A rustic presentation of roasted brined duck with cranberry-chipotle glaze, elegantly arranged on a wooden table. The duck is golden brown with a crispy, glistening skin, sliced to reveal tender, juicy meat. A rich cranberry-chipotle glaze is drizzled over the top, adding a deep red hue. The dish is garnished with fresh rosemary sprigs, whole cranberries, and thin slices of oranges for a festive touch. A carving knife rests beside the duck, with a small dish of extra glaze nearby. Scattered around are rustic wooden elements and subtle holiday decorations. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of cozy kitchen charm in the background.

Roasted Brined Duck with Cranberry-Chipotle Glaze

Portions:4
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Ingredients

BRINE

  • 6 cups cold water
  • 2 cups cider vinegar
  • 3 tablespoons dried sage leaves
  • 1 tablespoon whole peppercorns
  • 1 bulb garlic cloves separated, peeled and smashed
  • 1 cup boiling water
  • ¾ cup coarse kosher or sea salt
  • ¾ cup packed brown sugar

DUCK

  • 1 whole duckling 4 to 6 lb, thawed if frozen

GLAZE

  • 1 can 14 oz jellied cranberry sauce
  • ¼ cup cider vinegar
  • 3 to 4 chipotle chiles in adobo sauce from 7-oz can, finely chopped

Instructions

  • Place 2-gallon resealable food-storage plastic bag in stockpot or very large bowl.
  • Add cold water, 2 cups vinegar, the sage, peppercorns and garlic to the bag.
  • In medium bowl, stir together 1 cup boiling water, the salt and brown sugar until dissolved.
  • Pour into vinegar mixture.
  • Remove excess fat from body cavity and neck of duck.
  • Rinse inside and out under cool running water.
  • With large sharp fork, prick the skin all over at an angle, being careful not to pierce meat.
  • Carefully place duck in brine, making sure entire duck is submerged (weigh it down with a plate, if necessary).
  • Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • Heat oven to 350°F.
  • Remove duck from brine; discard brine.
  • Rinse duck inside and out and pat dry.
  • Place duck, breast side up, on rack in large roasting pan.
  • Tie legs with kitchen string.
  • Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast 1 hour 40 minutes.
  • Carefully remove duck from pan; pour drippings and cooking juices from pan into large heatproof bowl or container.
  • Discard or save for another use.
  • Return duck to rack in roasting pan.
  • In medium bowl, stir together cranberry sauce, ¼ cup vinegar and the chiles; reserve half of the glaze for serving.
  • Brush about ¼ cup of the remaining glaze over duck.
  • Roast 45 minutes to 1 hour longer, brushing with glaze every 10 minutes, until meat thermometer reads 165°F.
  • Place duck on warm serving platter.
  • Cover; let stand 15 minutes for easiest carving.
  • Heat reserved glaze until warm; serve with duck.

Notes / Tips / Wine Advice:

Festive Touch

For simple, jolly garnishes, arrange fresh sage leaves and whole crab apples around the duck on the platter.

Kitchen Secrets

Keep the flavorful duck-fat drippings for adding flavor to other dishes. Freeze small amounts in ice cube trays; transfer to a resealable freezer plastic bag, and keep frozen 2 to 3 months. Try stirring a small amount into steamed vegetables, or add it to mashed potatoes instead of butter. Rub it on poultry before roasting to make the skin crisp, or use a little to sear meat with a secret depth of flavor
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Recipe Category Duck / Main Dish
Holliday: Christmas
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