David Scott AllenMain CoursePoultryProvencal RecipesTaste

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 much professional skill in the kitchen. If you want 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 ground cherry chutney

Seared Duck Breast with Ground Cherry Chutney

David Scott Allen | Cocoa & Lavender
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Main Dish
Cuisine French
Servings 4 people


  • 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


  • 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!
Keyword Cherries, Chutney, Duck
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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