Duck Breasts With Rhubarb-Cherry Chutney |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 4 |
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In 'Spring Gatherings' by Rick Rodgers Ingredients:
1 lb trimmed rhubarb, stalks cut into 1/2-inch thick slices |
3/4 cup packed dark brown sugar |
1/2 cup dried tart cherry |
1/2 cup minced onion |
1/4 cup cider vinegar |
1/4 cup minced crystallized ginger |
1 cinnamon stick, 3 inch length |
1/2 teaspoon dry mustard |
1/4 teaspoon crushed hot red pepper flakes |
1 garlic clove, minced |
2 (14 ounce) boneless duck breasts |
3/4 teaspoon asian five-spice powder |
1/2 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Chutney-combine all the ingredients in a medium non-reactive saucepan.
2. Bring to a boil over medium heat, stirring to dissolve the brown sugar.
3. Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
4. Transfer to a bowl and let cool completely.
5. Duck breasts-position a rack in the center of the oven; preheat to 450°.
6. Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
7. Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
8. Place the breasts, skin side down, in a large nonstick ovenproof skillet.
9. Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
10. Pour off the fat in the skillet.
11. Turn and cook until the meaty sides are browned, about 3 minutes.
12. Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
13. Transfer the breasts to a carving board and let stand 3-5 minutes.
14. Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
15. Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
16. Repeat with the remaining sliced breasts.
17. Serve hot with chutney.
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