World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Floyd Cardoz |
Tabla, New York, USA |
Seared Hudson Valley Duck with Orange, Date & Raisin Chutney |
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Serves 4 | |
Ingredients | ||
60g |
Chutney
: extra virgin olive oil cinnamon stick red mustard seeds clove and star anise (each), tied in a cheesecloth orange juice apple cider dates, sliced dry cherries dried apricots, quartered fresh cranberries, picked and washed raisins orange for zest ginger, julienne bay leaf Pasilla chillies, cut into 3 pieces each Lucknow fennel apple cider vinegar jaggery salt |
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2 2.5g 2.5g 2.5g 15g |
Duck
breast : Hudson Valley duck breasts black peppercorns star anise all-spice Kosher salt |
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Method
For the chutney: In a large rondeau heat the extra virgin olive oil add the cinnamon, mustard seeds and spice sachet. When mustard seeds start to crackle, add the orange juice, cider, followed by all other the ingredients except jaggery and salt. Simmer until all ingredients are soft. Lastly, season with jaggery and salt. Cool and store. The chutney can be preserved for up to a month.
Warm a heavy-based skillet over low heat and slowly cook the duck breast, skin-side-down until most of the fat is rendered. Baste with the duck fat and allow to rest before slicing. Serve with chutney. |