Chutney Glazed Duckling Recipe
A good way to win some compliments from friends and family is to prepare chutney glazed duckling using this recipe. It is served as a delicious main dish. Stock up on poultry as you will want to make this chutney glazed duckling time and again. You will definitely thank me for sharing this chutney glazed duckling.
Ingredients
1 10- to 12-ounce jar orange marmalade
1/2 cup chutney, chopped
1/4 cup packed brown sugar
3 tablespoons cider vinegar
2 teaspoons salt
1 4 1/2-pound fresh or frozen (thawed) duckling
Directions
TO COOK ON OUTDOOR COVERED GRILL:
1. Prepare outdoor covered charcoal grill, using indirect-heat method with drip pan as manufacturer directs (or follow manufacturer's directions if using covered gas or electric grill).
2. Meanwhile, in small bowl, mix marmalade, chutney, brown sugar, vinegar, and salt.
3. Remove giblets and neck from duckling (refrigerate to use in soup another day). Rinse duckling with running cold water; drain well. Pat dry with paper towels. Cut duckling into quarters; trim excess skin and fat from pieces.
4. Place duckling quarters on grill over drip pan. Cover grill; roast 1 hour and 25 minutes or until duckling is fork-tender, turning every 15 minutes and adding briquettes to each side of drip pan at the end of 1 hour as manufacturer directs. During last 10 minutes of roasting, brush duckling with glaze
1. Prepare outdoor covered charcoal grill, using indirect-heat method with drip pan as manufacturer directs (or follow manufacturer's directions if using covered gas or electric grill).
2. Meanwhile, in small bowl, mix marmalade, chutney, brown sugar, vinegar, and salt.
3. Remove giblets and neck from duckling (refrigerate to use in soup another day). Rinse duckling with running cold water; drain well. Pat dry with paper towels. Cut duckling into quarters; trim excess skin and fat from pieces.
4. Place duckling quarters on grill over drip pan. Cover grill; roast 1 hour and 25 minutes or until duckling is fork-tender, turning every 15 minutes and adding briquettes to each side of drip pan at the end of 1 hour as manufacturer directs. During last 10 minutes of roasting, brush duckling with glaze
