Duck breasts with cranberry chutney Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Duck breasts:

• About 4 duck breasts ( 227 g to 340 g per portion)
• Salt and pepper, to taste

Cranberry chutney:

• 160 g (1 1/2 cup) fresh or frozen cranberries
• 105 g (1/3 cup) maple syrup
• Juice of one orange, freshly squeezed
• 15 ml (1tbsp) olive oil
• 2 small red onions, cut in thin round slices
• 2 garlic cloves, crushed or minced
• 22,5 ml (1 1/2 tbsp) balsamic vinegar
• 15 ml (1 tbsp) cane sugar
• 1 ml (1/4 tsp) salt
• 1 ml (1/4 tsp) fresh rosemary, finely chopped
• 1 ml (1/4 tsp) cinnamon

PREPARATION

Duck breasts, conventional method :

1. Remove the breasts from the refrigerator and leave at room temperature for 15 minutes.
2. Dab excess moisture from the breasts with a paper towel.
3. Trim the extra fat around the breast (but keep the skin underneath).
4. Scarify the skin without cutting into the meat.
5. Season with salt and pepper, to taste.
6. Place the breasts, skin-side down, in a preheated skillet.
7. Cook at low temperature and turn once the skin is crispy and golden.
8. Continue cooking for 8 to 10 minutes or until the internal temperature reaches   58 °C (137 °F).
9. Remove from heat, cover, and let rest for 5 minutes.
10. Slice each breast at an angle or serve whole, accompanied with cranberry chutney.

Duck breasts, hypotoxic method:

1. Remove the breasts from the refrigerator and leave at room temperature for 15 minutes.
2. Preheat the oven to 88 °C (190 °F).
3. Dab excess moisture from the breasts with a paper towel.
4. Using a very sharp knife, separate the meat from the skin and fat.
5. Season with salt and pepper, to taste.
6. Place the breasts in a baking dish and cover with cranberry chutney.
7. Cover and cook on the middle rack for 40 minutes.
8. Remove the excess liquid at the bottom of the dish and continue cooking, still covered, until the internal temperature of the meat reaches 58 °C (137 °F). The total cooking time will be about 1-1 ½ hours (time will vary according to the size of the breasts). 
9. Once the cooking is completed, uncover, again remove any excess liquid and return the baking dish, uncovered, to the oven for another 10-15 minutes.
10. Remove from the oven, cover, and let rest for about 5 minutes.
11. Slice each breast at an angle or serve whole, accompanied with cranberry chutney.

Cranberry chutney:

1. In a small saucepan, combine the cranberries, maple syrup, and orange juice. Bring to a boil. Cover, and let simmer on low heat for about 15 minutes.
2. In a large skillet, heat oil. Cook the onions and garlic on medium-low heat for about 3 to 5 minutes.
3. Add the cranberry mixture, balsamic vinegar, sugar, salt, rosemary, and cinnamon.
4. Bring to a boil, then let simmer on low heat, stirring frequently, until you reach the desired consistency.