Crispy Pan Roasted Duck With Strawberry Rhubarb Chutney Food

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

DUCK BREAST WITH RHUBARB-STRAWBERRY COMPOTE

Steps:

• In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat. Lower the heat and simmer without stirring, 3 minutes. Put the rhubarb in a baking dish large enough to hold it in one layer. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes. Allow to cool for 10 minutes before stirring in the strawberries.
• To prepare the duck, score the skin side of each breast with a knife, down to the meat. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
• Place a large, heavy skillet over medium heat. When hot, add the duck breasts, skin-side down, and cook 10 minutes, lowering heat if they begin to smoke and spooning off excess fat as it accumulates in the pan. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
• Remove the duck from the pan, cover and allow to rest 5 minutes. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY

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.

DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY

Steps:

• Chutney--combine all the ingredients in a medium non-reactive saucepan.
• Bring to a boil over medium heat, stirring to dissolve the brown sugar.
• Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
• Transfer to a bowl and let cool completely.
• Duck breasts--position a rack in the center of the oven; preheat to 450°.
• Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
• Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
• Place the breasts, skin side down, in a large nonstick ovenproof skillet.
• Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
• Pour off the fat in the skillet.
• Turn and cook until the meaty sides are browned, about 3 minutes.
• Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
• Transfer the breasts to a carving board and let stand 3-5 minutes.
• Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
• Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
• Repeat with the remaining sliced breasts.
• Serve hot with chutney.