Duck Breast with Cherry Chutney
Ingredients
| 1 tbs extra virgin olive oil | ||
| 1/2 cup chopped onion | ||
| 3 cloves garlic, crushed | ||
| 1 tbs shallot, minced | ||
| 1/2 tsp black pepper | ||
| 1/2 tsp ground cumin | ||
| 1/4 tsp hot chili flakes | ||
| 1/2 cup red bell pepper, chopped | ||
| 1/2 cup red bell pepper, chopped | ||
| 1/4 cup dry red wine | ||
| 2 tbs cider vinegar | ||
| 2 tbs sugar | ||
| 2 tbs sugar | ||
| 3 cups Bing cherries, 1 can | ||
| 1/2 cup golden raisins | ||
| 1/2 cup golden raisins | ||
| 2 tbs water | ||
| 1 (6oz) can of tomato paste | ||
| 1 tbs fresh tarragon or chives |
- Heat oil in a 3 quart sauce pan over moderate heat until hot gut not smoking, then cook onion garlic and shallot, stirring occasionally until golden. About 7 minutes.
- Add tomato paste, black pepper, cumin, pepper flakes, and 1/4 tsp salt and cook, stirring for 30 seconds.
- Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in wine, vinegar and sugar and simmer for about 5 minutes.
- Stir in mustard and 1 and 1/2 cups cherries and the remaining 1/2 tsp of salt and simmer for 1 minute.
- Allow to cool slightly and reserve all but 1/4 cup of the mix to the side.Place 1/4 cup of the mix in a blender and puree until very smooth, about 1 minute. reserve for glazing the duck breasts.
- To finish the chutney, add the remaining 1 and 1/2 cups of cherries, tarragon or chives and the golden raisins.
- Put the oven rack in the middle position and preheat oven to 450 degrees.
- Score duck skin in a crosshatch pattern with a sharp knife and season duck all over with salt and pepper.
- Heat water in an ovenproof 12 inch saute pan over low heat until hot, then add the duck breasts, skin side down.
- Cook duck uncovered over low heat without turning or until most of the fat is rendered and skin is golden brown. About 25 minutes.
- Transfer duck to a plate and discard all but 1 tbs of fat from the saute pan. Brush duck all over with cherry blaze and return to saute pan skin side up.
- Roast duck in oven until a meat thermometer registers 135 degrees. About 8 minutes for medium rare.
- Remove from oven and allow to rest for 5 minutes.
- Slice duck on a bias at a 45 degree angle.
- Serve with cherry chutney.
No Comments