Duck Breast With Lentils Peach Chutney And Pickled Mustard Seeds Recipes

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DUCK BREAST WITH LENTILS, PEACH CHUTNEY AND PICKLED MUSTARD SEEDS



Duck Breast with Lentils, Peach Chutney and Pickled Mustard Seeds image

Provided by Anne Burrell

Categories     main-dish

Time 2h30m

Yield 2 servings

Number Of Ingredients 40

1 tablespoon olive oil
1/4 white onion, small diced
1 clove garlic, minced
1 carrot, small diced
1 stalk celery, small diced
1 cup red lentils
1 bay leaf
1 bunch fresh thyme, tied with kitchen string
1 tablespoon olive oil
1/2 white onion, small diced
1 cup short-grain rice
2 cups coconut milk
Kosher salt
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek
1 teaspoon black peppercorns
1/2 teaspoon ground nutmeg
4 cloves
1 tablespoon duck fat
1 clove garlic
1 shallot
2 peaches, peeled and medium diced
2 tablespoons ground turmeric
2 tablespoons apple cider vinegar
Pinch crushed red pepper
Kosher salt
1/4 cup brown sugar
1/2 cup coconut milk
1/2 cup chicken stock, plus more as needed
1/2 cup apple cider vinegar
2 tablespoons mustard seeds
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon duck fat
1 bunch mustard greens (about 1/2 pound), stems removed and discarded and leaves cut into chiffonade
Kosher salt
1 tablespoon olive oil
2 duck breasts
Kosher salt

Steps:

  • For the lentils: Add olive oil to a high-sided saucepan with a lid and heat until shimmering. Add white onion and saute until translucent, about 2 minutes. Add garlic and saute for an additional minute. Add carrot and celery and cook until just softened, about 4 minutes. Add lentils, bay leaf and thyme stir to coat lentils. Add 2 cups water to cover. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 30 minutes. Remove and discard thyme bundle.
  • For the rice: Meanwhile, add olive oil to a small saucepot. Heat until shimmering. Add onion and cook until translucent, about 2 minutes. Add the rice and mix to coat in oil. Add the coconut milk and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, about 20 minutes.
  • For the spice blend: Heat a medium skillet over medium heat. Add coriander, cumin, fenugreek, peppercorns, nutmeg and cloves. Moving the pan constantly, toast the spices until fragrant, about 3 minutes. Remove spices to a spice grinder and pulse a few times until mixed (it's okay if there are some larger pieces). Set aside until ready to use.
  • For the chutney: Add duck fat to a medium saucepot over medium heat and cook until shimmering. Add the garlic and shallot and saute until translucent, about 2 minutes. Add the peaches, turmeric, vinegar, crushed red pepper, a pinch of salt and 1 teaspoon of the spice blend. Cook, stirring, until peaches begin to soften, about 5 minutes. Add brown sugar, coconut milk and chicken stock. Bring to a boil, then reduce to a simmer and allow to reduce by half until thick and syrupy, about 20 minutes.
  • For the pickled mustard seeds: Add vinegar, mustard seeds, salt, granulated sugar and 1/2 cup water to a small saucepot and bring to a boil. Remove from heat, then allow to cool at least 30 minutes at room temperature or up to overnight in the refrigerator. Set aside until ready to use.
  • For the mustard greens: Meanwhile, add duck fat to a medium saute pan and heat over medium heat until shimmering. Add mustard greens and a big pinch of salt and saute until just tender.
  • For the duck: Add olive oil to a large saucepan over medium heat. Sprinkle duck breasts with salt and add duck breasts to pan skin-side down. Cook until skin fat is rendered and skin is crisp, about 15 minutes. Flip and cook for an additional 5 minutes.
  • Slice duck breasts on a bias and garnish with chutney and mustard seeds. Serve with rice, greens and lentils on the side.

DUCK BREAST WITH CHERRY CHUTNEY



Duck Breast with Cherry Chutney image

This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine.Special thanks to D'Artagnan for providing the duck breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (from about 1 small onion)
3 cloves garlic, crushed
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
1/2 teaspoon ground cumin
Scant 1/4 teaspoon crushed red-pepper flakes
1/2 cup coarsely chopped red bell pepper
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
3 cups canned Bing cherries
1/2 cup golden raisins
1 tablespoon chopped fresh tarragon or chives
4 boneless duck breasts, skin-on (about 1 pound each)
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a medium heavy-bottomed saucepan over medium heat. Add onion, garlic, and shallot, and cook, stirring occasionally, until golden, about 7 minutes. Add tomato paste, 1/2 teaspoon black pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar, and sugar; let simmer for about 5 minutes. Stir in mustard, 1 1/2 cups cherries, and 1/2 teaspoon salt; let simmer for 1 minute. Remove from heat and let cool slightly.
  • Place 1/4 cup of the cherry mixture in the bowl of a small food processor and process until smooth, about 1 minute. Reserve for glazing duck.
  • Add remaining cherries to cherry mixture, along with raisins and tarragon or chives; stir to combine. Glaze and chutney can be made up to a day in advance and stored, refrigerated, in an airtight container. Bring to room temperature before using.
  • Using a small sharp knife, score skin side of duck breasts in a crosshatch pattern; season with salt and pepper. In a large ovenproof heavy-bottomed skillet, heat 2 tablespoons water over low heat. Add breasts, skin-side down, and cook until fat is rendered and skin is golden brown, about 25 minutes.
  • Preheat oven to 450 degrees with a rack set in the center.
  • Transfer breasts to a plate and discard all but 1 tablespoon fat from skillet. Brush duck breasts with reserved glaze and return to skillet, skin-side up. Place skillet in oven and roast until duck is medium-rare (125 degrees on an instant-read thermometer), about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.
  • Using a sharp knife, slice duck breasts at a 45-degree angle. Serve immediately with chutney.

GRILLED DUCK BREASTS WITH NECTARINE- GREEN GRAPE CHUTNEY



Grilled Duck Breasts With Nectarine- Green Grape Chutney image

Provided by John Willoughby

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large red onion, peeled and diced fine
3 nectarines, pitted and diced
1 cup green grapes, halved
1 cup cider vinegar
1/2 cup brown sugar
Pinch ground allspice
Pinch ground mace
1 tablespoon roughly chopped fresh basil
Salt and freshly ground black pepper
4 duck breasts, 8 to 10 ounces each

Steps:

  • In a medium saute pan, heat the oil over medium heat until hot but not smoking. Add the onion and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the nectarines and grapes, and cook, stirring, until the nectarines are a bit browned, about 4 minutes. Add the vinegar, sugar, allspice, mace, basil and salt and pepper to taste. Bring the mixture just to a boil, reduce the heat to low and simmer 10 minutes. Remove from heat and set aside.
  • Meanwhile, build a small fire in one side of a grill, using enough coals to fill a shoe box. Salt and pepper the duck breasts well and place them on the grill, withy the fat side down, along the edge of the fire. Cook them for 6 minutes, being careful of flare-ups caused by fat dripping into the fire. If flare-ups do occur, move the breasts so that they are not directly over the flames. You want them to cook slowly, allowing the fat to drip off at an even pace and giving the skin time to crisp. Flip the breasts over and cook 5 to 7 minutes more. When the duck breasts are nicely browned and as firm to the touch as the heel of your hand, they are medium rare.
  • Pull the duck breasts off the fire, allow to cool for about 4 minutes, then slice them thinly on the bias and serve with the chutney.

Nutrition Facts : @context http, Calories 374, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1218 milligrams, Sugar 34 grams

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