Name: Duck Breast and Apricot Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Modern European
Ingredients: 2 boneless duck breasts (skin-on); Salt, to taste; Black pepper, to taste; 1 tsp olive oil or duck fat (optional); 1/2 cup dried apricots, chopped; 1 small shallot or 1/4 red onion, finely chopped; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp apple cider vinegar or white wine vinegar; 1 tbsp brown sugar or honey; 1/4 tsp ground cumin; 1/8 tsp ground cinnamon; 1/4 tsp red pepper flakes (optional); 1/3 cup water; Salt and black pepper, to taste

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Why You’ll Love This Recipe

This recipe highlights the natural richness of duck breast with a fresh twist. The apricot chutney cuts through the fat with its sweet-tart flavor, complementing the crispy-skinned duck perfectly. It’s ideal for a special dinner or when you want to impress with something different. Best of all, both the duck and chutney come together quickly with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the duck breast:

Boneless duck breasts (skin-on)
Salt
Black pepper
Olive oil or duck fat (optional)

For the apricot chutney:

Dried apricots (chopped)
Shallot or red onion (finely chopped)
Garlic
Fresh ginger (grated)
Apple cider vinegar or white wine vinegar
Brown sugar or honey
Ground cumin
Ground cinnamon
Red pepper flakes (optional)
Water
Salt
Black pepper

Directions

Make the chutney:
In a small saucepan, heat a bit of oil over medium heat. Sauté the shallot until soft, about 3 minutes.
Add garlic, ginger, cumin, cinnamon, and red pepper flakes. Cook for 1 minute until fragrant.
Stir in chopped apricots, vinegar, brown sugar, water, salt, and pepper. Simmer for 10–15 minutes until thick and jammy. Set aside.
Prepare the duck:
Score the duck skin in a criss-cross pattern without cutting into the meat. Season both sides with salt and pepper.
Cook the duck:
Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook for 6–8 minutes, rendering the fat and crisping the skin.
Flip and cook the other side for 3–5 minutes, or until the duck reaches your preferred doneness (130°F/54°C for medium-rare).
Rest the duck for 5 minutes before slicing.
Serve:
Slice the duck breasts thinly and serve with a generous spoonful of apricot chutney on the side or drizzled over the top.

Servings and timing

This recipe serves 2 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use fresh apricots: In season, substitute dried apricots with chopped fresh ones for a lighter, fruitier chutney.
Spicy Version: Add more red pepper flakes or a dash of chili sauce to the chutney.
Herb Boost: Add chopped rosemary or thyme to the chutney for an herbal note.
Duck Alternatives: This chutney pairs well with pork chops, chicken thighs, or even roasted vegetables.
Vegan Version: Make only the chutney and serve it with grilled tofu or roasted squash.

Storage/Reheating

Store leftover duck in an airtight container in the fridge for up to 3 days. To reheat, gently warm slices in a skillet over low heat to avoid overcooking.

The apricot chutney can be stored in the fridge for up to a week and reheated or served cold.

Duck is best enjoyed freshly cooked, but you can slice and gently warm leftovers in a skillet or eat them cold in a salad or sandwich.

FAQs

What’s the best way to get crispy duck skin?

Start the duck skin-side down in a cold pan and cook slowly to render out the fat. Press gently with a spatula to keep contact with the pan for even crisping.

Can I use fresh apricots instead of dried?

Yes, use ripe fresh apricots and reduce the cooking time slightly since they cook faster than dried fruit.

What wine pairs well with this dish?

Try a Pinot Noir, Grenache, or a fruity rosé. The acidity and fruitiness pair beautifully with the duck and chutney.

Can I make the chutney ahead?

Absolutely. The chutney can be made several days in advance and stored in the fridge. It also freezes well.

What temperature should I cook duck breast to?

Medium-rare (130°F/54°C) is ideal for duck breast. Rest it for 5 minutes before slicing to retain juices.

How do I prevent the duck from drying out?

Don’t overcook it. Monitor the internal temperature and let it rest after cooking. Duck breast is best served pink in the center.

Can I grill the duck instead of pan-searing?

Yes, score and season the duck as usual, then grill skin-side down first. Finish on the meat side and monitor the temperature.

What should I serve with this dish?

Great side options include wild rice, roasted vegetables, mashed sweet potatoes, or a simple green salad.

Can I double the chutney recipe?

Yes, and you should! The chutney is versatile and delicious on cheese boards, sandwiches, or grilled meats.

Is the chutney spicy?

The base is sweet and tangy, but red pepper flakes add gentle heat. You can adjust to your spice preference.

Conclusion

Duck Breast and Apricot Chutney is a refined yet simple dish that brings bold flavors and elegant presentation to your table. With perfectly seared duck and a sweet-spicy chutney that complements it beautifully, this recipe is sure to become a favorite for special meals and dinner parties alike.

Duck Breast and Apricot Chutney

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Duck Breast and Apricot Chutney is a refined yet easy dish that pairs the rich, crispy-skinned duck breast with a sweet, tangy, and slightly spiced apricot chutney. Perfect for special dinners, this recipe balances bold flavors with elegant presentation — all in just 30 minutes.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Category: Main Dish
Method: Pan-Seared
Cuisine: Modern European
Diet: Halal

Instructions

In a small saucepan, heat a bit of oil over medium heat. Sauté shallot for 3 minutes until soft.
Add garlic, ginger, cumin, cinnamon, and red pepper flakes. Cook for 1 minute until fragrant.
Stir in chopped apricots, vinegar, brown sugar, water, salt, and pepper. Simmer for 10–15 minutes until thickened. Set aside.
Score the duck skin in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.
Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook for 6–8 minutes to render fat and crisp the skin.
Flip and cook for 3–5 more minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove from heat and let the duck rest for 5 minutes.
Slice the duck thinly and serve with a generous spoonful of apricot chutney on top or on the side.

Notes

Start duck in a cold pan for the crispiest skin.
The chutney can be made in advance and stored for up to a week.
Use fresh apricots in season for a lighter flavor — just reduce the cooking time slightly.
This chutney also pairs beautifully with pork, chicken, or roasted veggies.
Don’t overcook duck — it’s best served medium-rare and rested before slicing.

Nutrition

Serving Size: 1 duck breast with chutney
Calories: 520
Sugar: 14g
Sodium: 430mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 34g
Cholesterol: 135mg