Secure Checkout



5 - 6 pound duck
1 apple, cut in 8 pieces
Salt and pepper
2 ounces apple wood
Plum and Cherry Chutney:
1 pound fresh plums, pitted and diced 1/2"
3 ounces dried cherries
3 ounces dried currants
1 cup apple cider vinegar
1/4 cup water
1/2 ounce 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 Tablespoon orange marmalade
1/8 teaspoon ground cinnamon
12 ounces brown sugar
1/2 cup granulated sugar
1 pinch cayenne pepper
1-1/2 teaspoon mustard seed


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 225°F smoker for 2-1/2 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 400°F oven, finishing under broiler to crisp skin. May be served with 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 boil and simmer 1 hour. Add cherries, currants and plums, cook 15 minutes longer until thickened. Cool and reserve for service