Thursday, November 07, 2013

Duck, Duck, GOOSE!: Roasted Duck with Ginger Blueberry Chutney


Growing up, I was a spoiled child.  Not in the sense that I got whatever I wanted, but in the sense that seemingly exotic foods were relatively commonplace in my house.  I was shocked to learn that not every child was privy to lobster several times of year.  And duck?  Well duck also made a fairly regular appearance in our home.

But duck was always prepared in the Chinese style - Peking Duck was one of Thatdad's specialties.  I'm a little more simple, if one can call duck a simple dish.  I like mine roasted.  So roast duck is one of my "special treat" dinners.

Roast duck on it's own is phenomenal.  The fatty skin imparts such great flavor into the rich duck meat - a flavor I always feel is a mix between chicken and steak.  Topping it with a sweet and savory chutney that also has a bit of spice only plays off of these rich flavors.

And Thatbaby is certainly on his way to becoming just as spoiled as his mother.  He gobbled down this duck (gobble?  duck?  you don't quack down a duck, right?) as fast as he could get his little hands on it.  In fact, he completely ignored his rice, which is something that never happens.


Roasted Duck with Ginger Blueberry Chutney (From Bean's Bistro)
1/4 cup cider vinegar
2/3 cup onion, finely chopped
1 tsp ground ginger
1 tsp ground mustard
1/2 tsp red pepper flakes
2 tsp lemon juice
1/4 cup raisins
1 cup blueberries
2 pears, peeled, cored, and diced
1/4 cup brown sugar
1 duck, organs removed, rinsed, and patted dry
2-4 cloves of garlic, partially crushed


    1. In a small saucepan, heat the vinegar over medium heat.
    2. Add the onion and spices.  Bring the mixture to a boil and cook until the onions are soft.
    3. Stir in the lemon juice, berries, raisins, pear, and sugar.  Bring back to a boil.  Cook until it thickens.  
    4. Add red pepper to taste.
    5. Preheat the oven to 400.  Place the duck in a large roasting pan.  Pierce the skin all over.
    6. Insert garlic cloves in the cavity.
    7. Drizzle the chutney over the skin and put 2 Tbsp in the cavity.
    8. Roast until internal temperature of the thigh is 180 degrees.  (For me this was 1.5 hours)

    4 comments:

    1. This seriously looks/sounds like a gourmet meal (my poor hubs, my cooking is pathetic). I must try this asap!

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    2. Mr. P loves duck but we have never made it at home!!! Think we need to take this challenge

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    3. We definitely never had duck for dinner when I was growing up. It was mostly chicken, chicken and more chicken!

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    4. Growing up, I had mostly exotic fruit in the house, but not so much exotic meat. I have never tried duck, nor have I had lobster at my house. But this looks so good, I don't think I would pass it up!

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