Roast Duck with Cranberry Orange Glaze
This recipe comes to us from Ryan Wagner of Driftless Provisions, a small company in Viroqua, Wisconsin, that specializes in handcrafted salami. Ryan adds cranberries to bring a refreshing tartness and pay homage to the Wisconsin winter fruit. You can adjust the level of tartness by adding more or less cranberries to the sauce.
Ingredients
1 quart orange juice
½ cup honey
5-6 pound duck, giblets and excess fat removed
Salt and freshly ground black pepper
1 large onion, thinly sliced
2 Tbsp all-purpose flour
½ cup cranberries
1 orange, washed and thinly sliced
½ cup triple sec
Directions
Combine orange juice and honey in a large bowl. Add duck; cover and refrigerate overnight. Turn duck once or twice if not fully covered by marinade.
Preheat oven to 375°F.
Remove duck from marinade, reserving the liquid. Thinly score the duck skin with a sharp knife, taking care not to slice the flesh. Remove wing tips and season the bird well with salt and pepper. Place breast side up on a roasting pan rack. Roast for 10 minutes. Turn heat down to 350°F and roast for an additional 90 minutes.
About 30 minutes into the roasting process, remove 2 tablespoons of rendered fat from the roasting pan and place in a large saucepan. Add onions and sauté until golden brown, about 10 minutes.
Sprinkle flour over onions and stir well. Cook until flour is very lightly browned, another 1-2 minutes. Add in reserved marinade along with the cranberries and bring mixture to a boil. Continue cooking over medium heat until marinade thickens, 20-25 minutes.
Pour liquid into a food processor and blend until smooth. Strain any remaining solids from sauce and set sauce aside.
Remove cooked duck from the oven and discard all but a thin layer of rendered fat from pan. Reduce oven temperature to 325°F. Lay orange slices on the bottom of pan and return to oven. Cook for 10 minutes or until orange slices begin to brown. Remove duck and orange slices from pan and let rest while finishing the sauce.
Place roasting pan on stovetop over medium heat. Add triple sec and carefully ignite. When flames extinguish, pour in reserved sauce and stir well, taking care to loosen any brown bits from bottom of roasting pan.
Carve or cut duck into halves or quarters with sharp scissors. Plate with orange slices around the edges. Ladle sauce over the top.
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