Seared Duck Breasts With Cherry Rhubarb Chutney

⏱ 35 mins 🍽 4 serving(s) 🏷 Duck Breasts

This dish pairs succulent pan-seared duck breasts with a sweet and tangy homemade chutney. The chutney combines tart cherries, rhubarb, and aromatic spices like cumin and cinnamon, simmered with balsamic vinegar and honey. The duck is scored and cooked until the skin is crisp. It is a compilation of favourite chutney recipes and makes a lovely meal when served over polenta with a side of asparagus or greens.

Seared Duck Breasts With Cherry Rhubarb Chutney

Ingredients

  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/3 cup balsamic vinegar
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon clove
  • 1 jalapeno, seeded and diced
  • 5 sage leaves, chopped
  • 2 cups rhubarb, sliced
  • 1/2 cup chopped vidalia onion
  • 2 cups tart cherries, stemmed and pitted
  • 4 boneless duck breasts, with excess skin removed.

Method

  1. Place the first 10 ingredients into a large saucepan.
  2. Bring the mixture to a simmer, allowing the sugar to dissolve completely.
  3. Add the rhubarb, onions and cherries, increase the heat and cook for about 10 minutes until the rhubarb softens and the chutney thickens, then take it off the heat to cool.
  4. Prepare the duck breasts.
  5. Use a sharp knife to score the fat on each breast in a crosshatch pattern.
  6. Heat a grill pan and place the duck in it fat side down, cooking for 5 minutes.
  7. You may turn the breasts to achieve grill marks and cook for another 3-5 minutes according to preference.
  8. Pour away the rendered fat.
  9. (I prefer mine well done, while my family likes theirs rare).
  10. Flip the breasts over and cook for a further 5-10 minutes to your desired doneness.
  11. Plate the duck and accompany it with the prepared chutney.

Nutrition (per serving)

Sodium120700 mg

Recipe details

CategoryDuck Breasts
Authorchia2160