Maple-Glazed Roast Duck with Orange-Cranberry Sauce

Why Duck?

Why not? Duck is the underrated showstopper of the poultry world. Its naturally richer flavor and slightly higher fat content give it a luxurious mouthfeel that turkey can’t match. Maple syrup, with its mellow sweetness, caramelizes into a gorgeous finish on the skin. Paired with a bright, acidic partner like orange and a tart berry like cranberry, you’ve got a flavor trio that turns each bite into a holiday carol of taste and texture.

Did You Know?

Rendered duck fat is a secret weapon in the kitchen. As your duck roasts, you’ll collect liquid gold that can take roasted potatoes or sautéed greens from good to unforgettable. Store it in a jar and use it throughout the season—your taste buds will thank you, and your guests will think you’re a culinary genius.

Expanding the Holiday Table

This isn’t just about the duck. Think of your table as a stage, and the duck is the headliner. But a great headliner always has a fantastic supporting cast. Maybe you’ll serve it with honey-glazed carrots scented with rosemary, or brussels sprouts tossed in an orange-cranberry glaze of their own. A side of spiced wild rice or chestnut stuffing would round out the plate beautifully. For a final flourish, consider placing a few edible garnishes—sprigs of thyme, maybe some sugared cranberries—around the platter to make it look as magical as it tastes.

Beverage Pairings and Ambiance

A crisp sparkling wine or a dry Riesling can cut through the richness of the duck, while a lighter red, like a Pinot Noir, provides a warm, festive note.

• This dish is naturally gluten-free (verify all ingredients, especially balsamic vinegar, are GF).
• Dairy-free as written (no butter is required, but if you do use butter in other steps, choose a plant-based alternative).

• Spice It Up: Add a pinch of ground cloves or allspice to the glaze for a warmer, more complex flavor that leans into holiday spices.
• Citrus Swap: Instead of orange zest, try a bit of mandarin or tangerine zest for a sweeter citrus note.
• Herb Variations: Pair thyme with sage or even a bay leaf tucked into the roasting pan for nuanced aroma.

If you have leftover duck (lucky you), shred it and toss with leftover sauce to create a topping for flatbreads or a filling for holiday sliders. It’s also divine folded into warm tortillas with a crisp slaw for a fusion-style feast the next day.