Duck Breast with Cherry Chutney
This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine. Special thanks to D'Artagnan for providing the duck breasts.
- Servings: 10
Source: The Martha Stewart Show, January Winter 2009
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion (from about 1 small onion)
- 3 cloves garlic, crushed
- 1 tablespoon finely chopped shallot
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- Scant 1/4 teaspoon crushed red-pepper flakes
- 1/2 cup coarsely chopped red bell pepper
- 1/4 cup dry red wine
- 1 1/2 to 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon Dijon mustard
- 3 cups canned Bing cherries
- 1/2 cup golden raisins
- 1 tablespoon chopped fresh tarragon or chives
- 4 boneless duck breasts, skin-on (about 1 pound each)
- Coarse salt and freshly ground black pepper
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.