Dinner idea: Duck with caramelised onion chutney

This is one of the tastiest meals I’ve cooked in a while! I’ve always loved duck, and have been cooking it almost on a weekly basis lately. This particular meal idea is great for date night at home, or when you fancy something a little bit fancier than your usual poultry meal.

Now, before anyone comes for my modest culinary skills, I know that the idea of caramelised onion means it has already gone through a ‘sweetening’ process. The chutney I used (ALDI) contains sugar already, and so you may question my decision to add a bit more brown sugar to this recipe. But trust me – it adds flavour and definitely makes the recipe what it is. So trust the process and don’t overthink it! 🙂


  • 2 duck breasts
  • 2 tbs caramelised red onion
  • 2 ts brown sugar
  • 5 tbs red wine
  • 2 tbs Worcester sauce
  • Olive oil
  • 1 red onion
  • Baby corn
  • Fresh green beans
  • 1/2 ts sea salt
  • 1/2 ts black peppercorn
  • 1/2 ts dried thyme
  • baby potatoes

1. Start by seasoning the duck breasts with sea salt, black peppercorn and thyme, and then in a shallow pan, sear the fillets in some olive oil, for 2 minutes on each side. Although duck already has a lot of fat, the olive oil will be needed for the rest of the recipe so do not discard it; set it aside.

2. Once the fillets have been seared, put them in the oven at 180 degrees Celsius for 20 minutes.

3. Using the same pan and the remainder of the olive oil, add the caramelised onion chutney, the Worcester sauce, and the brown sugar, followed by the red wine. Stir gently and let it simmer and reduce for about 7 minutes on medium heat. Keep stirring occasionally to ensure it doesn’t stick to the pan.

3. Meanwhile, slice and cook your potatoes in the air fryer, or on the grill at 180 degrees until slightly golden.

4. Slice the red onion and in another pan, fry it in a knob of butter, before adding the green beans and baby corn. Season with sea salt and black peppercorn.

5. Slice the duck breasts – they should be slightly pink inside. And pour the chutney over the duck. Plate the potatoes and the vegetables. And there you have it! An easy, quick and delicious duck meal to enjoy on a cosy night in.

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