A duck on every plate

Name: A duck on every plate
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 cup chopped onion; 3 cloves garlic; 1 tablespoon finely chopped shallot; 1 tablespoon tomato paste; Coarse salt and freshly ground black pepper; 1/2 teaspoon ground cumin; Scant 1/4 teaspoon crushed red-pepper flakes; 1/2 cup coarsely chopped red bell pepper; 1/4 cup dry red wine; 1 1/2 to 2 tablespoons cider vinegar; 2 tablespoons sugar; 1/2 teaspoon Dijon mustard; 3 cups canned Bing cherries; 1/2 cup golden raisins; 1 tablespoon chopped fresh tarragon or chives; 4 boneless duck breasts; Coarse salt and freshly ground black pepper; 6 large sweet potatoes; 2 tablespoons unsalted butter; 2 teaspoons coarse salt; 1/2 cup freshly squeezed orange juice; 1 tablespoon light-brown sugar; 2 tablespoons molasses; 1/4 cup maple syrup

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Main Dish

Very Easy

45 min

Preparation

Preparation20 min

Cook time25 min

Heat oil in a medium heavy-bottomed saucepan over medium heat. Add onion, garlic, and shallot, and cook, stirring occasionally, until golden, about 7 minutes.
Add tomato paste, 1/2 teaspoon black pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in wine, vinegar, and sugar; let simmer for about 5 minutes. Stir in mustard, 1 1/2 cups cherries, and 1/2 teaspoon salt; let simmer for 1 minute. Remove from heat and let cool slightly.
Place 1/4 cup of the cherry mixture in the bowl of a small food processor and process until smooth, about 1 minute. Reserve for glazing duck.
Add remaining cherries to cherry mixture, along with raisins and tarragon or chives; stir to combine. Glaze and chutney can be made up to a day in advance and stored, refrigerated, in an airtight container. Bring to room temperature before using.
Using a small sharp knife, score skin side of duck breasts in a crosshatch pattern; season with salt and pepper. In a large ovenproof heavy-bottomed skillet, heat 2 tablespoons water over low heat. Add breasts, skin-side down, and cook until fat is rendered and skin is golden brown, about 25 minutes.
Preheat oven to 450 degrees with a rack set in the center. Transfer breasts to a plate and discard all but 1 tablespoon fat from skillet. Brush duck breasts with reserved glaze and return to skillet, skin-side up. Place skillet in oven and roast until duck is medium-rare, about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.
Using a sharp knife, slice duck breasts at a 45-degree angle. Serve immediately with chutney, roughly 6 oz. per person.
Preheat oven to 400 degrees. Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover.