Roast muscovy duck with maple baked beans and apricot chutney

roast muscovy duck

• 1

  1. rub the seasoning in cavity and on skin of duck marinate 2 hours

• 2

  2. spread onions, ginger root and crushed prickely ash in cavity of duck and seal opening with toothpicks

• 3

  3. use boiling water to rinse and soak duck 5 min wipe dry

• 4

  4. rub honey over skin of duck then hang in a ventilated place to dry for 4 hours c rispiness and color is determined by dryness

• 5

  5. put duck on rack, back side up, then place in middle of oven.

• 6

  6. roast at 350’ for 30 min then turn over and roast until cooked and golden

maple baked beans

• 1

  1. preheat oven to 250 degrees.

• 2

  2. place beans in a large bean pot

• 3

  3. cut the rind off the salt pork in one piece leaving a 1/2 inch of fat attached set aside

• 4

  4. cut remaining salt pork into strips about 1 inch .

• 5

  5. soak salt pork in hot water for 5 minutes to remove some of the salt

• 6

  6. drain and rinse well under cold running water

• 7

  7. add salt pork strips and all remaining ingredients, except rind, to bean pot and mix well

• 8

  8. lay pork rind on top, cover tightly and bake 3 hours

• 9

  9. remove rind, recover and continue to bake 4 hours until beans are tender and liquid has been reduced to a thick sauce.

apricot chutney

• 1

  1. in a large heavy saucepan, combine all ingredients bring to a boil

• 2

  2. reduce heat simmer, uncovered, until thickened, stirring occasionally. Cover and refrigerate.