Molasses Duck with Smoked Vegetable Dressing By Chef Dean Fearing

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 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 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.<