Honey mustard sarson wali duck with apricot chutney
Item 1 of 1
Duck always goes well with sweet flavours, but by upping the ante with mustard, vinegar and spices – plus an apricot chutney on the side for good measure – the rich meat goes from good to great. Simple to prepare and absolutely packed with flavour, this is a clever combination of ingredients that's a must-make at home.
First published in 2020
Ingredients
Metric
Imperial
- 4 duck breasts
- 10g of coriander seeds
- 1/2 cinnamon stick
- 8g of black peppercorns
- 10g of fennel seeds
- 15g of whole dried kashmiri chilli
- 15g of Dijon mustard
- 20g of honey
- 15g of malt vinegar
- 20g of ginger-garlic paste
- 20g of olive oil, plus extra for frying
- salt, to taste
Apricot chutney
- 50g of onion, finely chopped
- 10g of ginger, finely chopped
- 150g of apricot, destoned and chopped
- 8g of red chilli powder
- 1 tsp ground ginger
- 1 tsp garam masala
- 20g of distilled vinegar
- 25g of caster sugar
- 15g of vegetable oil
SAVE RECIPE
Method
1
Place all the ingredients for the duck (apart from the duck breasts) in a food processor and blitz to a paste. Use this to coat the duck breasts, then set aside to marinate. This is best done an hour or 2 in advance if possible, to allow the flavours to infuse with the meat
- 10g of coriander seeds
- 1/2 cinnamon stick
- 8g of black peppercorns
- 10g of fennel seeds
- 15g of whole dried kashmiri chilli
- 15g of Dijon mustard
- 20g of honey
- 15g of malt vinegar
- 20g of ginger-garlic paste
- 20g of olive oil, plus extra for frying
- salt, to taste
- 4 duck breasts
2
While the duck marinates, make the apricot chutney. Heat the oil in a saucepan over a medium heat, then add the onion. Cook for 2 minutes, then add the ginger and apricots ang give everything a good stir
3
Add the red chilli powder, ground ginger, garam masala and a pinch of salt. Stir to combine, then pour in the vinegar. Simmer the chutney until the apricots break down, then add the sugar, taste for seasoning and leave to cool
- 8g of red chilli powder
- 1 tsp ground ginger
- 1 tsp garam masala
- 20g of distilled vinegar
- 25g of caster sugar
4
When ready to cook the duck, preheat an oven to 180°C/gas mark 4 and place a wide frying pan over a medium heat with a splash of olive oil. Wipe most of the marinade off the duck (reserving any leftover marinade for brushing later) and fry the breasts skin-side down for 5 minutes, then use tongs to sear all the other sides for a few more minutes
5
Transfer the duck breasts to the oven and finish cooking for 4 minutes, then set aside to rest for 5 minutes (leave the oven on)
6
Just before you’re ready to serve, slice the duck breasts into 6 pieces and brush liberally with the remaining marinade. Return to the oven for 1 minute to turn the marinade into a glaze
7
To plate, place the sliced duck breast alongside a spoonful of the apricot chutney on each dish. Serve with rice or a side salad
First published in 2020
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