Duck Breasts With Rhubarb Cherry Chutney Recipes

RHUBARB-CHERRY CHUTNEY

Steps:

• In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

DUCK BREAST WITH CHERRY CHUTNEY

Steps:

• Method for Chutney and Glaze: Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking. Then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approximately 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but 1/4 cup of the mix to the side. Place 1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 1/2 cups cherries, raisins, and tarragon or chives. Can be prepared one day ahead.
• Put oven rack in middle position and preheat oven to 450 degrees F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
• Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered (melted) and skin is golden brown, about 25 minutes.
• Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.
• Roast duck in oven until thermometer registers 135 degrees, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
• Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.

RHUBARB, CHERRY, AND GOLDEN RAISIN CHUTNEY

Steps:

• Place raisins, cherries, and brandy in heavy small saucepan and let macerate 30 minutes. Toast mustard seeds and aniseed in small skillet over medium heat until aromatic, about 2 minutes. Add toasted seeds to dried fruit mixture. Simmer over low heat until liquid is absorbed, stirring often, about 5 minutes. Add rhubarb, sugar, and lime juice. Simmer until all liquid is absorbed and rhubarb is soft, about 7 minutes. Season to taste with salt and pepper. Transfer chutney to bowl; cover and chill. DO AHEAD Chutney can be made 1 week ahead. Keep chilled.

DUCK BREAST WITH CHERRY CHUTNEY

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.

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY

Steps:

• combine first 10 ingredients in a large saucepan.
• bring to simmer over low heat until sugar dissolves.
• add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
• for duck:.
• with a sharp knife, score the fat on the breasts in a cross pattern.
• heat a grill pan and add duck, fat side down, cook for 5 minutes.
• you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
• drain the fat.
• (i like mine well, family likes their's rare).
• turn over and cook 5-10 minutes more, to taste.
• serve with chutney.

GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE

Steps:

• 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
• 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
• 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
• 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
• 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
• 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
• 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
• 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.

DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY

Steps:

• Chutney--combine all the ingredients in a medium non-reactive saucepan.
• Bring to a boil over medium heat, stirring to dissolve the brown sugar.
• Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
• Transfer to a bowl and let cool completely.
• Duck breasts--position a rack in the center of the oven; preheat to 450°.
• Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
• Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
• Place the breasts, skin side down, in a large nonstick ovenproof skillet.
• Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
• Pour off the fat in the skillet.
• Turn and cook until the meaty sides are browned, about 3 minutes.
• Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
• Transfer the breasts to a carving board and let stand 3-5 minutes.
• Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
• Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
• Repeat with the remaining sliced breasts.
• Serve hot with chutney.