1 5-lb. duck2 Tbsp. lemon juiceSalt and pepper to taste1 onion, quartered4 whole cloves1 orange, quartered1 bay leaf1 jar Cranberry Chipotle Chutney
1.Preheat oven to 350°F.
2.Rinse duck and pat dry. Sprinkle inside and out with lemon juice, salt, and pepper.
3.Pierce each onion quarter with 1 whole clove.
4.Stuff duck cavity with onion quarters, orange quarters, and bay leaf.
5.Cross drumsticks and tie legs together using kitchen string.
6.Using a knife tip, pierce the skin around the entire duck to allow fat under the skin to cook out.
7.Arrange the duck, breast side up, on a rack in a roasting pan.
8. HeatCranberry Chipotle Chutney and brush ⅓ of it onto the top side of the duck.
9.Roast, basting every 30 minutes with remaining Chipotle Cranberry Chutney.
10.As excess fat accumulates in the pan, use a bulb baster to remove it.
11.After the 45 minutes of roasting, carefully turn the duck over on to its breast and roast for 45 minutes.
12.Turn the duck breast up again and continue to roast until the breast skin is golden and crisp, and meat at the leg joint is cooked through when cut into.