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Pan Roasted Duck Breasts with Spiced Rhubarb Chutney

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon ground garlic
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon dried crushed red pepper
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1/2 cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
1 tablespoon fresh chopped mint
3 tablespoons fresh chopped cilantro

Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes, stir in the cilantro and mint. Let cool to room temperature. Can be made 1 day in advance and stored covered in the refrigerator. Bring to room temperature before serving.

Pan Roasted Duck Breast
4 Muscovy duck breasts, 8 ounces each, extra fat trimmed
Salt and freshly ground black pepper

1.Heat a large sauté pan over medium heat. Season the duck on both sides with salt and pepper and place, skin-side down and cook until the skin is golden brown and fat has rendered, about 10 minutes. Carefully drain the fat, turn the breasts over and continue cooking to medium doneness, 6 to 9 minutes longer. Remove from the pan and let rest 5 minutes. Slice each breast into ½-inch thick slices and top with some of the chutney. 

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