Roast Duck with Crimson Gold Apple Chutney

Ingredients

• 1 7-lb. duck, rinsed, patted dry and neck and gizzards discarded
• 1 organic Valencia orange, quartered
• 1 organic lime, quartered
• 1 organic lemon, quartered
• 3 cups chicken broth
• 6 cloves garlic, peeled and sliced
• 2 pounds organic Crimson Gold apples, divided (10 whole, the rest cored and diced)
• 2 organic lemons, juiced
• 1/2 cup brandy, divided
• 4 canela (cinnamon sticks)
• 1/2 teaspoon Organic Grinders Garlic and Herb Sea Salt
• 1/2 teaspoon rainbow peppercorn
• 1 3-oz. package dried tart cherries
• 1/4 cup granulated sugar
• 1/4 cup water

Directions

1. Preheat the oven to 350 degrees F.
2. Stuff the body cavity of the duck with the orange, lime and lemon quarters.
3. Season the duck all over with the sea salt and peppercorn.
4. Place the bird, breast-side down, on a roasting pan with a rack.
5. Add the broth to the pan along with the garlic, 10 whole Crimson Gold apples, lemon juice, 1/4 cup of brandy and the canela.
6. Roast in the oven according to the package instructions. Turn the bird over, breast-side up, for the final 30 minutes of cooking. Baste the duck every 15 minutes during the cooking time. The internal temperature of the bird should be 170 degrees F when it is fully cooked.
7. While the duck is roasting, make the chutney: in a medium-sized sauce pot, combine the diced apples, tart cherries, sugar, the rest of the brandy and the water.
8. Bring to a boil; then, reduce to a simmer. Cook until the apples are softened, about 40 minutes. Stir the chutney often during cooking.
9. Carve the duck and serve with the chutney. Roast duck can be very greasy. Placing it on a rack while roasting will reduce the greasiness of the bird.