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Ingredientes
- 2 tsp chile paste, no-oil variety
- 3 Tbsp. reduced-sodium soy sauce
- 3 Tbsp. freshly squeezed lime juice
- 1 Tbsp. honey
- 1/4 c. unsweetened pineapple juice
- Â Â One 14-oz skinless Muscovy duck breast
- 1Â 1/2 c. small cubes fresh pineapple
- 1/2 tsp lime zest
- Â Â Pulp of 1 large lime
- 3/4 c. unsweetened pineapple juice
- 1/2 Tbsp. crystallized ginger, minced
- 1/2 Tbsp. jalapeno pepper, minced
- 2 Tbsp. golden brown raisins
- 1/4 c. red bell pepper, minced
- 1/2 c. red onion, minced
- 2 Tbsp. white wine vinegar
Direcciones
- Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and chill for at least 1 hour.
- In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, till the fruit is tender and the sauce has thickened, about 45 min.
- Stir occasionally.
- Preheat a grill or possibly broiler when the chutney is almost done.
- Grill or possibly broil the duck for about 5 min on each side, till a light crust forms and the meat inside is pink. Slice into 16 medallions.
- Fan 4 medallions on each serving plate and spoon chutney over.
- Elegant dinner party fare made easy, this spectacular dish can be prepared in a little over an hour. I've never understood why more people do not cook duck at home; but because they do not, it's always welcomed as a special treat.
- I serve the duck medium rare. If you prefer well done, roast the duck for 10 min in a preheated 350 degree oven after completing recipe directions for grilling or possibly broiling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 88 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 682mg | 28% |
| Potassium 221mg | 6% |
| Total Carbs 21.25g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 15.62g | 10% |
| Protein 1.57g | 3% |
