Honey mustard sarson wali duck with apricot chutney

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Ingredients

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Apricot chutney

1
Place all the ingredients for the duck (apart from the duck breasts) in a food processor and blitz to a paste. Use this to coat the duck breasts, then set aside to marinate. This is best done an hour or 2 in advance if possible, to allow the flavours to infuse with the meat
2
While the duck marinates, make the apricot chutney. Heat the oil in a saucepan over a medium heat, then add the onion. Cook for 2 minutes, then add the ginger and apricots ang give everything a good stir
  • 15g of vegetable oil
  • 50g of onion, finely chopped
  • 10g of ginger, finely chopped
  • 150g of apricot, destoned and chopped
3
Add the red chilli powder, ground ginger, garam masala and a pinch of salt. Stir to combine, then pour in the vinegar. Simmer the chutney until the apricots break down, then add the sugar, taste for seasoning and leave to cool
4
When ready to cook the duck, preheat an oven to 180°C/gas mark 4 and place a wide frying pan over a medium heat with a splash of olive oil. Wipe most of the marinade off the duck (reserving any leftover marinade for brushing later) and fry the breasts skin-side down for 5 minutes, then use tongs to sear all the other sides for a few more minutes
5
Transfer the duck breasts to the oven and finish cooking for 4 minutes, then set aside to rest for 5 minutes (leave the oven on)
6
Just before you’re ready to serve, slice the duck breasts into 6 pieces and brush liberally with the remaining marinade. Return to the oven for 1 minute to turn the marinade into a glaze
7
To plate, place the sliced duck breast alongside a spoonful of the apricot chutney on each dish. Serve with rice or a side salad
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