INAUGURATION LUNCHEON DUCK BREAST WITH CHERRY CHUTNEY

INAUGURATION LUNCHEON DUCK BREAST WITH CHERRY CHUTNEY image

Yield 10 servings

Number Of Ingredients 19

Ingredients

1 tbsp EVOO
1/2 cup chopped onion
3 crushed garlic cloves
1 tbsp finely chopped shallot
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp dried hot red pepper flakes
3/4 tsp salt
1/2 cup coarsely chopped red bell pepper
1 plum tomato, coarsely chopped
1/4 cup dry red wine
1.5 to 2 tbsp cider vinegar
2 tbsp sugar
1/2 tsp 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 tbsp water
1 tbsp chopped fresh tarragon or chives

Steps:

1-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. 2-Add tomato paste, black pepper, cumin, hot pepper flakes, 1/4 tsp salt. 3-Cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. 4-Stir in wine, vinegar (to taste), and sugar and simmer approx 5 minutes. 5-Stir in mustard, 1.5 cups cherries, and remaining 1/2 tsp salt and simmer 1 minute. 6-Allow to cool slightly and reserve all but 1/4 cup of the mix to the side. 5-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. 6-To finish the chutney, add the remaining 1.5 cups of cherries, tarragon, chives, and all the golden raisins. Can be prepared one day ahead. 7-Put oven rack in middle position and preheat oven to 450 degrees F. 8-Score duck skn in crosshatch pattern with small sharp knife and season duck all over with salt and pepper. 9-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 10-Transfer duck to a plate and discard all but 1 tbsp fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up 11-Roast duck in oven until thermometer registers 135 degrees F, about 8 minutes for medium rare. Remove from oven and allow to rest for 5 minutes 12-Holding a sharp knife at a 45 degree angle, cut duck into slices. Serve with cherry chutney.