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Roasted Brined Duck with Cranberry-Chipotle Glaze

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By Betty Crocker Kitchens
Updated Oct 19, 2023
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If you're looking for Thanksgiving food ideas or Friendsgiving food ideas that are an alternative to turkey, this is the one to choose. From Betty Crocker Christmas Cookbook, this delicious roast duck is brined first in a savory herb mixture and then glazed with a cranberry-chiles in adobo glaze that's beautiful to see and oh my, amazing to devour!

Roasted Brined Duck with Cranberry-Chipotle Glaze

  • Prep Time 25 min
  • Total 15 hr 20 min
  • Servings 4
  • Ingredients 12
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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
  • 3/4 cup coarse (kosher or sea) salt
  • 3/4 cup packed brown sugar

Duck

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

Glaze

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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    In medium bowl, stir together 1 cup boiling water, the salt and brown sugar until dissolved. Pour into vinegar mixture.
  • Step 
    3
    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 in brine (weigh it down with a plate, if necessary). Cover; refrigerate at least 12 but not longer than 24 hours.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    In medium bowl, stir together cranberry sauce, 1/4 cup vinegar and the chiles; reserve half of the glaze for serving. Brush about 1/4 cup of the remaining glaze over duck.
  • Step 
    7
    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.

Nutrition

350 Calories
5g Total Fat
31g Protein
45g Total Carbohydrate
42g Sugars

Nutrition Facts

Serving Size: 1 Serrving
Calories
350
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
2530mg
106%
Potassium
340mg
10%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
7%
Sugars
42g
Protein
31g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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