duck breast, food blogging, food photography, recipes, savoury

Duck Breast with Rhubarb and Orange Chutney

duck with rhubarb and orange chutney.
Duck breast served with spiced stuffed peppers and a rhubarb and orange chutney.

You’d be ‘quackers’ not to try this for yourself.

Ingredients:  (serves two)
2 duck breasts.
seasoning – salt and pepper.

1 stick rhubarb.
Juice of 1 large orange.
Zest of half an orange.
1/4 onion – diced.
1/2 clove garlic – crushed.
100ml chicken stock.
1 dessert spoon of mango chutney.
2 tsps sugar.
1 dessert spoon of olive/veg’ oil.
seasoning – salt and pepper.

Stuffed Mini Peppers:
8 mini sweet peppers – washed.
80g couscous.
110ml hot chicken stock.
1/4 onion finely diced.
1 button mushroom finely chopped.
1/2 chilli finely diced.
1/2 tsp turmeric.
1/2 tsp ground coriander.
1/2 tsp paprika.
4 dessert spoons olive/veg’ oil.

1 dessert spoon of mango chutney.
2 sun-dried tomatoes – chopped.
seasoning – salt and pepper.
drizzle of olive/veg’ oil for roasting peppers.

1 bunch of watercress – washed.
zest of 1/2 an orange.
1/2 chilli sliced.
2 sun-dried tomatoes – sliced.
Drizzle of olive oil.

Firstly prepare the stuffed peppers.
In a heat proof dish add your hot chicken stock ( bring the stock to a simmer) to the dry couscous. Leave to soak for ten minutes.
Add oil and spices to a frying pan and gently warm – don’t overheat as the spices will burn.
Add onion, chilli and mushroom to the warm spices and cook until onions are soft. Add a touch more oil if the pan becomes dry.
Once the onions are soft, add the contents of the pan, the sun-dried tomatoes and mango chutney, to the soaked couscous. Season with salt and pepper and thoroughly mix. (Keep the pan for cooking chutney as it contains a residue of flavour.}
Cut the top off the peppers – see image:


Stuff the peppers with the couscous mix and place in a baking tray.
Replace the tops and secure with cocktail sticks.
Wrap a ring of foil around the peppers to keep them upright – see image:

Drizzle your peppers with oil and roast for 30 minutes at  gas 6 or 200°C / 400°F.
When the peppers are cooked, carefully trim off any stalks from their bottoms. Keep warm.

Rhubarb and Orange Chutney: 
In the frying pan add the oil, onion and garlic – lightly fry until onions are soft.
Then, add the orange juice, zest, rhubarb, stock, mango chutney and sugar – place a lid on the pan and gently cook until rhubarb is soft.
Once the rhubarb is soft blend the ingredients and season with salt and pepper – set aside.

The Duck Breast:
Set oven to gas 7 or 220°C / 425°F
Score along the skin of each duck breast – 6 to 8 cuts on each breast.
Season each breast with salt and pepper.
Place both duck breast skin side down in a medium hot frying pan.
Fry duck breasts until skin is golden brown.
When skin is golden brown, seal the flesh sides of duck breast and place in pre-heated oven for 8-10 minutes – if you like your meat pink. 20 minutes for well cooked but not over done.
When cooked, leave to rest for 4 minutes before slicing.

Mix together your washed watercress, orange zest, sliced chilli.

Slice your cooked duck breast and serve with the stuffed peppers, watercress salad and rhubarb and orange chutney.
Garnish with slices of sun-dried tomatoes. Drizzle with olive oil.

Enjoy this simple but tasty dish.