Keep in mind the excellent old days about 2 or 3 years age? When you could go to one of your preferred restaurants 2 or 3 time a week. Now we are in a never ever ending economic crisis. Discover famous recipes and preferred restaurant dish reproductions. Make famous secret recipes at house and conserve money and time. No more traffic, waiting in dining establishment lobbies and paying inflated rates. America’s Secret Recipes not just supplies restaurant secret dishes however popular secret dishes. The Inaugural Luncheon Menu and Recipes are offered by America’s Secret Recipes (newsletter).
Recipe from the 2009 Inaugural Luncheon
Trick Dish
2nd Course:
Duck Breast with Cherry Chutney
Copycat secret dish
Yield: 10 portions
Active ingredients
1 tablespoon extra-virgin olive oil
1/2 cup sliced onion (1 little)
3 garlic cloves, crushed
1 tablespoon finely sliced shallot
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Scant 1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 cup coarsely sliced red bell pepper ( 1/2 medium
) 1 plum tomato, coarsely sliced
1/4 cup dry red white wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
1 can (3 cups) Bing cherries, quartered * Oregon brand name
1/2 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 pan over moderate heat until hot but not smoking cigarettes, then prepare onion, garlic, and shallot, stirring sometimes, up 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 sometimes, up until softened, about 5 minutes. Stir in red 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. Enable to cool slightly and reserve all however 1/4 cup of the mix to the side. Place1/4 cup mix in a blender and puree till very smooth, about 1 minute (usage care when mixing hot liquids). Reserve for glazing duck. To end up the chutney, include the remaining 1 1/2 cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day ahead.Put oven rack in
middle position and preheat oven to 450 ° F. Rating duck skin in a crosshatch pattern with a little sharp knife and season duck all over with salt and pepper. Heat water in an ovenproof
12-inch heavy frying pan over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, up until the majority of fat is rendered(melted) and skin is golden brown, about 25 minutes.
Transfer duck to a plate and dispose of all however 1 tablespoon fat from frying pan. Brush duck all over with cherry glaze and go back to frying pan, skin side up.
Roast duck in oven up until thermometer registers 135 ° F, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
Holding a sharp knife at a 45-degree angle, cut duck into pieces. Serve with cherry chutney and molasses whipped sweet potato.Source: Buffalo News, Jan 13th< img src= "http://www.articlesfactory.com/pic/x.gif"alt="Free Web Content"border="0"/ >, 2009 Offered by America’s Secret Recipe Newsletter Delicious
well-known secret dishes and dining establishment secret recipes that you can cook in your kitchen area. Conserve money and time. Check out: http://www.FavoriteRecipes.biz/america.html For the complete 2009 Inaugural Luncheon Menu and copycat dishes Go to: http://www.FavoriteRecipes.biz/inaucorrect.html Keto Diet Recipes