Maple Balsamic Glazed Duck with Peach Chutney

As odd as this may sound, some people just don’t like sleepy turkey. You could even call them odd ducks! Whether that’s you or a loved one, or you just want a festive change for a smaller feast, this recipe is bound to have you sharing a jovial occasion.

Ingredients

1 duck, about 5 lbs. (serves 2-4)

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Duck Glaze

• 6 cloves garlic (about 1 tbsp. minced)
• 1/3 c. maple syrup
• 1/4 c. honey
• 3/4 c. balsamic vinegar
• 1/2 c. orange juice
• 2 sprigs fresh thyme, minced (about 1 tsp)
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 tbsp. fresh rosemary, about 3 sprigs 
• pinch of cayenne

Optional: Peach Chutney

• 2 peaches, finely chopped
• 1/2 c. onion, finely chopped

Glaze: Bring all ingredients to a boil then lower heat to simmer for 5 minutes before turning off. 

Instructions

1. Preheat oven to 375°F.
2. Make the glaze.
3. Finely chop the peaches and onion, mix together then add in 1/4 cup of the glaze.
4. Rinse out the duck and pat dry inside and out. Baste the inside of the duck then spoon the chutney into the duck.
5. Add the remaining liquid from the chutney bowl back to the rest of the glaze.
6. Baste the outside of the duck and place in oven, set a timer for 15 minutes and then baste again, setting another timer for 15 minutes to baste.
7. After the second timer, reduce the temperature to 350°F, basting every 15 minutes until cooked, about 1 hour and 15 minutes.