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Category: |
Category: |
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Ingredients: |
Ingredients: 1 T Kosher salt
4 t black peppercorns
32 juniper berries
32 allspice berries
4 bay leaves, crumbled
2 t dried thyme
1 t sugar
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Directions: |
Directions:1. Coarsely grind all ingredients
2. Rub spice onto both sides of each duck breast
3. Cover and refrigerate at least 4 hours or overnight
4. Remove from refrigerator about 20 minutes before cooking
5. Pat dry
6. Pan fry in olive oil or gill using direct heat
Serve with a chutney of your choice. I usually do a cherry or cranberry one because the red sauce looks good with the duck. |
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cherry chutney |
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Ingredients: |
Ingredients: 1 (12-ounce) package fresh or frozen (don't thaw) cranberries
1 cup unsweetened pineapple juice
3/4 cup packed light brown sugar
1/2 cup golden raisins
1/2 cup apple cider vinegar
1/2 teaspoon hot red-pepper flakes
1/4 teaspoon ground cloves
1/2 teaspoon salt
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Directions: |
Directions:Combine all ingredients in a 2-quart heavy saucepan.
Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes.
Transfer to a bowl and cool, uncovered (chutney will thicken as it cools).
Chill chutney, covered, at least 8 hours for flavors to develop.
Cooks' Note:
•Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks. |
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cranberry, apple and ginger chutney |
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Ingredients: |
Ingredients: 1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water
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Directions: |
Directions:Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving. Can be stored in refrigerator for several days. |
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apricot chutney |
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Ingredients: |
Ingredients: 2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
1 tablespoon vegetable oil
1 teaspoon mustard seeds
3/4 cup dried apricots (6 oz), finely chopped
1/3 cup dried currants (1 1/2 oz)
3/4 cup water
1/3 cup red-wine vinegar
1/4 cup sugar
3/4 teaspoon salt
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Directions: |
Directions:Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature. |
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Number Of
Servings: |
Number Of
Servings:8 1/2 breasts |
Personal
Notes: |
Personal
Notes: This is our all time favorite recipe 'for company'. I have never served it without guests asking for the recipe. Super easy. Make extra 'rub' and have on hand.
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This recipe for Grilled Duck Breasts is from