Cinnamon spiced duck breast with green onion rosti potato and mixed fruit chutney:

2 each duck breast, scored
1 ½ teaspoon freshly ground cinnamon
2 each apples (jazz, Fuji, etc.) cored and diced
2 each Bosc pears, cored and diced
2-3 cups dark sweet cherries, pitted and quartered
2 each sprigs of thyme
2 tablespoons of orange zest
2-3 cups fruity red wine
4 each cloves
¼ cup sugar
2 tablespoons butter
2 tablespoons vegetable oil
2 each russet potatoes, grated or julienned
1 bunch scallions, very thinly sliced
Salt and pepper

Season duck breast liberally with cinnamon salt and pepper.  Sear in a hot sauté pan, skin side down until golden brown and crispy.  Turn and sear on opposite side until browned.  Remove and set aside.  In same pan add half the amount of butter and sauté pears first then add apples.  Add cherries when apples are just turning tender and deglaze with red wine.  Add thyme, orange zest, clove, cinnamon and sugar.  Bring to a boil and lower temp to a simmer.  Reduce by half.

Mix the grated or julienned potatoes with the scallions season with salt.  Have a hot pan with canola oil ready.  Add the rest of the butter to the pan and grabbing golf ball size portions of the potato scallion mix drop immediately into the pan and flatten with a spatula.  Cook until brown and crisp flip and repeat.

To assemble:
Place rosti potato on plate.  Slice the duck breast very thin (it should be served rare) and arrange slices on top of potatoes.  Spoon chutney over duck and serve.  Enjoy!

Chef Don Agate
Eddie V’s
Fort Worth, TX

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