Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks

Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks

Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks

By Food & Wine
Serves 4

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Details
  • Servings:   4
  • Calories:   529
  • Protein:   39g
  •  
  • Fiber:   8g
  • Sugar:   38g
  • Carb Total:   74g
  •  
  • Trans Fat:   0g
  • Saturated:   3g
  • Fat Total:   8g
  •  
  • Diet:   High-Fiber, Low-Fat
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 4 duck breasts, fat trimmed, skin scored
  • Kosher salt
  • 1/2 cup coarse ground peppercorn (preferably black, green and pink mixed in equal quantities, but just black would work fine)
  • 2 large Yukon Gold potatoes, baked with the skin on until al dente, about 45 minutes at 350°
  • 3/4 cup Sweet and Sour Cranberry Chutney
Instructions

Peppercorn Duck Breasts With Sweet And Sour Cranberry Chutney And Potato Disks serves 4 original recipe by Food & Wine.

View original preparation instructions

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