3 ducklings (about 3 pounds each), rinsed, trimmed, and excess fat removed from the cavity
Kosher Salt and Freshly Ground Pepper
6 sprigs thyme
3 bay leaves
3 cloves of garlic, peeled and smashed
2 tablespoons butter
1 small shallot
1 Small Granny Smith apple, peeled and chopped
1/2 cup golden raisins
1/2 cup dried cherries (can substitute frozen or dried cranberries)
1 sprig fresh thyme leaves
1 tablespoon lemon zest
1/2 cup water
1/3 cup sugar
Preheat oven to 425 degrees.
Add 2 sprigs of thyme, 1 bay leaf, and 1 clove of garlic to each cavity. Place ducklings, breast side up, on a rack. Season with salt and pepper. Place breast side up on a rack. Season with salt and pepper.
Roast at 425 degrees until the temperature of the thigh registers 180 degrees.
Meanwhile, being the chutney. Melt butter in a medium saucepan over medium heat. Add shallot and sauté until softened. Add apple and cook to soften, about 3 minutes more. Add golden raisins, cherries, thyme, lemon zest, water and sugar. Bring to a low simmer and cook, stirring on occasion, until mixture has thickened, about 20 minutes. Remove from heat and let cool before serving.
Remove ducklings from oven. Remove to a cutting board and let rest for 15 minutes before carving. Serve with Christmas chutney.