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.

Yield: 6 servings (serving size: 1 duck breast half and 1/4 cup chutney)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 20%
  • Fat: 8.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 35.4g
  • Carbohydrate: 39.9g
  • Fiber: 3.9g
  • Cholesterol: 131mg
  • Iron: 8.6mg
  • Sodium: 203mg
  • Calcium: 43mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Duck Breasts with Kumquat Chutney Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy