A beautifully balanced main course that brings warmth and elegance to any table. Crisp duck skin meets a bright, aromatic glaze with subtle notes of citrus, maple, ginger, and star anise, creating a comforting, holistic holiday dish that feels both grounding and refined.
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Duck
450g or 3 large duck breast, skin on
3 garlic cloves, smashed
3-4 thyme sprigs
salt
Warming Glaze
1 tsp avocado oil
2 tsp grated fresh ginger
1 1/2 cups cranberries (fresh or frozen)
1 orange, zested
3/4 cup fresh orange juice, about 2 oranges
2 tbsp maple syrup
1 tbsp rice vinegar
1 1/2 tbsp hoisin sauce
1/4 tsp ground cinnamon
1 whole star anise pod
1/4 cup water or stock
1 tsp rendered duck fat
1/4 tsp salt
Servings4
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Preheat Oven: Set oven to 375°F (190°C) and keep an oven-safe skillet nearby.
Prep Duck: Pat dry, score the skin in a shallow crisscross, and season generously with sea. Let it sit for 20 minutes at room temp.
Make Glaze: Warm a medium small on medium heat. Add a drizzle of avocado oil, then ginger, sweat for a few seconds until fragrant. Add the remaining ingredients and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the glaze thickens slightly. Remove the star anise, and adjust salt and sweetness to your liking. Before serving, finish with a teaspoon of duck fat.
Cook Duck: Place duck skin-side down in a cold, dry pan. Cook over medium-low for 7-10 min or until fat renders and skin is crisp, spooning off excess fat. Flip and sear 30-45 sec.
Finish in Oven: Add garlic and thyme, then transfer to the oven for 5-7 minutes, or until the internal temperature reaches 135°F (57°C). Transfer to a wire rack and let rest for 5 minutes.
Serve: Spoon half of the cranberry sauce onto a serving plate and set the remaining sauce aside for serving. Slice the duck thinly, arrange it over the sauce, and finish with microgreens and the browned garlic.
