Cranberry and Balsamic Glazed Whole Duck

Cranberry and Balsamic Glazed Whole Duck       The Holiday Countdown has begun and Christmas is round the corner so this time we bring you Cranberry and Balsamic Glazed Whole Duck stuffed with festive spirit and it’s a gorgeous change to Christmas turkey.

Cranberry and Balsamic Glazed Whole Duck


  • 1 whole duck (if using frozen, always defrost thoroughly before cooking)
  • 1 tablespoon of cranberry sauce
  • 2 tablespoons of balsamic vinegar


  • Pre-heat the oven to 150 degrees.
  • Trim any excess fat from the duck. Take a sharp knife and score the fat over the breast, being very careful not to go all the way through to the meat.
  • In a bowl combine the cranberry and balsamic using a fork. Pour over the duck, ensuring you cover it call over with the sauce.
  • If you have a baking tray with a wire rack, use this and place the duck on the rack. If you don’t, take a regular baking tray, get some tin foil and role it into 6 balls, place them in the tray and rest the duck on top of the foil balls. This stops the duck from cooking in its own fat and becoming greasy.
  • Roast at 150 degrees for 4 hours then increase the temperature to 200 degrees and cook for a further 30 minutes to crisp the skin.
  • Allow to rest for 15 minutes prior to carving.

It’s the delicious meal for a special occasion and would work really well for a holiday dinner.

Enjoy! :)

Recipe Courtesy:

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