Duck Breast With Lentils Peach Chutney And Pickled Mustard Seeds Food

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DUCK BREAST WITH PEACH CHUTNEY AND RAINBOW CHARD WITH BACON



Duck Breast with Peach Chutney and Rainbow Chard with Bacon image

Provided by Anne Burrell

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

1 duck breast
Salt
1 shallot, cut into small dice
2 peaches, peeled and diced
2 teaspoons chopped fresh rosemary
2 tablespoons bourbon
A few drops balsamic vinegar
2 tablespoons dark brown sugar
1/2 cup pine nuts, toasted
1/4 cup chicken stock
2 strips bacon, sliced into lardons
1 bunch rainbow chard, leaves cut into 1-inch pieces, stems cut into 1/2-inch dice
1/4 to 1/2 cup chicken stock
Salt
Chopped fresh chives, for garnish

Steps:

  • For the duck breast: Preheat the oven to 375 degrees F.
  • Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use.
  • For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes.
  • For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes.
  • Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.

DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY



Duck Breasts With Rhubarb-Cherry Chutney image

Make and share this Duck Breasts With Rhubarb-Cherry Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb trimmed rhubarb, stalks cut into 1/2-inch thick slices
3/4 cup packed dark brown sugar
1/2 cup dried tart cherry
1/2 cup minced onion
1/4 cup cider vinegar
1/4 cup minced crystallized ginger
1 cinnamon stick, 3 inch length
1/2 teaspoon dry mustard
1/4 teaspoon crushed hot red pepper flakes
1 garlic clove, minced
2 (14 ounce) boneless duck breasts
3/4 teaspoon asian five-spice powder
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 604.8, Fat 21.9, SaturatedFat 5.9, Cholesterol 269.7, Sodium 403.1, Carbohydrate 50.4, Fiber 2.8, Sugar 43.9, Protein 50.2

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