Maple-Balsamic Roasted Duck with a Spiced Cranberry-Perssimon Chutney

Name: Maple-Balsamic Roasted Duck with a Spiced Cranberry-Perssimon Chutney
Prep time: 35 min
Cook time: 2 h 15 min
Yield: 5 serving
Ingredients: 2 persimmon; 1 cup cranberries; ¼ cup light brown sugar; 2 garlic; 1 orange; 3 tablespoons red wine vinegar; 2 teaspoons honey; ½ teaspoon kosher salt; ½ teaspoon cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon black pepper; 1 duck; 4 yellow onion; 5 tangerine; 3 lemon; 3 thyme; salt; black pepper; ½ cup maple syrup; ¼ cup honey; ¼ cup balsamic vinegar; 1 orange; 3 tablespoons Dijon mustard; 2 teaspoons thyme; 2 garlic; lemon; tangerine; sage

User Reviews

5

6 reviews

Excellent

Prep Time
35 mins
Cook Time
2 hrs 15 mins
Chill Time
12 hrs
Servings
5
Calories
2181 kcal

Maple-Balsamic Roasted Duck with a Spiced Cranberry-Perssimon Chutney

Joelle Cantu

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Ingredients

Servings

spiced cranberry-perssimon chutney

2 persimmon fuyu variety, peeled and diced
1 cup cranberries fresh or frozen
¼ cup light brown sugar
2 garlic cloves, minced
1 orange zested and juiced
3 tablespoons red wine vinegar
2 teaspoons honey
½ teaspoon kosher salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon black pepper cracked

duck

1 duck 4-5 lb., roasting
4 yellow onion peeled and roughly chopped
5 tangerine quartered
3 lemon quartered
3 thyme sprigs
salt to taste
black pepper to taste

glaze

½ cup maple syrup real
¼ cup honey
¼ cup balsamic vinegar
1 orange zested and juiced
3 tablespoons Dijon mustard or whole grain mustard
2 teaspoons thyme fresh, minced
2 garlic cloves, minced

platter garnishes

lemon halved
tangerine oranges, halved
sage fresh

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Instructions

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For chutney: Place all ingredients into a medium pot and stir together. Place over medium high and simmer for 25 to 30 minutes or until cranberries and persimmons become tender and begin to melt together. Set aside until ready to use. (re-warm when ready to serve)
12 hours before roasting, place duck onto a clean plate and pierce skin all over with fork. Pat dry and place duck in the refrigerator, uncovered, to allow skin to dry.
Preheat oven to 375˚F.
Remove duck from refrigerator and fill cavity with aromatics (onions, tangerines, lemons, thyme). Tie legs together with twine and tuck winds behind back.
Arrange remaining aromatics in a roasting pan top with prepared duck. Generously season with salt and pepper and roast for about 30 minutes.
While duck begins to roast, whisk together all glaze ingredients.
Brush duck with glaze and continue to roast for about 1 hour, basting every 15 minutes.
Once the internal temperature reaches 155˚F, raise the oven temperature up to 425˚F and finish roasting for 10 minutes. Remove from oven and allow duck to sit for about 10 minutes. Transfer onto a prepared platter and serve with chutney.

Notes

**Something to remember is that the skin will not have rendered as much as fat as when you just sear a breast, skin side down. To achieve the most crispy skinned bird, place duck under broiler for 2 to 4 minutes, turning as needed to prevent burning from the marinade

Nutrition Information

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Calories 2181kcal (109%) Carbohydrates 88g (29%) Protein 56g (112%) Fat 180g (277%) Saturated Fat 60g (300%) Cholesterol 345mg (115%) Sodium 638mg (27%) Potassium 1546mg (33%) Fiber 8g (32%) Sugar 69g (138%) Vitamin A 1572IU (31%) Vitamin C 111mg (123%) Calcium 203mg (20%) Iron 12mg (67%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 2181 kcal

% Daily Value*

Calories	2181kcal	109%
Carbohydrates	88g	29%
Protein	56g	112%
Fat	180g	277%
Saturated Fat	60g	300%
Cholesterol	345mg	115%
Sodium	638mg	27%
Potassium	1546mg	33%
Fiber	8g	32%
Sugar	69g	138%
Vitamin A	1572IU	31%
Vitamin C	111mg	123%
Calcium	203mg	20%
Iron	12mg	67%