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Duck Breasts with Apricot Chutney

 Duck Breasts with Apricot Chutney
When serving this entree as part of a buffet, our Test Kitchen suggests using chafing dish to keep it warm.
12 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

2 of 2

Duck Breasts with Apricot Chutney (continued)

Ingredients (continued)

  • 1/3 cup chicken broth
  • 2 tablespoons grated orange peel
  • 3 tablespoons cold butter
  • 1 tablespoon minced fresh basil

Directions

  • 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.
  • 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.
  • 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 thermometer should read 165°; well-done
  • 180°).
  • 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.
Nutritional Facts: 4 ounces equals 525 calories, 30 g fat (11 g saturated fat), 81 mg cholesterol, 456 mg sodium, 44 g carbohydrate, 3 g fiber, 18 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.