Pan-Roasted Duck Breast in Walnut Crust with Spiced Apple Malt Chutney

FM Staff

Yield: 12 servings

Marinade:
12 breasts boneless duck (8 oz. each)
6 cups sweet soy sauce (ketjap manis)
2 cups coconut milk/cream
2 cups cilantro, chopped
1 cup water
to taste salt and pepper
Spiced Apple Malt Chutney:
2 cups white onion, finely diced
1 cup butter
3 cups Granny Smith apples, diced
2 cups white distilled vinegar
2 Tbsps. ginger, chopped
1 cup malt beer
1 cup sugar
6 each cloves, ground
2 tsps. kosher salt
4 tsps. yellow mustard seeds
2 Tbsps. lemon zest, minced
1 cup apricot jam
1 cup dried cranberries
Sweet Mashed Yams:
8 each yams, peeled and quartered
to taste salt
2 Tbsps. Chinese five spice
1 cup cold butter flakes
Walnut Crust:
6 cups walnuts, crushed
2 cups parsley, chopped
2 cups flour
4 cups egg wash
1 cup walnut oil
Garnish as needed yams, sliced gaufrette-style
and deep-fried

1. Marinade: Remove skin and fat from duck breasts. Mix together soy sauce, coconut milk, cilantro and water; pour over duck. Marinate for 2 hours in refrigerator. Remove duck from marinade; reserve. Season duck with salt and pepper.
2. Chutney: Sweat onions in butter. Add apples, vinegar, ginger, beer, sugar, cloves, salt, mustard seeds and lemon zest. Bring mixture to a boil. Add apricot jam. Simmer until thickened and apples are tender, about 15 to 20 minutes. Stir in dried cranberries. If needed, add thickening agent. Remove chutney from heat.
3. For smashed sweet yams: Boil yams in salted water until soft and tender; strain. Mash yams and season with salt and Chinese five spice. Slowly whisk in butter flakes. Reserve hot.
4. To make the crust: Combine walnuts and parsley. Dip duck in flour and egg wash. Dredge in walnut mixture. Heat walnut oil and sear duck on both sides until golden brown. Bake in a 375°F oven 10 minutes or until internal temperature reaches 160°F. Let duck cool 2-3 minutes before slicing.
5. For the glaze: Boil and reduce reserved marinade; strain and reserve to use as glaze.
6. To serve: Place chutney and smashed yams on plate; top with duck. Drizzle plate with reduced marinade glaze. Garnish with gaufrette yams.
Recipe and photo from Maple Leaf Farms.