Braised Duck With Chutneysauce Recipe
Have you been swept off your feet lately?? this yummy braised duck with chutneysauce is sure to do so. Serve this tasty main dish as often as you like! Use the freshest of poultry available to get a great braised duck with chutneysauce. When it comes to cooking I am my worst critic. Kindly comment and let me know how good or bad this braised duck with chutneysauce is.
Ingredients
1 duck (3 1/2 pounds), 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 duck and cook for 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.
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.
