PAN ROASTED DUCK BREAST RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 2 hours 20 minutes
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
HOMEMADE CHRISTMAS JAM RECIPE: HOW TO MAKE IT
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, California
Provided by Taste of Home
Total Time 45 minutes
Prep Time 40 minutes
Cook Time 5 minutes
Yield 12 half-pints.
Number Of Ingredients 10
Steps:
- In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 85 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 22g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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HOMEMADE CHRISTMAS JAM RECIPE: HOW TO MAKE IT
A few years ago, I hit upon the idea of presenting family and friends with baskets of homemade jam as gifts. With cherries, cinnamon and cloves, this smells and tastes like Christmas! —Marilyn Reineman, Stockton, California
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Calories 85 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Calories 85 calories per serving
- In a Dutch oven, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
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