Duck with kumquat and pear chutney
- January 2004
- Serves 4
- Hands on time 35 mins
This duck breast recipe is quick and easy to make but looks impressive, making a great fuss-free dinner party dish, with the tangy chutney on the side.
If you’ve got more time, try this duck breast recipe served with a port sauce. Another stunning dinner party main.
- 2 firm, ripe pears
- 20 kumquats
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 cinnamon stick
- ½ tsp dried chilli flakes
- 100g light brown soft sugar
- Few sprigs of thyme
- 1 bay leaf
- 4 ready-prepared duck breasts
- Peel and core the pears, then roughly dice. Cut the kumquats in half and put both fruits aside.
- Heat the oil in a medium-sized pan and cook the onion for 3-4 minutes until softened. Add the cinnamon stick, chilli flakes and sugar and cook slowly until the sugar has dissolved. Add the pears, kumquats, thyme and bay leaf. Bring just to a simmer, cover and cook over a gentle heat for 25-30 minutes, until the fruit has softened and is syrupy.
- Meanwhile, make diagonal slashes in the fat of each duck breast, making sure not to cut into the meat itself. Season each breast all over. Heat a large, heavy-based pan (you don’t need any oil or fat as there is enough in the duck’s skin) and cook the duck breasts, skin-side down, for 8-10 minutes until golden. Turn over and cook for a further 6-8 minutes, depending on how pink you like your duck. Serve with a spoonful of warm chutney and some steamed sugar snap peas.
Make the chutney in advance if you wish and just warm through before serving, though it’s equally good served cold in the tradition of chutneys.
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