A Meal Fit for a President
Guests at the 2009 inaugural luncheon were treated to glazed duck breast with cherry chutney served with molasses-whipped sweet potatoes.
We’d like to tell you it was wonderful, but we weren’t invited. But thanks to a little sleuthing by Delta Waterfowl magazine’s associate editor Tori J. McCormick, we did come up with the recipe, which we herewith pass along as a Delta Waterfowl web exclusive.
Please note the luncheon dish was prepared with domestic duck, not wild duck (rumor has it the outgoing president cleaned all the mallards out of his freezer when he left town). That means the recipe will have to be adjusted slightly. It’s a bit of work, but well worth the effort.
For the glaze and chutney
Heat in a 2- to 3-quart saucepan over moderate heat:
- 1 tablespoon extra-virgin olive oil
Add and cook, stirring occasionally for about 7 minutes:
- ½ cup chopped onion
- 3 cloves garlic, crushed
- 1 tablespoon shallot, finely chopped
When golden brown, add and cook for 30 seconds:
- 1 plum tomato, coarsely chopped
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon dried hot red pepper flakes
- 1⁄4 teaspoon salt
Reduce heat to medium and add, cooking until soft, about 5 minutes:
- ½ cup chopped red bell pepper, coarsely chopped
Stir in and simmer for about 5 minutes:
- ¼ cup dry white wine
- 1 ½ to 2 tablespoons of cider vinegar
- 2 tablespoons of sugar
Stir in and simmer 1 minute:
- ½ teaspoon Dijon mustard
- 1 ½ cups (half a can) of Bing cherries, quartered , Oregon brand
- 1⁄2 teaspoon salt
Remove 1⁄4 cup and puree in blender until smooth. The puree will be used to glaze the duck.
To finish the chutney, add:
- 1 ½ cups of cherries
- 1 tablespoon of fresh tarragon, chopped
- 1⁄2 cup golden raisins
For the glazed duck
Score the duck skin in a crosshatch pattern with a sharp knife and season duck with salt and pepper. In a heavy 12-inch skillet, heat:
- 2 tablespoons of water
Place the duck in the skillet over low heat and cook, uncovered, until most of the fat is rendered. This should take 25 minutes with a store-bought duck, much less with a wild duck. Once the skin is crispy, turn the duck over and apply the chutney glaze.
Place the skillet in a 450-degree oven until a thermometer registers an internal temperature of 135 degrees for medium-rare. Allow to rest for 5 minutes, then cut the duck into slices at a 45-degree angle.
Serve with the chutney and the sweet potatoes (recipe follows).
Molasses-Whipped Sweet Potatoes
Preheat the oven to 400 degrees. Place 3 large sweet potatoes on a baking sheet and roast until easily pierced with a fork, about one hour.
Peel off the skin and mash the potatoes until the lumps are gone, then add:
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ¼ cup fresh-squeezed orange juice
- ½ tablespoon of brown sugar
- 1 teaspoon of ground cumin
- 2 tablespoons of maple syrup