Duck and walnut chutney

Directions

1. Peel the pineapple generously and remove the tough, central core (or, alternatively, extract the flesh of the pineapple using a pineapple corer). ≈ 8 min
2. Chop the pulp into small pieces. ≈ 8 min
3. Peel the onions and finely chop them. ≈ 8 min
4. Peel the ginger and garlic, then finely chop them. ≈ 8 min
5. In a pan, heat the oil paint and sauté the onions and ginger until softened. ⏱ ≈ 7 min
6. Wash the hot peppers and chop them into small pieces. ≈ 8 min
7. Add the pineapple chunks and the hot pepper to the pan. ⏱ ≈ 7 min
8. Add the coconut milk and let it simmer for about 15 minutes, then season with salt. ⏱ 15 min
9. Preheat the oven to. ⏱ ≈ 10 min
10. Remove the skin from the duck breast (preferably with a scalpel), in diamond-shaped patterns, making sure not to cut into the meat (see: duck breast according to Alexander Herrmann). ≈ 8 min
11. Next, lightly season the skin with salt and pepper. ≈ 2 min
12. After preparing the breast this way, place it, skin-side down, in a cold, empty pan. ⏱ ≈ 7 min
13. Heat the pan to a medium temperature. ⏱ ≈ 7 min
14. At this point, the fat begins to seep out through the cracks in the skin. ≈ 3 min
15. After about 5 minutes, flip the breast, let it cook for a few more moments on the other side, then remove it from the pan. ⏱ 5 min
16. The fat has now separated from the meat. ≈ 3 min
17. The skin should now be nicely golden and crispy. ≈ 3 min
18. Place the duck breasts, skin-side up, in the gratin dish. ≈ 3 min
19. Add a small amount of chutney (the one prepared in the first pan). ⏱ ≈ 7 min
20. Bake in the oven for approximately 20 minutes. ⏱ 20 min
21. If a cooking thermometer is used, the duck breast will be perfectly cooked (tender) when the internal temperature reaches the desired level. ≈ 3 min
22. Open the oven door and allow the meat to rest briefly inside. ⏱ ≈ 20 min
23. Remove the duck breasts from their skin, then cut them into thin slices (about 10-15 mm thick) at an angle, in the opposite direction of the muscle fibers. ≈ 8 min
24. Place the meat on the plates, add the remaining chutney in an attractive way, and serve with mint leaves. ≈ 2 min
25. (Alternative: Serve in a dish). ≈ 2 min