Roasted Duck with Cranberry Chutney
This is a great holiday recipe. I use a trick that my Grandpa use to do with the holiday turkey, a cooking bag. It helps to keep the meat nice and moist and also helps keep the oven cleaner as duck and goose tends to have a lot of spattering from the fat.
Roasted Duck with Cranberry Chutney
1 duck, plucked with skin on
6 cups of buttermilk
4 tablespoons olive oil
Salt and pepper
1 apple, diced
1 yellow onions, diced
2 cups of stock
2 tablespoons of soy sauce
Cranberry chutney, store bought, or see recipe below
Make sure the duck is clean and poke the skin with a fork. Place the duck in a plastic cooking bag or non-metal container and cover with the buttermilk. Let it set at least 24 hours, or up to 72 hours.
Take the duck out of the milk, rinse and pat dry. Coat the outside and inside of the duck with oil, salt and pepper. Place half of the onions on the bottom of the roasting pan. Mix the remaining onions with the apples and stuff inside the cavity of the duck. Place the duck on top of onions in roasting pan and let the duck stand at room temperature for about 20 minutes. Preheat the oven to 350˚. Just before the duck is ready to go into the oven, pour the 2 cups of stock and the soy sauce over the duck. Cover and place duck in the oven.
The duck should cook 15 min/pound and when done, a meat thermometer should register 165˚. Baste every 20 min with juices in the pan. Remove the duck and cover for 10 to 15 minutes and let the duck rest. Carve and serve with the chutney.
Cranberry Chutney
Bring 1 cup of orange juice and 1 cup of maple syrup to a boil. Add 4 cups of fresh cranberries, cover and simmer for 10 minutes. Add 2 cups of raisins, 1 tsp. of cinnamon and 1 tsp. of nutmeg. Cover and continue to simmer for another 5 to 10 minutes, or until the cranberries are about ready to burst. Remove from heat and let cool. Serve immediately, or place into the refrigerator for up to a week.
