Honey Mustard Duck With Apricot Chutney Recipe

Recipe By Slurrp

This honey mustard duck with apricot chutney is a delicious and flavorful dish that combines the richness of duck with the sweetness of honey and the tanginess of mustard. The duck is marinated in a mixture of honey, mustard, and spices, then roasted to perfection. The apricot chutney adds a fruity and slightly spicy element to the dish, balancing out the flavors. Serve this dish with roasted vegetables or a side of rice for a complete and satisfying meal.

4.9
29 Rating -
Rate
Non Vegdiet
1hr total
1hr total
Honey Mustard Duck With Apricot Chutney
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ingredients serve

Ingredients for Honey Mustard Duck With Apricot Chutney Recipe

  • 1/2 Duck Breasts
  • 1/2 tablespoon Honey
  • 1/2 tablespoon Dijon Mustard
  • 0.13 teaspoon Garlic Powder
  • As required Salt And Pepper To Taste
  • as needed For The Apricot Chutney
  • 1/4 cup Diced Apricots
  • 0.06 cup Diced Onion
  • 1/4 teaspoon Grated Ginger
  • 1/2 tablespoon Apple Cider Vinegar
  • 1/2 tablespoon Brown Sugar
  • 0.06 teaspoon Red Pepper Flakes

Directions: 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.
Nutrition
value
628
calories per serving
22 g Fat9 g Protein104 g Carbs26 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    9g
  • Carbs
    104g
  • Fiber
    26g

MacroNutrients

  • Carbs
    104g
  • Protein
    9g
  • Fiber
    26g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    561mg
  • Iron
    17mg
  • Vitamin A
    2060mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    24mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    118mg
  • Manganese
    6mg
  • Phosphorus
    244mg
  • Selenium
    11mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp