Best Cranberry Black Pepper Chutney Recipes

Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney image

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 6

2 large sweet potatoes (1 1/2 lb total)
6 cups vegetable oil
1 confit duck leg (5 1/2 oz), skin and bone discarded and meat finely shredded
Cranberry black pepper chutney
Special Equipment
a mandoline fitted with fluted blade; a deep-fat thermometer

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 image

Yield Makes about 1 cup

Number Of Ingredients 8

1/3 cup finely chopped shallot
1 tablespoon unsalted butter
6 oz fresh or frozen cranberries (not thawed; 2 cups)
1/2 cup sugar
1/3 cup water
1 tablespoon cider vinegar
3/4 teaspoon cracked black pepper
1/4 teaspoon salt

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.