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Duck Breast with Tahitian Pomegranate Chutney recipe

Duck Breast with Tahitian Pomegranate Chutney.

For a great holiday dinner, consider cookingduck instead of chicken or turkey.

Recipe: Duck Breast withTahitian Pomegranate Chutney

For the Tahitian Pomegranate Chutney:
1 cup 100 percent pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 Bosc pear, peeled and diced (about 1 cup)
1/2 cup coarsely chopped walnuts
1/2 cup raisinsFor the Duck Breast:
4 duck breasts
salt and freshly ground pepper

  • For the chutney, combine the juice, sugar,vanilla extract and vinegar in a large saucepan. Cook over mediumheat until sugar is dissolved, stirring frequently. Add the apple,pear, walnuts and raisins. Cook for five to eight minutes oruntil the fruit is tender, stirring frequently.
  • For the duck, preheat the oven to 400°F(205°C). Score the skin of each duck breast at a 45-degreeangle approximately four times. Season with salt and pepper.
  • Preheat a large saute pan over medium-highheat. Coat with nonstick cooking spray. Place the duck breastsskin side down in the pan. Sear for four minutes. Turn and searfor an additional two minutes.
  • Place a wire rack in a 9 by 13-inch roastingpan and coat the rack with nonstick cooking spray. Place theduck on the rack. Roast for 10 to 15 minutes or to the desireddegree of doneness.
  • Plate with the Tahitian Pomegranate Chutneyand wild rice.

    Makes 4 servings.

    Recipe and photograph provided courtesyof Nielsen-Massey; through ARA Content.


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  • Comments

    1 Comment

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    Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.


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