MeatEater Recipe: Seared Duck Breast with Apple Sage Chutney
A lot of hunters are intimidated by cooking wild duck. If you are, you should not be. Steven Rinella shares the perfect way to prepare wild duck. Recipe below.
Seared Duck Breast with Apple Sage Chutney Ingredients: 2 duck breasts, skin on with leg attached 3 Tbl cooking oil
Methods: Trim the duck breasts by removing any excess membrane from the inside and scoring the fat side in a criss-cross fashion. Season duck with salt and pepper. Place duck breasts, skin-side down, in a hot, oiled skillet and cook until skin has browned. Flip the duck breasts over and place in a 400-degree oven. Duck is best at medium rare so pull the breasts from the oven once they reach 125-130 degrees. Ten minutes in the oven is a good starting point. Let the duck rest for 5 minutes before slicing on the bias.
Apple Sage Chutney: Yield 2 ¼ cups
Ingredients: 1 ½ pounds Granny Smith apples or other tart apples, skin on, medium dice ¾ cup apple juice ⅓ cup brown sugar ¼ cup apple cider vinegar ½ cup dried cherries ¼ cup golden raisins 2 tablespoons honey, more if desired 2 tablespoons finely chopped fresh sage 1 tablespoon finely chopped fresh rosemary 1 tablespoon minced garlic Juice of 1 lemon Kosher salt and freshly ground black pepper
Methods: Combine the apples, apple juice, sugar, vinegar, dried cherries, raisins, honey, sage, rosemary, garlic, and lemon juice in a sauce pot and cook over medium heat until the mixture starts to bubble. Reduce the heat to low and cover the pot. Let simmer for about 20 minutes. Remove the lid and cook another 20-25 minutes. The chutney should be fairly thick. Remove it from the pot and let cool. If too dry, add more honey and a splash of water to hydrate and glaze.
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When it comes to wild game, it is hard to beat a fatty duck or goose. This honey roasted recipe is the perfect blend of sweet, savory, and fatty. A quick roast combined with stuffing the bird keeps the meat from drying out and the crisp sweet skin is an added bonus. This prep should be in any waterfowlers bag of tricks and works well on any waterfowl.
Ingredients: 4 Apples Honey Thyme Rosemary Butter Salt & Pepper
Heat oven to 450 F
Stuff bird with diced apples, sprig of rosemary, fresh thyme, and a honey drizzle.
season with salt and pepper
Then place in oven for about 10 minutes (time varies with size) or to about 120-125 degrees
Remove and baste top with honey and sprinkle with fresh thyme
set oven to broil
place back in for about 5 minutes till skin is golden and crisp.
Internal temp should hit around 135
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Two years after our last video, I jumped back in front of the camera to take a shot at a video recipe contest I randomly came across. This 4-minute video was my entry into the contest.