Tamarind Glazed Duck Breast With Thai Red Curry Tamale Green Papaya And Corn Salsa Recipes

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE

Steps:

• In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.;
• Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.;

JIMMY BUFFETT'S BARBADOS STYLE CHICKEN

Steps:

• For the Sauce:
• In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
• Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
• For the chicken:
• Preheat the oven to 400 degrees F.
• Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
• Remove from the oven.
• Cuban Bread:
• While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
• Preheat the broiler.
• Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

THAI GREEN CURRY WITH DUCK

Steps:

• Cut duck breast crosswise into ¼-inch thick strips.
• Heat oil in a Dutch oven over high heat until shimmering but not smoking.
• Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
• To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
• Bring to a boil, stirring.
• Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
• Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
• Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.