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Crispy Black Jack Duck Breast Over New England Pecan Chutney

Crispy Black Jack Duck Breast Over New England Pecan Chutney

Chef Joe Groth

Luva, Springfield, MA

Ingredients:

  • 4 duck breast cleaned and split
  • 2 seedless oranges
  • 2 cups brown demi-glace
  • salt
  • pepper
  • 1 cup toasted pecans
  • ½ - 1/4 cup orange marmalade
  • ¼ - ½ cup Jack Daniels

Method:

Heavily season both sides of duck breast. In hot pan sear fat side down duck until golden brown, then flip. Add peeled, sliced oranges and flavor with Jack Daniels. Add demi-glace and cook to medium, while sauce reduces. Separately combine nuts and marmalade to make chutney.

** Recommend serving duck with roasted yukon gold potatoes, baked acorn squash or other hard squash over nut chutney.

** Drizzle plate with syrupy brown whiskey flavored sauce.