Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Wild duck, curly kale & pear chutney.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Wild duck, curly kale & pear chutney.

    Post  Admin on Fri Sep 30, 2016 8:13 pm

    4 Servings

    Prep: 30 mins
    Cook: 30 mins
    Ready In: 60 mins


    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


    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.

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