G
Guest
Guest
Easily my best waterfowl recipe to date.
Absolutely delicious!
Three hours ago, I wasn't even sure what chutney was.
I like it!
Before cooking, the breasts are removed from the salt water soak and patted dry.
Since duck is generally best cooked no more than medium rare, it's important to allow the meat time to temper before cooking.
30-40 minutes is usually sufficient.
The recipe serves two without too much fighting over the last piece.
This ain't baking, so just use whatever amount looks right to you.
Ingredients:
5-6 duck breast fillets
Two medium sized ripe pears
One medium sized ripe app|e
One medium onion
Olive oil
Cinnamon powder
Chili powder
Brown sugar
5 Spice
Dried Thyme (fresh if you have it)
Rice wine vinegar
Ground ginger
Chutney -
Cover the bottom of a large skillet in olive oil and add diced onion, salt, and pepper
Saute 3-5 minutes until the onions have lightly browned.
Reduce the heat and add diced pears and app|es
Add some cinnamon powder, chili powder, thyme, 5 spice, ginger, and brown sugar (1/2 -3/4 cup, and rice wine vinegar
Allow this to simmer for 20-30 minutes until the fruits have softened and the liquid has been reduced to a syrup
Score the duck breasts in a crossed pattern (about six cuts x 2 cuts) about a halfway through.
This will allow for more even cooking and prevent them from drawing up when cooking.
When your chutney is about halfway done, season the duck breasts with salt and pepper and saute them in a small to medium skillet for about 3 minutes per side. You want them to be rare to medium rare. Any more than that and they will be dry and gamy tasting.
Set aside the duck breasts to rest while the chutney finishes cooking.
Absolutely delicious!
Three hours ago, I wasn't even sure what chutney was.
I like it!
Before cooking, the breasts are removed from the salt water soak and patted dry.
Since duck is generally best cooked no more than medium rare, it's important to allow the meat time to temper before cooking.
30-40 minutes is usually sufficient.
The recipe serves two without too much fighting over the last piece.
This ain't baking, so just use whatever amount looks right to you.
Ingredients:
5-6 duck breast fillets
Two medium sized ripe pears
One medium sized ripe app|e
One medium onion
Olive oil
Cinnamon powder
Chili powder
Brown sugar
5 Spice
Dried Thyme (fresh if you have it)
Rice wine vinegar
Ground ginger
Chutney -
Cover the bottom of a large skillet in olive oil and add diced onion, salt, and pepper
Saute 3-5 minutes until the onions have lightly browned.
Reduce the heat and add diced pears and app|es
Add some cinnamon powder, chili powder, thyme, 5 spice, ginger, and brown sugar (1/2 -3/4 cup, and rice wine vinegar
Allow this to simmer for 20-30 minutes until the fruits have softened and the liquid has been reduced to a syrup
Score the duck breasts in a crossed pattern (about six cuts x 2 cuts) about a halfway through.
This will allow for more even cooking and prevent them from drawing up when cooking.
When your chutney is about halfway done, season the duck breasts with salt and pepper and saute them in a small to medium skillet for about 3 minutes per side. You want them to be rare to medium rare. Any more than that and they will be dry and gamy tasting.
Set aside the duck breasts to rest while the chutney finishes cooking.
