Chilli Fried Duck with Pear Chutney and Sautéd Potatoes

Pan-fried duck strips glazed with chilli, honey, and soy, served with homemade pear chutney and crispy golden-brown sautéed potatoes.

Duck High Protein Potato Chutney Gluten Free Options

Estimated Nutrition

Calories

725.2

kcal / serving

1450.4 kcal total

Carbs

38.3g

per serving

76.5 g total

Fat

54.1g

per serving

108.2 g total

Protein

26.4g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

12.5

CondimentsSauces

Fruits

0.5

piece

Pear

Peeled, cored, and chopped

Meat

0.5

piece

Duck Breast

Skin removed, sliced into strips

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Oil

For the chutney

Olive Oil

For the potatoes

Olive Oil

For the duck

Other

Honey

Vegetables

0.25

piece

Onion

Chopped

200

New Potatoes

Sliced

0.5

piece

Red Chilli

Thinly sliced

Method

Heat oil in a saucepan and sauté the onion and pear for 3 minutes.

Stir in vinegar, brown sugar, and ketchup, then cover and simmer for 10 minutes.

Boil sliced potatoes in a saucepan of water for 5 minutes and drain.

Heat oil in a frying pan and sauté potatoes until golden-brown and tender.

Season potatoes with salt and freshly ground black pepper.

Heat oil in another frying pan and fry duck strips for 6 minutes until cooked through.

Add the chilli, honey, and soy sauce to the duck, then remove from heat to rest.

Serve the duck strips over the potatoes with the pear chutney on the side.