Roast Duck with Cranberry Orange Chutney

Preparation	1h 30'
Difficulty	Easy
Game	Duck
Calories	900
Activity	Running M 78’, F 107’
People	4
Wine pairing	Teroldego Rotaliano DOC

Ingredients

N 2 whole duck plucked skin on (500-750 grams each)
G 450 potatoes (1 pound)
G 400 (2 cups) cranberries (fresh or frozen)
G 350 of Shishito peppers
G 200 (1 cup) white sugar
N 1 shallot minced
N 1 orange zest peeled and cut into segments
N 2 cinnamon sticks
mL 250 (1 cup) white wine
N 2 sprigs fresh thyme
Salt and pepper to taste
Extra virgin olive oil to taste

Duck is one of my favourite birds to hunt. They are very hard to shoot on the fly over water making it more a challenging experience and satisfying meal. Always pluck your birds as the skin helps keep the meat moist while roasting. After plucking it is great to let the skin dry out for 2-3 days in the fridge or hanging in a cold place which helps crisp the skin when cooking.

Kcal 857*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

In a medium size pot add the potatoes and cover with cold water and a big pinch of salt. Boil on high heat until tender 15-20’. Strain off the water.
While the potatoes are cooking, cook the cranberry chutney in a small pot, add a little oil and sauté the minced shallot on medium high heat for 2-3’, stirring occasionally until soft and translucent.
Add the cranberries, zest and orange segments, sugar, cinnamon, thyme, white wine and a pinch of salt.
Cook on medium heat for 10-15’, stirring occasionally. Cook until the chutney has reduced the liquid and resembles a thick jam.
Preheat the oven to 205° C (400° F). Heat a large frying pan on high, season the duck with salt and pepper. Add a little olive oil and caramelize the skin for a couple minutes on each side.
Add the potatoes to the pan and season with salt, pepper, thyme and place the duck on top.
Transfer to the oven to finish cooking. Cook for 15-20’ until the skin is golden brown in colour and the meat is medium approx. internal temperature of 60° C (135° F). Rest the duck for 5’, before cutting
While the duck is resting, preheat a frying pan on high heat, add a small amount of oil and blister the peppers on high heat, tossing occasionally to cook all the sides.
Slice the duck in half, and serve with the chutney potatoes and peppers.

Roast Duck with Cranberry Orange Chutney

Ingredients

Preparation

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