Duck breast with grapefruit chutney

Name: Duck breast with grapefruit chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3-4 pink grapefruits; 4 medium-sized onions; 125 g sugar (possibly browner); 3-4 Cloves; 1 Cinnamon stick; 1 TABLESPOON eingel. green pepper; 2 (approx. 700 g) Duck breast fillets; 7-10 Tbsp salt, black pepper; 600 g TK-"Green beans; 1/2 bunch Parsley; 20 g Butter/ margarine

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3-4 pink grapefruits
4 medium-sized onions
125 g sugar (possibly browner)
3-4 Cloves
1 Cinnamon stick
1 TABLESPOON eingel. green pepper
2 (approx. 700 g) Duck breast fillets
7-10 Tbsp salt, black pepper
600 g TK-"Green beans
1/2 bunch Parsley
20 g Butter/ margarine

Directions

1
Peel the grapefruit, removing the white skin with it. Cut out the fillets between the parting skins, collect the juice. Cut the fillets into small pieces
2
Onions peel and, up to one, cut in columns. Boil down sugar, onion slices, grapefruit pieces and juice, cloves, cinnamon and peppercorns at low heat for about 45 minutes until thick.
3
Cut into the duck chest skin in a diamond shape. Fry breasts on the skin side, turn. Season with salt and pepper.
4
Continue frying for 25 minutes
5
Cook the beans in a little salted water for 15-20 minutes
6
Dice onion. Chop parsley. Drain the beans. Steam onion in fat until transparent. Swirl the beans and parsley in it
7
Let duck breasts rest for about 5 minutes, cut into slices.
8
that one. Dress it with chutney and beans. Served with hash browns...
9
Drink: dry red wine