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    You are in: Home / Recipes / Duck Breasts With Rhubarb-Cherry Chutney Recipe
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    Duck Breasts With Rhubarb-Cherry Chutney

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    30 mins

    22 mins

    ratherbeswimmin''s Note:

    In 'Spring Gatherings' by Rick Rodgers

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    Ingredients:

    Servings:

    Units: US | Metric

    Rhubarb-Cherry Chutney

    Duck Breasts

    Directions:

    1. 1
      Chutney--combine all the ingredients in a medium non-reactive saucepan.
    2. 2
      Bring to a boil over medium heat, stirring to dissolve the brown sugar.
    3. 3
      Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
    4. 4
      Transfer to a bowl and let cool completely.
    5. 5
      Duck breasts--position a rack in the center of the oven; preheat to 450°.
    6. 6
      Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
    7. 7
      Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
    8. 8
      Place the breasts, skin side down, in a large nonstick ovenproof skillet.
    9. 9
      Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
    10. 10
      Pour off the fat in the skillet.
    11. 11
      Turn and cook until the meaty sides are browned, about 3 minutes.
    12. 12
      Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
    13. 13
      Transfer the breasts to a carving board and let stand 3-5 minutes.
    14. 14
      Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
    15. 15
      Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
    16. 16
      Repeat with the remaining sliced breasts.
    17. 17
      Serve hot with chutney.

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    Ratings & Reviews:

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    Nutritional Facts for Duck Breasts With Rhubarb-Cherry Chutney

    Serving Size: 1 (409 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 604.7
     
    Calories from Fat 197
    32%
    Total Fat 21.9 g
    33%
    Saturated Fat 5.8 g
    29%
    Cholesterol 269.7 mg
    89%
    Sodium 403.0 mg
    16%
    Total Carbohydrate 50.3 g
    16%
    Dietary Fiber 2.7 g
    11%
    Sugars 43.8 g
    175%
    Protein 50.2 g
    100%

    The following items or measurements are not included:

    crystallized ginger

    five-spice powder

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