Braised Duck With Chutney Sauce Recipe
Ingredients
| 1 duck(3 1/2pounds), skinned and quartered | ||
| All purpose flour | 3 Tablespoon | |
| 1 tablespoon canola, olive, or corn oil | ||
| Minced ginger | 3 Tablespoon | |
| 5 cloves garlic, thinly slivered | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Water | 3/4 Cup (16 tbs) | |
| Mango chutney | 1/4 Cup (16 tbs), chopped | |
| Ground ginger | 1/4 Teaspoon | |
Directions
1 Dredge the duck in the flour, shaking off any excess.
In a 12-inch skillet, heat the oil over moderately high heat.
Add the duckand cookfor 3 to 4 minutes or until golden brown.
Turn and repeat on the other side.
Transfer the duck to a platter and set aside.
2 Reduce the heat to low.
Add the fresh ginger and garlic to the skillet and cook, stirring frequently, for 2 minutes.
Add the vinegar and cook for 1 minute.
Stir in the water, chutney, and ground ginger, scraping up bits from the bottom of the skillet.
Return the duck to the skillet and bring the liquid to a boil over moderate heat.
Adjust the heat so that the liquid simmers, cover, and cook for 30 minutes or until the duck is cooked through
In a 12-inch skillet, heat the oil over moderately high heat.
Add the duckand cookfor 3 to 4 minutes or until golden brown.
Turn and repeat on the other side.
Transfer the duck to a platter and set aside.
2 Reduce the heat to low.
Add the fresh ginger and garlic to the skillet and cook, stirring frequently, for 2 minutes.
Add the vinegar and cook for 1 minute.
Stir in the water, chutney, and ground ginger, scraping up bits from the bottom of the skillet.
Return the duck to the skillet and bring the liquid to a boil over moderate heat.
Adjust the heat so that the liquid simmers, cover, and cook for 30 minutes or until the duck is cooked through
Chef
