Sweet Potato Gaufrettes With Duck Confit And Cranberry Black Pepper Chutney Recipes
SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY BLACK PEPPER CHUTNEY
Categories Duck Potato Poultry Appetizer Bake Christmas Cocktail Party Winter Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)
- Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.
- Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
- Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.
CRANBERRY BLACK PEPPER CHUTNEY
Categories Condiment/Spread Berry Side Christmas Thanksgiving Quick & Easy Cranberry Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
SWEET POTATO CRANBERRY BAKE
In October, my husband helps harvest cranberries at a friend's bogs, so I have access to the very freshest ingredients. Their bold autumn flavor pairs up perfectly with sweet potatoes to make a seasonal side dish my family looks forward to. -Jill Doyle, Kingston, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain. When cool enough to handle, peel potatoes and cut into 1/4-in. slices. , Place half in a greased 2-1/2-qt. baking dish. Top with half of the cranberries, brown sugar and butter. Repeat layers. Pour orange juice over top. Cover and bake at 350° for 30 minutes. , In a small bowl, combine the walnuts, brown sugar and cinnamon; cut in butter. Sprinkle over sweet potato mixture. Bake, uncovered, until topping is golden brown, about 10 minutes longer.
Nutrition Facts : Calories 386 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 81mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 7g fiber), Protein 4g protein.
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