Roast Duck With Cranberry Glaze

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This came from the ny times website. i tried it for thanksgiving, with some minor (mostly accidental) modifications, and it was delicious, and not too difficult. with the balsamic vinegar reduced by half, even the children loved it. the leftover cranberry-vinegar sauce is also quite tasty on other meats and poultry.

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Steps

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Rinse the cranberries carefully under running water , and pick them over to remove any that have spoiled.

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Mix one cup of cranberries , the honey , and one-half cup of water in a small saucepan and cook , simmering , until the cranberries are very soft.

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Strain through a sieve into a small bowl.

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The honey liquid is the glaze for the duck.

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Preheat the oven to 350f remove the gizzard , heart , and liver from the duck and set aside.

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Put the orange peel , half the onion , and about half a teaspoon of salt and pepper in the cavity.

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Paint the duck with a little of the cranberry glaze.

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Place the duck on a rack in a roasting pan and roast for 45 minutes.

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Every 15 minutes , paint the surface with a little of the cranberry glaze.

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Remove the duck from the oven and prick the skin all over with a fork to release the fat.

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Return to the oven and continue roasting , painting every 15 minutes with the glaze , for a total of two hours.

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While the duck is roasting , make a broth with the innard.

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Ingredients

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cranberries, honey, water, duck, orange peel, onion, salt & freshly ground black pepper, white wine, sugar, balsamic vinegar