Duck Breasts with Apricot Chutney

Name: Duck Breasts with Apricot Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings.
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 zest; 3 tablespoons cold butter; 1 tablespoon minced fresh basil

When serving this entree as part of a buffet, try using chafing dish to keep it warm. —Taste of Home Test Kitchen

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 zest
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 until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. 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° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes.
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 zest 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.

Nutrition Facts

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

Reviews

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Average Rating:

Naomie

Dec 19, 2019

Prepared exactly as written. Everyone loved the duck. My crew doesn't like mixing sweet and savory, so some skipped the chutney, purely a personal preference. I just made more orange sauce to keep everyone happy. If one likes duck, try this recipe. If one wants to try duck for the first time, this is an excellent place to start. Don't let the ingredient list scare you off, this is a simple recipe.