Duck Breast with Cherry Chutney Recipe

Duck Breast with Cherry Chutney Recipe

How To Make Duck Breast with Cherry Chutney

Tart-sweet cherry and raisin chutney is glazed over this succulent, fall-off-the-bone roasted duck breast, for an indulgent dinner meal!

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 1tbspextra virgin olive oil
  • ½cuponion,(1 small), chopped
  • 3garlic clove
  • 1tbspshallot,finely chopped
  • 1tbsptomato paste
  • ½tspblack pepper
  • ½tspground cumin
  • ¼tsphot red pepper flakes,scant, dried
  • ¾tspsalt
  • ½cupred bell pepper,(½ medium), coarsely chopped
  • 1plum tomato
  • ¼cupdry red wine
  • 2tbspcider vinegar
  • 2tbspsugar
  • ½tspdijon mustard
  • 1canbing cherries
  • ½cupgolden raisins
  • 1tbspfresh tarragon,or chives, chopped
  • 10ozduck breasts,with skin, boneless


Chutney and Glaze:

  1. Heat oil in a 2 to 3-quart heavy saucepan over moderate heat until hot but not smoking. Cook the onion, garlic, and shallot, stirring occasionally, for about 7 minutes, until golden.

  2. Add the tomato paste, black pepper, cumin, hot pepper flakes, and ¼ teaspoon of salt and cook, stirring, 30 seconds.

  3. Reduce heat to medium and add bell pepper and cook, stirring occasionally, for about 5 minutes, until softened.

  4. Stir in wine, vinegar (to taste), and sugar and simmer for approximately 5 minutes. Stir in mustard, 1½ cups cherries, and remaining ½ teaspoon salt and simmer for 1 minute.

  5. Allow to cool slightly and reserve all but ¼ cup of the mix to the side.

  6. Place ¼ cup of the mix in a blender and puree for about 1 minute, until very smooth, about 1 minute. Reserve for glazing duck.

  7. To finish the chutney, add the remaining 1½ cups of cherries, raisins, and tarragon or chives.


  1. Put oven rack in middle position and preheat oven to 450 degrees F

  2. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

  3. Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down.

  4. Cook duck, uncovered, over low heat, without turning, for about 25 minutes, until most of fat is rendered (melted) and skin is golden brown.

  5. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.

  6. Roast the duck in oven for about 8 minutes for medium-rare, until thermometer registers 135 degrees F.

  7. Remove from oven and allow to rest for 5 minutes. Holding a sharp knife at a 45-degree angle, cut duck into slices.

  8. Serve with cherry chutney, and enjoy!


  • Calories: 127.36kcal
  • Fat: 2.77g
  • Saturated Fat: 0.61g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.38g
  • Polyunsaturated Fat: 0.37g
  • Carbohydrates: 19.11g
  • Fiber: 1.56g
  • Sugar: 15.41g
  • Protein: 6.64g
  • Cholesterol: 21.83mg
  • Sodium: 210.27mg
  • Calcium: 19.96mg
  • Potassium: 287.10mg
  • Iron: 1.93mg
  • Vitamin A: 24.73µg
  • Vitamin C: 15.54mg
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