Duck Breast with Cherry Chutney

Duck Breast with Cherry Chutney

 Yield: 10 servings

ӫӫ 1 tablespoon extra-virgin olive oil
ӫӫ ½ cup chopped onion (1 small)
ӫӫ 3 garlic cloves, crushed
ӫӫ 1 tablespoon finely chopped shallot
ӫӫ ½ teaspoon black pepper
ӫӫ ½ teaspoon ground cumin
ӫӫ Scant ¼ teaspoon dried hot red pepper flakes
ӫӫ ¾ teaspoon salt
ӫӫ ½ cup coarsely chopped red bell pepper (½ medium)

ӫӫ1 plum tomato, coarsely chopped
ӫӫ¼ cup dry red wine
ӫӫ1 ½ to 2 tablespoons cider vinegar
ӫӫ2 tablespoons sugar
ӫӫ½ teaspoon Dijon mustard
ӫӫ1 can (3 cups) Bing cherries, quartered *Oregon brand
ӫӫ½ cup Golden Raisins
ӫӫ10 (6 oz.) boneless duck breasts with skin
ӫӫ2 tablespoons water
ӫӫ1 tablespoon chopped fresh tarragon or chives

 

Method for chutney and glaze

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. 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 sugar 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. Place1/4 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. Can be prepared one day ahead.
2. 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.
3. 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.
4. 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.
5. 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.
6. Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.