Duck Breasts with Apricot Chutney |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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When serving this entree as part of a buffet, our Test Kitchen suggests using chafing dish to keep it warm. Ingredients:
1-1/2 cups orange juice |
2/3 cup sugar |
2 packages (6 ounces each) dried apricots, chopped |
1/2 cup dried cherries |
1/2 cup golden raisins |
2 teaspoons minced fresh gingerroot |
3/4 teaspoon ground coriander |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground cloves |
2 teaspoons lemon juice |
duck: |
12 duck breasts with skin (5 ounces each) |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
orange sauce: |
1/4 teaspoon minced garlic |
1/2 cup marsala wine |
1/2 teaspoon cornstarch |
1/2 cup orange juice |
1/3 cup chicken broth |
2 tablespoons grated orange peel |
3 tablespoons cold butter |
1 tablespoon minced fresh basil |
Directions:
1. For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat for 3 minutes or until sugar is dissolved. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook for 10 minutes or until apricots are tender. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.
2. Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.
3. Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 30-35 minutes or until meat reaches desired doneness (for medium, a meat thermometer should read 165°; well-done 180°).
4. For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange peel until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney. Yield: 12 servings.
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