Duck Breasts with Apricot Chutney Recipe

Duck Breasts with Apricot Chutney Recipe
Duck Breasts with Apricot Chutney Recipe photo by Taste of Home
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Duck Breasts with Apricot Chutney Recipe

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When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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
  • 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.
Originally published as Duck Breasts with Apricot Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p27

Nutritional Facts

4 ounce-weight: 525 calories, 30g fat (11g saturated fat), 81mg cholesterol, 456mg sodium, 44g carbohydrate (38g sugars, 3g fiber), 18g protein.

  • 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
  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 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.
Originally published as Duck Breasts with Apricot Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p27

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