Name: Crispy Pan Roasted Duck with Strawberry-Rhubarb Chutney
Ingredients: olive oil; 2 red onions (thinly sliced); 1 clove garlic (minced); 2 cup rhubarb (cut into 1 inch segments); 1/4 cup rice wine vinegar; 3 tablespoon brown sugar; pinch crushed red chilies (optional); 1 cup strawberries (hulled and sliced); 1/4 cup chopped mint; 4 duck breasts (skin scored in cross hatches to allow the fat to render)

Crispy Pan Roasted Duck with Strawberry-Rhubarb Chutney

Strawberries and rhubarb team up again to create one of my favorite combos. This is a spring time favorite. The assertive duck is complimented by the sweet and sour Chutney. The dish is mouthwatering delicious and pretty.

Crispy Pan Roasted Duck with Strawberry-Rhubarb Chutney

Print Recipe Pin Recipe

Servings

Ingredients

olive oil
2 red onions thinly sliced
1 clove garlic minced
2 cup rhubarb cut into 1 inch segments
1/4 cup rice wine vinegar
3 tablespoon brown sugar
pinch crushed red chilies optional
1 cup strawberries hulled and sliced
1/4 cup chopped mint
4 duck breasts skin scored in cross hatches to allow the fat to render

Instructions

For the Chutney
Place a medium sauté pan, lightly coated with olive oil, over medium high heat and sauté the onion until it is dark brown (about 5 minutes). Add the garlic, rhubarb, vinegar, brown sugar and chili flakes if using. Reduce the heat to a simmer and cook for 10 minutes until the rhubarb has softened and the liquid has reduced to a glaze. 2. Add the strawberries and mint and stir to combine. Turn off the heat and allow the strawberries to soften.
For the Duck
Place a medium sauté pan over low heat. Place the duck breasts skin side down in the pan. Gently render the fat from the breasts, pouring the fat into a container as it renders. 2. When the skin is completely rendered and crispy (about 15 minutes), turn the breasts over and place the pan in the preheated oven for 5-7 minutes for medium rare. 3. Slice the breasts and spoon the chutney over the duck.