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Roast Christmas Duckling with Christmas Chutney

By Paula Deen


Difficulty: Medium

Prep time: 30 minutes

Servings: 12


Roast Christmas Duckling

  • 3 ducklings (3 lbs each), rinsed, trimmed, and excess fat removed from the cavity
  • 6 sprigs fresh thyme
  • 3 bay leaves
  • 3 cloves garlic, peeled and smashed
  • Salt
  • ground black pepper

Christmas Chutney

  • 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
  • 1 tablespoon lemon zest
  • 1/2 cup water
  • 1/3 cup sugar


Roast Christmas Duckling

Preheat oven to 425 °F.

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 °F until the temperature of the thigh registers 180 °F.

Begin chutney.

Remove ducklings from oven. Remove to a cutting board and let rest for 15 minutes before carving. Serve with Christmas chutney.

Christmas 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.

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