Roast Christmas Duckling with Christmas Chutney
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 30 minutes
Servings: 12
Ingredients
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
Directions
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.
