For a great holiday dinner, consider cookingduck instead of chicken or turkey.
Recipe: Duck Breast withTahitian Pomegranate Chutney
For the Tahitian Pomegranate Chutney:
For the chutney, combine the juice, sugar,vanilla extract and vinegar in a large saucepan. Cook over mediumheat until sugar is dissolved, stirring frequently. Add the apple,pear, walnuts and raisins. Cook for five to eight minutes oruntil the fruit is tender, stirring frequently.
For the duck, preheat the oven to 400°F(205°C). Score the skin of each duck breast at a 45-degreeangle approximately four times. Season with salt and pepper.
Preheat a large saute pan over medium-highheat. Coat with nonstick cooking spray. Place the duck breastsskin side down in the pan. Sear for four minutes. Turn and searfor an additional two minutes.
Place a wire rack in a 9 by 13-inch roastingpan and coat the rack with nonstick cooking spray. Place theduck on the rack. Roast for 10 to 15 minutes or to the desireddegree of doneness.
Plate with the Tahitian Pomegranate Chutneyand wild rice.
1 cup 100 percent pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 Bosc pear, peeled and diced (about 1 cup)
1/2 cup coarsely chopped walnuts
1/2 cup raisinsFor the Duck Breast:
4 duck breasts
salt and freshly ground pepper
Makes 4 servings.
Recipe and photograph provided courtesyof Nielsen-Massey; through ARA Content.
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