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Duck Wraps with Apple-Raisin Chutney
Makes 4 Servings
*1 1/2 teaspoons black pepper
*2 teaspoons cinnamon
*2 teaspoons ground ginger
*4 tablespoons brown sugar
*2 tablespoons red wine vinegar
*1 1/2 teaspoons sesame oil
*1 1/2 teaspoons peanut oil
*3/4 teaspoon chili powder
*1/4 teaspoon canned chipotle pepper, diced
*4 skinless duck breasts, boned and defatted
*1/4 cup raisins
*3/4 cup apple cider
*1 cup sliced apples
*3/4 teaspoon sugar
*1 1/2 teaspoons diced green chiles
*Pinch allspice
*1/4 teaspoon cinnamon
*Pinch salt
*4 whole-wheat tortillas
*1 cup mixed greens
1In a baking dish, mix pepper, cinnamon, ginger, brown sugar, vinegar, oils, chili powder and diced chipotle pepper.
2Add duck to baking dish, turning to coat each piece with seasoning mix. Cover and refrigerate for at least one hour.
3For chutney, rehydrate raisins with 1/2 cup apple cider in a small bowl. Let sit for 5 minutes. Strain. Discard cider.
4In a small saucepan, heat apples, sugar and 1/4 cup cider over medium heat. Stir in rehydrated raisins, chiles, allspice, cinnamon and salt. Remove from heat, cover and keep warm.
5Roast duck in a baking pan in a 450F degree oven for 12 minutes or until cooked through. Juices will run clear when meat is pierced with a fork at the center.
6Remove duck from oven and let rest for at least 5 minutes. Carve each breast thinly, on the bias.
7Spread 1/4 cup chutney on each warm tortilla, top with one sliced duck breast and 1/4 cup greens. Roll tortilla, folding ends in, and cut in half on the diagonal.
  • To warm tortillas, stack and wrap in foil. Heat at 350F degrees for 10 minutes.
  • EACH SERVING CONTAINS APPROXIMATELY: 380 calories, 56 gm. carbohydrate, 9 gm. fat, 59 mg. cholesterol, 22 gm. protein, 284 mg. sodium, 5 gm. fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

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