Duck Breast with Peach Chutney and Rainbow Chard with Bacon

  • Level: Advanced
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

Duck Breast:

1 duck breast

Salt 

Chutney:

1 shallot, cut into small dice

2 peaches, peeled and diced 

2 teaspoons chopped fresh rosemary

2 tablespoons bourbon 

A few drops balsamic vinegar 

2 tablespoons dark brown sugar 

1/2 cup pine nuts, toasted 

1/4 cup chicken stock 

Rainbow Chard:

2 strips bacon, sliced into lardons

1 bunch rainbow chard, leaves cut into 1-inch pieces, stems cut into 1/2-inch dice 

1/4 to 1/2 cup chicken stock 

Salt 

Chopped fresh chives, for garnish

Directions

  1. For the duck breast: Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.
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