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Roast Christmas Duckling with Christmas Chutney Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Roast Christmas Duckling with Christmas Chutney Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 3 (3 lbs each) ducklings, 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

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product