Grilled Duck Breasts With Fresh Ginger-Peach Chutney

Recipe Ingredients

2		Peaches (medium)
1/4 cup	59ml	Apple cider vinegar
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Minced fresh ginger
2		Fresh jalapeño chiles - seeded, minced
2 tablespoons	30ml	Minced shallots
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cloves
1		Cinnamon stick - (1/2" long)
1/4 cup	40g / 1.4oz	Raisins
1/3 cup	65g / 2.3oz	Sugar
		Salt - to taste
8		Duck breast filets - (8 oz ea)
		= (half-breasts)
1 cup	237ml	Soy sauce
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring a pot of water to a rolling boil. Add the peaches and blanch 30 seconds. Cool slightly, then slide or pare the skins off. Cut the flesh into half-inch pieces and place in a clean, nonreactive saucepan.

Add the vinegar, lime juice, ginger, jalapeños, shallots, allspice, cloves, cinnamon stick and raisins, and mix well. Stir in the sugar. Bring to a boil, then reduce the heat and simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Season with salt to taste and set aside.

Rinse the duck breasts and pat them dry. Using a sharp knife, carve off any excess fat and skin, then score the skin in a fine crosshatch pattern, without cutting into the flesh. Lay skin-side down in the soy sauce in a shallow dish and marinate 30 minutes.

Heat a grill until very hot. Season the breasts with salt and pepper and lay skin-side down on the grill. Cook 3 minutes, then turn slightly to leave a crosshatch grill mark on the skin. Cook 1 minute, then flip over and cook until done to taste, about 3 to 4 minutes longer for medium-rare. Transfer the breasts to a cutting board with a rim to rest for 5 minutes longer.

Serve the breasts whole or sliced, with warm chutney on the side (reserve the remainder for another use).

This recipe yields 4 servings.

Each serving: 824 calories; 86 grams protein; 33 grams carbohydrates; 2 grams fiber; 37 grams fat; 10 grams saturated fat; 463 mg. cholesterol; 1,297 mg. sodium.

Source:
The Los Angeles Times, 07-30-2003

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