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Duck Breasts with Kumquat Chutney

Yield 6 servings (serving size: 1 duck breast half and 1/4 cup 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.

Ingredients

  • Duck:
  • 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
  • Chutney:
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.