Seared Duck Breasts with Cranberry Chutney - House-Autry

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Seared Duck Breasts with Cranberry Chutney

Seared Duck Breasts with Cranberry Chutney

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

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Seared Duck Breasts with Cranberry Chutney

Homemade cranberry chutney is the perfect complement to seared duck breasts coated with our Chicken Seasoned Coating Mix.

Ingredients

  • 1/2 cup House-Autry Chicken Seasoned Breading Mix
  • 2 5-6 oz duck breast halves
  • 3 tbsp vegetable oil
  • 2 8oz cans crushed pineapple, drained, reserving juice
  • 1 16oz 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 Seasoned Breading Mix. 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 breasts 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!)

Products used in this recipe:

Chicken Breading Mix

Chicken Breading Mix

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