Ming Tsai’s Seared Duck Breast with Sweet and Sour Cranberry Chutney Recipe

Adapted from Ming’s Master Recipes by Ming Tsai

4 duck breasts, fat trimmed
Salt and freshly ground black pepper
2-4 Yukon gold potatoes, either boiled or baked skin on 45 minutes at 350F
Sweet and Sour Cranberry Chutney (recipe below)

Use a sharp knife to score the skin on the duck breast several times, making 3-5 slashes on the diagonal then rotating knife to slash the other way, to make a slanted checkerboard of sorts. Score all the way through the fat, but take care not to cut through to the meat.

Place the duck breasts, skin side down in a large frying pan and then heat the frying pan on low heat. As the pan heats up, the fat will begin melting (rendering). Let fry until the skin is brown and crispy, about 7-10 minutes. Transfer to a plate, meat side down and let rest. In the same pan, with the luscious duck fat, turn the heat to high and add the potato slices. Turn the heat to high and flip the duck meat side down. Fry for 3-5 minutes for medium rare. Flip the duck breasts again and sear for 3-5 minutes to re-crisp the skin. Let rest for 5 minutes before slicing. Serve with Sweet and Sour Cranberry Chutney.

For the Sweet and Sour Cranberry Chutney
1 red onion, cut into 1/2 inch dice
1 cup dried cranberries, chopped
1/4 cup sugar
1 cup rice vinegar
1 tablespoon cooking oil
Salt and freshly ground black pepper, to taste

Heat a sauté pan over high heat. When hot, add the oil and swirl to coat. Add the onions and sauté until soft, about 5 minutes. Season with salt and pepper. Add the cranberries, sugar and the rice vinegar. Simmer on medium-low for 10 minutes, until most of the liquid is absorbed. When cool, transfer to container and cover, store in refrigerator for up to two weeks.