Molasses Duck with Smoked Vegetable Dressing and Peach Chutney
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Made with :
Maple Leaf Farms Duck

Serves: 4

Ingredients:
3 cups Molasses
1 bottle Tabasco
1 tbls. Ginger (finely grated)
1 tbls. Garlic (finely chopped)
2 - 5 lbs. Ducks (whole)
TT Salt
TT Black Pepper
Smoked Vegetable Dressing (recipe)
Peach Chutney (recipe)

Procedure:
Preheat oven to 325 degrees.

Combine the first 4 ingredients into a medium bowl. Set aside. Place ducks in a large roasting pan. Season each duck inside the cavity and outside skin with salt and pepper. Place pan in oven and cook for 2 hours.

Remove pan from oven and drain all excess fat. Brush molasses mixture completely over each duck and return to oven. Brush molasses mixture over each duck every 8 minutes for 40 minutes. Remove pan from oven.

Carefully remove each duck from the pan. When ducks are cool enough to handle, remove each breast and leg leaving the molasses glazed skin undisturbed. Spoon a portion of the Smoked Vegetable Dressing in the middle of each warm plate. Place the warm breast and leg beside the dressing. Spoon a portion of the Peach Chutney over each breast. Serve.

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Kobe Beef Tenderloin Marinated in Molasses and Black Pepper, served with Compote of Smoked Bacon, Wild Mushrooms, Glazed Sweet Potatoes and Pecans

Molasses Duck with Smoked Vegetable Dressing and Peach Chutneyaa

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Other Related Links:
Great Chefs in the Great State of Texas