Honey Glazed Duck breast on sour dough toast with Pear chutney
This is a part of our St Patrick’s day celebration. It can be used for many different occasions and has a traditional feel. I prefer serving it as a passed hors d’ouevre. It is best when it is served fresh while the duck is still warm. But, room temperature is fine as well. We just don’t want cold duck. That reminds me too much of a bad 70’s wine. This honey glazed duck breast is a great item in many settings. It goes well with a salad, appetizer, or as an entree. And, the chutney is a great addition to a cheese platter or with a variety of hors d’ouevres or entrees. The Toast rounds could also be used as a base for multiple appetizers or as an accompaniment to cheeses or dips. Experiment. Have fun!
Table of Contents
Slainte!
Honey Glazed Duck breast on Sourdough toast with Pear Chutney
Ingredients
- 1 medium Duck breast
- 1 tsp chopped fresh thyme
- 1 Tbsp Honey
- Kosher salt and pepper to taste
- For the Toast
- 12 thin slices Sour dough baguette or ficelle not too wide. aproximately 1 to 2 inch diameter
- oil to drizzle
- salt and pepper to taste
- For the Chutney
- 1/4 cup fine diced shallot
- 1 tsp fine diced ginger root
- 1 cup fine diced pear bosc or anjou preferably, but any kind will do.
- 2 Tbsp sugar in the raw
- 2 tsp cider vinegar
- 1/2 cup white wine preferably a sweeter wine like reisling
- 1 tsp honey
- 1/2 tsp curry powder optional. Only if you want the curry flavor.
- Thyme sprigs or herbs to garnish
Instructions
- Start by making the toasts: you want thin slices, no more than 1/8 inch. Lay out evenly on a flat pan. Brush or drizzle with olive oil, sprinkle with salt and pepper. Bake for about 10 minutes at 350 degrees (300) in convection oven until lightly browned and crisp. Give more time if necessary.
- Score the duck breast skin. Make crosswise cuts in the skin to create diamond shapes. Rub the salt, pepper, and thyme into the duck breast
- Heat a saute pan over high heat. When hot enough, place the duck breast in pan, skin side down. It should instantly begin to sear. Turn the heat down a touch. Lift the duck slightly to make sure it isn't sticking. Sear until golden brown and the fat from the skin has started to render out. It will fill the pan.
- Turn the duck breast over to get some color on bottom side. Sear for about 30 seconds. Then transfer to a small flat pan
- Drizzle or brush the duck breast with honey and put in a preheated 400 degree oven. Roast for 8 to 10 minutes. Check the temperature using a meat thermometer. I like a rare to medium rare breast. The temp should be around 120. If you prefer a more cooked breast, let it cook longer. I wouldn't recommend anything lower than 120. If it is still a little on the raw side, it will be tough.
- Allow the duck to rest for about 5 to 10 minutes. Then split lengthwise down the middle and cut slices from each 1/2. Place them on the toasts and top with chutney and a thyme sprig or other herb for garnish.
- The chutney is best made ahead of time
- for the chutney: Saute the shallots and ginger over medium high heat until translucent
- add in the sugar and mix in until it begins to melt and caramelize.
- Add in the pears and let them brown a bit. Then stir the pan to mix.
- Splash in the vinegar and wine. Add the curry if you want a curried flavor. Skip if not. Stir and let cook until the Liquid becomes more of a glaze. Then stir in the honey.
- Let cool until ready to use.