Recipe : Duck chutney

Quantity	4 Person (s)
Training	15 mins
Cooking	25 min

INGREDIENTS

• lanyards duck: 450 g
• egg: 2
• crumbs: 100 g
• Oil for frying: 0.5 l
• butter: 20 g
• onions 200 g
• white and black grapes: 200 g
• curry: 1 c. soup
• honey 1 tsp. soup
• vinegar 1 c. soup
• Cardamom
• anise
• cinnamon
• salt and pepper
• peppercorns 1 c. soup

PREPARATION

1

First prepare the chutney:

2

Peel the onions and remove the juicy grapes. Cook onions 5 minutes in boiling salted water, drain and rinse under cold water.

3

In a skillet, melt butter and sear the onions a few minutes, add the spices and grapes. Cook 2 minutes and add the honey. When it begins to caramelize, add the vinegar, stir gently and remove from heat.

4

Heat oil for frying.

5

Cut the duck into thin strips. Break the eggs and beat them in an omelette, then pour into a shallow dish . Spread the bread crumbs in another dish. Dip each strip of duck in the beaten egg and then in breadcrumbs. Dive into the hot oil. About 3 minutes until golden, drain on absorbent paper.

6

Serve hot and crispy fritters with warm chutney accompanied Basmati rice.

 Recipe : Duck chutney