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Cranberry-Orange Glazed Duck with Apple-Pear Compote

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Cranberry-Orange Glazed Duck with Apple-Pear Compote

Cranberry-Orange Glazed Duck with Apple-Pear Compote
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Turkey may be traditional, but there's nothing more impressive than a beautifully glazed whole duck. Expecting a crowd? Serve them both.


  • 2 cups fresh cranberries
  • 1 cup orange marmalade
  • 1 cup sugar
  • 1 cup apple cider
  • 1/4 cup cider vinegar
  • 1 (5-pound) whole duck, preferably Muscovy or Peking (available from
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 medium red apple
  • 1 medium Bartlett pear
  • 2 ribs celery


  • Put rack in middle position and preheat oven to 450F.
  • Simmer cranberries, marmalade, sugar, cider and vinegar in a medium saucepan until cranberries have broken down and liquid is syrupy, about 20 minutes. Strain cranberry mixture through a fine mesh sieve over a bowl, pushing down on and discarding solids. Set aside glaze, reserving 2 tablespoons in another small bowl.
  • Prick skin of duck all over with tines of a sharp fork, being careful not to prick all the way through to the meat.
  • Stir together, salt, pepper, cumin, and cinnamon in a small bowl until combined. Rub duck all over with spice rub, sprinkling about a teaspoon inside as well.
  • Roast duck on a rack set into a roasting pan with 1 cup of water in pan until lightly browned and fat has rendered, 30 minutes. Remove duck from oven and pour off rendered fat into a bowl. (If fat is not burned, reserve for another use.) Reduce oven heat to 350F.
  • If glaze has set, warm lightly to melt. Brush duck with a light coating of glaze, then return to oven and roast until inner thigh meat is easily pierced with the tip of a pairing knife, about 2 -2 1/2 hours.
  • Remove duck from oven, brush on another layer of glaze and return duck to oven, 10 minutes to set glaze.
  • Peel pear, halve lengthwise, then core. Cut pears into small dice and put into a bowl. Cut apple into wedges and core. Dice apple, then add to pear in bowl. Finely dice celery and add to fruit. Add the 2 tablespoons of the reserved cranberry glaze and stir together until coated. Cover and refrigerate until ready to use.
  • Serve fruit compote alongside duck.