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.

Recipe by Cooking Light December 2004


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

379 calories; calories from fat 20%; fat 8.3g; saturated fat 2.4g; mono fat 2.6g; poly fat 1.1g; protein 35.4g; carbohydrates 39.9g; fiber 3.9g; cholesterol 131mg; iron 8.6mg; sodium 203mg; calcium 43mg.