Duck breasts with sweet tomato sesame chutney

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 20
Servings 1
Minutes

Ingredients

Serving Change
  • 4
    large duck breasts
  • 500
    g
    spaghetti, cooked al dente
  • 30
    ml
    olive oil
  • 15
    ml
    sesame seed oil
  • 1
    Litres
    baby spinach
  • 45
    ml
    rice wine vinegar
  • 125
    ml
    soy sauce
  • CHUTNEY
  • 500
    g
    ripe tomatoes
  • 170
    ml
    white wine vinegar
  • 170
    ml
    castor sugar
  • 2
    ml
    fennel seeds, crushed
  • pinch cayenne pepper
  • pinch ground ginger
  • 2
    ml
    curry powder
  • 6
    cardamom pods
  • 1
    bay leaf
  • 15
    ml
    raisins
  • 15
    ml
    sesame seeds
  • salt
 

Method

 
Cut a cross in the core end of tomatoes and cover with boiling water. Leave for 1 minute.
Peel the skins off tomatoes and chop flesh roughly.
Heat vinegar and sugar over low heat, stirring until sugar has completely dissolved.
Increase the heat and add tomatoes and all the herbs and spices.
Simmer for 20 minutes, or until a chutney consistency is reached.
Remove the bay leaf and cardamom pods and add the raisins and sesame seeds.
Cook gently for another 5 minutes. Season.
Heat the oven to 180 °C.
Score the skin of the duck breasts in a crosshatch pattern.
Heat a frying pan over moderate heat until really hot.
Place duck breasts in the pan, skin side down.
Cook for about 5 minutes, until the fat has melted and the skin has browned.Remove from the oven and wrap each breast in foil.
Set aside to rest and keep warm.
Meanwhile, prepare the pasta.
Then heat a pan and add lots of olive oil, or a combination of olive and sesame oil.
Fry baby spinach in the oil until wilted.
Add the cooled pasta and season with rice vinegar and soy sauce.
Keep turning until pasta is well coated and warmed through.
Remove the duck breasts from the foil and slice with a sharp knofe.
Pile pasta in 4 deep bowls, top with sliced duck and big dollop of sticky chutney.
 

Read more on: poultry  |  roast  |  sauté
 

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