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Braised Duck With Chutney Sauce

Healthy.Eater's picture
  Duck 3 1⁄2 Pound, skinned and quartered (1 Piece)
  All purpose flour 3 Tablespoon
  Olive oil/Canola/corn oil 1 Tablespoon
  Minced ginger 3 Tablespoon
  Garlic 5 Clove (25 gm), slivered
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Water 3⁄4 Cup (12 tbs)
  Mango chutney 1⁄4 Cup (4 tbs), chopped
  Ground ginger 1⁄4 Teaspoon

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

Recipe Summary

Main Dish

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