Crispy Seared Duck Breasts with Festive Fruit Chutney

Seared Duck Breasts with Fruit Chutney

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Description:

Indulge in the exquisite flavors of seared duck breasts paired with a delightful fruit chutney. This recipe combines the richness of duck with a tangy-sweet chutney made from figs, cranberries, and aromatic spices. Perfect for a special occasion or a gourmet dinner at home.

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Ingredients:

• 3/4 cup port wine
• 2 dried figs, chopped
• 2 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 2 sprigs of fresh rosemary
• 1 cup fresh cranberries
• 1 tablespoon granulated sugar
• 6 boneless duck breasts, skin on

Instructions:

1. Prepare the Chutney:

   • In a saucepan, combine port wine, dried figs, light brown sugar, balsamic vinegar, salt, pepper, and rosemary sprigs. Bring to a boil over medium-high heat.

2. Simmer the Chutney:

   • Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.

3. Add Cranberries:

   • Stir in the fresh cranberries and granulated sugar. Cook over medium heat for 6-8 minutes, until the cranberries are soft and the sauce thickens slightly.

4. Finish the Chutney:

   • Remove the rosemary sprigs from the chutney and set aside. The chutney should be thickened and flavorful.

5. Prepare the Duck Breasts:

   • Score the skin of the duck breasts with a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and pepper.

6. Sear the Duck Breasts:

   • Heat a large, heavy skillet over medium-high heat. Place the duck breasts, skin side down, in the skillet. Cook for 12-15 minutes, until the skin is browned and crispy, and the fat has rendered.

7. Flip and Cook:

   • Carefully flip the duck breasts and cook for an additional 8 minutes for medium doneness. Adjust cooking time according to your preference for doneness.

8. Rest and Slice:

   • Transfer the cooked duck breasts to a cutting board and let them rest for 5 minutes before slicing. This allows the juices to redistribute and ensures tender, juicy meat.

9. Serve:

   • Thinly slice the duck breasts crosswise, removing any excess fat. Serve the slices warm, accompanied by the prepared fruit chutney.

Notes:

• This dish pairs beautifully with roasted vegetables or a simple green salad.
• Ensure the duck breasts are cooked to your desired level of doneness for the best dining experience.

Enjoy the luxurious flavors of seared duck breasts with a homemade fruit chutney, perfect for elevating your next meal at home!