The tart apples, hint of cinnamon, and stout (pumpkin or tropical) in the chutney accentuate the rich, gamy taste of the duck.
Active preparation time: 25 minutes
Total time: 40 minutes
Serves: 3
1 skin-on duck breast
Salt and pepper
2 Granny Smith apples, finely diced
1 large shallot, finely diced
½ tsp cinnamon
1 tsp sugar
½ cup (118 ml) apple cider vinegar
½ cup (118 ml) stout
3 slices French bread
½ cup goat cheese crumbles
1 Tbs chives, minced
Preheat the oven to 350°F (177°C). While the oven preheats, season the duck breast with salt and pepper. In a medium sauté pan over medium-to-high heat, sear the duck breast skin side down until golden brown. Turn the duck breast over and place the pan in the preheated oven. Roast until the breast registers the desired internal temperature on an instant-read thermometer (I recommend 135°F/57°C). Remove from the oven, slice thin, and set aside for serving.
Chutney
In a small pot over medium heat, combine the diced apples and shallot and sweat the ingredients for 2–3 minutes to bring out optimal flavor. Add the cinnamon, sugar, apple cider vinegar, and stout. Bring to a simmer and reduce until almost dry. Once ready, set aside for serving.
Plating
Grill or toast the slices of French bread. Arrange the toasts on individual plates and top each toast with 1–1½ tablespoons of the apple chutney. Then top each toast with slices of the seared duck breast, goat cheese crumbles, and minced chives.
Beer Suggestions: The chutney is the perfect place (outside of pumpkin pie or cheesecake) to use a pumpkin stout (remember pumpkin is a fruit). Try Southern Tier Pumking (Lakewood, New York). Or you can try a tropical stout such as Desnoes & Geddes Dragon Stout (Kingston, Jamaica), Schell’s Stag Series #10—Tropical Stout (New Ulm, Minnesota), or Upslope Brewing Co. Tropical Stout with Plantains (Boulder, Colorado) collab with New Belgium Brewing (Fort Collins, Colorado).
PHOTO: MATT GRAVES