Smoked Pepper Duck with Cheddar Cup and Cranberry Chutney Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) (Cranberry Chutney (yields 2 cups):) | |
| Orange juice | 1/2 Cup (16 tbs) (Cranberry Chutney (yields 2 cups):) | |
| Merlot | 1 Cup (16 tbs) (Cranberry Chutney (yields 2 cups):) | |
| Cranberries | 1 Cup (16 tbs), frozen (Cranberry Chutney (yields 2 cups):) | |
| Rhubarb | 1 Cup (16 tbs), frozen (Cranberry Chutney (yields 2 cups):) | |
| Zest of 1 orange | ||
| Ginger | 1 Tablespoon, chopped (Cranberry Chutney (yields 2 cups):) | |
| Cinnamon stick | 1 (Cranberry Chutney (yields 2 cups):) | |
| Cracked black pepper | 1 Tablespoon (Cranberry Chutney (yields 2 cups):) | |
| 1/2 cup coarsely grated sharp white Cheddar cheese | ||
| Fennel seeds | 6 8 (Vinaigrette:) | |
| Zest and juice of 1 lemon | ||
| Black pepper | 1 Tablespoon (Vinaigrette:) | |
| Salt | To Taste (Vinaigrette:) | |
| Dash of raspberry vinegar | ||
| Olive oil | 1/4 Cup (16 tbs) (Vinaigrette:) | |
| Chopped chives | 2 Tablespoon (Vinaigrette:) | |
| 2 (7-ounce) smoked pepper duck breasts | ||
| 1 cup mixed winter greens | ||
Directions
MAKING
1. For the chutney, in a stainless steel saucepan, caramelize the sugar over a low flame, stirring constantly, till liquid and golden in colour; add orange juice and cook till well blended
2. Add in the rest of the ingredients, stir well and allow to simmer till a jam-like consistency is achieved; take care to skim any foam away and remove the stick of cinnamon
3. (You could prepare this chutney at least a week in advance and store it in jars inside the refrigerators; only remember to let it thaw to room temperature before serving)
4. To prepare the Cheddar cups, in a non-stick skillet over medium flame, add about two tablespoons of cheese to cover about as much area as a saucer
5. When it turns bubbly and slightly golden around the edges, pick the entire sheet up with a wooden spatula and drape it over the juice glass to harden
6. When hard, which will take almost no time, carefully remove the cheese cup and repeat the process three more times
7. To prepare the vinaigrette, on an unoiled skillet, roast some fennel seeds till they start popping; add lemon zest and turn the heat off
8. Allow it to cool down a little and add the rest of the ingredients to it
FINALISING
9. To prepare the duck, preheat an oven at 300°F and heat the duck in it for five minutes or more
SERVING
10. When assembling, cut out thin slices of the duck and place them in a circular pattern on each plate
11. Place the Cheddar cup right in the centre and fill mixed greens in it; drizzle the vinaigrette over the greens and the cranberry chutney over the duck and serve
1. For the chutney, in a stainless steel saucepan, caramelize the sugar over a low flame, stirring constantly, till liquid and golden in colour; add orange juice and cook till well blended
2. Add in the rest of the ingredients, stir well and allow to simmer till a jam-like consistency is achieved; take care to skim any foam away and remove the stick of cinnamon
3. (You could prepare this chutney at least a week in advance and store it in jars inside the refrigerators; only remember to let it thaw to room temperature before serving)
4. To prepare the Cheddar cups, in a non-stick skillet over medium flame, add about two tablespoons of cheese to cover about as much area as a saucer
5. When it turns bubbly and slightly golden around the edges, pick the entire sheet up with a wooden spatula and drape it over the juice glass to harden
6. When hard, which will take almost no time, carefully remove the cheese cup and repeat the process three more times
7. To prepare the vinaigrette, on an unoiled skillet, roast some fennel seeds till they start popping; add lemon zest and turn the heat off
8. Allow it to cool down a little and add the rest of the ingredients to it
FINALISING
9. To prepare the duck, preheat an oven at 300°F and heat the duck in it for five minutes or more
SERVING
10. When assembling, cut out thin slices of the duck and place them in a circular pattern on each plate
11. Place the Cheddar cup right in the centre and fill mixed greens in it; drizzle the vinaigrette over the greens and the cranberry chutney over the duck and serve
Chef
