Seared Duck Breasts With Cherry Rhubarb Chutney Recipes

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DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6



Duck Breasts with Citrus Port Cherry Sauce image

Steps:

  • Preheat the oven to 400 degrees F.
  • Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
  • In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
  • Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
  • Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
  • Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

SEARED DUCK BREAST

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 6



Seared Duck Breast image

Steps:

  • With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
  • Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

One 4-ounce Pekin duck breast (see Cook's Note)
Salt and freshly ground black pepper
Grapeseed or vegetable oil, for frying
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves garlic

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE

Provided by Diane Rossen Worthington

Categories     Duck     Valentine's Day     Father's Day     Dinner     Cherry     Port     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 7



Seared Duck Breast with Cherries and Port Sauce image

Steps:

  • Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
  • Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
  • Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
  • What to drink:
  • With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
2 tablespoons (1/4 stick) chilled butter, divided
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY

for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side.

Provided by chia2160

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Seared Duck Breasts With Cherry Rhubarb Chutney image

Steps:

  • combine first 10 ingredients in a large saucepan.
  • bring to simmer over low heat until sugar dissolves.
  • add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
  • for duck:.
  • with a sharp knife, score the fat on the breasts in a cross pattern.
  • heat a grill pan and add duck, fat side down, cook for 5 minutes.
  • you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
  • drain the fat.
  • (i like mine well, family likes their's rare).
  • turn over and cook 5-10 minutes more, to taste.
  • serve with chutney.

Nutrition Facts : Calories 497.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 163.2, Sodium 120.7, Carbohydrate 63.7, Fiber 3.4, Sugar 56.5, Protein 31.6

1/2 cup sugar
1/4 cup honey
1/3 cup balsamic vinegar
1 tablespoon minced ginger
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 jalapeno, seeded and diced
5 sage leaves, chopped
2 cups rhubarb, sliced
1/2 cup chopped vidalia onion
2 cups tart cherries, stemmed and pitted
4 boneless duck breasts, with excess skin removed.

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12



Roast Duck Breast With Dried Cherries and Port image

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

SEARED DUCK BREAST WITH CHERRY-PORT SAUCE

So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9



Seared Duck Breast With Cherry-Port Sauce image

Steps:

  • In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat.
  • Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
  • Heat a large saute pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
  • Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
  • Pour off all but 1 Tb fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
  • Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
  • Add the butter and whisk until completely incorporated.
  • Taste and season with salt and pepper.
  • Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.

1/2 cup unsalted chicken stock (or canned broth)
1/2 cup pitted dried cherries
2 (6 ounce) boneless duck breast halves
salt, to taste
fresh ground pepper, to taste
1 shallot, minced
1/4 cup port wine (I used Ruby Port)
1 tablespoon chicken demi-glace
2 tablespoons unsalted butter, at room temperature, cut into small pieces

DUCK BREASTS WITH CRANBERRIES & HONEY SAUCE

This meal is a real treat! The sweetness of the honey combined with the tartness of the cranberries compliments very well these duck breasts. Hope you enjoy as much as we did.

Provided by Chouny

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Duck Breasts With Cranberries & Honey Sauce image

Steps:

  • Prepare gravy as per directions on envelope, reserve.
  • Salt and pepper each breast on both sides.
  • Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
  • Cook in oven (350°F) for approximately 10 minutes (for small breasts) and for medium-rare.
  • Meanwhile, in same skillet, add leeks, sauté until tender.
  • Add vinegar, orange juice, orange zests, wine, cranberries and honey. Bring to a good simmer and reduce for a few minutes.
  • Incorporate gravy, mix well and cook for one more minute.
  • Add salt and pepper to taste.
  • Cut each breast in thin slices crosswise.
  • Fan slices on each plate.
  • Spoon sauce over duck.

Nutrition Facts : Calories 332.9, Fat 12.3, SaturatedFat 4.2, Cholesterol 72.3, Sodium 1234.6, Carbohydrate 33.9, Fiber 3.6, Sugar 10.1, Protein 19.9

4 skinless duck breasts
1 tablespoon vegetable oil
1 tablespoon butter
1/2 leek (chopped)
1 cup cranberries (fresh or frozen)
2 tablespoons honey
2 tablespoons red wine vinegar
1/4 cup red wine
1 orange, juice and zest of
1 cup brown gravy mix
salt and pepper

DUCK BREAST WITH CHERRY CHUTNEY

This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine.Special thanks to D'Artagnan for providing the duck breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17



Duck Breast with Cherry Chutney image

Steps:

  • Heat oil in a medium heavy-bottomed saucepan over medium heat. Add onion, garlic, and shallot, and cook, stirring occasionally, until golden, about 7 minutes. Add tomato paste, 1/2 teaspoon black pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar, and sugar; let simmer for about 5 minutes. Stir in mustard, 1 1/2 cups cherries, and 1/2 teaspoon salt; let simmer for 1 minute. Remove from heat and let cool slightly.
  • Place 1/4 cup of the cherry mixture in the bowl of a small food processor and process until smooth, about 1 minute. Reserve for glazing duck.
  • Add remaining cherries to cherry mixture, along with raisins and tarragon or chives; stir to combine. Glaze and chutney can be made up to a day in advance and stored, refrigerated, in an airtight container. Bring to room temperature before using.
  • Using a small sharp knife, score skin side of duck breasts in a crosshatch pattern; season with salt and pepper. In a large ovenproof heavy-bottomed skillet, heat 2 tablespoons water over low heat. Add breasts, skin-side down, and cook until fat is rendered and skin is golden brown, about 25 minutes.
  • Preheat oven to 450 degrees with a rack set in the center.
  • Transfer breasts to a plate and discard all but 1 tablespoon fat from skillet. Brush duck breasts with reserved glaze and return to skillet, skin-side up. Place skillet in oven and roast until duck is medium-rare (125 degrees on an instant-read thermometer), about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.
  • Using a sharp knife, slice duck breasts at a 45-degree angle. Serve immediately with chutney.

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (from about 1 small onion)
3 cloves garlic, crushed
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
1/2 teaspoon ground cumin
Scant 1/4 teaspoon crushed red-pepper flakes
1/2 cup coarsely chopped red bell pepper
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
3 cups canned Bing cherries
1/2 cup golden raisins
1 tablespoon chopped fresh tarragon or chives
4 boneless duck breasts, skin-on (about 1 pound each)
Coarse salt and freshly ground black pepper

SEARED DUCK BREAST WITH GINGER RHUBARB SAUCE

Make and share this Seared Duck Breast With Ginger Rhubarb Sauce recipe from Food.com.

Provided by dicentra

Categories     Duck Breasts

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Seared Duck Breast With Ginger Rhubarb Sauce image

Steps:

  • Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
  • Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
  • Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
  • Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.

Nutrition Facts : Calories 587.5, Fat 20.8, SaturatedFat 5.3, Cholesterol 231.2, Sodium 380.5, Carbohydrate 33.6, Fiber 1.1, Sugar 20.9, Protein 42.3

2 cups dry red wine
1 cup finely chopped rhubarb
2 tablespoons finely chopped shallots
1 bay leaf
1 star anise
1/2 cup ginger preserves
1/2 teaspoon kosher salt, divided
2 (12 ounce) packages boneless whole duck breasts, thawed, skinned, and cut in half
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil

SEARED DUCK BREASTS WITH CHERRY AGRODOLCE

Cooking crispy and tender duck breast at home is easier than it seems. The secret is scoring the skin, which helps render the fat for a crackly skin while the meat stays juicy. A cherry agrodolce adds delicious sweet and sour notes that balance out the richness of this dish. No matter how you slice this duck, I guarantee you'll want to cook it more than once!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9



Seared Duck Breasts with Cherry Agrodolce image

Steps:

  • Score the fat on the skin side of the duck breasts with a paring knife in a crisscross pattern, being careful not to pierce the flesh. Season the duck with salt and pepper on both sides and place skin-side down in a cold large skillet. Place a saute pan or other heavy pan directly on top of the duck to keep it pressed down and cook over low heat for 5 minutes.
  • Remove the saute pan and cook until the skin is fully rendered, brown and crispy, about 15 minutes. Increase the heat to medium, flip and cook until an instant-read thermometer inserted into the duck breasts registers 135 degrees F, 5 to 7 minutes. Transfer to a plate and let rest for 10 minutes.
  • Stir together the vinegar, dried cherries, honey, shallots and chiles in a small saucepan over high heat and cook, stirring occasionally, until boiling, about 5 minutes. Lower the heat to medium-low and simmer until reduced by half, about 15 minutes.
  • Drain all but 1 tablespoon of the rendered duck fat from the skillet. Reserve the drained rendered duck fat for another use. Add the frozen or fresh cherries and the rosemary to the skillet and cook over high heat until the cherries soften, about 2 minutes for frozen cherries and about 4 minutes for fresh cherries. Add a splash of vinegar and scrape up any browned bits with a wooden spoon to deglaze the skillet. Cook until the cherries soften, about 2 minutes for frozen cherries and about 4 minutes for fresh cherries.
  • Slice each duck breast into 1/2-inch-thick slices on the bias. Spoon 3 tablespoons of the dried cherry agrodolce sauce in the center of a plate, top with a quarter of the duck and garnish with a quarter of the duck fat-sauteed cherries. Repeat with the remaining sauce, duck and cherries and serve.

Two 12- to 14-ounce boneless Moulard duck breasts with skin
Kosher salt and freshly ground black pepper
1 cup red wine vinegar, plus more for deglazing
1/2 cup dried cherries
1/3 cup honey
One 2-ounce shallot, halved and thinly sliced
1 long red chile, such as Fresno chile, thinly sliced
1 cup frozen cherries or pitted fresh cherries
1 sprig rosemary

DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY

Make and share this Duck Breasts With Rhubarb-Cherry Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14



Duck Breasts With Rhubarb-Cherry Chutney image

Steps:

  • Chutney--combine all the ingredients in a medium non-reactive saucepan.
  • Bring to a boil over medium heat, stirring to dissolve the brown sugar.
  • Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
  • Transfer to a bowl and let cool completely.
  • Duck breasts--position a rack in the center of the oven; preheat to 450°.
  • Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
  • Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
  • Place the breasts, skin side down, in a large nonstick ovenproof skillet.
  • Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
  • Pour off the fat in the skillet.
  • Turn and cook until the meaty sides are browned, about 3 minutes.
  • 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.
  • Transfer the breasts to a carving board and let stand 3-5 minutes.
  • Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
  • Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
  • Repeat with the remaining sliced breasts.
  • Serve hot with chutney.

Nutrition Facts : Calories 604.8, Fat 21.9, SaturatedFat 5.9, Cholesterol 269.7, Sodium 403.1, Carbohydrate 50.4, Fiber 2.8, Sugar 43.9, Protein 50.2

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

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From wellseasonedstudio.com


DUCK BREAST WITH BLACK RICE & CHERRY CHUTNEY
When good and hot, carefully place the duck breasts in the pan, fat side down. Cook on medium low, removing the excess fat often. When skin is browned and no longer releases fat, turn over and cook breasts for another 2 to 4 minutes. Meat should be pink inside. Remove breast, cover with foil and let rest for 6 minutes. Method For Black Rice.
From jowilliam.com


SEARED DUCK BREASTS WITH SOUR CHERRY SAUCE - LCBO
1 Preheat oven to 400°F (200°C). 2 With a sharp knife, cut a cross-hatch pattern in skin and fat of duck breasts. Sprinkle duck breasts on both sides with salt and pepper. 3 Heat a heavy, non-reactive ovenproof skillet over high heat. Place duck breasts in skillet,skin-side down, and reduce temperature to …
From lcbo.com


SEARED DUCK BREAST WITH GINGER-RHUBARB SAUCE - MYRECIPES
Step 1. Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes). Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids. Advertisement. Step 2. Sprinkle duck with 1/4 teaspoon salt and pepper.
From myrecipes.com


SEARED DUCK BREASTS WITH BLACK CHERRY AND PORT REDUCTION
Set the pan over medium heat, add the shallots and cook until soft and translucent, 2 to 3 minters. Stir in the stock and bring to boil, for about 5 minutes. Stir in the cherries and port. Cut the duck breasts on the diagonal into slices 1/2 inch thick and arrange on warmed plates. Pour the sauce over the duck breast and serve immediately.
From cookingbythebook.com


SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY RECIPE
Mar 26, 2018 - for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side.
From pinterest.com


SEARED DUCK BREAST WITH GROUND CHERRY CHUTNEY - PERFECTLY …
Continue reading here to see how I got creative in the kitchen and made seared duck breast with cherry chutney! This recipe is a quick and easy way to make an elegant meal without a ton of professional skill in the kitchen. If you’re looking for something to enjoy with your loved ones over a glass of wine, this seared duck breast with tart cherry chutney is an excellent choice. Seared Duck ...
From perfectlyprovence.co


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