Seared Duck Breast Recipe – Chef Andrew Gardo

Chef Andrew Gardo—Sea Captains House Restaurant Myrtle Beach
Recipe: Seared Duck Breast w/Baby Rainbow Swiss Chard & Apple Chutney.

Seared Duck Breast with Rainbow Chard & Apple Chutney
For the Duck score the fat side with a knife. Salt and pepper on both sides, in a medium high sauté pan sear the duck fat side down in 1 tbsp. of olive oil and let the fat render and crisp. Once the fat side is crispy flip the breast and finish cooking in a 350 degree oven for approximately 8 minutes or cooked until desired doneness. Let duck breast rest for 5 minutes.
For the Rainbow Chard using a knife cut thin Julienne strips. In a medium high sauté pan with 2 tblsp. of olive oil sauté the Chard until tender and deglaze the pan with ½ a cup of red wine and ¼ cup of soy sauce. Lightly salt and pepper the Chard.

For the Apple Chutney AppleChutney-Small Batch Yield: 3 Cups
1 Granny Smith Apple
1 Red Apple (Delicious, Gala, Pink Lady or Fuji)
¼ Cup Diced Sweet Red Pepper
¼ Cup Diced Yellow Onion
½ Cup Raisins or Dried Currants
¼ Small Lemon skin removed, Seeded and Diced
1 Teaspoon Minced Ginger
1 Teaspoon Minced Garlic
1 Tablespoon Apple Cider Vinegar
½ Cup Light Brown Sugar, Packed
A Pinch of Cayenne Pepper
½ Teaspoon Salt
2 Tablespoons Good Quality Extra-Virgin Olive Oil

In a stainless steel or glass bowl, put the apple cider vinegar. Peel, core and dice the apples, tossing them in the vinegar to prevent browning. Heat a medium-sized non-
reactive saucepan over medium heat. Add the olive oil. When the oil begins to shimmer, add the apples in vinegar, peppers and onion. Cook for 4 minutes, stirring regularly. Add the lemon, ginger, garlic and raisins and cook for 3 minutes. Add the brown sugar, cayenne and salt. Turn heat to low and cook for 5 minutes, stirring regularly. Check seasoning for salt. This sauce may be served immediately, but is better if you refrigerate overnight to let the flavors meld. May be kept covered in refrigerator for a week.
You may substitute fresh peaches or mangoes for the apples for a variety of flavors
and uses. Once you become familiar with the flavors of different chutneys, you will find multiple uses for it.