Honey Mustard Duck With Apricot Chutney Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a small bowl, mix together the honey, mustard, garlic powder, salt, and pepper.
• STEP 3.Place the duck breast in a baking dish and pour the honey mustard mixture over it, making sure to coat both sides.
• STEP 4.Cover the baking dish with foil and bake for 25 minutes.
• STEP 5.Remove the foil and continue baking for another 10-15 minutes, or until the duck is cooked to your desired level of doneness.
• STEP 6.While the duck is baking, prepare the apricot chutney. In a saucepan, combine the apricots, onion, ginger, vinegar, brown sugar, and red pepper flakes.
• STEP 7.Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the apricots are soft and the chutney has thickened.
• STEP 8.Once the duck is cooked, let it rest for a few minutes before slicing it.
• STEP 9.Serve the sliced duck with a spoonful of apricot chutney on top.
• STEP 10.Enjoy!

Cooking Tips

• Make sure to score the skin of the duck breast before marinating it. This will help render the fat and make the skin crispy.
• If you prefer a sweeter chutney, you can add more brown sugar to the apricot mixture.
• Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover duck in an airtight container in the refrigerator for up to 3 days.
• Serve the honey mustard duck with apricot chutney as a main course with roasted vegetables or a side of rice.