DUCK BREASTS WITH APRICOT CHUTNEY
When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 26
Steps:
- For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,
Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.
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Gani Olaitan
[email protected]I'm so glad I tried this recipe. It's now one of my favorites.
SHAHINBIIY1 SHAHIN
[email protected]This dish is a little bit time-consuming to make, but it's worth it.
Shah Shib
[email protected]I'm not a huge fan of chutney, but I really enjoyed the apricot chutney in this dish.
Shamser Rana
[email protected]This dish is a great way to use up leftover duck breasts.
Holly Temple
[email protected]I love the fact that this recipe uses simple ingredients. I always have them on hand.
Milly Monica
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's delicious.
Sana Aamir
[email protected]I'm so glad I found this recipe. It's a great way to cook duck breasts.
Suman Bhai
[email protected]This dish is very easy to make, but it looks and tastes like it came from a fancy restaurant.
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[email protected]I added some chopped walnuts to the apricot chutney and it gave it a nice crunch.
Md Abir
[email protected]I made this dish with chicken breasts instead of duck breasts and it was still very good.
Dolce Martin
[email protected]This dish was a little bit too sweet for my taste, but I still enjoyed it.
ZeN DDM
[email protected]I'm not a huge fan of duck, but I really enjoyed this dish. The apricot chutney made all the difference.
Sk Sarupsaiful
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Mothandazo Sgegede M Mthandazo Sgegede M
[email protected]I made this dish for my husband's birthday and he loved it! He said it was the best duck he's ever had.
Huma Sajid
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Katerena Taylor
[email protected]I love the combination of sweet and savory in this dish. The apricot chutney really complements the duck breasts.
Sadaqat Mustafa
[email protected]This was my first time cooking duck breasts and I was so glad I chose this recipe. It was easy to follow and the results were amazing.
thaddeus agboola
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the combination of the duck and the chutney.
Rose Castaneda
[email protected]This dish was absolutely delicious! The duck breasts were cooked perfectly and the apricot chutney was the perfect accompaniment. I will definitely be making this again.