Famous Secret Recipes
Remember the good old days about 2 or 3 years age? When you could go to one of your favorite restaurants two or three time a week. Now we are in a never ending recession. Discover famous recipes and favorite restaurant recipe replicas. Make famous secret recipes at home and save time and money. No more traffic, waiting in restaurant lobbies and paying exorbitant prices. America’s Secret Recipes not only provides restaurant secret recipes but famous secret recipes. The Inaugural Luncheon Menu and Recipes are provided by America’s Secret Recipes (newsletter).
Recipe from the 2009 Inaugural Luncheon
Second Course:Duck Breast with Cherry Chutney
Copycat secret recipeYield: 10 servingsIngredients1 tablespoon extra-virgin olive oil ½ cup chopped onion (1 small) 3 garlic cloves, crushed 1 tablespoon finely chopped shallot ½ teaspoon black pepper ½ teaspoon ground cumin Scant ¼ teaspoon dried hot red pepper flakes ¾ teaspoon salt ½ cup coarsely chopped red bell pepper (½ medium) 1 plum tomato, coarsely chopped ¼ cup dry red wine 1 ½ to 2 tablespoons cider vinegar 2 tablespoons sugar ½ teaspoon Dijon mustard 1 can (3 cups) Bing cherries, quartered *Oregon brand½ cup Golden Raisins10 (6 oz.) boneless duck breasts with skin2 tablespoons water 1 tablespoon chopped fresh tarragon or chives Method for chutney and glaze:Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, 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 occasionally, until softened, about 5 minutes. Stir in 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. Allow to cool slightly and reserve all but ¼ cup of the mix to the side. Place1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 ½ 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 until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered(melted) and skin is golden brown, about 25 minutes. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up. Roast duck in oven 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 slices. Serve with cherry chutney and molasses whipped sweet potato.
Source: Buffalo News, Jan 13th, 2009Provided by America’s Secret Recipe Newsletter
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