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Duck breast with pineapple chutney and coconut milk

Duck breast with pineapple chutney and coconut milk

Main dishes

A taste of Hawaii in winter: grilled duck breast with a criss-cross pattern, seared skin-side down and then roasted in the oven with a pineapple, ginger, …

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Recipe from CTHOE, adapted by Recette de cuisine · · updated on

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This pineapple chutney is a delicious Hawaiian addition to your winter meals. It pairs perfectly with crispy duck breasts.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting10 min
  • Total1 hr 25 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour, frying pan
  • Estimated cost$5.21 $1.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $2.99
  • $0.41
  • $0.25
  • $0.28
  • $0.86
  • $0.15
  • $0.27

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Peel the pineapple, remove the tough core, and chop the flesh into small pieces. ≈ 8 min
  2. Finely chop the onion and ginger, and sauté them in the oil. ≈ 8 min
  3. Add the pineapple and chopped chili pepper, then the coconut milk, and simmer for about 15 minutes. Season lightly with salt.
  4. Preheat the oven to 160 °C.
  5. Score the duck breasts without cutting through the skin, season them with salt and pepper. ≈ 2 min
  6. Place the duck breasts, skin-side down, in a cold frying pan, then heat over medium heat: the fat will gradually melt. After about 5 minutes, when the skin is golden and crispy, flip them briefly and remove them from the pan.
  7. Place them, skin-side up, in a dish with a little chutney, and roast for about 20 minutes (135 °F/57 °C at the center for a slightly pink interior).
  8. Let it rest in the open oven for a few minutes.
  9. Slice the duck breasts diagonally into 1-1.5 cm thick pieces, arrange them on a plate with the remaining chutney, and garnish with fresh mint. ≈ 8 min

The bill

Duck breast with pineapple chutney and coconut milk

  • 1 small pineapple (approximately 400g peeled)$2.99
  • 2 large onions$0.41
  • 1 tablespoon of rapeseed oil$0.25
  • 30 g of fresh ginger$0.28
  • 150 g of coconut milk$0.86
  • A few fresh mint leaves$0.15
  • salt, pepper$0.27

Total$5.21

that's $1.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 small pineapple (approximately 400g peeled)
  • 2 large onions
  • 1 tablespoon of rapeseed oil
  • 30 g of fresh ginger
  • 1 fresh or dried chili pepper
  • 150 g of coconut milk
  • A few fresh mint leaves
  • 2 duck breast fillets, each weighing 300g
  • salt, pepper

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