Serves 4

3 cups molasses
1 bottle Tabasco
1 tablespoon finely grated ginger
1 tablespoon finely chopped garlic
2 - 5 pound ducks, whole
Salt to taste
Black pepper to taste
Smoked Vegetable Dressing
Peach Chutney

Preheat oven to 325°.

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.


SMOKED VEGETABLE DRESSING

2 onions, cut into medium dice
2 stalks of celery, cut into medium dice
2 carrots, cut into medium dice
1 red bell pepper, seeds and membrane removed, cut into medium dice
1 tablespoon olive oil
1 tablespoon chopped sage
2 teaspoons chopped thyme
3 cups cornbread crumbs
2 cups white bread, cut into medium dice
3-4 cups rich chicken stock
Salt to taste

Place onions, celery, carrots, and red bell pepper into a smoker and cold smoke for 15-20 minutes.  Remove.
Heat oil in a large saute pan over medium heat.  Add smoked vegetables and saute for 4 minutes or until onions are very transparent.  Add sage and thyme and saute for 1 minute.  Add cornbread and white bread and stir to combine.  Slowly add chicken stock, stirring constantly until dressing has enough moisture to resemble a standard dressing.  Season with salt and keep warm.

PEACH CHUTNEY

5 ripe peaches
1 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Peel and pit all peaches  Medium dice 3 peaches and place in bowl and set aside.

Puree the remaining peaches in a blender.  Pour mixture into a medium saucepan with ginger, sugar, cinnamon, and lemon juice.  Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.  Pour diced peaches into saucepan and cook, stirring occasionally, for three minutes or until mixture is hot.  Remove and set aside.

     

                                                      Dean Fearing
                                                      Fearing’s Restaurant