Perhaps this will be the year you break out of your ham rut. Not that there’s anything wrong with ham. It’s only that as a main course at Easter, it tends to be kind of … meh.

How about trying something new, such as this duo of roasted ducks? The process is the same as roasting any other bird, with one exception. Because duck is so fatty, we give it a quick boil before roasting to render off some of that fat.

Once the ducks are boiled and patted dry, you pop them in a roasting pan and mostly ignore them. To dress up our ducks, we created a citrusy tomato chutney. It’s deliciously sweet and perfect for cutting through the richness of the duck. Most grocers only sell frozen ducks, so shop early so they have time to thaw for a day in the refrigerator.

ROASTED DUCKS WITH CITRUS-TOMATO CHUTNEY

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Yield: 8 servings

Kosher salt Two 5- to 6-pound whole Peking or Long Island ducks Ground black pepper 6 cloves garlic, not peeled 2 medium shallots, chopped 6 plum tomatoes, chopped Zest and juice of 2 oranges Zest and juice of 2 lemons Zest and juice of 2 tangerines 2 tablespoons grated fresh ginger 1/4 cup white balsamic vinegar 1/2 cup packed brown sugar 1/2 teaspoon red pepper flakes 1 teaspoon smoked paprika

Procedure:

Heat the oven to 375 F. Place a large roasting rack in a roasting pan large enough to hold both ducks.

In a pot large enough to hold 1 duck submerged in water, combine 6 quarts of water and 1 tablespoon of salt. Bring to a boil.

While water heats, use kitchen shears to trim wing tips from ducks, as well as any excess flaps of skin. Remove any giblets and neck from the cavity (discard or save for another use). Poke duck skin all over with sharp fork, poking only through the skin and not into the meat.

When the water is boiling, one at a time submerge each duck in the water. If the duck floats, place a plate on top to keep it submerged. Cook for 10 minutes, then carefully remove from the water and set on a platter. Repeat with the second duck, adding water if needed.

When both ducks have been boiled, pat them dry with paper towels. Season liberally with salt and pepper, then arrange on the roasting rack breast sides down. Roast for 1 hour. Flip the ducks to be breast side up by inserting 2 wooden spoons into the cavities, one in each end. Roast for another 60 to 75 minutes, or until the thigh reaches 175 F. Allow to rest for 15 minutes.

While the ducks roast, prepare the chutney. In a large, deep skillet over medium heat, add the garlic (leaving papery skins intact). Cook, stirring often, for 10 to 15 minutes, or until the garlic is soft and fragrant. Remove the garlic from the skillet and cool until easily handled. Peel the garlic, return it to the skillet and mash with a fork.

Add 2 tablespoons of duck fat (you can collect it from the drippings in the roasting pan) and the shallots. Cook for 5 minutes, then add tomatoes, citrus zests and juices, ginger, vinegar, brown sugar, red pepper flakes and smoked paprika. Cook over medium heat, stirring occasionally, for about 30 minutes or until everything is soft and saucy. Season with salt and pepper. Serve warm with the duck.

Nutrition information per serving: 870 calories; 590 calories from fat (68 percent of total calories); 65 g fat (22 g saturated; 0 g trans fats); 190 mg cholesterol; 25 g carbohydrate; 2 g fiber; 21 g sugar; 45 g protein; 380 mg sodium.