Best 3 Duck Breasts With Apricot Chutney Recipes

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Indulge in a culinary journey with our delectable duck breasts paired with a tantalizing apricot chutney, a harmonious symphony of flavors that will delight your palate. This dish showcases the rich, succulent duck meat, perfectly cooked to your desired doneness, complemented by the vibrant sweetness and tanginess of the apricot chutney. Embark on a sensory adventure as you savor the tender duck, expertly seared to create a crisp, golden-brown exterior while maintaining its juicy, flavorful interior. The apricot chutney adds a burst of fruity sweetness, a touch of tangy acidity, and a hint of aromatic spices, creating a delightful balance of flavors that will leave you craving more. Elevate your meal with a side of roasted vegetables, such as carrots, parsnips, and Brussels sprouts, to complete this extraordinary dish. Additionally, explore variations of this recipe, including a mouthwatering duck breast with orange sauce, a classic duck à l'orange, and a delectable duck confit, each offering a unique twist on this culinary masterpiece.

Here are our top 3 tried and tested recipes!

APRICOT GLAZED DUCK



Apricot Glazed Duck image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1/4 cup unsalted butter, plus 3 tablespoons unsalted butter
6 duck breasts
1 large white onion, diced
1 cup chopped dried apricots
1/4 cup apple cider vinegar
1/4 cup chicken stock
1/4 cup white wine
2 tablespoons cornstarch
Cold water
Salt and freshly ground black pepper
1/2 teaspoon freshly chopped tarragon leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
  • Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
  • In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
  • Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
  • Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

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

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

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.

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE



Roast Duck Breast with Balsamic and Apricot Sauce image

Categories     Duck     Fruit     Poultry     Roast     Apricot     Brandy     Port     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 10

For sauce
1/4 cup minced shallot
1 tablespoon plus 1 teaspoon cold unsalted butter
1/2 cup Tawny Port
1 tablespoon brandy
1 cup duck-and-veal demiglace (a 6 1/2-ounce container stirred together with 3 tablespoons water)
1/3 cup julienne strips dried apricot
1 tablespoon balsamic vinegar
2 whole 1-pound boneless duck breasts with skin (preferably Long Island, or Pekin, halved
1 teaspoon vegetable oil

Steps:

  • Make sauce:
  • In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
  • Preheat oven to 450° F.
  • Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
  • Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
  • Slice duck on the diagonal and serve with sauce.

Tips:

  • For the perfect sear, ensure the duck breast is thoroughly dry before cooking.
  • Render the fat slowly over medium heat to prevent burning.
  • Flip the duck breast only once during cooking to avoid breaking the crispy skin.
  • Allow the duck breast to rest for 5-10 minutes before slicing to allow the juices to redistribute.
  • To make a delicious apricot chutney, use a combination of ripe apricots, brown sugar, vinegar, and spices.
  • Serve the duck breast with the apricot chutney and your favorite sides, such as roasted potatoes or steamed vegetables.

Conclusion:

Whether you're a seasoned chef or a home cook looking to impress, this recipe for duck breasts with apricot chutney is sure to delight. The combination of tender, flavorful duck and sweet-tart chutney is a classic pairing that will leave your taste buds wanting more. With a few simple tips and tricks, you can easily create this restaurant-quality dish at home. So next time you're looking for a special meal to share with friends or family, give this recipe a try. You won't be disappointed.

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