Reader recipe Lake Brome Duck Breast with Cranberry and Kumquat Chutney
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Lake Brome Duck Breast with Cranberry and Kumquat Chutney

Menu:
Lake Brome Duck Breast with Cranberry and Kumquat Chutney
Oven Roasted Nova Scotia Organic Fingerling Potatoes
Organic Nova Scotia Carrots in Maple Syrup Glaze
Salad of Organic Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs

Inspiration: The inspiration for this meal comes from the 100 mile challenge featured on Food Network. I am currently involved with a CSA (Community Supported Agriculture) farm here in Nova Scotia and am quite passionate about eating Slow Food, which is locally grown. I want to reduce my carbon footprint by using as many ingredients as possible that come from the province where I live in rather than from afar. It is nice to know, not only where your food comes from, but who grew it as well. Our children are quite excited each week to see our food box arrive, and always wonder what our farmer has sent us. Part of what I like about this recipe is that although it appears complicated, it really is quite simple and requires nothing out of the ordinary for most kitchens these days, with the exception of the kumquats. I have also included the recipes for the side dishes I like to serve with this meal. Preparation time includes preparing and cooking the side dishes as well. There are substitutions for the vegetables, for example using new baby potatoes or baby carrots, and substituting a peppery arugula for the micro greens. Food doesn't have to be pretentious or difficult to taste good. This recipe calls for one duck breast for each person, which for some appetites may be alot. The recipe could be stretched to serve 8, if the breasts are on the larger side. Wine Pairing: Jost L'Acadie Blanc Chardonnay (The Flight of the Silver Dart Commemorative) or Domaine de Grand Pre L'Acadie Blanc

Presentation:
When presenting this dish, place a spoonful of the chutney in the centre of a warmed plate. Slice the duck thinly crossways and fan half over either side of the chutney. I place the carrots at one end of the plate with a bit of the glaze and the potatoes at the other, and drizzle balsamic glaze on each plate.

By giffin

Source: giffin

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 - 40 minutes
  • Cook time 45 - 60 minutes
  • Portion size 6

Ingredients

  • 6 6Lake Brome duck breastduck breasts, thawed
  • 3 tbsp 3tbspolive oil
  • 3 tbsp 3tbspDijon mustard
  • 2 cloves 2clovesgarlic, crushed
  • 1 bunch 1bunchgreen oniongreen onions, minced
  • 3/4 cup 3/4cupdried cranberrydried cranberries
  • 1 cup 1cupkumquatkumquats, washed, sliced thinly, and pips removed
  • 1-1/2 cups 1-1/2cupsCanadian dry sherry
  • 1 pinch 1pinchsea salt
  • 1 pinch 1pinchfreshly ground pepper
  • 3 tbsp 3tbspbalsamic glaze, divided

Roasted Nova Scotia Organic Fingerling Potatoes

  • 3 lbs 3lbsorganic Nova Scotia fingerling potatofingerling potatoes, scrubbed
  • 1/2 cup 1/2cupcanola oil
  • sea salt

Organic Nova Scotia Carrots in Maple Syrup Glaze

  • 2 lbs 2lbsorganic Nova Scotia carrotcarrots, peeled, cut in half and quartered length wise
  • 2 tbsp 2tbspunsalted butter
  • 2 tbsp 2tbspmaple syrup
  • sea salt
  • freshly ground pepper

Salad of Organic, Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs

  • 300 g 300gorganic Nova Scotia mixed salad greens, such as micro greens and mixed sprouts, washed and spun
  • 3 tbsp 3tbspolive oil
  • 3 tbsp 3tbspwhite balsamic vinegar
  • 2 tbsp 2tbsporganic Nova Scotia honey, divided
  • 2 tbsp 2tbspDijon mustard
  • 3 oz 3ozhoney goat cheese
  • 1 sheet 1sheetprepared puff pastry, thawed
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

1. Dry duck breasts with paper towel and score fat with a sharp knife through fat but not into the flesh (this will help with the skin shrinking while cooking).

2. Heat olive oil until hot but not smoking in large heavy-bottomed non stick skillet over medium heat.

3. Season duck breasts with salt and pepper.

4. Place duck breasts, skin side down into skillet and sear until golden brown, approximately 5 minutes. Turn and continue to sear, for another 2-3 minutes. (Internal temperature on instant thermometer should be 135-140F for medium-rare to medium).

5. Remove from skillet and place on heated plate. Smear approximately 1/2 to 1 tbsp Dijon mustard over each breast. Cover tightly with foil to keep warm or place in warming drawer if you have one.

6. Add onions and garlic to remaining oil (pour some off it is more than about 1 1/2 to 2 tbsp so the chutney isn't greasy) and sauté until you can smell the aroma of the garlic (about 3-5 minutes).

7. Add the cranberries and kumquats to the pan and sauté for another 2-3 minutes.

8. Add the sherry and increase the heat to high until the mixture begins to boil.

9. Add the balsamic glaze, mix well and reduce the heat to simmer.

10. Simmer for approximately 15 minutes until reduced by half and thickened, stirring occasionally.

Roasted Nova Scotia Organic Fingerling Potatoes

1. Preheat oven to 425F.
2. Place 1 inch of water in the bottom of Dutch oven and place steamer basket inside.
3. Place potatoes on top of steamer basket and cover with tight fitting lid.
4. Bring water to a boil and steam potatoes for approximately 10 minutes.
5. Drain potatoes, and dry with kitchen towel (This makes a crispier skin and prevents them from sticking to the cookie sheet). Potatoes could be prepared ahead to this point the day before.
6. Place potatoes on rimmed cookie sheet and pour oil over top, swishing potatoes in the oil so they are covered on all sides.
7. Roast potatoes for approximately 20-25 minutes until tender, stirring once during the cooking time so that all sides are roasted evenly.
8. Salt after cooking with coarse sea salt.

Note: The potatoes could be cooked from start to finish in the oven, by extending the cooking time to 45-50 minutes. I prefer the option to steam them, because it gives you the option of starting the dish ahead of time rather than at the last minute and the end result is the same. My children find the skins are crispier this way too!

Organic Nova Scotia Carrots in Maple Syrup Glaze

1. Place 1 inch of water in the bottom of Dutch oven and place steamer basket inside.
2. Place prepared carrots in steamer basket and cover with tight fitting lid.
3. Bring the water to a boil and steam for approximately 5-6 minutes.
4. Drain carrots and set aside. (Carrots could be prepared ahead to this point the day before and refrigerated).
5. Melt butter in a heavy bottomed sauté pan over medium heat.
6. Add maple syrup and carrots and sauté until carrots are well coated, stirring often, until desired doneness (5-10 minutes).
7. Season with salt and pepper to taste.

Note: The carrots could be prepared from start to finish by sautéing them in the sauce rather than steaming first. The end result would be the same, but I think that steaming them keeps them crisper and prevents them from getting mushy.

Salad of Organic, Nova Scotia Micro Greens and Sprouts with Honey Balsamic Vinaigrette and Honey Goat Cheese Puffs
1. Preheat oven to 375F.
2. Cut prepared pastry into 6 equal pieces, (preferably in squares as they make the puffs easier to wrap).
3. Cut goat cheese into 6 equal pieces and place one piece in the centre of each section of pastry.
4. Bring up the edges of the pastry to form a packet, crimping the edges to form a 'kiss' (make sure you crimp them well so the cheese doesn't ooze out).
5. Place puffs on parchment lined baking sheet and bake for 15 minutes or until golden brown.(Puffs could be prepared ahead the day before to this point and warmed in the oven for 8-10minutes prior to serving).
6. Remove from the oven and drizzle with 1 tbsp of honey.
7. While the puffs are baking, prepare the salad and divide amongst 6 plates equally.
8. Prepare salad dressing in a small bottle or dish that has a tight fitting lid, but placing the remaining ingredients inside and shaking vigorously until well mixed.
9. When puffs are finished and ready to serve drizzle salad dressing over the greens and mix lightly.
10. Place the warm puffs on top of the salad to serve.

Note: Puffs could be placed in greased muffin tins instead of on a parchment lined baking sheet. They retain a rounder bottom when this is done and the presentation is prettier. For more informal gatherings, I like the rustic charm of a rougher looking puff.

Additional information : Contest recipe category: Poultry and Game Birds

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