 servings.

Number Of Ingredients 11

2 domestic ducklings (4 to 5 pounds each)
2 medium navel oranges, quartered
2 sprigs fresh rosemary
1-1/2 cups fresh or frozen cranberries, divided
4 cups orange juice
1 cup chicken broth
1/4 cup soy sauce
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon grated fresh gingerroot
2/3 cup orange marmalade

Steps:

  • Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up., In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.), Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.

Nutrition Facts : Calories 373 calories, Fat 21g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 517mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 16g protein.

CHRISTMAS ROAST DUCK WITH CRANBERRY-ORANGE GLAZE



Christmas Roast Duck With Cranberry-Orange Glaze image

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, this roast duck adds elegance to your holiday table.

Provided by Amanda McGrory-Dixon

Categories     Main Dishes

Time 2h40m

Number Of Ingredients 20

1 whole duck (innards and gizzards removed)
1 onion (quartered)
1 lemon (quartered)
Several sprigs of rosemary, sage and thyme
Salt
1 teaspoon sweet paprika
1 teaspoon pepper
1 teaspoon garlic powder
1 cup cranberry juice
1/2 cup orange juice
1/4 cup unsulphured molasses (not bootstrap)
2 cinnamon sticks
1 garlic clove (grated or minced)
2 teaspoons freshly grated ginger
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Pinch of cayenne
2 teaspoons cornstarch
Splash of cold water
1/2 teaspoon fresh orange zest

Steps:

  • For Christmas Roast Duck
  • Pat the duck dry with paper towels. Trim off excess fat on the side opposite of the cavity. Place the duck on a sturdy cutting board and score the breast skin using a sharp knife. Cut the skin in a criss-cross pattern but make sure you don't pierce the meat to avoid drying it out.
  • Stuff the duck cavity with onion quarters, lemon quarters and herbs and tie together the legs. Pat the duck dry one more time with paper towels to remove as much moisture as possible and generously sprinkle with salt all over. Place in the refrigerator uncovered for a minimum of an hour but preferably at least eight hours and up to a day to allow for extra crispy skin.
  • Remove the duck 30 minutes before roasting to sit in room temperature and heat oven to 425 degrees. Cover a roasting pan with tinfoil and place the rack in the roasting pan. If you don't have a roasting pan, substitute a large baking sheet and a wire rack. Place the duck on the rack. Stir together the paprika, pepper and garlic pepper and rub all over the duck.
  • Roast for 15 minutes in a 425-degree oven, and then turn the temperature to 350 degrees. Continue to roast until the duck reaches your desired internal temperature. Plan for at least one hour and 15 minutes. The USDA recommends an internal temperature of 165 degrees, though many chefs prefer duck between 135-145 degrees. In the final 15 minutes, brush the duck with the glaze.
  • When the duck reaches your desired temperature. Remove from the oven, cover with foil and let it sit for 10-15 minutes. Carve the duck and serve. Enjoy!
  • For Cranberry-Orange Glaze
  • In a small saucepan, stir together the cranberry juice, orange juice, molasses, cinnamon sticks, garlic, ginger, balsamic vinegar, salt and cayenne pepper. Bring to a boil over medium-high heat and then simmer until it slightly reduces.
  • In a small bowl, whisk together the cornstarch and a little bit of cold water until it becomes a smooth slurry. Whisk into the sauce to avoid any clumps forming and bring to a boil. Keep whisking and allow the mixture to boil for about a minute until it thickens. Turn off heat and stir in orange zest. Spoon some of the sauce into a small bowl and brush onto the duck in the last 15 minutes of roasting. Serve the remaining sauce on the side.

Nutrition Facts : ServingSize 1 1/4 serving of duck, Calories 350 kcal, Sugar 20 g, Sodium 515 mg, Fat 25 g, SaturatedFat 7 g, Protein 17 g

CRANBERRY ORANGE DUCK



Cranberry Orange Duck image

Glazed roast duck.

Provided by Joan Devito

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 3h

Yield 5

Number Of Ingredients 9

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

Steps:

  • 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 673.2 calories, Carbohydrate 22 g, Cholesterol 143.8 mg, Fat 48.8 g, Fiber 4 g, Protein 33.4 g, SaturatedFat 16.6 g, Sodium 164.5 mg, Sugar 13.4 g

CRANBERRY-ORANGE DUCK BREASTS



Cranberry-Orange Duck Breasts image

Provided by Metro

Time 45m

Yield 4

Number Of Ingredients 9

2 duck breasts
2 Tbsp. (30 mL) extra virgin olive oil
1 small shallot sliced fine
2 Tbsp. (30 mL) sugar
3 Tbsp. (45 mL) grated ginger
1 thyme
4 Tbsp. (60 mL) fresh orange juice
2 orange zested
1 cup (250 mL) dried cranberries

Steps:

  • Score the fat on the duck breasts without cutting through to the meat.In a skillet over medium heat, cook shallot in hot olive oil until glassy. Put in duck breasts, fat-side down, and cook about 10 minutes.Pour off fat regularly and save it for future use.Turn breasts over and continue cooking; add sugar and caramelize 5 minutes or so.Add ginger, orange juice and zest, and cranberries and cook about 10 minutes. The meat should be pink.Remove thyme and duck breasts. Let duck rest a few minutes before slicing it.Slice the breasts into cutlets. Serve cutlets with cranberries.

DUCK WITH CRANBERRY-WILD RICE STUFFING



Duck With Cranberry-Wild Rice Stuffing image

From a barbecue cookbook - I don't remember which one. This sounds like a good way to barbecue a duck.

Provided by lazyme

Categories     Poultry

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

14 ounces chicken broth
1/2 cup rice, uncooked
1/4 cup wild rice, uncooked
2 tablespoons butter
2 1/2 cups mushrooms, coarsely chopped
1/4 cup green onion, finely chopped
1 cup cranberry sauce, whole berry
1/4 teaspoon salt
1/8 teaspoon pepper
5 lbs ducklings
1/4 cup orange marmalade
1 tablespoon lemon juice
mushroom, fluted, for garnish
lemon peel, twist garnish

Steps:

  • To make stuffing:.
  • In 1 1/2-quart saucepan, combine broth, rice and wild rice.
  • Over high heat, heat to boiling.
  • Reduce heat to low; simmer, covered, 30 minutes or until rice is tender and all liquid is absorbed, stirring occasionally.
  • In 10-inch skillet over medium heat, in hot butter, cook chopped mushrooms and onions until tender and liquid has evaporated, stirring occasionally.
  • Remove from heat.
  • Stir in cooked rice, cranberry sauce, salt and pepper.
  • For duck:.
  • Clean and rinse duck.
  • Prick skin several times.
  • To make glaze:
  • In small saucepan, combine marmalade and lemon juice.
  • Over low heat, heat until marmalade is melted, stirring occasionally.
  • To cook duck:.
  • In covered grill, arrange preheated coals around drip pan; test for medium heat above pan.
  • Insert a meat thermometer into thickest part of meat between breast and thigh, without touching fat or bone.
  • On grill rack, place duck, breast side, up, over pan but not over coals.
  • Grill, covered, 1 1/4 - 1 1/2 hours or until well-done or 180.
  • Adjust vents and add more charcoal as necessary.
  • Brush often with glaze during the last 30 minutes.
  • Garnish with lemon leaves, mushrooms and lemon peel twist.

Nutrition Facts : Calories 1503.8, Fat 68.4, SaturatedFat 20.5, Cholesterol 787.1, Sodium 1032.3, Carbohydrate 69.7, Fiber 2.4, Sugar 39.8, Protein 146

ROAST DUCK WITH CRANBERRY GLAZE



Roast Duck With Cranberry Glaze image

This came from the NY Times website. I tried it for Thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. With the balsamic vinegar reduced by half, even the children loved it. The leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.

Provided by pocaho

Categories     Whole Duck

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 cups cranberries
1/2 cup honey
2 cups water
4 lbs duck
3 inches strip orange peel
1 medium onion
salt & freshly ground black pepper, as desired
1/3 cup white wine
1/2 cup sugar
1 tablespoon balsamic vinegar

Steps:

  • Rinse the cranberries carefully under running water, and pick them over to remove any that have spoiled.
  • Mix one cup of cranberries, the honey, and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
  • Preheat the oven to 350°F Remove the gizzard, heart, and liver from the duck and set aside. Put the orange peel, half the onion, and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
  • Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
  • While the duck is roasting, make a broth with the innards: roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper, and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
  • Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar, and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
  • When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  • Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
  • Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
  • Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Nutrition Facts : Calories 2103.9, Fat 178.7, SaturatedFat 60, Cholesterol 345, Sodium 292.6, Carbohydrate 67.5, Fiber 2.1, Sugar 62.6, Protein 52.7

ORANGE CRANBERRY SAUCE



Orange Cranberry Sauce image

In about 20 minutes, with just a few ingredients, you can have the freshest cranberry orange sauce you've ever tasted. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup sugar
1 cup water
1/4 cup Triple Sec or orange juice
3 tablespoons freshly-squeezed orange juice
1-1/2 teaspoons grated orange zest

Steps:

  • In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

ROAST DUCK WITH CRANBERRY GLAZE



Roast Duck With Cranberry Glaze image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 4h30m

Yield 4 - 6 servings

Number Of Ingredients 10

1 1/2 cups cranberries
1/2 cup honey
2 cups water
1 4-pound duck
1 3-inch strip of orange peel
1 medium onion
Salt and freshly ground black pepper as desired
1/3 cup white wine
1/2 cup sugar
1 tablespoon balsamic vinegar

Steps:

  • Rinse the cranberries carefully under running water and pick them over to remove any that have spoiled.
  • Mix one cup of cranberries, the honey and one-half cup of water in a small saucepan and cook, simmering, until the cranberries are very soft. Strain through a sieve into a small bowl. The honey liquid is the glaze for the duck.
  • Preheat the oven to 350 degrees. Remove the gizzard, heart and liver from the duck and set aside. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity. Paint the duck with a little of the cranberry glaze.
  • Place the duck on a rack in a roasting pan and roast for 45 minutes. Every 15 minutes, paint the surface with a little of the cranberry glaze. Remove the duck from the oven and prick the skin all over with a fork to release the fat. Return to the oven and continue roasting, painting every 15 minutes with the glaze, for a total of two hours.
  • While the duck is roasting, make a broth with the innards: Roughly chop the remaining half onion and the duck innards. Place in a small saucepan with the wine, another half teaspoon of salt and pepper and a cup of water. Simmer gently for an hour or more, until the broth is reduced to approximately one-half cup of flavorful liquid. Strain the broth and discard the solids.
  • Mix the remaining half cup of cranberries with the remaining half cup of water, the sugar and the balsamic vinegar. Cook together for 10 minutes until the mixture is syrupy. Set aside.
  • When the duck has finished roasting, remove it from the oven and set aside. It should be a beautiful dark-red color.
  • Strain the pan juices into a glass measuring cup and carefully remove the duck fat that floats to the top. (Do not discard: duck fat is wonderful for roasting or frying potatoes.) Add the innard broth to the roasting juices and use this to deglaze the roasting pan, scraping up the roasting bits that have stuck to the pan. Strain the whole through a fine sieve and place in a small saucepan.
  • Add the cranberry-vinegar syrup to the pan juices and broth. If there is any glaze remaining, add that to the mixture and bring the whole to a simmer just to warm it and mix everything together.
  • Carve the duck if you wish, or send it whole to the table, together with the warm cranberry sauce.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 52 grams, Carbohydrate 47 grams, Fat 86 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 29 grams, Sodium 1138 milligrams, Sugar 42 grams

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From cookeatshare.com


DUCK CONFIT WITH ORANGE-CRANBERRY RELISH » CRANBERRY MARKETING …
Orange-Cranberry Relish. 1 (12 -oz) bag fresh or frozen cranberries. 1-2 whole heads of garlic, halved. 2 oranges, zest and juice ( (about 1/2 cup of juice)) 2 Tbsp maple syrup. 2 tsp chili flakes. 1 Tbsp fresh rosemary, minced. 2-3 sprigs rosemary.
From uscranberries.com


10 BEST ORANGE COINTREAU SAUCE RECIPES | YUMMLY
2022-05-28 allspice, cranberries, orange blossom water, orange juice, brown sugar and 5 more Orange-Scented Sauce for Duck and Chicken More Than Gourmet grated orange zest, water, orange marmalade, glace, salt and ground black pepper and 6 more
From yummly.com


ROAST DUCK WITH CRANBERRY SAUCE RECIPE - RECIPELAND.COM
Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened, 2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, 2 to 3 minutes. Add cayenne and more salt and pepper to taste.
From recipeland.com


ROTISSERIE DUCK WITH ORANGE SAUCE - THERESCIPES.INFO
1-teaspoon pumpkin pie spice. Zest of 2 oranges. ¼ teaspoon sea salt. ¼ teaspoon fresh cracked pepper. Directions: Zest oranges, then juice. Reserve zest. Combine orange juice, port wine and sugar in saucepan. Bring to boil and cook on high to reduce by 1/4 th, approximately 2-3 minutes of high heat cooking.
From therecipes.info


CRANBERRY ORANGE SAUCE - DAMN DELICIOUS
2013-11-15 As far as this Cranberry Orange Sauce recipe goes, I love it! I haven’t made it yet but just 2 nights ago, I got creative in the kitchen as I was craving some Homemade Chunky Cranberry Sauce. I ended up making mine with a 12 oz. bag of fresh cranberries, 2 peeled & diced apples, 1 c. of water, 3/4 c. sugar, juice of 1/2 an orange + zest, a generous sprinkle of …
From damndelicious.net


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