THE RECIPES – Duck Breast with Tahitian Pomegranate Chutney

Duck BreastIngredients:
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. 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
Place a wire rack in a 9-inch 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.
Serves four


Categories: The Recipes

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