Sheet Pan Duck With Orange-Sriracha Glaze, Grapes and Hand-Torn Croutons

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Democracy Dies successful Darkness

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By Olga Massov

Roasting a duck mightiness beryllium easier than roasting a chicken; with a generous furniture of fat, the nutrient stays moist and flavorful. And cooked alongside grapes that turn sweeter with roasting, onions that caramelize successful the glorious duck fat, and day-old breadstuff that offers crispy and tender bits, it makes for a festive repast that requires small hands-on effort. Be definite to hand-tear the breadstuff into irregular pieces; the nooks and crannies volition amended drawback and sorb each the flavorful duck drippings than a cleanable chopped would. Depending connected however overmuch abdominous the duck has, you tin upwind up with up to 3/4 cupful of rendered duck fat. Save it for roasting vegetables, frying eggs oregon trying your manus astatine duck confit.

From Olga Massov.

Ingredients

measuring cup

Servings: 2-4

For the duck

One (5-pound) full Pekin duck
Kosher salt
Freshly crushed achromatic pepper
1/2 cupful water
12 ounces babe potatoes, halved if large
5 to 6 cups day-old breadstuff (about 8 ounces) from a rustic loaf (not sourdough), hand-torn into 1-inch chunks
One (8-ounce) saccharine onion, specified arsenic Vidalia, peeled, halved and sliced astir 1/3-inch thick
8 ounces reddish grapes
1/2 cupful adust achromatic wine, oregon much arsenic needed
1/2 cupful chickenhearted oregon rootlike stock, oregon much arsenic needed
1 pint caller figs (approximately 8 ounces), halved

For the glaze

1/3 cupful orangish marmalade, specified arsenic Bonne Maman
2 tablespoons soy sauce
1 tablespoonful grated caller ginger
1 1/2 teaspoons sriracha, oregon much to taste
1/2 spoon five-spice pulverization (see Notes)

Nutritional Facts

Per serving

Calories
805
Fat
37 g
Saturated Fat
13 g
Carbohydrates
80 g
Sodium
633 mg
Cholesterol
109 mg
Protein
33 g
Fiber
5 g
Sugar
30 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Olga Massov.

Tested by Olga Massov.

Published March 9, 2026