5 - 6 lb. duck
1 apple, cut in 8 pieces
Salt and pepper
4 - 8 oz. apple wood
Plum and Cherry Chutney:
1 lb. fresh plums, pitted and diced 1/2"
3 oz. dried cherries
3 oz. dried currants
1 c. apple cider vinegar
1/4 c. water
1/2 oz. garlic
1 small yellow onion, 1/4" dice
1 small green bell pepper, 1/4" dice
Salt, to taste
1 pinch ground ginger, fresh
1 Tbs. orange marmalade
1/8 tsp. ground cinnamon
12 oz. brown sugar
1/2 c. granulated sugar
1 pinch cayenne pepper
1 1/2 tsp. mustard seed
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Prepare duck for roasting, trim wings, neck, and tail. Season cavity, stuff with giblets, neck, wings, (do not use liver) and apple pieces. Place in 225ºF smoker for 21/2 hours with apple wood. Remove cavity contents and allow to cool. Cut duck in half, carefully removing all bones except wing and leg bones. Remove all excess fat.
Reheat in 400ºF oven, finishing under broiler to crisp skin. May be served with Plum and Cherry Chutney.
Plum and Cherry Chutney
Combine vinegar, water, onions, peppers, garlic, salt, mustard seed, ginger, marmalade, cayenne and cinnamon in a pan and bring to a boil. Simmer uncovered 15 - 20 minutes until onions are translucent. Add sugars, bring back to a boil and simmer 1 hour. Add cherries, currants and plums, cook 15 minutes longer until thickened. Cool and reserve for service.
Yield: 1 qt., portion 1/2 cup
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