Honey Mustard Duck with 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

10g of coriander seeds

½ cinnamon stick

8g of black peppercorns

10g of fennel seeds

15g of whole dried kashmiri chilli

15g of Dijon mustard

20g of honey

15g of malt vinegar

20g of ginger-garlic paste

20g of olive oil, plus extra for frying

salt , to taste

4 duck breasts

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

8g of red chilli powder

1 tsp ground ginger

1 tsp garam masala

20g of distilled vinegar

25g of caster sugar

Directions at greatbritishchefs.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer