Duck breast with quince chutney

Name: Duck breast with quince chutney
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Vanilla pod; 3 Quitten (ca. 200 g); 100 ml Cider vinegar; 75 g Sugar; 3 TABLESPOONS Honey; 200 ml apple juice; 2 TABLESPOONS Oil; 3 red onions; 2 TABLESPOONS Fig Mustard; 7-10 Tbsp salt, pepper; 2 Duck breast fillets (approx. 350 g each); 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Vanilla pod
3 Quitten (ca. 200 g)
100 ml Cider vinegar
75 g Sugar
3 TABLESPOONS Honey
200 ml apple juice
2 TABLESPOONS Oil
3 red onions
2 TABLESPOONS Fig Mustard
7-10 Tbsp salt, pepper
2 Duck breast fillets (approx. 350 g each)
7-10 Tbsp Aluminium foil

Directions

1
For the chutney, cut the vanilla pod lengthwise. Scratch out the pulp. Wash, quarter and core the quince. Peel and dice the flesh. Boil up with 100 ml vinegar, sugar, 2 tablespoons honey, juice, oil, vanilla pulp and pod.
2
Cover and simmer for 35-40 minutes until the quinces are soft.
3
Peel onions and cut them into thin slices. Add to the chutney about 15 minutes before the end of the cooking time. Pour the chutney into a bowl and stir in mustard. Season with honey, vinegar, salt and pepper and remove the vanilla pod.
4
Preheat the oven for the duck breast (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prepare the meat, brown. Season with salt and pepper and place the fillets in an ovenproof dish. Season with salt and pepper.
5
Cook in a hot oven for about 10 minutes. About 5 minutes before the end of the cooking time, brush the skin with 1 tablespoon of honey.
6
Take the meat out of the oven and let it rest in aluminium foil for about 5 minutes. Cut into slices and serve with warm chutney. Serve with focaccia and salad or fried hazelnut croquettes.