Skillet Seared Duck with Peach Chutney

As the first signs of fall come to South Georgia, hunters prepare to enter the woods, fields and marsh after their favorite game. Duck season usually comes in in November and there is no shortage of favorite ways to prepare this waterfowl.

Pictured: A peach chutney, canned in the summer season, provides the glaze for the duck

For years, our family has enjoyed chilly mornings before Thanksgiving crouched in the woods along a pond bank, waiting for the ducks to fly in. You never go duck hunting without getting cold and wet, but the thrill of the hunt makes it all worth it.

A Farm to Table Menu Presentation

Pictured: A balsamic spinach salad and mushroom risotto serve as sides for the seared duck, while friends warm up with Lumberjack's Hot Cacao before the meal is served.

Our favorite way to prepare food is on a cast iron skillet that was passed down from John’s grandfather, Jimmy McMillin—an Albany native and avid cook. Three generations of cooks have seasoned the skillet that we use to prepare a variety of foods, including the recipe for duck breast and peach chutney that anchors this menu.

Setting the Table

When entertaining, I like to layer different textures to create a natural aesthetic. Learn how I put this table together here.

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Skillet Seared Duck Breast with Peach Chutney

Suggested sides

Balsamic spinach salad, mushroom risotto

INGREDIENTS

• 4 duck breasts, 4 to 5 ounces (112 to 140g) each

• Kosher salt

• 1/2 cup dry white wine (4 fluid ounces; 120ml)

• 1 1/2 cups chicken stock with 1 tablespoon powdered gelatin

• 4 tablespoons unsalted butter

• 1 teaspoon freshly grated orange zest

• ½ peach, crushed

• 4 peaches, sliced in half lengthwise

• ½ teaspoon freshly ground black pepper

PREPARATION

For the duck breasts

With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.

Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.

Heat a cast-iron skillet over medium-high heat until hot but not smoking. Carefully add the duck breast, skin side down, and let it sizzle for several minutes. Using tongs, check to see that the skin is not browning too quickly. Cook until the duck skin is golden and crisp, 6 or 7 minutes. Turn the duck breast over and cook for 2 minutes more. Transfer the duck to a carving board and let rest for at least 10 minutes. Reserve the rendered duck fat in the skillet, allowing it to cool to room temperature and then straining it into a jar and refrigerating it for future use.

For the skillet sauce

Over high heat, deglaze the skillet with white wine. Scrape up any brown bits stuck to the skillet and let wine reduce until the skillet is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with crushed peaches and juice, salt, and black pepper.

Grill the peaches separately, then top the grilled duck with sauce and grilled peach halves.