• 4servings
  • 257calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon(s) cracked black pepper

  2. 1/2 teaspoon(s) salt

  3. 3 teaspoon(s) dried thyme leaves

  4. 4 (6-ounce) duck breasts

  5. 1/2 cup(s) Blueberry Chutney

Instructions Jump to Ingredients ↑

  1. Prepare the duck breasts: In a small bowl, combine pepper, salt, and thyme and rub evenly over duck breasts. Score duck breast's skin with a sharp knife in a crosshatch pattern.

  2. Cook the duck breasts: Heat a large, heavy skillet over high heat. When skillet is hot, place duck breasts skin side down and sear until deep-golden brown -- about 4 minutes. Reduce heat to medium low and cook 2 more minutes. Turn breasts over and spread 2 tablespoons of chutney on each breast. Cook breasts to medium rare (165 degrees F) -- about 9 minutes. Place on a cutting board and let rest for 5 minutes. Slice breasts on an angle and fan onto warmed dinner plates. Serve with additional Blueberry Chutney.


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