Seared Duck Breasts with Cherry Rhubarb Chutney
Elevate your dinner table with these Seared Duck Breasts with Cherry Rhubarb Chutney—a sophisticated dish that balances rich, crispy duck with the sweet-tart vibrancy of a homemade chutney. Perfectly seared duck breasts are scored and cooked to golden perfection, ensuring tender, juicy meat with irresistibly crisp skin. The star accompaniment, a cherry rhubarb chutney, combines pitted cherries, tangy rhubarb, and warm spices like cinnamon and allspice, creating a luscious, fruity sauce that complements the savory duck. Ideal for special occasions or gourmet weeknight meals, this elegant recipe is surprisingly approachable, with a total cooking time of under an hour. Serve this stunning dish with roasted vegetables or a side of wild rice for a restaurant-quality meal at home. Keywords: seared duck breast recipe, cherry rhubarb chutney, gourmet duck recipe, duck with fruit sauce.
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Recipe Information
Ingredients
- 4 pieces Duck breasts
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1.5 cups Fresh or frozen cherries (pitted and halved)
- 1 cup Rhubarb (diced into 1/2-inch pieces)
- 0.5 cup Red onion (finely chopped)
- 3 tablespoons Brown sugar
- 2 tablespoons Apple cider vinegar
- 0.25 teaspoon Ground cinnamon
- 0.25 teaspoon Ground allspice
- 0.25 cup Water
Instructions
Score the duck breasts' skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breasts dry with paper towels and season both sides with salt and black pepper.
Heat a large skillet over medium heat. Once hot, add the duck breasts skin-side down (no oil is necessary as the duck will render its fat). Cook for 6-8 minutes, or until the skin is golden brown and crisp. Drain excess fat from the pan as needed.
Flip the duck breasts and cook for another 3-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove the duck breasts from the pan, tent them loosely with foil, and let them rest while you prepare the chutney.
In a medium saucepan, heat the olive oil over medium heat. Add the red onion and cook for 2-3 minutes until softened.
Stir in the cherries, rhubarb, brown sugar, apple cider vinegar, ground cinnamon, ground allspice, and water.
Bring the mixture to a simmer and lower the heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until the chutney thickens and the fruit is tender.
Slice the rested duck breasts thinly against the grain. Serve them with a generous spoonful of the cherry rhubarb chutney on the side. Enjoy!
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 62.0 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2014 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
