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Receta Roasted Duck Breast With Pineapple Chutney
by Global Cookbook

Roasted Duck Breast With Pineapple Chutney
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Ingredientes

  • 2 tsp chile paste, no-oil variety
  • 3 Tbsp. reduced-sodium soy sauce
  • 3 Tbsp. freshly squeezed lime juice
  • 1 Tbsp. honey
  • 1/4 c. unsweetened pineapple juice
  •     One 14-oz skinless Muscovy duck breast
  • 1 1/2 c. small cubes fresh pineapple
  • 1/2 tsp lime zest
  •     Pulp of 1 large lime
  • 3/4 c. unsweetened pineapple juice
  • 1/2 Tbsp. crystallized ginger, minced
  • 1/2 Tbsp. jalapeno pepper, minced
  • 2 Tbsp. golden brown raisins
  • 1/4 c. red bell pepper, minced
  • 1/2 c. red onion, minced
  • 2 Tbsp. white wine vinegar

Direcciones

  1. Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and chill for at least 1 hour.
  2. In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, till the fruit is tender and the sauce has thickened, about 45 min.
  3. Stir occasionally.
  4. Preheat a grill or possibly broiler when the chutney is almost done.
  5. Grill or possibly broil the duck for about 5 min on each side, till a light crust forms and the meat inside is pink. Slice into 16 medallions.
  6. Fan 4 medallions on each serving plate and spoon chutney over.
  7. Elegant dinner party fare made easy, this spectacular dish can be prepared in a little over an hour. I've never understood why more people do not cook duck at home; but because they do not, it's always welcomed as a special treat.
  8. I serve the duck medium rare. If you prefer well done, roast the duck for 10 min in a preheated 350 degree oven after completing recipe directions for grilling or possibly broiling.