Roast Christmas Duckling with Christmas Chutney
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Delicious roast duck and a fruity chutney is perfect for Christmas!
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
Instructions
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.
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