Duck Breasts with Kumquat Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you or someone on your gift list loves kumquats, stock up and make a double batch of chutney. It makes a great gift; attach a recipe card with instructions for cooking the duck, or suggest serving with chicken or pork tenderloin. Ingredients:
1/4 cup fresh lime juice (about 2 limes) |
1 tablespoon grated peeled fresh ginger |
1 tablespoon olive oil |
3 garlic cloves, crushed |
6 (6-ounce) boneless duck breast halves, skinned |
1/4 teaspoon salt |
cooking spray |
1 cup kumquats, halved and seeded (about 15) |
2/3 cup sugar |
1/2 cup white wine vinegar |
1/4 cup finely chopped red onion |
1 teaspoon minced peeled fresh ginger |
1/2 jalapeño pepper, finely chopped |
1/2 cup dried cherries |
1/4 cup finely chopped fresh basil |
2 tablespoons finely chopped fresh parsley |
2 tablespoons fresh lime juice |
Directions:
1. To prepare duck, combine first 4 ingredients in a large zip-top plastic bag. Add duck; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from marinade; discard marinade. Sprinkle salt evenly over duck. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add duck; cook 2 minutes on each side or until desired degree of doneness.
2. To prepare chutney, while duck marinates, combine kumquats and next 5 ingredients (through jalapeño) in a saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Add cherries; cover and simmer 15 minutes. Remove from heat; stir in basil, parsley, and 2 tablespoons lime juice. Serve warm or at room temperature over duck.
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