Roasted Duck Breast with Pear Chutney | Chef Michael Adams

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness and flavor.

duck breasts

🥗Healthier: chicken breasts

💰Cheaper: pork tenderloin

Chicken is leaner and more affordable.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: red wine vinegar

Both provide acidity but vary in flavor.

pears

🥗Healthier: apples

💰Cheaper: canned pears

Canned pears can be more accessible.

Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.

Season the duck breasts with salt and black pepper on both sides.

Heat a skillet over medium heat and place the duck breasts skin-side down.

Cook the duck breasts for 6-8 minutes until the skin is crispy and golden brown.

Flip the duck breasts and cook for another 4-5 minutes until medium rare, or until desired doneness.

Remove the duck breasts from the skillet and let them rest for 5-10 minutes.

In the same skillet, drain excess fat, leaving about 1 tablespoon.

Add chopped onion and shallots; sauté until translucent, about 3-4 minutes.

Stir in grated ginger, and cook for 1 minute until fragrant.

Add diced Bartlett pears, golden raisins, apple cider vinegar, and a pinch of salt.

Simmer the chutney over low heat for 15-20 minutes until thickened and pears are soft.

Remove from heat and stir in black peppercorns before serving.

Slice the duck breasts and serve with pear chutney on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens