Duck Breasts with Apricot Chutney

Duck Breasts with Apricot Chutney

Duck breasts are a flavorful and versatile protein that can be elevated with the addition of a sweet and tangy apricot chutney.


  • 1-1/2 cups orange juice
  • 2/3 cup sugar
  • 12 oz dried apricots, chopped
  • 1/2 cup dried cherries
  • 1/2 cup golden raisins
  • 2 teaspoons minced fresh ginger root
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cloves
  • 2 teaspoons lemon juice
  • 12 duck breast halves with skin (5 ounces each)
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
orange sauce:
  • 1/4 teaspoon minced garlic
  • 1/2 cup Marsala wine
  • 1/2 teaspoon cornstarch
  • 1/2 cup orange juice
  • 1/3 cup chicken broth
  • 2 tablespoons grated orange zest
  • 3 tablespoons cold butter
  • 1 tablespoon minced fresh basil


  1. For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes.
  2. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes.
  3. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours.
  4. Season both sides of duck with salt and pepper.
  5. In a large skillet, sauté duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings.
  6. Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes.
  7. For orange sauce, sauté garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half.
  8. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  9. Remove from the heat. Add butter and basil; whisk until smooth.

Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.

Nutrition Facts

1 duck breast half with 1/4 cup chutney and 1 tablespoon sauce: 525 calories, 30g fat (11g saturated fat), 81mg cholesterol, 456mg sodium, 44g carbohydrate (38g sugars, 3g fiber), 18g protein.

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