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For a great holiday dinner, consider cooking
duck instead of chicken or turkey.
Duck Breast with
Tahitian Pomegranate Chutney
- For the Tahitian Pomegranate Chutney:
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 raisins
-
- For the Duck Breast:
4 duck breasts
salt and freshly ground pepper
- For the chutney, combine the juice, sugar,
vanilla extract and vinegar in a large saucepan. Cook over medium
heat until sugar is dissolved, stirring frequently. Add the apple,
pear, walnuts and raisins. Cook for five to eight minutes or
until 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-degree
angle approximately four times. Season with salt and pepper.
- Preheat a large saute pan over medium-high
heat. Coat with nonstick cooking spray. Place the duck breasts
skin side down in the pan. Sear for four minutes. Turn and sear
for an additional two minutes.
- Place a wire rack in a 9 by 13-inch roasting
pan and coat the rack with nonstick cooking spray. Place the
duck on the rack. Roast for 10 to 15 minutes or to the desired
degree of doneness.
- Plate with the Tahitian Pomegranate Chutney
and wild rice.
Makes 4 servings.
Recipe and photograph provided courtesy
of Nielsen-Massey; through ARA Content.
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