Famous Secret Recipes

The 2009 Inaugural Luncheon: A Culinary Highlight

The 2009 Inaugural Luncheon featured a menu that has since become legendary. One of the standout dishes was the Duck Breast with Cherry Chutney. Below, we provide a detailed recipe so you can recreate this exquisite dish at home.

Duck Breast with Cherry Chutney Recipe

Ingredients

• For the Chutney and Glaze:

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion (1 small)
  • 3 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 salt
  • ½ cup coarsely chopped red bell pepper (½ medium)
  • 1 plum tomato, coarsely chopped
  • ¼ cup dry red wine
  • 1 ½ to 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • ½ teaspoon Dijon mustard
  • 1 can (3 cups) Bing cherries, quartered (Oregon brand)
  • ½ cup Golden Raisins
  • 1 tablespoon chopped fresh tarragon or chives

• For the Duck:

  • 10 (6 oz.) boneless duck breasts with skin
  • 2 tablespoons water

Method

1. Prepare the Chutney and Glaze:

   • Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking. Cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
   • Add tomato paste, black pepper, cumin, hot pepper flakes, and ¼ teaspoon salt. Cook, stirring, for 30 seconds.
   • Reduce heat to medium, add bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.
   • Stir in wine, vinegar (to taste), and sugar. Simmer for approximately 5 minutes.
   • Stir in mustard, 1 ½ cups cherries, and remaining ½ teaspoon salt. Simmer for 1 minute. Allow to cool slightly.
   • Reserve all but ¼ cup of the mixture. Place ¼ 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. Can be prepared one day ahead.

2. Cook the Duck:

   • Preheat oven to 450°F and position the oven rack in the middle.
   • 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, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of the fat is rendered and skin is golden brown, about 25 minutes.
   • Transfer duck to a plate and discard all but 1 tablespoon fat from the 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 to rest for 5 minutes.
   • Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.

Interesting Stats About Secret Recipes

• Home Cooking Trends: According to a 2020 survey by Hunter, 54% of Americans are cooking more than they were before the pandemic, and 35% are enjoying it more than they did previously (Hunter).
• Cost Savings: The average cost of a restaurant meal in the U.S. is $13, while a home-cooked meal averages $4 per serving, representing a significant saving (Forbes).

Conclusion

Recreating famous secret recipes at home not only saves money but also brings the joy of gourmet dining into your kitchen. Whether it's the iconic Duck Breast with Cherry Chutney from the 2009 Inaugural Luncheon or another beloved dish, these recipes offer a delicious way to enjoy restaurant-quality meals without leaving home.

For more recipes and culinary inspiration, visit America's Secret Recipes and explore the complete 2009 Inaugural Luncheon Menu here.