A rich pumpkin stout joins apples and duck for a delicious confluence of fall flavors. Outside of pumpkin pie or cheesecake, it’s hard to think of a better dish for a splash of pumpkin beer than this apple chutney.
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) pumpkin 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.
For the 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: Avery Pump(KY)n (Boulder, Colorado), Masthead Pumpkin Underverse (Cleveland), New Trail Werewolf (Williamsport, Pennsylvania), Saint Arnold Pumpkinator (Houston), Southern Tier Pumking or Warlock (Lakewood, New York).
