Paleo recipes are not boring and bland but delicious nutritious recipes. Beautiful roasted duck breast with delicious cherry chutney. Duck is not available as readily available compared to the availab...
Paleo recipes are not boring and bland but delicious nutritious recipes. Beautiful roasted duck breast with delicious cherry chutney. Duck is not available as readily available compared to the availability of chicken. Duck tends to be somewhat more expensive than other poultry meats. Duck meat tends to be dark with a strong rich flavor. Can be cooked with fruits adding extraordinary taste and flavor. Great alternative to turkey and chicken dishes.
Paleo Duck Breast with Cherry Chutney Recipe Paleo Diet Yield: 10 servings
Ingredients - 1 tablespoon extra-virgin olive oil - ½ cup chopped white or red onion (1 small onion) - 3-4 garlic cloves, crushed - 1 tablespoon finely chopped shallot - ½ teaspoon black pepper - ½ teaspoon ground cumin - Scant ¼ teaspoon dried hot red pepper flakes - ¾ teaspoon sea salt - ½ cup coarsely chopped red bell pepper (½ medium red pepper) - 1 plum tomato, coarsely chopped - ¼ cup dry red wine - 1 ½ to 2 tablespoons cider or apple vinegar - 2 tablespoons raw honey - ½ teaspoon mustard (soy free) - 3 cups Bing cherries (preservative free) - ½ cup Golden Raisins - 10 (6 oz.) boneless duck breasts with skin - 2 tablespoons water - 1 tablespoon chopped fresh tarragon or chives
Method for chutney and glaze:
- 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. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and raw honey and simmer approx 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but ¼ cup of the mix to the side. 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. To finish the chutney, add the remaining 1 ½ cups of cherries, tarragon, chives and all the golden raisins.
- Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
- Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, and 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.
- Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.
- Roast duck in oven until thermometer registers 135°F, about 8 minutes for medium-rare. Remove from oven and allow resting for 5 minutes.
- Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney.