This is what I am serving for Christmas Eve dinner this year. This recipe was originally posted on President Obama's 2008 inauguration site. It was served at the inauguration luncheon for Barack Obama that year. Some call this recipe Duck a l'Obama.
Whole duck is greasy and messy to prepare, but using frozen duck breast fillets, it is simple to do. There are a lot of ingredients in this recipe, but they provide layers of flavor in the cherry chutney sauce.
This recipe serves 10.
Ingredients
1 Tablespoon olive oil
1/2 cup chopped onion
3 crushed garlic cloves
1 Tablespoon chopped shallots
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 cup chopped red pepper
1 plum tomato, chopped
1/4 cup dry red wine
1.5 - 2 Tablespoon cider vinegar
2 Tablespoon sugar
1/2 teaspoon Dijon mustard
3 cups ( 2 cans ) canned Bing cherries, quartered
1/2 cup golden raisins
10 (6 ounce) boneless duck breasts with skin (available at Whole Foods in the frozen meats section)
2 Tablespoons water
1 Tablespoon chopped chives
Instructions
Heat oil. Add onions, garlic and shallot. Cook, stirring until golden, about 7 minutes. Add tomato, black pepper, cumin, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring for 30 seconds. Reduce heat and add red bell pepper and cook, stirring until softened, about 5 minutes. Stir in wine, vinegar to taste and sugar. Simmer for 5 minutes. Stir in mustard, 1 1/2 cup cherries and remaining 1/2 teaspoon salt. Simmer one minute. Allow to cool slightly and reserve all except 1/4 cup of the mixture. Blend the 1/4 cup of the mixture in blender or food processor and puree until smooth. Reserve this mixture to glaze the duck. To the remainder of the chutney, add the remaining 1.5 cups of cherries,chives and raisins. This can be prepared one day ahead.
Heat oven to 450 degrees and place rack in middle of oven. Score duck in crosshatch pattern with sharp knife (on the fat side). Season with salt and pepper. Heat water in ovenproof skillet over low heat. When water is hot, add duck, skin side down. Cook, uncovered, over low heat, without turning, until most of the fat is rendered and skin is golden brown, about 25 minutes. Remove duck to plate.
Remove all but 1 Tablespoon of fat from pan. Return duck to skillet, skin side up, and brush duck with reserved glaze. Roast duck in oven for about 8 minutes for medium rare. Remove from oven and allow to rest for 5 minutes.
Cut duck into slices and serve with cherry chutney.