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!
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