MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Duck Breast With Pineapple Chutney
Categories: Duck
Yield: 4 Servings

14 oz Muscovy duck breast

MMMMM--------------------------MARINADE-------------------------------
2 ts Chile paste
- (no-oil variety)
3 tb Soy sauce; reduced-sodium
3 tb Lime juice; freshly squeezed
1 tb Honey
1/4 ts Unsweetened pineapple juice

MMMMM--------------------------CHUTNEY-------------------------------
1 1/2 c Fresh pineapple; small cubes
1/2 ts Lime zest
1 lg Lime; pulp of
3/4 c Unsweetened pineapple juice
1/2 tb Crystallized ginger; chopped
1/2 tb Jalapeno pepper; chopped
2 tb Golden raisins
1/4 c Red bell pepper; chopped
1/2 c Red onion; chopped
2 tb White wine vinegar

It's worth the trip to a meat market or specialty grocer for Muscovy
duck breast, since most supermarkets stock only whole ducks of the
fatty Long Island variety. Muscovy duck, which is as lean as
Muschicken, is sold as boneless breast meat. It's easier and
considerably less messy to cook, and you won't have to bother with
cumbersome carving. Don't be intimidated by the price per pound;
remember that you are paying only for a firm, boneless breast that
will serve four easily.

Mix all the marinade ingredients in a large bowl. Put the duck breast
into the marinade, cover, and refrigerate 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, until the fruit is tender and the sauce has thickoened,
about 45 minutes. Stir occasionally.

Preheat a grill or broiler when the chutney is almost done.

Grill or broil the duck for about 5 minutes on each side, until a
light crust forms and the meat inside is pink. I serve the duck
medium rare. If you prefer well done, roast the duck for 10 minutes
in a preheated 350?F oven. Slice into 15 medallions.

Fan 4 medallions on each serving plate and spoon chutney over.

Per serving: 248 Calories, 4.6 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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