Best Inauguration Luncheon Duck Breast With Cherry Chutney Recipes

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.

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.

DUCK BREASTS WITH APRICOT CHUTNEY

Steps:

• For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,