Duck Breasts With Rhubarb-Cherry Chutney

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READY IN: 52mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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