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.