Roasting a whole duck feels a bit like a rite of passage in the kitchen. It’s imperfect, messy, and full of surprises—kind of like the holidays themselves. This recipe leans into that chaos, turning a sometimes intimidating bird into a manageable, flavorful centerpiece. Plus, the spiced cherry glaze adds a festive, unexpected twist.
Why this dish calls me back each holiday
The combination of crispy skin and the sweet spice of the glaze captures the essence of holiday comfort. It’s a dish that invites chaos, warmth, and laughter, yet feels special enough for a celebration. The process is imperfect but rewarding, reminding me that the best moments happen in the messy, delicious middle of it all.
Breaking down the holiday duck and its accompaniments
- Duck: Rich, fatty, with a thick skin that crisps beautifully in the oven.
- Cherries: Sweet and tart, they give the glaze an oozy, smoky, and bright flavor.
- Five-spice powder: A warm, aromatic blend that complements the richness of the duck.
- Red wine: Adds depth to the glaze, enhancing its fruity notes.
- Honey: A touch of sweetness to balance the tartness of cherries and spice.
- Cinnamon stick: Infuses a warm, woody aroma into the glaze.
- Salt and pepper: Fundamental for seasoning and bringing out the flavors.
Tools of the trade for a perfect holiday duck
- Roasting pan with rack: Allows fat to drip away and helps cook the duck evenly.
- Sharp paring knife: Scores the skin and helps with carving.
- Small saucepan: Simmer the cherry glaze.
- Basting brush: Apply the glaze evenly during the last roasting phase.
Step-by-step guide to a crispy, spiced holiday duck
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Score the duck skin lightly in a crosshatch pattern, avoiding the meat.
Step 3: Rub the duck all over with salt, pepper, and a pinch of five-spice powder.
Step 4: Place the duck on a rack in a roasting pan, breast side up.
Step 5: Roast for about 1 hour and 20 minutes, or until the skin is crispy and the juices run clear.
Step 6: While roasting, prepare the cherry glaze: simmer pitted cherries, a splash of red wine, a cinnamon stick, and a teaspoon of honey.
Step 7: In the last 20 minutes, brush the glaze over the duck, letting it caramelize slightly.
Step 8: Rest the duck for 10 minutes after roasting; let the juices redistribute.
Step 9: Carve and serve with extra cherry sauce on the side.
Cooking checkpoints to perfect your duck
- Duck skin should be golden and crispy, not flabby.
- Juices should run clear when you pierce the thigh.
- Cherry glaze should be thick and glossy, not watery.
- Meat should be tender, not dry or tough.
Common pitfalls and how to fix them
- Not drying the skin.? Pat the duck skin dry before roasting; excess moisture prevents crispiness.
- Uneven skin scoring.? Use a sharp knife to score skin; uneven scoring can cause uneven rendering.
- Over-application of glaze.? Brush the glaze on thinly; thick layers can burn.
- Carving immediately after roasting.? Rest the duck before carving; slicing too early causes juices to escape.
Spiced Holiday Roasted Duck with Cherry Glaze
Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F). Place the duck on a clean surface and pat the skin dry with paper towels to help it crisp during roasting.
- Use a sharp paring knife to lightly score the duck skin in a crosshatch pattern, being careful not to cut into the meat; this allows the fat to render out and helps crisp the skin.
- Rub the duck all over with salt, pepper, and five-spice powder, ensuring the seasoning covers all sides evenly for a fragrant crust.
- Place the duck on a rack inside a roasting pan, breast side up, to allow excess fat to drip away during cooking.
- Roast the duck in the oven for about 1 hour and 20 minutes, or until the skin turns crispy and golden brown, and the juices run clear when pierced at the thigh.
- While the duck roasts, add cherries, red wine, cinnamon stick, and honey to a small saucepan and bring to a simmer over medium heat, stirring occasionally until the cherries break down and the sauce thickens slightly, about 15 minutes.
- During the last 20 minutes of roasting, brush the cherry glaze generously over the duck using a basting brush, allowing the glaze to caramelize slightly and create a glossy finish.
- Remove the duck from the oven and let it rest for 10 minutes on a cutting board; this helps the juices redistribute and keeps the meat moist.
- Carve the duck into servings, ensuring each piece has crispy skin and tender meat, and serve with extra cherry glaze on the side for drizzling.
Mark Renshaw is the creator of Val’s Recipe Box, a heartfelt food blog preserving cherished family recipes inspired by his grandmother Val. Blending nostalgic storytelling with comforting, unfussy dishes, he celebrates the tradition and love behind every meal.
