Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Roast Christmas Duckling with Christmas Chutney Recipe by Paula Deen

Moderate Level
70 MIN 10 Prep + 60 Cook
Servings
$ /Serving
Print
Moderate Level
70 MIN 10 Prep + 60 Cook
6 Servings
$ /Serving

Roast Christmas Duckling with Christmas Chutney Recipe by Paula Deen

Moderate Level
70 MIN 10 Prep + 60 Cook
6 Servings
$ /Serving

Ingredients

  • 3 (3 lbs each) ducklings, rinsed, trimmed, and excess fat removed from the cavity
  • 6 sprigs fresh thyme, plus 1 sprig for chutney
  • 3 bay leaves
  • 3 cloves 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 tablespoon lemon zest
  • 1/2 cup water
  • 1/3 cup sugar

Preparation

Preheat oven to 425°.

 

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° until the temperature of the thigh registers 180°.

 

Meanwhile, being the chutney. Melt butter in a medium saucepan over medium heat. Add shallot and saute 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product