Rhubarb chutney with duck breast

Name: Rhubarb chutney with duck breast
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 375 g Rhubarb; 1/2 package (100 g) Soft apricots (semi-soft dried apricots); 100 g Onions; 5 g fresh ginger (alternatively approx. 1/2 tsp ginger powder); 1/8 l Red wine vinegar; 125 g Sugar; 10-15 g pickled green peppercorns; 1 TEASPOON Curry; 7-10 Tbsp Salt; 1 Mesp. Cayennepfeffer; 200 g Wild rice mixture; 3 (approx. 600 g) small duck chest fillets; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 3-4 Stem(s) fresh thyme; 20-30 g Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

375 g Rhubarb
1/2 package (100 g) Soft apricots (semi-soft dried apricots)
100 g Onions
5 g fresh ginger (alternatively approx. 1/2 tsp ginger powder)
1/8 l Red wine vinegar
125 g Sugar
10-15 g pickled green peppercorns
1 TEASPOON Curry
7-10 Tbsp Salt
1 Mesp. Cayennepfeffer
200 g Wild rice mixture
3 (approx. 600 g) small duck chest fillets
1 TABLESPOON Oil
7-10 Tbsp Pepper
3-4 Stem(s) fresh thyme
20-30 g Butter
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and slice the rhubarb. Cut the apricots into small cubes. Peel and finely dice the onions. Peel and chop the ginger. Heat vinegar in a pot. Put sugar in another pot and caramelise until golden brown.
2
Remove from the hot plate, add onions and deglaze with vinegar. Add apricots, ginger, green pepper, curry, 1 1/2 teaspoon salt and cayenne pepper and bring to the boil while stirring. When the last caramel lumps have dissolved, add rhubarb and bring to the boil. Simmer in open pot at low to medium heat for 15-20 minutes. If possible do not stir, then the rhubarb pieces will not disintegrate as much. Add rice to 400 ml boiling salted water, cover and allow to swell over low heat for about 20 minutes. Wash the duck breast, dab dry and cut the skin crosswise. Heat oil in a coated pan and fry the fillets first on the skin side for 5-8 minutes. Then turn and fry for 2-3 minutes on the meat side. Season with salt and pepper and fry over a low to medium heat for about 10 minutes, turning. Wash the thyme, dab dry and pluck the leaves, except for some garnish. Sprinkle on the duck breasts about 1 minute before the end of the roasting time and fry briefly.
3
Heat oil in a coated pan and fry the fillets first on the skin side for 5-8 minutes. Then turn and fry for 2-3 minutes on the meat side. Season with salt and pepper and fry over a low to medium heat for about 10 minutes, turning. Wash the thyme, dab dry and pluck the leaves, except for some garnish. Sprinkle on the duck breasts about 1 minute before the end of the roasting time and fry briefly. Wrap the meat in aluminium foil and let it rest for about 5 minutes. Stir butter into the hot rice. Cut the duck breasts into slices and arrange on plates with rice and warm or cold chutney. Garnish with thyme. Sugar snap peas taste good with it. Put the rest of the chutney in a glass. Keeps refrigerated for about 1 week
4
Stir butter into the hot rice. Cut the duck breasts into slices and arrange on plates with rice and warm or cold chutney. Garnish with thyme. Sugar snap peas taste good with it. Put the rest of the chutney in a glass. Keeps refrigerated for about 1 week