BBQ duck breast with apple & pear chutney

BBQ duck breast with apple & pear chutney

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

Not far from the French border with Switzerland, the commune of Copponex is dominated by orchards of stunning apples and pears, which inspired me to make this fruity chutney. As for the BBQ we found to cook the duck on, well, let’s just say I wouldn’t be surprised to see it putting in an appearance on a French version of Antiques Roadshow.

Ingredients

Quantity Ingredient

For the chutney

Quantity Ingredient
50g demerara sugar
2 pears, peeled, cored and cut into large dice
2 apples, cored and cut into large dice
1 shallot, finely diced
1 garlic clove, finely chopped
2 star anise
1 teaspoon coriander seeds, crushed
1 cinnamon stick
25ml white wine vinegar
100ml apple juice
1 tablespoon chopped tarragon
sea salt
freshly ground black pepper

For the duck breast

Quantity Ingredient
2 duck breasts, trimmed
1 tablespoon szechuan peppercorns, crushed
2 tablespoons clear honey

Method

  1. Preheat the BBQ: when the coals are silvery in colour, it’s ready.
  2. To make the chutney, heat the sugar in a non-stick saucepan over low heat until dissolved. Increase the heat and cook until golden brown and caramelized, about 5 minutes. Add the fruit, shallot, garlic and spices, stir well and then pour in the vinegar and apple juice. Bring to the boil and simmer for 10–15 minutes until thickened and syrupy. Set aside to cool.
  3. Coat the duck breasts in the Szechuan peppercorns and place, skin side down, on the BBQ (or on a hot chargrill pan). Cook for about 2–3 minutes, then turn over and cook for a further 2–3 minutes. Rest the duck for 5 minutes, then brush with the honey and cut into long slices. Serve with a big spoonful of the chutney.
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