Total time · 130 min
Roast Duck with Cranberries
A Quebec-style roast duck with cranberries that highlights Duck (about 2 kg) and Cranberries (fresh or frozen).
- Prep
- 25 min
- Cook
- 105 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~54 kcal per serving partial estimate
- Ingredient value
- ~$1.84 partial estimate; 3 of 8 ingredients estimated
Ingredients
- 1 piece Duck (about 2 kg)
- 250 g Cranberries (fresh or frozen)
- 1 piece Orange
- 3 tbsp Maple syrup
- 1 piece Onion
- 4 sprigs Thyme
- to taste Salt
- to taste Pepper
Directions
- 16 min
Prick the duck skin with a fork, season with salt and pepper, then stuff with the thyme and the quartered onion.
- 88 min
Roast in the oven at 350 °F (350 °F (180 °C)), basting regularly with the cooking fat, until the skin is golden and crisp.
- 15 min
Simmer the cranberries with the orange juice and zest and the maple syrup, until they burst and the sauce thickens.
- 11 min
Let the duck rest, carve it and serve with the cranberry sauce; Check that the internal temperature reaches 165 °F (74 °C).