Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 3 ounces duck and 3 tablespoons chutney)

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.

How to Make It

Step 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.

Step 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.

Step 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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