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

A festive dish blending sweet and tangy flavors, perfect for celebrations featuring succulent duck paired with a spiced chutney.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 600
Ingredients Method Notes

Ingredients
  

Chutney Ingredients
  • 2 pieces fuyu persimmons, peeled and diced
  • 1 cup fresh cranberries (or frozen)
  • ¼ cup light brown sugar
  • 2 cloves garlic, minced
  • 1 piece 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 and Aromatics
  • 1 (4-5 lb.) roasting duck
  • 4 pieces yellow onions, peeled and roughly chopped
  • 5 pieces tangerines, quartered
  • 3 pieces lemons, quartered
  • 3 sprigs thyme
Glaze Ingredients
  • ½ cup (real) maple syrup
  • ¼ cup honey
  • ¼ cup balsamic vinegar
  • 1 piece orange, zested and juiced
  • 3 tablespoons Dijon or whole grain mustard
  • 2 teaspoons fresh minced thyme
  • 2 cloves garlic, minced
To Serve
  • 1 piece halved lemon
  • 1 piece halved tangerine/orange

Method
 

Prepare the Chutney
  1. Combine all the chutney ingredients in a medium pot and stir together.
  2. Place the pot over medium-high heat and let the mixture simmer for about 25 to 30 minutes, until cranberries and persimmons are soft.
  3. Set the chutney aside to cool; it can be warmed gently before serving.
Prepare the Duck
  1. The night before roasting, pierce the duck skin all over with a fork to help the fat render.
  2. Pat the duck dry and place it in the refrigerator uncovered to dry out.
Roasting
  1. Preheat your oven to 375°F.
  2. Stuff the duck's cavity with onions, tangerines, lemons, and thyme.
  3. Tie the legs with kitchen twine and tuck the wings behind the back.
  4. Arrange the remaining onions, tangerines, and lemons in the roasting pan and season the duck with salt and pepper.
  5. Roast the duck for about 30 minutes.
  6. Whisk together the glaze ingredients until smooth and brush the duck with it after 30 minutes.
  7. Continue roasting for about 1 hour, basting every 15 minutes.
  8. When the internal temperature reaches 155°F, increase the oven temperature to 425°F and roast for an additional 10 minutes.
  9. Let the duck rest for about 10 minutes before transferring to a serving platter.

Notes

Don't rush the chutney simmering process for the best flavor. Ensure to dry the duck skin properly for a crispy finish.