Duck Breast With Cherry Chutney Recipes

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SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY



Seared Duck Breasts With Cherry Rhubarb Chutney image

for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side.

Provided by chia2160

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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.

Steps:

  • combine first 10 ingredients in a large saucepan.
  • bring to simmer over low heat until sugar dissolves.
  • add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
  • for duck:.
  • with a sharp knife, score the fat on the breasts in a cross pattern.
  • heat a grill pan and add duck, fat side down, cook for 5 minutes.
  • you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
  • drain the fat.
  • (i like mine well, family likes their's rare).
  • turn over and cook 5-10 minutes more, to taste.
  • serve with chutney.

Nutrition Facts : Calories 497.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 163.2, Sodium 120.7, Carbohydrate 63.7, Fiber 3.4, Sugar 56.5, Protein 31.6

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY



Duck Breasts With Rhubarb-Cherry Chutney image

Make and share this Duck Breasts With Rhubarb-Cherry Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb trimmed rhubarb, stalks cut into 1/2-inch thick slices
3/4 cup packed dark brown sugar
1/2 cup dried tart cherry
1/2 cup minced onion
1/4 cup cider vinegar
1/4 cup minced crystallized ginger
1 cinnamon stick, 3 inch length
1/2 teaspoon dry mustard
1/4 teaspoon crushed hot red pepper flakes
1 garlic clove, minced
2 (14 ounce) boneless duck breasts
3/4 teaspoon asian five-spice powder
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Chutney--combine all the ingredients in a medium non-reactive saucepan.
  • Bring to a boil over medium heat, stirring to dissolve the brown sugar.
  • Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
  • Transfer to a bowl and let cool completely.
  • Duck breasts--position a rack in the center of the oven; preheat to 450°.
  • Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
  • Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
  • Place the breasts, skin side down, in a large nonstick ovenproof skillet.
  • Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
  • Pour off the fat in the skillet.
  • Turn and cook until the meaty sides are browned, about 3 minutes.
  • Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
  • Transfer the breasts to a carving board and let stand 3-5 minutes.
  • Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
  • Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
  • Repeat with the remaining sliced breasts.
  • Serve hot with chutney.

Nutrition Facts : Calories 604.8, Fat 21.9, SaturatedFat 5.9, Cholesterol 269.7, Sodium 403.1, Carbohydrate 50.4, Fiber 2.8, Sugar 43.9, Protein 50.2

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

DUCK WITH CHERRY SAUCE



Duck with Cherry Sauce image

My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4-5 servings.

Number Of Ingredients 4

1 domestic duckling (4 to 5 pounds)
1 jar (12 ounces) cherry preserves
1 to 2 tablespoons red wine vinegar
Bing cherries, star fruit and kale, optional

Steps:

  • Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.

Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.

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