2 duck breasts, skin on with leg attached
3 Tbl cooking oil
Apple Sage Chutney
1 1/2 pounds Granny Smith apples or other tart apples, skin on, medium dice
3/4 cup apple juice
1/3 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup dried cherries
1/4cup golden raisins
2 tbsp honey, more if desired
2 tbsp finely chopped fresh sage
1 tbsp finely chopped fresh rosemary
1 tbsp minced garlic
Juice of 1 lemon
Kosher salt and freshly ground black pepper
- Trim the duck breasts by removing any excess membrane from the inside and scoring the fat side in a criss-cross fashion.
- Season duck with salt and pepper.
- Place duck breasts, skin-side down, in a hot, oiled skillet and cook until skin has browned.
- Flip the duck breasts over and place in a 400-degree oven.
- Duck is best at medium rare so pull the breasts from the oven once they reach 125-130 degrees.
- Ten minutes in the oven is a good starting point.
- Let the duck rest for 5 minutes before slicing on the bias.
- Combine the apples, apple juice, sugar, vinegar, dried cherries, raisins, honey, sage, rosemary, garlic, and lemon juice in a sauce pot and cook over medium heat until the mixture starts to bubble.
- Reduce the heat to low and cover the pot. Let simmer for about 20 minutes.
- Remove the lid and cook another 20-25 minutes. The chutney should be fairly thick.
- Remove it from the pot and let cool. If too dry, add more honey and a splash of water to hydrate and glaze.Cooking Game: Seared Duck Breast with Apple Sage Chutney brought to you by Weston.