Pan Roasted Duck Breast in Walnut Crust with Spiced Apple Malt Chutney

Winner, 2002 Duck Recipe Contest, Chef Guenther Cussigh

Serving Size {6 Servings}



6- 8 oz each Maple Leaf Farms Boneless Duck Breasts

3 Cups Sweet Soy Sauce (Ketjap Manis)

1 Cup Coconut Milk

1 Cup Chopped Cilantro

To Taste Salt and Pepper

1/2 Cup Water

Walnut Crust:

3 Cups Crushed Walnuts

1 Cup Chopped Parsley

1 Cup Flour

2 Cups Egg Wash

1/2 Cup Walnut Oil

Spiced Apple Malt Chutney

1/2 Cup Butter

1 Cup Finely Diced White Onion

1 1/2 Cups Diced Granny Smith Apples

1 Cup Distilled White Vinegar

1 Tbsp Chopped Ginger

1/2 Cup Malt Beer

1/2 Cup Sugar

3 Cloves, ground

1 Tsp Kosher Salt

2 Tsp Yellow Mustard Seeds

1 Tbsp Minced Lemon Zest

1/2 Cup Each Apricot Jam, Dried Cranberries

Smashed Sweet Yams:

4 Yams, peeled, quartered

To Taste Salt

1 Tbsp Chinese 5 Spice Powder

1/2 Cup Cold Butter Flakes


As Needed Yams


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Marinade: 1. Remove skin and fat from duck breasts.

2. Mix together water, soy sauce, milk and cilantro. Pour over duck. Marinate for 2 hours in refrigerator. Remove duck from marinade and reserve marinade. Season duck with salt and pepper.

Walnut Crust: 3. Combine walnuts and parsley.

4. Dip duck breasts in flour and egg wash. Dredge in walnut mixture.

5. Heat walnut oil. Sear duck breasts on both sides until golden brown Bake in 375 degree oven 10 minutes or until internal temperature reaches 155 degrees. Let breasts rest 2-3 minutes before slicing.

6. Pour reserved marinade in saucepan. Reduce to glaze consistency. Strain and set aside.

Spiced Apples Malt Chutney: 7. Sweat onions in butter. Add apples, vinegar, ginger, beer, sugar, cloves, salt, mustard seeds and lemon zest. Bring mixture to a boil. Add apricot jam. Simmer until thickened and apples are tender, about 15- 20 minutes. Stir in dried cranberries. If needed, add thickening agent. Remove chutney from heat.

Smashed Sweet Yams: 8. Boil yams in salted water until soft and tender; strain. Mash yams. Season with salt and Chinese five spice. Slowly whisk in butter flakes.

Garnish: 9. slice yams gaufrette style; deep fry.

To Serve: 10. Place chutney and yams on plate; top with duck. Drizzle plate with glaze. Garnish with gaufrette yams.

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