Grilled Duck Breast with Fresh Cherry Chutney
May 31, 2007
I love the bounty of springtime fruits and
vegetables available this time of year at farmers' markets; from friends
and family with fruit trees and gardens; local fruit stands and strawberry
patches; and of course from the neighborhood grocer...
Here is a recipe capitalizing on one of the
crowning jewels of spring- CHERRIES!!! While delicious all by
themselves, they also have an affinity for both sweet and savory
fare.
In addition to pairing the
following chutney recipe with duck, it would also enhance grilled
lamb, pork tenderloin, dark meat chicken, and turkey. I've also included a
recipe for an easy wild rice side dish, as well as a suggestion to complete an
entire dinner.
BRINE: (Begin
1 night ahead or early in the morning)
1/4 cup kosher (coarse)
salt
1/4 cup turbinado (raw cane) sugar;
light brown sugar may be substituted
1/2 stick whole
cinnamon
1 bay leaf, torn into
pieces
6 whole allspice
berries
6 whole black
peppercorns
1/2 teaspoon lavender
buds
2 cups very hot water + 2 cups cold
water
Combine salt, sugar, cinnamon, and bay leaf
in a large (5 cup capacity) bowl. Add two cups of hot water.
Stir occaisonally until dissolved.
Smash allspice, peppercorns, and lavender
in a mortar with pestle. Add spice mixture plus the remaining
cold water to bowl. Set aside and let cool to room
temperature.
DUCK BREAST FOR
BRINING:
1 or 2 Muscovy duck breasts, each weighing
about 2/3 to 3/4 of a pound. Depending on
individual appetites, one breast may be shared by two people; so, 2
breasts will serve 2 to 4 people.
Rinse the duck breast(s) under cold
water. Pat dry. Using a very sharp knife, "score" the fat on
the diagonal in a cross-hatch pattern with about 7 slashes
total (do NOT cut into meat; DO create a diamond pattern on
the fatty side of the duck breast). Place the prepared breasts into a 1
gallon ziplock bag with the brining solution, squeezing out excess air before
sealing. Place ziplock bag in a bowl in the refrigerator (sometimes bags
will leak; this will mimimalize a drippy mishap just in case!). Brine
for 8 to 12 hours for best flavor. Remove meat from
refrigerator about an hour before grilling.
CHERRY
CHUTNEY: (May be prepared a couple of days in
advance and refrigerated; bring to room temperature before
serving)
olive oil as needed to lightly coat a stock
pot
1 medium sweet onion, diced
medium
1/8 teaspoon ground
cinnamon
1/8 teaspoon ground
cloves
1/8 teaspoon ground
allspice
a few twists of freshly ground black
pepper
pinch of salt
3 pounds fresh cherries,
pitted
1 small bunch fresh thyme (10 4" sprigs or
so, tied together with kitchen twine for easy removal
later)
1/4 cup kirschwasser (cherry brandy);
regular brandy may be substituted
1/4 cup balsamic
vinegar
1/4 cup honey
pinch of salt
Warm the olive oil in a stock
pot large enough to accommodate the cherries in almost a single
layer over medium heat. Add the onion and gently saute until
translucent, about 7- 10 minutes. Add the cinnamon, cloves, allspice, and
black pepper. Stir until fragrant.
Add the cherries along with the thyme,
brandy, vinegar, and honey. Increase heat for a minute or so, stirring to
incorporate ingredients. Reduce heat to a low simmer; cover and continue
to cook gently allowing the cherries to give up some juice. Simmer covered
with lid for about 15 minutes, stirring occaisonally.
Uncover pot. Increase heat to
high, and reduce liquid until cherry mixture is syrupy, stirring
frequently, for approximately 5 to 7 minutes. Remove thyme bunch and
transfer chutney to a bowl. Serve at room
temperature.
Yield: approximately 3
cups
GRILL THE DUCK
BREAST:
Preheat a gas grill or prepare a very hot
charcoal fire. Preheat a low oven (175 degrees) for resting the meat after
grilling. Alternately, if using a gas grill, you can rest the meat inside
your warm covered grill with the burners turned off.
Remove duck breast(s) from brine; discard
brine. Pat meat dry with papertowels.
Sear breast(s) skin side down for 2
minutes. Do not be alarmed by the fatty skin catching fire, as it surely
will! Turn meat over and sear for 3 more minutes. Place seared duck,
skin and fat side up, into a small ceramic or glass pan. Cover
with foil, and let rest for 7 to 10 minutes in warm oven.
To serve the grilled meat: Carve
breast(s) on the diagonal into about 1/4" slices. Breast should be a rosy
medium rare. Spoon a generous hit of chutney onto a dinner plate;
attractively fan duck slices on top. Serve with the accompanying wild
rice, or side of your choice. Round out the meal with a crisp, cold wedge
of icebug lettuce topped with blue cheese dressing. The blue cheese plays
nicely off the fruit and meat.
WILD RICE AND CELERY
SALAD:
1 cup wild rice, cooked according to
package directions
1 cup very thinly sliced
celery
1/2 cup roughly chopped Italian
parsley
1/4 cup toasted chopped
hazelnuts
good quality extra virgin olive oil to
taste
generous pinch of ground white
pepper
coarse salt to taste
Combine all ingredients in a bowl.
Taste and adjust seasoning. Serve at room
temperature.
Yield: enough for 4
portions
WINE
SERVICE: 2003 Domaine de
Trevallon Rouge, Vin de Pays des Bouches du Rhone, Provence, France
- 50% Syrah, 50% Cabernet Sauvignon.
Bright, intense, and deeply
flavored red and black cherry fruit is the perfect companion to the
condiment with this duck breast. Cabernet Sauvignon provides
the
needed structure and counter point to
handle the savory meat and
pleasurable richness derived from the smoldering duck fat! - $38.95
NET
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