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 three time a week. Now we remain in a never ever ending economic crisis. Discover famous recipes and favorite restaurant dish replicas. Make popular secret dishes in your home and conserve money and time. No more traffic, waiting in dining establishment lobbies and paying exorbitant prices. America’s Secret Dishes not just provides restaurant secret dishes however well-known secret recipes. The Inaugural Luncheon Menu and Recipes are offered by America’s Secret Recipes (newsletter).
Dish from the 2009 Inaugural Luncheon
Duck Breast with Cherry Chutney
Copycat secret dish
Yield: 10 servings
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (1 little)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Little 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 chopped
1/4 cup dry red 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 sliced fresh tarragon or chives
Method for chutney and glaze:
Heat oil in a 2 to 3 quart heavy pan over moderate heat till hot but not smoking, then cook onion, garlic, and shallot, stirring periodically, up until golden, about 7 minutes. Include tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Minimize heat to medium and add bell pepper and cook, stirring periodically, till softened, about 5 minutes. Stir in white 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. Permit to cool a little and reserve all however 1/4 cup of the mix to the side. Place1/4 cup mix in a mixer and puree until really smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To end up the chutney, include the staying 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. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper. Heat water in an ovenproof
12-inch heavy skillet over low heat up until hot, then add duck, skin side down. Prepare duck, uncovered, over low heat, without turning, until the majority of fat is rendered(melted) and skin is golden brown, about 25 minutes.
Transfer duck to a plate and discard all however 1 tablespoon fat from frying pan. Brush duck all over with cherry glaze and go back to skillet, skin side up.
Roast duck in oven until thermometer registers 135 ° F, about 8 minutes for medium-rare. Eliminate from oven and enable 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="Health Fitness Articles"border="0"/ >, 2009 Offered by America’s Secret Recipe Newsletter Delicious well-known secret dishes and restaurant secret recipes that you can cook in your kitchen. Save money and time. See: http://www.FavoriteRecipes.biz/america.html For the total 2009 Inaugural Luncheon Menu and copycat recipes Check out: http://www.FavoriteRecipes.biz/inaucorrect.html -Keto Diet Plan Recipes