Seared Duck Breasts with Cherry Rhubarb Chutney

Elevate your dinner table with these Seared Duck Breasts with Cherry Rhubarb Chutney—a sophisticated dish that balances rich, crispy duck with the sweet-tart vibrancy of a homemade chutney. Perfectly seared duck breasts are scored and cooked to golden perfection, ensuring tender, juicy meat with irresistibly crisp skin. The star accompaniment, a cherry rhubarb chutney, combines pitted cherries, tangy rhubarb, and warm spices like cinnamon and allspice, creating a luscious, fruity sauce that complements the savory duck. Ideal for special occasions or gourmet weeknight meals, this elegant recipe is surprisingly approachable, with a total cooking time of under an hour. Serve this stunning dish with roasted vegetables or a side of wild rice for a restaurant-quality meal at home. Keywords: seared duck breast recipe, cherry rhubarb chutney, gourmet duck recipe, duck with fruit sauce.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces Duck breasts
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1.5 cups Fresh or frozen cherries (pitted and halved)
• 1 cup Rhubarb (diced into 1/2-inch pieces)
• 0.5 cup Red onion (finely chopped)
• 3 tablespoons Brown sugar
• 2 tablespoons Apple cider vinegar
• 0.25 teaspoon Ground cinnamon
• 0.25 teaspoon Ground allspice
• 0.25 cup Water

Directions

Step 1

Score the duck breasts' skin in a crosshatch pattern, being careful not to cut into the meat. Pat the duck breasts dry with paper towels and season both sides with salt and black pepper.

Step 2

Heat a large skillet over medium heat. Once hot, add the duck breasts skin-side down (no oil is necessary as the duck will render its fat). Cook for 6-8 minutes, or until the skin is golden brown and crisp. Drain excess fat from the pan as needed.

Step 3

Flip the duck breasts and cook for another 3-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove the duck breasts from the pan, tent them loosely with foil, and let them rest while you prepare the chutney.

Step 4

In a medium saucepan, heat the olive oil over medium heat. Add the red onion and cook for 2-3 minutes until softened.

Step 5

Stir in the cherries, rhubarb, brown sugar, apple cider vinegar, ground cinnamon, ground allspice, and water.

Step 6

Bring the mixture to a simmer and lower the heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until the chutney thickens and the fruit is tender.

Step 7

Slice the rested duck breasts thinly against the grain. Serve them with a generous spoonful of the cherry rhubarb chutney on the side. Enjoy!

Nutrition Facts

Serving size	(1021.4g)

Amount per serving	% Daily Value*
Calories	1806.8

Total Fat 128.4g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 336mg	0%
Sodium 4993.9mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 10.3g	0%
Total Sugars 62.0g
Protein 81.2g	0%

Vitamin D 0IU	0%
Calcium 277.3mg	0%
Iron 13.3mg	0%
Potassium 2014.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 18.0%

Carbs: 18.1%