Pineapple and Duck 2 (and Oprah)

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London

 

 

Roasted Duck Breast with Pineapple Chutney
 

Serves 4

For the marinade: 2 tspn chile paste (no-oil variety); 3 tblspn reduced-sodium soy sauce;

3 tblsp freshly squeezed lime juice; 1 tblspn honey; ¼ cup unsweetened pineapple juice

One 400g skinless Muscovey duck breast

For the chutney: 1 ½ cups small cubes fresh pineapple; ½ tspn lime zest; pulp of 1 large lime; ¾ cup unsweetened pineapple juice; ½ tblspn chopped crysallized ginger; ½ tblspn chopped jalapeno pepper; 2 tblspn golden raisins; ¼ cup chopped red bell pepper; ½ cup chopped red onion; 2 tblspn white wine vinegar

 

Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and refrigerate for at least 1 hour.
 

In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, until the fruit is tender and the sauce has thickened, about 45 minutes. Stir occasionally.
 

Preheat a grill or broiler when the chutney is almost done.
 

Grill or broil the duck for bout 5 minutes on each side, until a light crust forms and the meat inside is pink. Slice into 16 medallions.
 

Fan 4 medallions on each serving plate and spoon chutney over.
 

This was delicious. Living in the country sometimes limits what ingredients are available so, I wasn't able to buy golden raisins and used the readily obtainable ones. I used a whole duck, didn't skin it and roasted it. So apologises to Rosie but the marinade and chutney worked a treat! Anne.

 

 

And although there are no recipes with pineapple in the following book, I just had to share it,

the cover photo makes the duck look soooooo appetising! Anne