Grilled duck breasts with fresh ginger-peach chutney Recipe - Los Angeles Times
As someone who cooks by the calendar, I've always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter....
Ingredients
- 2 medium peaches
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon minced fresh ginger
- 2 fresh jalapeno chiles, seeded and minced
- 2 tablespoons minced shallots
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 (1/2-inch) piece of cinnamon stick
- 1/4 cup raisins
- 1/3 cup sugar
- Salt
- 8 (8-ounce) duck breast filets (half-breasts)
- 1 cup soy sauce
- Freshly ground black pepper
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