Duck breast with quince chutney

Name: Duck breast with quince chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Quitten (ca. 200 g); 1 Vanilla pod; 100 ml Cider vinegar; 75 g Sugar; 3 TABLESPOONS Honey; 1 TEASPOON Mustard seeds; 200 ml Apple or pear juice; 2 TABLESPOONS Olive oil; 3 red onions; 3 Garlic cloves; 2 Duck breasts (à approx. 350 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Quitten (ca. 200 g)
1 Vanilla pod
100 ml Cider vinegar
75 g Sugar
3 TABLESPOONS Honey
1 TEASPOON Mustard seeds
200 ml Apple or pear juice
2 TABLESPOONS Olive oil
3 red onions
3 Garlic cloves
2 Duck breasts (à approx. 350 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Aluminium foil

Directions

1
Wash and quarter the quinces and cut out the core. Peel quinces and dice flesh. Cut the vanilla pod lengthwise and scrape out the pulp. Bring the quince cubes, 100 ml vinegar, sugar, 2 tablespoons honey, mustard seeds, juice, olive oil, vanilla pulp and pod to the boil and simmer for 35-40 minutes until the quinces crumble. Peel onions and garlic.
2
Cut onions into thin slices, garlic into fine cubes. Add both about 15 minutes before the end of the cooking time. Season the chutney with honey and vinegar if necessary, pour into a bowl and let it cool down. Wash the meat and pat dry. Cut the meat diagonally several times on the skin side. Heat a pan without fat. Fry the duck breasts over medium heat for about 4 minutes on the skin side first, turn them over and continue to fry for 2-3 minutes. Season with salt and pepper, remove and place on a baking tray with the skin side facing upwards. Continue cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. 3-4 minutes before the end of the cooking time, brush the duck breasts with 1 tablespoon of honey. Remove meat, wrap in aluminium foil and leave to rest for approx. 5 minutes.
3
Heat a pan without fat. Fry the duck breasts over medium heat for about 4 minutes on the skin side first, turn them over and continue to fry for 2-3 minutes. Season with salt and pepper, remove and place on a baking tray with the skin side facing upwards. Continue cooking in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. 3-4 minutes before the end of the cooking time, brush the duck breasts with 1 tablespoon of honey. Remove meat, wrap in aluminium foil and leave to rest for approx. 5 minutes. Cut meat into slices and serve with chutney. Bread tastes good with it
4
waiting time 30 minutes