Duck Breasts with Kumquat Chutney

If you or someone on your gift list loves kumquats, stock up and make a double batch of chutney. It makes a great gift; attach a recipe card with instructions for cooking the duck, or suggest serving with chicken or pork tenderloin.


6 servings (serving size: 1 duck breast half and 1/4 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 20 %
Fat 8.3 g
Satfat 2.4 g
Monofat 2.6 g
Polyfat 1.1 g
Protein 35.4 g
Carbohydrate 39.9 g
Fiber 3.9 g
Cholesterol 131 mg
Iron 8.6 mg
Sodium 203 mg
Calcium 43 mg


1/4 cup fresh lime juice (about 2 limes)
1 tablespoon grated peeled fresh ginger
1 tablespoon olive oil
3 garlic cloves, crushed
6 (6-ounce) boneless duck breast halves, skinned
1/4 teaspoon salt
Cooking spray
1 cup kumquats, halved and seeded (about 15)
2/3 cup sugar
1/2 cup white wine vinegar
1/4 cup finely chopped red onion
1 teaspoon minced peeled fresh ginger
1/2 jalapeño pepper, finely chopped
1/2 cup dried cherries
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
2 tablespoons fresh lime juice


To prepare duck, combine first 4 ingredients in a large zip-top plastic bag. Add duck; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from marinade; discard marinade. Sprinkle salt evenly over duck. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add duck; cook 2 minutes on each side or until desired degree of doneness.

To prepare chutney, while duck marinates, combine kumquats and next 5 ingredients (through jalapeño) in a saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Add cherries; cover and simmer 15 minutes. Remove from heat; stir in basil, parsley, and 2 tablespoons lime juice. Serve warm or at room temperature over duck.