RecipesFamous Secret Recipes
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Recipe from the 2009 Inaugural Luncheon
Secret Recipe
Second Course:
Duck Breast with Cherry Chutney
Copycat secret recipe
Yield: 10 servings
Ingredients
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 ÂÜ teaspoon dried hot red pepper flakes
ÂÓ teaspoon salt
½ cup coarsely chopped red bell pepper (½ medium)
1 plum tomato, coarsely chopped
ÂÜ 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
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 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 ÂÜ 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.
 Provided by America"s Secret Recipe Newsletter
 Source: Buffalo News, Jan 13th, 2009
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