Your Health Care 365: Delicious Food Recipes

Duck Breast with Cherry Chutney

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<h2 style="text-align: left;">
Ingredients</h2>
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<ul style="text-align: left;">
<li>1 tablespoon extra-virgin olive oil</li>
<li>½ cup chopped onion (1 small)</li>
<li>3 garlic cloves, crushed</li>
<li>1 tablespoon finely chopped shallot</li>
<li>½ teaspoon black pepper</li>
<li>½ teaspoon ground cumin</li>
<li>Scant ¼ teaspoon dried hot red pepper </li>
<li>flakes</li>
<li>¾ teaspoon salt</li>
<li>½ cup coarsely chopped red bell </li>
<li>pepper (½ medium)</li>
<li>1 plum tomato, coarsely chopped</li>
<li>¼ cup dry red wine</li>
<li>1 ½ to 2 tablespoons cider vinegar</li>
<li>2 tablespoons sugar</li>
<li>½ teaspoon Dijon mustard</li>
<li>1 can (3 cups) Bing cherries, quartered </li>
<li>*Oregon brand</li>
<li>½ cup Golden Raisins</li>
<li>10 (6 oz.) boneless duck breasts with </li>
<li>skin</li>
<li>2 tablespoons water</li>
<li>1 tablespoon chopped fresh tarragon </li>
<li>or chives</li>
</ul>
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<h2 style="text-align: left;">
Preparation</h2>
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<br /></div>
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Follow the instruction for cooking Duck Breast with Cherry Chutney you may also see my previous article <a href="http://uhc365.blogspot.com/2014/04/seafood-stew-yield-recipes.html">Seafood Stew Yield Recipes</a></div>
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<b>For chutney and glaze:</b></h2>
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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.<br />
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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.<br />
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Stir in wine, vinegar (to taste), and sugar and simmer approx 5 minutes.<br />
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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. Place 1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck.<br />
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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.<br />
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<b>For the Duck:</b></h2>
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Put oven rack in middle position and preheat oven to 450°F. Score duck skin in a cross hatch pattern with a small sharp knife and season duck all over with salt and pepper.<br />
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Heat water in an oven proof 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.<br />
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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.<br />
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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.<br />
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Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.</div>

Duck Breast with Cherry Chutney

Ingredients 1 tablespoon extra-virgin olive oil ½ cup chopped onion (1 small) 3 garlic cloves, crushed 1 tablespoon finely chopp...

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Seafood Stew Yield Recipes

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<h2>
Ingredients</h2>
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<br />
<ul style="text-align: left;">
<li>6 (1 Lb) Maine lobsters</li>
<li>20 medium size Sea scallops </li>
<li>36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.</li>
<li>10 (1 oz) pieces of black cod</li>
<li>½ cup small dice carrots</li>
<li>½ cup small dice celery</li>
<li>½ cup small dice leek</li>
<li>½ cup small dice Idaho potato</li>
<li>1 teaspoon kosher salt </li>
<li>1 teaspoon ground white pepper or black pepper</li>
<li>¼ teaspoon ground nutmeg</li>
<li>1 quart heavy cream</li>
<li>1 cup dry vermouth (can be made without)</li>
<li>10 (5 inch) puff pastry rounds</li>
</ul>
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<h2 style="text-align: left;">
Equipment</h2>
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<br /></div>
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<ul style="text-align: left;">
<li>10 (3 ½ inch) terrines/ramekins or serving dish of your choice</li>
</ul>
<div>
You may also see my this article <a href="http://uhc365.blogspot.com/2014/04/duck-breast-with-cherry-chutney.html">Duck Breast with Cherry Chutney</a></div>
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<h2 style="text-align: left;">
Directions</h2>
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<ol style="text-align: left;">
<li> Take one particular gallon involving water into a boil; poach lobsters, and then shrimp, and then black cod and also previous scallops. Following seafood is actually grilled, detract from water; book water and also product to boil.</li>
<li> Cook almost all fruit and vegetables throughout fluid that has been useful for the particular sea food, remove fruit and vegetables while soft. Allow the particular fluid to nonetheless boil until exclusively 1qt associated with fluid is always. this can be the end to the sauce.</li>
<li>Carry sea foods fruit juice time for any skin boil in addition to increase this vermouth in addition to major product in addition to reduced by means of [*fr1], season using salt, white-colored spice up in addition to nutmeg to style. you have arrived at the essential width in the event the sauce can cowl a corner of any lumber table spoon. put aside to cool down.</li>
<li>Cut Maine lobster, shrimp and scallops into bite size items</li>
<li>Pre-heat oven at four hundred degrees.</li>
<li>Crease sea food and vegetables directly into awesome hot sauce recipe, being careful never to incorporate a lot of because this may portion the sea food. Details blend directly into terrines or stove explanation preparing your receipee owl of your alternate.</li>
<li>Cowl terrines having use your electronic cigarette pastry times, clean these individuals having ovum scrub and also cook these individuals till gold darkish with regards to 8-10 moments, allow to help cool down intended for five moments just before helping. you may cook this specific 2-3 a long time beforehand and also hold temperature at one hundred and fifty F degrees. Almost all sea foods tend to be taken having different favourite selections of your alternative and availability.</li>
</ol>
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</div>

Seafood Stew Yield Recipes

Ingredients 6 (1 Lb) Maine lobsters 20 medium size Sea scallops 36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs. ...

+ Read more »