Curry-Scented Duck Breast with Peach Chutney

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1/2 duck breast, 2 Tbsp chutney, 1 1/4 cups cauliflower & tomatoes) contains 590 calories, 19 g carbohydrate, (4 g fiber), 45 g protein, 37 g fat, (9 g saturated fat), 240 mg cholesterol, and 310 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 590
  • Servings: 4
  • Active Time: 1 hour, 45 minutes
  • Total Time to Make: 2 hours, 30 minutes
Curry-Scented Duck Breast with Peach Chutney

Ingredients

Instructions

Directions

  1. Make peach chutney: Preheat grill on MED-HIGH. Coat red pepper with olive oil. Char on grill until well-charred, turning to blacken evenly 30-40 min. Place in a plastic bag; close. Set aside.
     
  2. Add sugar and 1 cup vinegar to braising pan on MED-HIGH. Cook about 10 min until reduced to 1/4 original volume; stir occasionally. When liquid bubbles are nickle-sized, add shallots. Reduce heat to MED-LOW; shake pan or stir to blend.
     
  3. Cook shallots 2-3 min until soft, not browned; stir in 1/2 tsp salt. Add cloves, allspice, cinnamon, nutmeg, ground mustard, cumin and 1/8 tsp curry to shallots; cook 30-45 seconds to blend. Add rough chopped peaches, stirring to coat evenly. Add 1/2 tsp salt; cook on LOW until peaches are soft, 15-20 min (time depends on ripeness of peach).  
     
  4. Peel and dice 3 other peaches as chutney simmers; set aside.
     
  5. Mash cooking peaches right in the pan, using the back of a spoon. Cook, stirring, on MED, about 5 min, until texture is compote-like.
     
  6. Remove pepper from plastic bag. Scrape off char and seed. Dice flesh very fine (1/4-inch). Add to peach chutney. Stir in uncooked diced peaches and raisins. Add remaining 1/2 tsp salt; stir. Season with (at least 1/4 tsp) black pepper. Add remaining 1 tsp vinegar; stir to blend.
     
  7. Spread mixture on large baking sheet to cool at room temp; set aside. (Chutney can be made 2-3 days ahead to meld flavors.)
  8. Prepare duck: Score duck breast fat in a diamond pattern down to the flesh. Rub both sides with remaining 7/8 tsp curry powder; sprinkle with salt. Let rest 20 min at room temp.
     
  9. Add 1 Tbsp oil to skillet on MED-LOW. Add duck breast, fat side down. Cook, slowly, on first side, 10-12 min, to render fat. Do not turn; thick crust will develop. Turn.
     
  10. Add 1 Tbsp butter to skillet. Scoop melted butter over duck to develop sear and flavor. Remove duck from pan when internal temp reaches 165 degrees, about 25 min (check by inserting thermometer into thickest part of breast). Slice into 1/4-inch slices (3 slices per plate); set aside.
     
  11. Arrange platter: Mound chutney on center of plate; sidecar with Charred Cauliflower & Tomatoes from related recipe. Top with duck; drizzle with Toscano olive oil; garnish with mache tufts.
Chef Tips
  • Chutney can be made ahead to meld flavors.
  • A final "hit" of apple cider vinegar brightens the dish.
  • Leftover chutney can be frozen, used in sandwiches, pasta salads, mixed with salad dressings, over steamed veggies, grilled meat or seafood.
  • Depending on the sweetness of the peaches, you may wish to add sugar or honey.
  • Be generous when seasoning chutney with black pepper - the dish's spiciness comes from the pepper.

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