- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 seven-pound Duck rinsed patted dry neck and gizzards discarded
- 1 Organic Valencia Oranges quartered
- 1 Organic Lime quartered
- 1 Organic Lemon quartered
- 3 cups Chicken Broth
- 6 cloves Peeled Garlic sliced
- 2 pounds Organic Crimson Gold Apples divided (10 whole the rest cored and diced)
- 2 Organic Lemon juiced
- 1/2 cup Brandy divided
- 4 Canela (Cinnamon Sticks)
- 1/2 teaspoon Organic Grinders (use Garlic and Herb Sea Salt)
- 1/2 teaspoon Organic Grinders (use Rainbow Peppercorn)
- 1 3 ounce package Dried Tart Cherries
- 1/4 cup Granulated Sugar
- 1/4 cup Water
Directions
Preheat the oven to 350ºF.
Stuff the body cavity of the duck with the orange, lime and lemon quarters. Season the duck all over with the grinders. Place the bird, breast side down, on a roasting pan with a rack. Add the broth to the pan along with the garlic, 10 whole Crimson Gold apples, lemon juice, ¼ cup of brandy and the canela. Roast in the oven according to the package instructions. Turn the bird over (breast side up) for the final 30 minutes of cooking. Baste the duck every 15 minutes during the cooking time. The internal temperature of the bird should be 170ºF when it is fully cooked.
While the duck is roasting, make the chutney.
In a medium-sized sauce pot, combine the diced apples, tart cherries, sugar, the rest of the brandy and the water. Bring to a boil and reduce to a simmer. Cook until the apples are softened, about 40 minutes. Stir the chutney often during cooking.
Carve the duck and serve with the chutney.
Note:
Roast duck can be very greasy. Placing it on a rack while roasting will reduce the greasiness of the bird.
