Glazed duckling with tangerines and chutney

Category: Meat dishes
Duckling glazed with tangerines and chutney

Ingredients

Duckling 1 kg 200 g
lemons 2 pcs
tangerines 4 things
salt pepper
thyme fresh 3 twigs
For glaze:
orange 1 PC
maple syrup 1/4 Art.
balsamic vinegar 1/4 Art.
dijon mustard 3 tbsp. l.
garlic 3 cloves
thyme 2 tsp
honey 4 tbsp. l.
For chutney:
persimmon 2 pcs
orange 1 PC
cranberries (I have red currants) 1 tbsp.
red wine vinegar 2 tbsp. l.
liquid honey 2 tsp
cinnamon 1/2 tsp
nutmeg 1/2 tsp
salt taste
pepper 1/4 tsp
brown sugar 2 tbsp. l.
Additionally for baking
tangerines 3 pcs
lemons 2 pcs

Cooking method

  • Duck with tender meat, with a skin soaked in glaze. And chutney so nicely complements all this bright range of taste.
  • Duckling glazed with tangerines and chutneyYou need to prepare the glaze in advance: remove the zest from the orange with a fine grater, squeeze the juice.
  • Duckling glazed with tangerines and chutney
  • Duckling glazed with tangerines and chutney Next, add all the other ingredients: maple syrup, honey, balsamic vinegar, garlic, Dijon mustard, thyme.
  • Now let's prepare chutney in advance.
  • Duckling glazed with tangerines and chutney
  • Remove the zest from the orange and squeeze the juice. Cut the persimmon into cubes.
  • Duckling glazed with tangerines and chutney
  • Duckling glazed with tangerines and chutney Put all the chutney ingredients in a thick-bottomed saucepan and cook over low heat until the liquid evaporates.
  • Duckling glazed with tangerines and chutney Now let's take care of the duck: cut off the extreme phalanges at the wings, season it with salt and pepper - rub them into the skin.
  • Duckling glazed with tangerines and chutney
  • Duckling glazed with tangerines and chutney Cut the tangerines and lemons into halves and quarters.
  • Duckling glazed with tangerines and chutney Cut the apples into cubes and place them together with the tangerine slices into the duck's belly. We fasten the incision with a toothpick. Cover the tips of the wings with foil, and tie the legs with culinary twine.
  • Duckling glazed with tangerines and chutney
  • Duckling glazed with tangerines and chutney Place the duck in a baking dish, place citrus halves and sprigs of fresh thyme around it. In an oven preheated to 190 * C, bake for 30 minutes.
  • Duckling glazed with tangerines and chutney Next, reduce the temperature to 175 -180 * C and bake for another 1 hour 10 minutes, pouring glaze every 15-20 minutes. You need to be guided by your oven and the weight of the duck (a larger duck needs to be baked for more than 1.5 hours).
  • Duckling glazed with tangerines and chutney Take the finished duck out of the oven, let it stand for 5 minutes.
  • We transfer the duck to the dish along with the baked fruit.
  • Duckling glazed with tangerines and chutney
  • Cut into portions and serve with chutney.
  • Duckling glazed with tangerines and chutney
  • A very aromatic and tasty duck. The fruity addition enhances its flavor.
  • Bon Appetit!

The dish is designed for

4 servings

Time for preparing:

3 hours

Cooking program:

oven, stove

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