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Crispy Pan Roasted Duck with Strawberry-Rhubarb Chutney

Pan Roasted Duck

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.

  • ServingsServings


  • 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


For the Chutney

1. 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

1. 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.