Paleo Duck Breast with Cherry Chutney Recipe

The Allure of Paleo Duck Recipes

Paleo recipes are far from boring; they are nutritious and packed with flavor. Duck, although less common and slightly more expensive than chicken, offers a unique, rich taste that pairs wonderfully with fruits. This makes it an excellent choice for those looking to diversify their meals.

Why Choose Duck?

• Nutritional Value: Duck meat is rich in protein, iron, and essential vitamins.
• Flavor Profile: The dark, rich flavor of duck is enhanced when cooked with fruits.
• Versatility: Duck can be a great alternative to more common poultry like chicken and turkey.

Ingredients

Method for Chutney and Glaze

1. Prepare the Chutney:

   • Heat oil in a 2 to 3-quart heavy saucepan over moderate heat until hot but not smoking.
   • Cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
   • Add tomato paste, black pepper, cumin, hot pepper flakes, and ¼ teaspoon salt. Cook, stirring, for 30 seconds.
   • Reduce heat to medium, add bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.
   • Stir in wine, vinegar (to taste), and raw honey, and simmer for approximately 5 minutes.
   • Stir in mustard, 1 ½ cups cherries, and remaining ½ teaspoon salt, and simmer for 1 minute.
   • Allow to cool slightly and reserve all but ¼ cup of the mix to the side.
   • Place ¼ cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck.
   • To finish the chutney, add the remaining 1 ½ cups of cherries, tarragon, chives, and all the golden raisins.

2. Prepare the Duck:

   • Preheat oven to 450°F and place the oven rack in the middle position.
   • Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
   • Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down.
   • Cook duck, uncovered, over low heat, without turning, until most of the fat is rendered and the skin is golden brown, about 25 minutes.
   • Transfer duck to a plate and discard all but 1 tablespoon of fat from the skillet.
   • Brush duck all over with cherry glaze and return to skillet, skin side up.
   • Roast duck in the oven until a thermometer registers 135°F, about 8 minutes for medium-rare.
   • Remove from oven and allow to rest for 5 minutes.
   • Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney.

3. Garnish:

   • Garnish with fresh fruits and vegetables for an added touch of color and flavor.

Interesting Stats

• Duck Consumption: In the United States, duck consumption is relatively low compared to chicken, with Americans consuming about 0.33 pounds of duck per capita annually (Source: USDA).
• Nutritional Benefits: Duck meat is a good source of selenium, which is essential for thyroid function and has antioxidant properties (Source: National Institutes of Health).

For more information on the nutritional benefits of duck, you can visit USDA's FoodData Central.

Conclusion

This Paleo Duck Breast with Cherry Chutney recipe is a delightful and nutritious option for any occasion. Its rich flavors and unique ingredients make it a standout dish that is sure to impress. Whether you're looking to diversify your meals or find a new favorite, this recipe is worth trying.

Feel free to explore more about the benefits of a Paleo diet and other delicious recipes at The Paleo Diet.