1. Prep the duck: Pat ducklings dry with paper towels (crucial for crispy skin). Prick skin all over with a fork (don’t pierce meat) to help render fat. Season inside and out with salt and pepper. Place onion quarters and rosemary in cavities if whole.
2. Make the glaze: In a saucepan, combine orange juice, zest, cranberries, honey, Dijon, vinegar, and thyme. Simmer 8–10 minutes until cranberries burst and sauce thickens slightly. Strain if desired for smooth glaze (or leave chunky for texture).
3. Roast: Preheat oven to 350°F (175°C). Place ducklings breast-side up on a rack in a roasting pan.
4. Roast 2 hours (breasts: ~45 mins), basting every 30 minutes with pan drippings.
5. Glaze: During the last 20 minutes of cooking, brush generously with cranberry-orange glaze. Increase heat to 400°F (200°C) for the final 10 minutes to caramelize the glaze.
6. Let rest 15 minutes before carving. Serve with extra warm glaze on the side.

✨ Perfect pairings:
• Roasted Brussels sprouts or sweet potatoes
• Wild rice pilaf
• Steamed green beans with almonds

💡 Pro tip: Save rendered duck fat for roasting potatoes—it’s liquid gold!

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 2 hrs , Total Time : 2 hrs 20 mins , Servings : 6–8 , Calories : 420 (per serving, with glaze) , Net Carbs: 14g , Fats: 24g , Protein: 38g