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 noodle ribbons |
| 1 | shallot |
| 1 | lime |
| 2 | apricots |
| 1 | chili pepper |
| 25 g | ginger |
| 1 | garlic clove |
| 1 bunch | coriander |
| 25 g | peanuts |
| 4 tbsp. | soy sauce |
| 2 tbsp. | vegetable oil |
| salt | |
| pepper | |
| sugar |
Instructions
Step 1 of 9:
Preheat the oven to 180 °C fan or 200 °C top/bottom heat. Peel and finely chop the garlic and shallot. Remove the stem from the chili pepper, halve it, and finely chop it with the seeds as well. Peel the ginger and finely grate it.
Step 2 of 9:
Halve the apricots, remove the pits, and cut them into small cubes. Roughly chop the peanuts. Set aside some coriander tips for garnish, then finely chop the remaining leaves and stems. Wash the lime in hot water, grate the zest, and squeeze out the juice.
Step 3 of 9:
Place the apricots, shallot, peanuts, chili pepper, coriander, lime zest, and ginger in a bowl and mix with lime juice, soy sauce, and 2 tbsp. oil. Season with 1 ½ tbsp.sugar and salt, then leave to infuse until needed.
Step 4 of 9:
Bring water for the noodles to a boil. Meanwhile, rinse the duck breast fillets, pat them dry, and score the skin in a criss-cross pattern with a sharp knife, without cutting into the meat. Season all over with salt and pepper to taste.
Step 5 of 9:
Place the duck breast fillets skin-side down in a cold Frying Pan without oil, heat the Frying Pan strongly, and sear the duck breast fillets for about 4 minutes over high heat until golden brown, without turning. Then remove the Frying Pan from the heat, add the garlic to the Frying 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 tray lined with baking paper and cook on the middle shelf in the preheated oven for 8 minutes. Keep the cooking fat in the Frying Pan until needed.
Step 7 of 9:
Add the rice noodles and salt to the boiling water, remove from the heat, and leave covered to soak for 3 minutes. Then drain.
Step 8 of 9:
Reheat the previously used Frying Pan and fry the rice noodles in it for 2 minutes over medium heat. Remove the Frying Pan from the heat and add half of the chutney. Take the duck breast out of the oven, leave covered to rest for 3 minutes, then slice diagonally into thin pieces.
Step 9 of 9:
Place the rice noodles in the centre of a plate, arrange the duck breast slices on top, and garnish with coriander tips and the remaining chutney.
