Roasted Duck Halves with Orange-Cranberry Glaze

This roasted duck recipe is the definition of a holiday showstopper — crispy skin, tender meat, and a glossy orange-cranberry glaze that brings warmth and elegance to the Thanksgiving table. It’s a dish your guests will remember long after dessert.

Recipe Details

Total Time: 1 hour 30 minutes
Serves: 4 people
Difficulty: Medium

Ingredients

• 2 Better Than a Bistro Duck Halves – Roasted
• 1 tablespoon olive oil
• Salt and pepper to taste

Orange-Cranberry Glaze

• 1 cup fresh cranberries
• ½ cup orange juice
• ¼ cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon orange zest
• Pinch of cinnamon

Instructions

• Preheat Oven: Set oven to 375 °F (190 °C). Place duck halves on a baking sheet lined with foil and lightly brush with olive oil.
• Warm the Duck: Roast for 20–25 minutes until skin is crisp and heated through.
• Make the Glaze: In a saucepan, combine cranberries, orange juice, honey, vinegar, zest, and cinnamon. Simmer 8–10 minutes until thick and syrupy.
• Glaze and Roast Again: Brush glaze over duck and roast another 10 minutes until caramelized.
• Serve: Plate duck halves and drizzle with remaining glaze.

Serving Suggestions

Wine Pairing: Pinot Noir or Zinfandel
Side Dishes: Wild rice pilaf or roasted carrots with thyme butter