Your Life A to Z Recipe: Thursday, September 19, 2013 Roasted duck breast with butternut squash caponata and cinnamon olive oil

Print
Email
|

by By: Chef Chef Nicosia, SASSI

azfamily.com

Posted on September 20, 2013 at 10:02 AM

Updated Tuesday, Sep 24 at 10:03 AM

Your Life A to Z Recipe: Thursday, September 19, 2013

By: Chef Nicosia, SASSI

Roasted duck breast with butternut squash caponata and cinnamon olive oil

For the Caponata:        
extra virgin olive oil    2 Tbsp   
red onion    1/2 cup   
red bell peppers, diced    1/4 cup   
yellow bell peppers, diced    1/4 cup   
garlic cloves, sliced    1/4 cup   
butternut squash, peeled, 1/2" dice    3 cups   
canned tomatoes, crushed    12 oz   
golden raisins    1/4 cup   
capers, rinsed    3 Tbsp   
Castelvetrano olives, pitted and halved    1/4 cup   
red wine vinegar    1/2 cup   
sugar    1/4 cup   
red chile flake (optional)    to taste   
salt and pepper    to taste   
         
For the Duck:        
duck breast, 8 oz each, trimmed and skin scored    4  each   
salt and pepper     to taste   
Extra virgin olive oil    2 tsp.   
         
For the Cinnamon Olive Oil: (makes more than needed for recipe)        
cinnamon sticks, crumbled    5 each   
extra virgin olive oil    2 cup   
       
for the caponata:       
heat a medium sized saute pan over medium-high heat and add olive oil       
add onion, peppers, and garlic, and saute until soft, about 8 minutes       
add butternut squash to pan and stir, season with a little salt and pepper   
add tomatoes, raisins, capers, and olives, and stir to combine       
add red wine vinegar, sugar, and chile flake if using       
reduce heat to simmer, and cook stirring occasionally, until squash is tender, and liquid is reduced
adjust seasoning with salt and pepper       
       
for the duck:       
pre-heat oven to 350 degrees       
heat a heavy bottomed saute pan on stove over medium heat       
season duck breasts with salt and pepper       
add oil to pan and then add duck, skin-side-down, and allow to brown until skin is brown and crispy
turn duck over and put pan in oven for 4-6 minutes for medium rare       
remove pan from oven, and remove duck from pan and allow to rest for at least 5 minutes   
       
for the cinnamon oil:       
place small saucepan over medium-high heat and add cinnamon       
toss cinnamon in pan for 3-5 minutes until cinnamon is toasted and has released its fragrance
add olive oil and return to heat for 5 minutes       
remove from heat and allow to steep, covered, overnight       
strain and reserve oil       
       
to serve:       
place warm butternut caponata down on plate       
slice duck breast and arrange on top of caponata       
drizzle with cinnamon oil and serve       

Print
Email
|