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seared duck ground cherry chutney

Seared Duck Breast with Ground Cherry Chutney

David Scott Allen
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 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Main Dish
Cuisine French
Servings 4 people

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!
Keyword Cherries, Chutney, Duck
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