Duck Breast with Peach Chutney and Rainbow Chard with Bacon
Total:
1 hr 10 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
Advanced
Total:
1 hr 10 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
Advanced

Ingredients

Duck Breast:
Chutney:
Rainbow Chard:

Directions

For the duck breast: Preheat the oven to 375 degrees F.

Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use.

For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes.

For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes.

Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

IDEAS YOU'LL LOVE

Orange Duck Breasts

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Stuffed Turkey Breast

Recipe courtesy of The Neelys

Potted Chicken Breasts with Lemon and Rosemary

Recipe courtesy of Rachael Ray

Duck Pot Pie

Recipe courtesy of Jessica O'Donnell

Chicken Parmesan

Recipe courtesy of Bobby Flay

Fish and Chips

Recipe courtesy of Anne Burrell

Seared Duck Breast

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking