Duck Breast With Charred Cranberry Chutney

Duck Breast With Charred Cranberry Chutney

Steps

Duck Breast Instructions

  1. Score duck breast and season with oil
  2. After 15 minutes, bring duck breast back to pan, skin side up
  3. Add garlic and thyme, sear duck to desired temperature (at least 135°)
  4. Turn breast over. Then, using your torch, lightly crisp skin, let it rest and slice

Charred Cranberry Chutney Instructions

  1. With cranberries in a layer covering a sheet pan, use your torch to char them
  2. Place a stainless-steel pan over heat. Once hot, add sugar to make a dry caramel
  3. Once a golden color is achieved, lower heat and add charred cranberries slowly, careful of steam
  4. Follow by adding dried cranberries and orange zest
  5. Reduce mixture down to a nice glaze consistency
  6. Add orange juice and vinegar, allowing the mixture to reduce for 2 minutes
  7. Add salt and pepper to taste

What You'll Need


TS4000
TS4000

High Heat Torch for Fast Work Times

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TX9
TX9

14.1 oz. Propane Hand Torch Cylinder

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Duck Breast Ingredients

  • 1 Duck Breast, with skin on
  • 2 Sprigs Thyme
  • 3 Cloves Garlic
  • Pinch Kosher Salt
  • Olive Oil

Charred Cranberry Chutney Ingredients

  • 1c Fresh Cranberries
  • 1/4c Dried Cranberries
  • 3tbsp White Balsamic Vinegar
  • 1/4c Sugar
  • 1/2tsp Orange Zest
  • 3tbsp Orange Juice
  • Pinch Allspice
  • Pinch Ginger
  • Salt+Pepper
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