Title: Slow-Roasted Duck With Peppered Pineapple Chutney
Categories: Poultry
Yield: 4 Servings

5	lb	Duckling
3		Lemons
5		Star anise
6	cl	Garlic, peeled and crushed
		Salt and freshly ground
		Black pepper
1/2		Fresh pineapple, peeled,
		Cored and diced
1/2	c	Finely chopped onion
3	tb	Cider vinegar
6	tb	Light brown sugar, or to
		Taste
1/2	ts	Whole black peppercorns,
		Crushed

Preheat oven to 200 F.

Rinse duck, pat it dry and pull any excess fat away from cavity. Prick skin all over, piercing it horizontally to penetrate into the layer of fat, not the flesh.

Halve two lemons, and place them in cavity along with anise, garlic, and salt and pepper to taste. Put duck on a V-shaped roasting rack in a roasting pan. Place it in oven, and pour about 1" water in pan. Roast for 8 hours.

Raise the oven temperature to 425 F, and roast about 20 min longer, just until the skin is crisp and brown.

While duck is roasting, place pineapple in a heavy saucepan. Add the juice and grated rind of the remaining lemon, along with the onion, vinegar, sugar, and peppercorns. Bring to a boil, and cook over med-high heat for 20-25 min, until most of the liquid has evaporated and the mixture is thick. Adjust sugar to taste. The chutney should be somewhat tart. It can be made either shortly before the duck has finished roasting or earlier in the day and refrigerated, then rewarmed for serving. Remove chutney from heat, and transfer to a serving dish.

Remove duck from oven. Cut it in sections, and arrange on a platter. Serve with warm chutney.

NY Times 1/28/98

From: Michael Loo Date: 13 Feb 98

previous

next