Chef Tom Fraker

Roast Duck with Crimson Gold Apple Chutney

Name: Roast Duck with Crimson Gold Apple Chutney
Prep time: 20 h
Cook time: 1 h 24 min
Total time: 21 h 24 min
Yield: 8
Cuisine: Asian
Ingredients: 1 seven-pound duck, rinsed, patted dry, neck and gizzards discarded; 1 Organic Valencia Orange, 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 lemons, juiced; 1/2 cup brandy, divided; 4 canela sticks (cinnamon); 1/2 teaspoon Spice Grinders (use Garlic and Herb Sea Salt); 1/2 teaspoon Spice Grinders (use Rainbow Peppercorn); 1 (3 ounces) package Dried Tart Cherries; 1/4 cup granulated sugar; 1/4 cup water

Rated 5.0 stars by 1 users

Servings

8 - 10 servings

Prep Time

20 hours

Cook Time

1 hour 40 minutes

Author:

Chef Tom Fraker

Ingredients

1 seven-pound duck, rinsed, patted dry, neck and gizzards discarded
1 Organic Valencia Orange, 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 lemons, juiced
1/2 cup brandy, divided
4 canela sticks (cinnamon)
1/2 teaspoon Spice Grinders (use Garlic and Herb Sea Salt)
1/2 teaspoon Spice Grinders (use Rainbow Peppercorn)
1 (3 ounces) package Dried Tart Cherries
1/4 cup granulated sugar
1/4 cup water

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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.

Recipe Note

Roast duck can be very greasy. Placing it on a rack while roasting will reduce the greasiness of the bird.

Related Recipes

Filed in: Canela, Chutney, Cinnamon Sticks, Crimson Gold Apple, Dried Tart Cherries, Duck, Entree, Garlic and Herb Sea Salt, Lemon, Lime, Melissa's Spice Grinders, Organic Crimson Gold Apples, Organic Lemons, Organic Limes, Organic Valencia Oranges, Peeled Garlic, Rainbow Peppercorn, Roast, Roast Duck with Crimson Gold Apple Chutney, Spice Grinder, Valencia Oranges

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