ROAST DUCK WITH CRANBERRY GLAZE AND CRANBERRY RELISH 2 ducks, 4 1/2 - 5 1/2 lb (2.25 - 2.75 kg) each, thawed in the refrigerator if frozen 2 tablespoons lemon juice Salt and ground pepper to taste 1 yellow onion, quartered 4 whole cloves 1 orange, quartered 2 bay leaves, plus extra for garnish FOR THE GLAZE 1 can (1 lb / 500 g) jellied cranberry sauce 2 tablespoons lemon juice 1 teaspoon grated lemon zest 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 tablespoons lemon juice 1 teaspoon grated lemon zest 1/2 teaspoon salt 1/4 teaspoon ground cloves FOR THE CRANBERRY RELISH 1 cup sugar 1/2 cup water 3 cups fresh or frozen cranberries, plus fresh cranberries for garnish 1/2 cup golden raisins 2 teaspoons grated or finely chopped lemon zest 1 tablespoon aged red wine vinegar or fruit-flavored vinegar Ground pepper to taste

Rinse the ducks and pat dry. Sprinkle inside and out with the lemon juice, salt, and pepper. Pierce each onion quarter with 1 whole clove. Stuff each duck cavity with 2 onion quarters, 2 orange quarters, and 1 bay leaf. Cross the drumsticks and, using kitchen string, tie the legs together. Using a knife tip, pierce the skin of each duck at 1-inch intervals to allow the fat to cook out from under the skin.

Preheat an oven to 350°F.

To make the glaze, in a saucepan over medium heat, combine the cranberry sauce, lemon juice, lemon zest, salt, and ground cloves. Heat stirring, until melted, about 5 minutes. Lightly brush the entire surface of the ducks with some of the glaze. Arrange the ducks, breast sides up, on a rack in a large roasting pan.

Roast, basting every 30 minutes with the cranberry glaze. As excess fat accumulates in the roasting pan, use a bulb baster to remove it. After the first hour of roasting, carefully turn over the ducks onto their breasts and roast, breasts down, for 1 hour. Then turn the ducks breasts up again and continue to roast until the breast skin is golden and crisp and the meat at the leg joint is cooked through when cut into with a sharp knife, about 30 minutes longer. The ducks should cook in about 2 1/2 hours total.

While the ducks are rasting, make the cranberry relish: In a large sauté pan, combine the sugar and water over medium-low heat. Cook, stirring, until the mixture turns a golden amber, 5-10 minutes. Add the cranberries, raisins, and lemon zest all at once. Cook, stirring to break up any sugar lumps, until the cranberries pop and the mixture is thick, about 10 minutes. Remove from the heat. Stir in the vinegar and pepper. Transfer to a bowl and serve warm or at room temperature.

When the ducks are ready, transfer them to a cutting board and let stand for 10 minutes. Cut into quarters and arrange on a warmed platter. Garnish with fresh cranberries and bay leaves, if desired. Pass the relish at the table.

Serves 8-10.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]