Home
4 Servings
Prep: 30 mins
Cook: 30 mins
Ready In: 60 mins
Ingredients
•2 wild ducks
•2 heads curly kale large stalks removed
• salted butter
• salt and pepper
•500 grams pears chutney - peeled and diced
•100 grams apples chutney - peeled and grated
•250 grams tomatoes chutney - skinned and chopped or tin
•1/2 brown onion chutney - finely chopped
•75 grams sultanas chutney
•1/2 orange chutney - juiced
•300 grams sugar chutney
•250 mls cider vinegar chutney
•1/2 tsp ground cinnamon chutney
•1/2 tsp ground nutmeg chutney
•50 grams fresh ginger chutney - peeled and chopped
•1 pinch saffron chutney
Instructions
1.Make the chutney first. Place the vinegar, sugar, spices, onion and apple into a large pan and bring to the boil. Add all the other ingredients and slowly cook for one to two hours until the chutney has thickened.
2.Next, season and seal the ducks in a hot pan then roast for 25 minutes in a hot oven for a medium rare finish 220C/430F/Gas 8. Remove from the oven and leave to rest somewhere warm. Keep the duck fat for roast potatoes to serve with the duck.
3.Boil the kale in boiling salted water for five minutes, drain and toss in butter. Remove the duck breasts and legs place on the buttered kale and serve with the chutney and crunchy roast potatoes.
Prep: 30 mins
Cook: 30 mins
Ready In: 60 mins
Ingredients
•2 wild ducks
•2 heads curly kale large stalks removed
• salted butter
• salt and pepper
•500 grams pears chutney - peeled and diced
•100 grams apples chutney - peeled and grated
•250 grams tomatoes chutney - skinned and chopped or tin
•1/2 brown onion chutney - finely chopped
•75 grams sultanas chutney
•1/2 orange chutney - juiced
•300 grams sugar chutney
•250 mls cider vinegar chutney
•1/2 tsp ground cinnamon chutney
•1/2 tsp ground nutmeg chutney
•50 grams fresh ginger chutney - peeled and chopped
•1 pinch saffron chutney
Instructions
1.Make the chutney first. Place the vinegar, sugar, spices, onion and apple into a large pan and bring to the boil. Add all the other ingredients and slowly cook for one to two hours until the chutney has thickened.
2.Next, season and seal the ducks in a hot pan then roast for 25 minutes in a hot oven for a medium rare finish 220C/430F/Gas 8. Remove from the oven and leave to rest somewhere warm. Keep the duck fat for roast potatoes to serve with the duck.
3.Boil the kale in boiling salted water for five minutes, drain and toss in butter. Remove the duck breasts and legs place on the buttered kale and serve with the chutney and crunchy roast potatoes.
