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A plate of maple balsamic roasted duck with spiced cranberry persimmon chutney.
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5 from 3 votes

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

Prep Time35 minutes
Cook Time2 hours 15 minutes
Chill Time12 hours
Servings: 5
Calories: 2181kcal
Author: Teri & Jenny

Ingredients

spiced cranberry-perssimon chutney

  • 2 fuyu persimmons, peeled and diced
  • 1 cup fresh cranberries (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 cracked black pepper

duck

  • 1 (4-5 lb.) roasting duck
  • 4 yellow onions, peeled and roughly chopped
  • 5 tangerines, quartered
  • 3 lemons, quartered
  • 3 sprigs thyme
  • salt and pepper to taste

glaze

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

platter garnishes

  • halved lemons
  • halved tangerines/oranges
  • fresh sage

Instructions

  • 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

Calories: 2181kcal | Carbohydrates: 88g | Protein: 56g | Fat: 180g | Saturated Fat: 60g | Cholesterol: 345mg | Sodium: 638mg | Potassium: 1546mg | Fiber: 8g | Sugar: 69g | Vitamin A: 1572IU | Vitamin C: 111mg | Calcium: 203mg | Iron: 12mg