Recipes from the 2009 Inaugural Luncheon
Duck Breast with Cherry Chutney
Yield: 10 servings
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Scant 1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 cup coarsely chopped red bell pepper (1/2 medium)
1 plum tomato, coarsely chopped
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
1 can (3 cups) Bing cherries, quartered *Oregon brand
1/2 cup Golden Raisins
10 (6 oz.) boneless duck breasts with skin
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
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 approx 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 ¼ cup of the mix to the side.
Place1/4 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 ½ cups of cherries, tarragon, chives and
all the golden raisins. Can be prepared one day ahead.
Put oven rack in middle position and preheat oven to 450°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°F, 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.