Seared Duck Breast With Papaya Ginger Chutney

Ingredients

• 2 large (approx 1lb total) Duck breasts
• 2 cups Ripe papaya, peeled and diced
• 2 tablespoons Fresh ginger, minced
• 0.25 cup Red onion, finely chopped
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Brown sugar
• 0.5 teaspoon Red chili flakes(optional)
• 1 whole Star anise
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   Season both sides of the duck breasts generously with salt and black pepper.

3. 3

   In a small saucepan, combine papaya, ginger, red onion, vinegar, brown sugar, chili flakes, and star anise.

4. 4

   Simmer the chutney over medium-low heat for 15-20 minutes until the papaya is soft and the liquid has thickened into a syrup.

5. 5

   Place duck breasts skin-side down in a cold cast-iron skillet, then turn the heat to medium-low to slowly render the fat.

6. 6

   Cook for 8-10 minutes until the skin is golden brown and very crispy, then flip and cook for another 3-4 minutes for medium-rare.

7. 7

   Remove duck from the pan and let it rest on a cutting board for at least 5 minutes before slicing.

8. 8

   Slice the duck thinly on a bias and serve topped with a generous spoonful of the warm papaya ginger chutney.