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Slow Roasted Christmas Duck Recipe

Make the holidays special by slow-roasting wild duck for Christmas dinner! This recipe works great with any kind of waterfowl (domestic, mallard, pintail, teal, canvasback, redhead, gadwall, or wood ducks).

Slow Roasted Christmas Duck Recipe

Once you make this festive roasted duck recipe, it is sure to become your family's favorite dish during the holidays. (Kolpakova Svetlana / Shutterstock photo)

Print Recipe

"It's the most wonderful time of the year." Yeah, yeah, but what is there to eat? I know that's what I hear and I bet dollars to donuts you do too.

Hot, steaming food in the forefront with a crackling fire in the background and Christmas music playing... okay, not the music.

Serves: 3-4
Prep time: 10 minutes
Cook time: 2 hours


  • 1-2 ducks, skin on, prepped for roasting
  • Kosher salt and freshly ground black pepper
  • 3/4 cup orange marmalade
  • 1 1/4 cups frozen orange juice concentrate, thawed
  • 2 cans cherries in sweet syrup
  • 1/2 cup red wine
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons cornstarch


  1. Preheat oven to 350 degrees.
  2. Prick just the skin of the duck (do not go into the meat).
  3. In a bowl, mix the orange marmalade with the thawed orange juice concentrate. Pour this mixture over the duck.
  4. Roast duck for 1 ½ hours.
  5. Raise the oven temperature to 425 degrees and baste every 10 minutes for 30 minutes.
  6. Meanwhile, puree the cherries (including syrup) and pour them into a saucepan. Add the wine, brown sugar and cornstarch. Bring to a boil and simmer until it thickens. Pour over the duck before serving. Garnish with orange slices, figs and blueberries.

Wine Suggestions

  • 2009 Alamos Chardonnay ($13)
  • 2010 Santa Rita Reserva Sauvignon Blanc ($12)
  • 2010 Lindeman’s Bin 90 Moscato ($8)

For more holiday recipes from Raschell Rule, visit:

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