Title: Roasted Duck Breast with Pineapple Chutney
Categories: Main
Yield: 4 Servings

FOR THE MARINADE
2	ts	Chile paste (no-oil variety)
3	tb	Soy sauce, reduced-sodium
3	tb	Lime juice, freshly squeezed
1	tb	Honey
1/4	c	Pineapple juice, unsweetened
14	oz	Muscovy duck breast, skinless
FOR THE CHUTNEY
1 1/2	c	Fresh pineapple, small cubes
1/2	ts	Lime zest
		Pulp of 1 large lime
3/4	c	Pineapple juice, unsweetened
1/2	tb	Crystallized ginger, chopped
1/2	tb	Jalapeno pepper, chopped
2	tb	Golden raisins
1/4	c	Red bell pepper, chopped
1/2	c	Red onion, chopped
2	tb	White wine vinegar

Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and refrigerate for at least 1 hour.

In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, until the fruit is tender and the sauce has thickened, about 45 minutes. Stir occasionally.

Preheat a grill or broiler when the chutney is almost done.

Grill or broil the duck for about 5 minutes on each side, until a light crust forms and the meat inside is pink. Slice into 16 medallions.

Fan 4 medallions on each serving plate and spoon chutney over.

Fat per serving = 4.6 grams Calories per serving = 248

See "Choosing a Duck"

Elegant dinner party fare made easy, this spectacular dish can be prepared in a little over an hour. I've never understood why more people don't cook duck at home; but because they don't, it's always welcomed as a special treat.

I serve the duck medium rare. If you prefer well done, roast the duck for 10 minutes in a preheated 350o oven after completing recipe directions for grilling or broiling.

Source: "In the Kitche With Rosie" by Rosie Daley, ISBN 0-679-43404-6 Typed by Debbie Antes

From: Jr Byers Date: 12 Dec 97

previous

next