Duck breasts with sweet tomato sesame chutney

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (19)

4.00 duck — breast
500.00 g pasta — spaghetti, cooked until al dente
30.00 ml fresh chillies — 573
15.00 ml sesame oil
1.00 Litres baby spinach
45.00 ml vinegar — rice wine
125.00 ml soy sauce
CHUTNEY
500.00 g tomatoes — ripe
170.00 ml vinegar — white wine
170.00 ml castor sugar
2.00 ml fennel — seeds, crushed
0.00 cayenne pepper — pinch
0.00 ginger — ground
2.00 ml curry powder
6.00 cardamom — pods
1.00 bay leaves
15.00 ml raisins
15.00 ml sesame seeds
0.00 salt
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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 &degC.
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.



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