Lingonberry Roast Duck

Elevate your dinner table with this spectacular Lingonberry Roast Duck, a dish that combines the rich, succulent flavors of tender roast duck with the sweet-tart vibrance of a luscious lingonberry glaze. Perfect for festive occasions or an indulgent weekend meal, this recipe is infused with aromatic thyme, zesty orange, and crushed garlic for a burst of flavor in every bite. The duck roasts to perfection with irresistibly crispy skin, while a quick homemade lingonberry sauce, enhanced with white wine and chicken stock, adds a refined, Scandinavian-inspired touch. Serve it with the silky lingonberry gravy for a gourmet experience that will delight your guests. With its blend of sophisticated flavors and stunning presentation, this Lingonberry Roast Duck is destined to impress!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 1 piece (about 4-5 lbs) Whole duck
• 1 cup Lingonberry jam
• 2 tablespoons Unsalted butter
• 6 sprigs Fresh thyme
• 4 cloves (crushed) Garlic
• 1 piece (zested and cut in half) Orange
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Chicken stock
• 0.5 cup White wine
• 1 tablespoon Cornstarch
• 1 tablespoon Cold water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Rinse the duck thoroughly and pat it dry with paper towels. Remove any excess fat or giblets from the cavity.

Step 3

Season the duck both inside and out with salt and black pepper. Stuff the cavity with the thyme sprigs, crushed garlic, and halved orange.

Step 4

Prick the skin of the duck all over with a sharp knife or skewer to help render the fat while cooking. Be careful not to pierce the meat.

Step 5

Place the duck on a roasting rack in a roasting pan breast-side up. Roast in the preheated oven for 90 minutes, basting occasionally with the rendered fat.

Step 6

In a small saucepan, melt the butter and mix in the lingonberry jam, orange zest, white wine, and chicken stock. Simmer for 5-7 minutes until smooth and slightly thickened.

Step 7

After 90 minutes of roasting, brush the duck generously with the lingonberry glaze. Return the duck to the oven and roast for an additional 30 minutes, or until the skin is golden brown and crispy, and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).

Step 8

Remove the duck from the oven and allow it to rest for 15 minutes before carving.

Step 9

Pour the pan drippings into a small saucepan. Skim off excess fat and heat over medium heat. Mix the cornstarch and cold water to form a slurry, then whisk it into the drippings to create a thickened gravy.

Step 10

Carve the duck and serve with the lingonberry gravy on the side. Enjoy your Lingonberry Roast Duck!

Nutrition Facts

Serving size	(3131.1g)

Amount per serving	% Daily Value*
Calories	8801.9

Total Fat 696.8g	0%
Saturated Fat 229.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 2351.3mg	0%
Sodium 9399.5mg	0%
Total Carbohydrate 182.0g	0%
Dietary Fiber 15.1g	0%
Total Sugars 116.7g
Protein 446.1g	0%

Vitamin D 0IU	0%
Calcium 347.4mg	0%
Iron 37.5mg	0%
Potassium 3704.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 20.3%

Carbs: 8.3%