Recipes
Pan-Roasted Duck Breast in Walnut Crust with Spiced Apple Malt Chutney

Pan-Roasted Duck Breast in Walnut Crust with Spiced Apple Malt Chutney

Yield: 12 servings

 Marinade:
12 breasts boneless duck (8 oz. each)
6 cups sweet soy sauce (ketjap manis)
2 cups coconut milk/cream
2 cups cilantro, chopped
1 cup water
to taste salt and pepper
Spiced Apple Malt Chutney:
2 cups white onion, finely diced
1 cup butter
3 cups Granny Smith apples, diced
2 cups white distilled vinegar

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