Roasted duck with cranberry balsamic glaze. 🦆I showed you how to cook duck breast and here is a whole roasted duck. This time I really wanted to try a glaze with seasonal fruit. It didn’t disappoint. Cranberry balsamic glaze was perfect with it. The tartness of cranberries completed perfectly with the fattiness of the duck. If you ever want to try it you know where to find the instructions. . . . 5 lb whole duck 2 tbsp salt 1 tsp pepper . . Cranberry glaze 1 lb fresh cranberry 1/2 cup sugar 1/2 cup balsamic vinegar . . In a sauce pan add all ingredients for the glaze. Let it simmer for 20 minutes. Strain for a smooth glaze. Meantime prepare the duck. Preheat oven at 425F. Season duck well with salt and black pepper. Place duck in a rack on a roasting pan. Roast for 20 minutes at high temperature than lower it at 350F Every 30 minutes flip the bird and baste. For the last 30 minutes brush the duck with glaze. The bird is done when it reaches 160F. Let it rest 15 minutes before cutting...