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| | | Duck Breasts w/ Apricot Chutney | Favorite of Deb Hopper - Cleveland, Ohio
| | Course: | Main Entrée | | Servings: | 12 | |
Ingredients & Instructions:
1 ½ cups orange juice
2/3 cup sugar
2 packages dried apricots, chopped
½ cup dried cranberries
½ cup golden raisins
2 teaspoons minced fresh gingerroot
¾ teaspoons ground coriander
¾ teaspoons ground cumin
¼ teaspoons salt
¼ teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
12 duck breast with skin
1 ½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
¼ teaspoon minced garlic
½ cup Marsala wine
½ teaspoon cornstarch
½ cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange peel
3 tablespoons cold butter
1 tablespoon minced fresh basil
For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low and cook for 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at 2 hours. Season both sides of duck with salt and pepper. In a large skillet, sauté duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Place duck on a greased rack in a shallow roasting pan. Bake at 350° for 35 minutes or until juices run clear and a meat thermometer reads 180. For orange sauce, sauté 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 the duck if desired before slicing. Serve with the orange sauce and chutney.
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