Duck breast with tangerine chutney
1 serving
25 minutes
Duck breast with mandarin chutney is an exquisite dish of European cuisine that combines the rich flavor of duck meat with a delicate sweet-sour citrus note. Duck roasted in its own fat with a sprig of aromatic rosemary acquires a crispy crust and juicy texture. The mandarin chutney with a spicy hint of ginger adds brightness and pleasant sweetness. Historically, fruits were often used in European dishes to balance the richness of meat, and this recipe is a great example of such harmony. It is best served with a light garnish, such as fresh green salads or root vegetable puree. This dish is perfect for a festive dinner or romantic evening, turning the meal into a gastronomic delight.
1
Carefully peel the mandarin from the skin and white fibers.
- Mandarins: 0.5 piece
2
Make cuts in the duck skin with a sharp knife.
3
Place the duck breast skin-side down in a hot skillet. Season with salt.
- Duck breast fillet: 130 g
- Sea salt: to taste
4
Heat olive oil in another pan.
- Olive oil: 1 teaspoon
5
Add a sprig of rosemary to the melted fat.
- Rosemary: 1 sprig
6
Chop the mandarin finely and add it to hot oil. Set to medium heat.
- Mandarins: 0.5 piece
7
Once the bottom side of the duck is browned, flip it and salt. Reduce the heat to medium.
- Sea salt: to taste
8
Season the mandarin with ground ginger and mix.
- Ground ginger: 0.5 teaspoon
9
Cover with a lid and simmer for about 7 minutes.
10
After 5 minutes, secure the duck breast on the side. After another 3-5 minutes, secure it on the other side.
11
In 5 minutes, the duck breast is ready. Transfer to a plate, add chutney, and serve.
