Servings: 4
Preparation: 15 minutes
Cooking: 30-35 minutes
Ingredients
- 2 duck breasts
- 2 onions, sliced
- 125 ml (1/2 cup) orange juice
- 2 garlic cloves, minced
- 45 ml (3 tbsp) honey
- 125 ml (1/2 cup) white wine
- 90 ml (6 tbsp) white vinegar
- Zest of 1 orange
- 5 ml (1 tsp) ground coriander seeds
- Salt and pepper, to taste
Garnish
- Sautéed potatoes
- Vegetable purée
Preparation
- Preheat the oven to 200°C (400°F), with rack in the center.
- Score the duck breast fat with a knife.
- In a cold skillet over low heat, place the duck breasts fat-side down and cook for 10 minutes, removing rendered fat.
- Increase heat and sear the fat until browned.
- Place the duck breasts, flesh-side down, on a baking sheet lined with a silicone mat and bake for 15-18 minutes.
- Meanwhile, in the same skillet, sauté the onion for 3 minutes.
- Add orange juice, garlic, honey, white wine, vinegar, orange zest, and coriander; cook on medium heat until reduced and thickened. Season and set chutney aside.
- After baking, generously season the duck breasts, then cut each in half lengthwise.
- Serve each plate with vegetable purée, sautéed potatoes, and a half duck breast topped with chutney.
