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 Onion; finely chopped
3 tb Cider vinegar
6 tb Light brown sugar
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 minutes
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
medium-high heat for 20-25 minutes, 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.
