Famous Secret Recipes

Remember the good old days about 2 or 3 years age When you could go to one of your favorite restaurants two or three time a week. Now we are in a never ending recession. Discover famous recipes and favorite restaurant recipe replicas. Make famous secret recipes at home and save time and money. No more traffic, waiting in restaurant lobbies and paying exorbitant prices. Americas Secret Recipes not only provides restaurant secret recipesbut famous secret recipes. TheInaugural Luncheon Menu and Recipes are provided by Americas Secret Recipes newsletter.




Recipe from the 2009 Inaugural Luncheon
Secret Recipe
Second CourseBR BR Duck Breast with Cherry Chutney
Copycat secret recipeBR Yield 10 servingsBR BR IngredientsBR 1 tablespoon extravirgin olive oil BR cup chopped onion 1 small BR 3 garlic cloves, crushed BR 1 tablespoon finely chopped shallot BR teaspoon black pepper BR teaspoon ground cumin BR Scant teaspoon dried hot red pepper flakes BR teaspoon salt BR cup coarsely chopped red bell pepper medium BR BR 1 plum tomato, coarsely chopped BR cup dry red wine BR 1 to 2 tablespoons cider vinegar BR 2 tablespoons sugar BR teaspoon Dijon mustard BR 1 can 3 cups Bing cherries, quartered Oregon brandBR cup Golden RaisinsBR 10 6 oz. boneless duck breasts with skinBR 2 tablespoons water BR 1 tablespoon chopped fresh tarragon or chives BR BR Method for chutney and glazeBR Heat oil in a 2 to 3 quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 14 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar to taste, and sugar and simmer approx 5 minutes. Stir in mustard, 1 12 cups cherries, and remaining 12 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but cup of the mix to the side. Place14 cup mix in a blender and puree until very smooth, about 1 minute use caution when blending hot liquids. Reserve for glazing duck. To finish the chutney, add the remaining 1 cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day ahead.
Put oven rack in middle position and preheat oven to 450F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper. BR BR Heat water in an ovenproof 12inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is renderedmelted and skin is golden brown, about 25 minutes. BR BR Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up. BR BR Roast duck in oven until thermometer registers 135F, about 8 minutes for mediumrare. Remove from oven and allow to rest for 5 minutes. BR BR Holding a sharp knife at a 45degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.
Source Buffalo News, Jan 13th, 2009BR Provided by Americas Secret Recipe Newsletter
Delicious famous secret recipes and restaurant secret recipes that you can cook in your kitchen. Save time and money. Visit httpwww.FavoriteRecipes.bizamerica.html For the complete 2009 Inaugural Luncheon Menu and copycat recipes Visit httpwww.FavoriteRecipes.bizinaucorrect.html
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