-=> Denis Mosko wrote to Dave Drum <=-

 DM>    Dave!
 >> ... Qui trop embrasse mal entreint. Grasp all, lose all.
 ML>> I don't quite get that, especially the French.
 DD> I swiped it from the log-off screen on Sean's BBS.
 DD> Translation via the Bing search engine. 
 DM> URL!

https://www.bing.com/?pc=U344

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Breast w/Cherry Chutney
 Categories: Poultry, Chilies, Wine, Fruit
      Yield: 10 Servings
 
      1 tb Extra-virgin olive oil
    1/2 c  Chopped onion (1 small)
      3 cl Garlic; crushed
      1 tb Fine chopped shallot
    1/2 ts Black pepper
    1/2 ts Ground cumin
    1/4 ts Dried hot red pepper flakes
    3/4 ts Salt
    1/2 c  Coarse chopped red bell
           - pepper
      1    Plum tomato; coarse chopped
    1/4 c  Dry red wine
  1 1/2 tb To 2 tb cider vinegar
      2 tb Sugar
    1/2 ts Dijon mustard
      3 c  Bing cherries; quartered
    1/2 c  Golden raisins (sultanas)
     10    (6 oz ea) boneless duck
           - breasts with skin
      2 tb Water
      1 tb Chopped fresh tarragon or
           - chives
 
  Method for chutney and glaze
  
  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 1/4 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 1/2 cups
  cherries, and remaining 1/2 teaspoon salt and simmer 1
  minute. Allow to cool slightly and reserve all but 1/4 cup
  of the mix to the side. Place1/4 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 1/2 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
  450oF/232oC. Score duck skin in a crosshatch pattern with
  a small sharp knife and season duck all over with salt and
  pepper.
  
  Heat water in an ovenproof 12" 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 rendered(melted) and skin is golden brown, about 25
  minutes.
  
  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.
  
  Roast duck in oven until thermometer registers 135oF/57oC,
  about 8 minutes for medium-rare. Remove from oven and
  allow to rest for 5 minutes.
  
  Holding a sharp knife at a 45-degree angle, cut duck into
  slices. Serve with cherry chutney and molasses whipped
  sweet potato.
  
  Yield: 10 servings
  
  Recipes from the 2009 Inaugural Luncheon Joint
  Congressional Committee on Inaugural Ceremonies
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... A Brit teaching a Yankee about food is like the blind leading the one-eyed

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