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

Roasting a duck might be easier than roasting a chicken; with a generous layer of fat, the meat stays moist and flavorful. And cooked alongside grapes that grow sweeter with roasting, onions that caramelize in the glorious duck fat, and day-old bread that offers crispy and tender bits, it makes for a festive meal that requires little hands-on effort. Be sure to hand-tear the bread into irregular pieces; the nooks and crannies will better catch and absorb all the flavorful duck drippings than a clean cut would. Depending on how much fat the duck has, you can wind up with up to 3/4 cup of rendered duck fat. Save it for roasting vegetables, frying eggs or trying your hand at duck confit.