Duck Breast with Apricot Chutney Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 (8-ounce) duck breasts
  • 2 teaspoons salt, divided
  • 1 teaspoon Chinese five spice
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • ¼ cup orange juice
  • ½ cup chicken broth
  • 1 tablespoon brown sugar
  • 1 cup roughly chopped dried apricots
  • ½ cup dried cherries
  • 1 tablespoon orange zest
Directions
  1. Preheat the oven to 450 F.
  2. Score the fat side of the duck breast in a crosshatch pattern with a sharp knife.
  3. Salt the fat side of the duck breasts with ½ teaspoon of the salt.
  4. Season the meat side of the duck breasts with the Chinese five spice.
  5. Sear the fat side in a very hot skillet for 4 minutes without disturbing.
  6. Flip the duck breast so that it is meat-side down. Cook for an additional 2 minutes.
  7. Place the skillet into the preheated oven for 3 minutes to finish cooking to medium rare.
  8. Remove skillet from the oven and remove the duck from the pan. Allow it to rest for 10 minutes. Remove all but a tablespoon of the duck fat from the pan.
  9. Add the minced onion, garlic, and ginger to the pan with the tablespoon of duck fat and heat on medium. Saute until the onions are softened, about 4 minutes.
  10. Add in the orange juice and chicken broth, stirring the bottom of the pan to release any of the caramelized bits.
  11. Add the remaining salt and the dried apricots, dried cherries, and orange zest. Cook on medium low heat, stirring occasionally until thickened, about 5 minutes.
  12. Slice the rested duck breasts on an angle into 1/4 inch slices.
  13. Serve the duck with the chutney poured over the top.