Cranberry-Orange Roast Ducklings Recipe
Cranberry-Orange Roast Ducklings Recipe photo by Taste of Home
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Cranberry-Orange Roast Ducklings Recipe

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I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. —Gloria Warczak, Cedarburg, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 3 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 3 hours + standing
MAKES: 10 servings


  • 2 domestic ducklings (4 to 5 pounds each)
  • 2 medium navel oranges, quartered
  • 2 sprigs fresh rosemary
  • 1-1/2 cups fresh or frozen cranberries, divided
  • 4 cups orange juice
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh gingerroot
  • 2/3 cup orange marmalade

Nutritional Facts

8 ounces cooked duck: 373 calories, 21g fat (7g saturated fat), 61mg cholesterol, 517mg sodium, 31g carbohydrate (27g sugars, 1g fiber), 16g protein.


  1. Preheat oven to 350°. Pierce duckling skin all over with a fork. Place four orange quarters, one sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up.
  2. In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.)
  3. Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving. Yield: 10 servings.
Originally published as Cranberry-Orange Roast Ducklings in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p61

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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mother of 3 User ID: 1726536 53865
Reviewed Apr. 2, 2009

"I substituted dried cranberries, garlic powder, & ground ginger for easier prep. I omitted the rosemary as hubby dislikes it. The basting sauce is very tasty and if you save some of it, you can pour it over your roast duck slices. I used a countertop oven for cooking thus eliminating draining the fat. It was a nice change from turkey & chicken."

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