Duck Breast with Pineapple-Cherry Chutney

Becky Luigart-Stayner; Lydia DeGaris-Pursell

When you're looking for an elegant and quick recipe, consider this entrée with Asian flavors. Serve with stir-fried bok choy and steamed jasmine rice. If your supermarket doesn't carry fresh duck breast, look for duck breast in the freezer section.

Yield: 4 servings (serving size: 3 ounces duck and 3 tablespoons chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 17%
  • Fat: 5.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.7g
  • Carbohydrate: 33g
  • Fiber: 2.3g
  • Cholesterol: 87mg
  • Iron: 5.9mg
  • Sodium: 514mg
  • Calcium: 32mg

Ingredients

  • Chutney:
  • 2 cups (3/4-inch) cubed fresh pineapple
  • 3/4 cup pineapple juice
  • 1/3 cup dried tart cherries
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced shallots
  • 1/8 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • Duck:
  • Cooking spray
  • 1 pound boneless duck breast halves, skinned
  • 3/4 teaspoon salt
  • 3/4 teaspoon five-spice powder
  • Remaining ingredient:
  • 2 tablespoons chopped fresh cilantro

Preparation

  1. To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until syrupy, stirring frequently; remove from heat.
  2. To prepare duck, heat a large, heavy skillet coated with cooking spray over high heat. Sprinkle duck with salt and five-spice powder. Add duck to skillet; cook 4 minutes. Turn duck over. Reduce heat to medium, and cook 6 minutes or until desired degree of doneness. Place duck on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut duck into 1/4-inch-thick diagonal slices.
  3. Add chutney and cilantro to skillet; cook over medium heat 1 minute, scraping pan to loosen browned bits. Serve chutney with duck.
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