Duck Breasts With Rhubarb Cherry Chutney Recipes

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.

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.,

Steps:

• 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
• 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
• 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
• 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
• 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
• 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
• 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
• 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.

Steps:

• In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.

Steps:

• Heat oil in a medium heavy-bottomed saucepan over medium heat. Add onion, garlic, and shallot, and cook, stirring occasionally, until golden, about 7 minutes. Add tomato paste, 1/2 teaspoon black pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
• Stir in wine, vinegar, and sugar; let simmer for about 5 minutes. Stir in mustard, 1 1/2 cups cherries, and 1/2 teaspoon salt; let simmer for 1 minute. Remove from heat and let cool slightly.
• Place 1/4 cup of the cherry mixture in the bowl of a small food processor and process until smooth, about 1 minute. Reserve for glazing duck.
• Add remaining cherries to cherry mixture, along with raisins and tarragon or chives; stir to combine. Glaze and chutney can be made up to a day in advance and stored, refrigerated, in an airtight container. Bring to room temperature before using.
• Using a small sharp knife, score skin side of duck breasts in a crosshatch pattern; season with salt and pepper. In a large ovenproof heavy-bottomed skillet, heat 2 tablespoons water over low heat. Add breasts, skin-side down, and cook until fat is rendered and skin is golden brown, about 25 minutes.
• Preheat oven to 450 degrees with a rack set in the center.
• Transfer breasts to a plate and discard all but 1 tablespoon fat from skillet. Brush duck breasts with reserved glaze and return to skillet, skin-side up. Place skillet in oven and roast until duck is medium-rare (125 degrees on an instant-read thermometer), about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.
• Using a sharp knife, slice duck breasts at a 45-degree angle. Serve immediately with chutney.