Seared Duck Breasts with Cranberry Chutney

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Serve sliced duck over Creamy Parmesan Polenta, made with House-Autry Yellow Plain Corn Meal. Top with some of the cranberry chutney.

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

15 min.

Ingredients

1/2 cup Chicken Breader

2 5- or 6-ounce duck breast halves

3 tbsp vegetable oil

2 8-ounce cans crushed pineapple, drained, reserving juice

1 16-ounce can whole berry cranberry sauce

1/4 cup brown sugar, firmly packed

1/2 tsp ground ginger

1/4 tsp salt

2 medium jalapeno peppers, seeded and minced

3 green onions, chopped

Directions:

Preheat oven to 425°F. Moisten duck breasts in reserved pineapple juice; shaking off excess. Dredge duck breasts in House-Autry Chicken Breader. Place oil in an oven-proof skillet; heat to medium high and sear duck breasts on both sides until nicely browned, about 5 minutes. Place in oven and cook to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare.

For Chutney: Place pineapple, cranberry sauce, brown sugar, ginger and salt into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, stirring mixture often, until thickened (about 5 minutes). Remove from heat and stir in jalapeno and green onions. Cover and chill until ready to serve. (This recipe makes about 3 cups of chutney. You may store leftovers in the refrigerator for up to 2 weeks. Excellent on sandwiches!!)

Meal Suggestions:

Serve this dish over Creamy Parmesan Polenta. Here's what you'll need:
4 cups chicken broth
1 cup evaporated milk
1 tsp salt
1¼ cups House-Autry Plain Yellow Corn Meal
2 tbsp unsalted butter
½ cup parmesan cheese
Salt and pepper to taste
In a medium saucepan, bring broth, evaporated milk and salt to a boil. Gradually add in corn meal, whisking rapidly to prevent lumps. Reduce heat to low and cook, whisking constantly until the liquid is absorbed and polenta is soft, thick and creamy, about 10 or 12 minutes. Stir in cheese and butter; season to taste with salt and pepper. Serve hot. Makes 6 servings.