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Grilled duck breasts with fresh ginger-peach chutney

Time 45 minutes
Yields Serves 4
Grilled duck breasts with fresh ginger-peach chutney
(Kirk McKoy / Los Angeles Times)
1

Bring a pot of water to a rolling boil. Add the peaches and blanch 30 seconds. Cool slightly, then slide or pare the skins off. Cut the flesh into half-inch pieces and place in a clean, nonreactive saucepan.

2

Add the vinegar, lime juice, ginger, jalapenos, shallots, allspice, cloves, cinnamon stick and raisins, and mix well. Stir in the sugar. Bring to a boil, then reduce the heat and simmer, uncovered, 30 minutes or until thickened, stirring occasionally. Season with salt to taste and set aside.

3

Rinse the duck breasts and pat them dry. Using a sharp knife, carve off any excess fat and skin, then score the skin in a fine crosshatch pattern, without cutting into the flesh. Lay skin-side-down in the soy sauce in a shallow dish and marinate 30 minutes.

4

Heat a grill until very hot. Season the breasts with salt and pepper and lay skin-side-down on the grill. Cook 3 minutes, then turn slightly to leave a crosshatch grill mark on the skin. Cook 1 minute, then flip over and cook until done to taste, about 3 to 4 minutes longer for medium-rare. Transfer the breasts to a cutting board with a rim to rest for 5 minutes longer.

5

Serve the breasts whole or sliced, with warm chutney on the side (reserve the remainder for another use).


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