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Braised Duck With Chutneysauce

Healthy.Eater's picture
  Duck 3 1⁄2 Pound, skinned and quartered (1 Duck)
  All purpose flour 3 Tablespoon
  Canola oil/Olive / corn oil 1 Tablespoon
  Minced fresh ginger 3 Tablespoon
  Garlic 5 Clove (25 gm), thinly 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 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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3858 Calories from Fat 2330

% Daily Value*

Total Fat 259 g397.7%

Saturated Fat 81.3 g406.6%

Trans Fat 0.1 g

Cholesterol 1270 mg423.3%

Sodium 1758.9 mg73.3%

Total Carbohydrates 79 g26.4%

Dietary Fiber 5.3 g21.2%

Sugars 23.8 g

Protein 284 g567.5%

Vitamin A 28% Vitamin C 155%

Calcium 14.4% Iron 384.6%

*Based on a 2000 Calorie diet

Braised Duck With Chutneysauce Recipe