Duck is on my list of favorite things and I honestly don't know when that happened. One day I had never had it, the next day I was ordering it whenever I would see it on the menu. Funny how some foods just enter your life suddenly, and without any conscious thought. Now that I am a duck lover I am trying to perfect it at home. My favorite way to have duck breast is medium rare, but to get it that way I use to drop it skin side down in a screaming hot skillet and sear it fast and quick but that left too much fatty duck fat. I decided to try cooking in it at a lower temperature to render the fat (which I clarified for duck fat frys) and then moving it to a hotter temperature to finish. I am still working on perfection but the chutney is to die for. I think it would be wonderful with pork too.
Seared Duck Breast with Plum Chutney
- 1 small yellow onion cut in half and sliced thin
- 1 1-inch piece fresh ginger peeled and grated
- 2 cloves garlic minced
- 1 teaspoon Garam Masala
- 1 cup chicken broth
- 2 tablespoons chopped raisins
- 2 ripe large black plums, pits removed and chopped
- Salt and pepper
- 4 duck breasts
- Salt and pepper
- In a medium skillet heat 2 tablespoons olive oil over medium heat, add onion slices and cook until tender but not browned, about 10 minutes.
- Add ginger, garlic and Garam Masala and cook until fragrant, about 1 minute.
- Reduce heat to low and add chicken stock, raisins and plums. Cook until liquid is almost evaporated and plums are tender, about 20 minutes. Season with salt and pepper.
- Prepare the duck breasts by scoring the skin side in a cross hatch pattern almost but not quite through the skin. Salt and pepper both sides of each piece liberally.
- Heat a cast iron skillet over low heat. When hot add the duck skin side down and slowly cook the duck for about 4 minutes, or until fat is rendered and duck releases from the pan. Increase heat to medium high and cook for an addition 2 minutes until the skin is brown and crisp.
- Turn the duck over and cook for an additional 4 minutes. Remove to a plate, cover with foil and let rest for 5 minutes.
- Place ¼ of the plum chutney on one of 4 plates. Slice each breast into ½ inch pieces and then place on top of chutney.