Recipe: Duck Breast with Sour Cranberry Chutney

This is a Ming Tsai recipe that I used for Thanksgiving. I forgot to take a real centered picture of it on the day of (I was a little busy) but you can see it in the bottom right corner of the plate here:

Duck Breast with Cherry Chutney
Serves 4
  1. Duck breasts, fat trimmed
  2. Salt and freshly ground black pepper
  3. 1 red onion, cut into 1/2 inch dice
  4. 1 cup dried cranberries, chopped
  5. 1/4 cup sugar
  6. 1 cup rice vinegar
  7. 1 tablespoon cooking oil
  8. Salt and freshly ground black pepper, to taste
  1. Use a sharp knife to score the skin on the duck breast several times, making 3-5 slashes on the diagonal then rotating knife to slash the other way, to make a slanted checkerboard of sorts. Score all the way through the fat, but take care not to cut through to the meat.
  2. Place the duck breasts, skin side down in a large frying pan and then heat the frying pan on low heat. As the pan heats up, the fat will begin melting (rendering). Let fry until the skin is brown and crispy, about 7-10 minutes. Turn the heat to high and flip the duck meat side down. Fry for 3-5 minutes for medium rare. Flip the duck breasts again and sear for 3-5 minutes to re-crisp the skin. Let rest for 5 minutes before slicing. Transfer to a plate, meat side down and let rest. Serve with Sweet and Sour Cranberry Chutney.
  3. Heat a sauté pan over high heat. When hot, add the oil and swirl to coat. Add the onions and sauté until soft, about 5 minutes. Season with salt and pepper. Add the cranberries, sugar and the rice vinegar. Simmer on medium-low for 10 minutes, until most of the liquid is absorbed. When cool, transfer to container and cover, store in refrigerator for up to two weeks.
  4. We loved the duck but the chutney was a bit too sour to be really enjoyable. In the future I'll just stick with a general cranberry sauce (with fresh cranberries) instead.
Mab Made Food

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