Seared Duck Breast with Ground Cherry Chutney
The other day I got a text from my friend, Jill, that our local store had gooseberries and did I want any? What a silly question! Of course, I wanted some gooseberries. Within seconds I was dreaming of the gooseberry-almond cake from my days in Heidelberg, Germany. When Jill arrived with the loot, I opened the bag to see two containers of husk-swaddled ground cherries. Continue reading here to see how I got creative in the kitchen and made seared duck breast with cherry chutney!
This recipe is a quick and easy way to make an elegant meal without a ton of professional skill in the kitchen. If you’re looking for something to enjoy with your loved ones over a glass of wine, this seared duck breast with tart cherry chutney is an excellent choice.
Seared Duck Breast with Ground Cherry Chutney
Nothing screams elegance like a perfectly seared duck breast paired with a tart homemade chutney. This recipe is the perfect excuse to enjoy a glass of wine with loved ones and truly enjoy the finer things in life.
Ingredients
- 2 tbsp Olive Oil
- 1 large Shallot peeled and chopped
- 1 Plum Tomato seeded and chopped
- 1 1/2 cups Ground Cherries
- 1/2 cup Sugar
- 1 1/2 tbsp Dijon Mustard
- 2 tbsp White Wine Vinegar
- 1/2 tsp Dried Lavender Buds
- 1 Sprig of Rosemary chopped
- 1 tbsp Lemon Juice
- 2 8-oz Duck Breast Halves
- Salt & Freshly Ground White Pepper to taste
Instructions
- Heat oil in a small saucepan. Add chopped shallot, and cook until softened. Add the chopped tomato, ground cherries, sugar, Dijon mustard, and vinegar. Cook for 5 minutes, then add the lavender and rosemary.
- Cook 10 minutes or until somewhat thickened. Crush the berries using a potato masher to release their pectin. Cook an additional 5 minutes, add the lemon juice and set aside.
- Preheat the oven to 350°F.
- Season the skin side of the duck breasts with salt and white pepper. Heat an ovenproof skillet over medium-high heat. When hot, add the duck breasts skin-side down. They will jump and sizzle when they hit the pan. Sear them undisturbed for about 5 minutes, or until the skin is well-browned.
- Turn and cook for 1 minute, then transfer to the oven. Roast for 4-5 minutes (4 minutes for medium-rare, 5 minutes for medium). Remove from the oven and transfer breasts to a cutting board skin-side down. Let them rest a couple of minutes.
- While the duck is resting, divide the chutney among 4 dinner plates.
- Using a very sharp serrated knife, slice the breasts into slices — about 3/16-inch thick. (Slicing them upside down like this is much easier than trying to start your slicing through the skin.)
- Divide the slices among the four plates, arranging them on top of the chutney, and bon appetit!
Tried this recipe?Let us know how it was!
More Delicious Recipes with Duck
Crispy Duck Confit and Fried Potatoes
This dish is a surefire way to impress family, friends, or virtually anyone you'd like to have over for dinner. There's nothing better than extra crispy duck skin coupled with tender, juicy duck meat flavoured with robust spices and butter. Accompany this gourmet-style duck with perfectly-fried Yukon Gold potatoes, and anyone would guess you're a 5-star chef.
Spiced Duck with Blackberry-Balsamic Reduction
The duck breasts are cooked at the last minute and served rare or medium-rare. Make the blackberry-balsamic reduction sauce in advance and reheat when you are ready to serve.
Check out this recipe
Duck, Roasted Pear and Spinach Salad
This is an easy salad, perfect for a quick lunch.
Check out this recipe
Duck Skewers with Fig and Shallot Compote
It’s harvest season in Provence and the colors of the trees, grape vines and autumn vegetables are stunning. This recipe was inspired by my friend and neighbor from Eguilles, Barbara Pitcher, who has a huge fig tree and generously shares her crop. This recipe makes a perfect appetizer!
Check out this recipe
Related Posts
No Comment