Seared Duck Breasts with Port-Fruit Chutney

Name: Seared Duck Breasts with Port-Fruit Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 170 grams 1/2 cups fresh cranberries; 57 grams 1/3 cup dried figs, stemmed and chopped; 1 kilograms boneless duck breasts; 79 milliliters granulated sugar; 2 Tbsps light brown sugar; 177 milliliters ruby port; 1 large rosemary sprig; 6 servings Salt and freshly ground pepper

You can never have too many main course recipes, so give Seared Duck Breasts with Port-Fruit Chutney a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 357 calories, 34g of protein, and 7g of fat. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up balsamic vinegar, salt and pepper, brown sugar, and a few other things to make it today. To use up the cranberries you could follow this main course with the Bread Pudding with Dried Cranberries as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium saucepan, combine the port with the chopped figs, brown sugar, balsamic vinegar and rosemary sprig and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer until slightly reduced, about 10 minutes.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Brown Sugar

Rosemary

Figs

Port

Equipment you will use

Sauce Pan

Stir the cranberries and granulated sugar into the figs. Cook the chutney over moderate heat, stirring occasionally, until the cranberries soften, 6 to 8 minutes. Discard the rosemary and transfer the chutney to a bowl.

Ingredients you will need

Granulated Sugar

Cranberries

Rosemary

Chutney

Figs

Equipment you will use

Bowl

Meanwhile, warm a large, heavy skillet over moderate heat until the pan is very hot but not smoking. Season the duck breasts with salt and pepper and add them, skin side down, to the skillet. Cook until the skin is deeply browned and the fat is rendered, about 12 minutes. Discard the fat. Turn the duck and cook for 5 to 7 minutes for medium.

Ingredients you will need

Salt And Pepper

Duck Breast