Duck with rice noodles and apricot-peanut chutney
Chutneys originated in Indian cuisine, where this tangy condiment is served at almost every lunch table. Besides fruit chutneys, the more savory tomato or eggplant chutneys are also popular.
The artful combination of different spices, which does not forget the tart and bitter components in addition to sweetness and acidity, creates moments of stunning aromatic diversity.
In this dish, apricots and peanuts form the main note of the chutney, transporting us to gentle dreams of the Far East.
35 min
Total Time
10 min
Cooking Time
25 min
Preperation Time
Ingredients
| 2 | Duck breast fillets |
| 200 g | Rice noodles |
| 1 | Shallot |
| 1 | Lime |
| 2 | Apricots |
| 1 | Pepperoni |
| 25 g | Ginger |
| 1 clove of garlic | |
| 1 bunch | Coriander |
| 25 g | Peanuts |
| 4 tbsp | Soy sauce |
| 2 tbsp | vegetable oil |
| Salt | |
| Pepper | |
| Sugar |
Instructions
Step 1 of 9:
Preheat oven to 180°C fan/200°C conventional. Peel and finely chop the garlic and shallots. Remove the stem from the chili, halve it, and finely chop it along with the seeds. Peel and finely grate the ginger.
Step 2 of 9:
Halve the apricots, remove the pits, and cut into small cubes. Roughly chop the peanuts. Set aside some coriander tips for garnish, and finely chop the remaining leaves with the stems. Wash the lime well, zest it, and squeeze the juice.
Step 3 of 9:
Combine the apricots, shallots, peanuts, chili, coriander, lime zest, and ginger in a bowl. Mix with lime juice, soy sauce, and 2 tbsp oil. Season with 1 ½ tbsp sugar and salt, and let it sit until further use.
Step 4 of 9:
Bring water for the noodles to a boil. Meanwhile, rinse the duck breast fillets, pat dry, and score the skin in a diamond pattern with a sharp knife without cutting into the meat. Season all around with salt and, to taste, with pepper.
Step 5 of 9:
Place the duck breast fillets skin-side down in a cold pan without oil, heat the pan strongly, and sear the duck breast fillets for approx. 4 minutes on high heat without turning until golden brown. Then remove the pan from the heat, add the garlic to the pan, and turn the duck breast fillets in it for 30 seconds.
Step 6 of 9:
Place the duck breast fillets skin-side up on a baking sheet lined with parchment paper and cook for 8 minutes on the middle rack in the preheated oven. Reserve the pan drippings in the pan until further use.
Step 7 of 9:
Add the rice ribbon noodles along with salt to the boiling water, remove from heat, and let steep covered for 3 minutes. Then drain.
Step 8 of 9:
Reheat the previously used pan and fry the rice ribbon noodles in it for 2 minutes over medium heat. Remove the pan from the heat and add half of the chutney. Remove the duck breast from the oven, let it rest covered for 3 minutes, and then slice thinly on the bias.
Step 9 of 9:
Place the rice ribbon noodles in the center of a plate, arrange the duck breast slices on top, and garnish with coriander tips and the remaining chutney.
