Cranberry-Orange Glazed Duck with Apple-Pear Compote

Put rack in middle position and preheat oven to 450F.

Simmer cranberries, marmalade, sugar, cider and vinegar in a medium saucepan until cranberries have broken down and liquid is syrupy, about 20 minutes. Strain cranberry mixture through a fine mesh sieve over a bowl, pushing down on and discarding solids. Set aside glaze, reserving 2 tablespoons in another small bowl.

Prick skin of duck all over with tines of a sharp fork, being careful not to prick all the way through to the meat.

Stir together, salt, pepper, cumin, and cinnamon in a small bowl until combined. Rub duck all over with spice rub, sprinkling about a teaspoon inside as well.

Roast duck on a rack set into a roasting pan with 1 cup of water in pan until lightly browned and fat has rendered, 30 minutes. Remove duck from oven and pour off rendered fat into a bowl. (If fat is not burned, reserve for another use.) Reduce oven heat to 350F.

If glaze has set, warm lightly to melt. Brush duck with a light coating of glaze, then return to oven and roast until inner thigh meat is easily pierced with the tip of a pairing knife, about 2 -2 1/2 hours.

Remove duck from oven, brush on another layer of glaze and return duck to oven, 10 minutes to set glaze.

Peel pear, halve lengthwise, then core. Cut pears into small dice and put into a bowl. Cut apple into wedges and core. Dice apple, then add to pear in bowl. Finely dice celery and add to fruit. Add the 2 tablespoons of the reserved cranberry glaze and stir together until coated. Cover and refrigerate until ready to use.

Serve fruit compote alongside duck.