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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.

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

Instructions

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

Find it online: https://thefamilycooking.com/duck-breast-and-apricot-chutney/