Braised Duck With Chutney Sauce Recipe

Summary

Health IndexAverageCuisineAmerican
CourseMain DishMain IngredientPoultry

Ingredients

 
1 duck(3 1/2pounds), skinned and quartered
 
3 tablespoons all-purpose flour
 
1 tablespoon canola, olive, or corn oil
 
3 tablespoons minced fresh ginger
 
5 cloves garlic, thinly slivered
 
1/4 cup red wine vinegar
 
3/4 cup water
 
1/4 cup mango chutney, chopped
 
1/4 teaspoon ground ginger

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

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