InvidiaRed

All of that sounds amazing so now I want duck too 😭

@BronxWenchMight I ask for the details of the recipe?

Thinking about it for Christmas

Sure!

For the glaze, I use 12 ounces of fresh cranberries, 1 teaspoon of orange extract, 2 mandarin oranges, peeled and chopped roughly (save the peels), 1 cup of water, and 1 cup of sugar (although if you don’t want it too sweet, you can use ½ cup of sugar). Bring the water and sugar to a boil in a medium saucepan, then add the cranberries, orange extract, and chopped mandarins. Reduce the heat so you get a gentle boil, and simmer for 10-15 minutes until the cranberries have burst open, and the liquid has reduced most of the way.

For the duck, preheat the oven to 350°F. Put the duck on a rack (really important) in a roasting pan, and put a few pieces of the mandarin peel in the cavity. Brush some of the glaze over the duck.  Roast for 45 minutes, painting the duck with glaze every 15 minutes. Take the pan out of the oven and prick the skin all over, so the fat will release and drain off. Put the duck back in the oven and roast for another hour and 15 minutes, painting the duck with more glaze every 15 minutes. I check for doneness with a meat thermometer. For duck, I check the thickest part of the breast, and it should reach 175°F. If the duck isn’t done, keep glazing every 15 minutes and checking the temperature until you reach 175°F.

The rest of the glaze makes a nice sauce for the cooked duck when you serve it.