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Roast Christmas Duckling with Christmas Chutney Recipe by Paula Deen

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

Roast Christmas Duckling with Christmas Chutney Recipe by Paula Deen

1 ratings
Print
1 ratings
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

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1 Review

Linda
Linda 12/2/2014
12/2/2014
I liked the vide

I liked the video that Paula had on either the Cooking Channel or Food Network.