Honey mustard sarson wali duck with apricot chutney


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Apricot chutney

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
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
  • 15g of vegetable oil
  • 50g of onion, finely chopped
  • 10g of ginger, finely chopped
  • 150g of apricot, destoned and chopped
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
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
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)
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
To plate, place the sliced duck breast alongside a spoonful of the apricot chutney on each dish. Serve with rice or a side salad
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