Rhubarb chutney to duck breast

Name: Rhubarb chutney to duck breast
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Rhubarb; 100 g dried half soft. Apricots, 2 onions; 1 (10 g) St. fresh ginger; 1/8 l Red wine vinegar; 125 g Sugar; 1 TABLESPOON pickled green peppercorns (glass); 1 TEASPOON curry, salt, pepper; 2-3 (approx. 600 g) small duck chest fillets; 3-4 Stem(s) Thyme, aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Rhubarb
100 g dried half soft. Apricots, 2 onions
1 (10 g) St. fresh ginger
1/8 l Red wine vinegar
125 g Sugar
1 TABLESPOON pickled green peppercorns (glass)
1 TEASPOON curry, salt, pepper
2-3 (approx. 600 g) small duck chest fillets
3-4 Stem(s) Thyme, aluminium foil

Directions

1
Clean, wash and chop the rhubarb. Finely dice the apricots. Peel onions and ginger, chop separately. Heat vinegar
2
Caramelise the sugar until golden, remove from the heat. Stir in onions and vinegar. Bring to the boil with apricots, ginger, peppercorns, curry and 1 tsp salt while stirring. When the caramel is dissolved, add rhubarb. Bring to the boil and simmer for 15-20 minutes
3
Wash the meat and pat dry. Scratch skin crosswise. Heat the pan, fry the fillets for 5-8 minutes on the skin side. Turn and fry for 2-3 minutes on the meat side. Season with salt and pepper. Continue frying for 15-20 minutes, turning more often
4
Wash and pluck the thyme. Sprinkle on the fillets 5 minutes before the end of the frying time and fry with them. Wrap the meat in foil and let it rest for about 5 minutes
5
Cut the duck breast into slices. Serve with the chutney. Serve with steamed mangetables and a wild rice mixture. The chutney will keep in the fridge for about 1 week