Tarrytown House Estate's
Sangria Glazed Hudson Valley Duck Breast
with Maple Whipped Sweet Potato & Cranberry Compote

The country's first executive conference center, Tarrytown House Estate & Conference Center offers gracious accommodations and fine dining within easy distance of New York City. Executive Chef Chris Hettinger offers one of his favorite holiday recipes:
Serves 2

Ingredients:

1 12 oz. Duck Breast
Salt and pepper to taste
2 Tbsp. Olive Oil
6 ea. Haricots Verts,
blanched and shocked in ice water

Sangria Glaze:
2 cups Port Wine
1 Orange, cut into slices
1 Lime, cut into slices
1 Lemon, cut into slices
1 Granulated Sugar
Salt and pepper to taste

Maple Whipped Sweet Potato:
2 Sweet Potato
1/4 cup Maple Syrup
1/2 cup Heavy Cream
1 Tbsp. Unsalted Butter
Salt and pepper to Taste

Cranberry Compote:
1/2 cup Dried Cranberries
1/2 cup Fresh Orange Juice
1/2 cup Cranberry Juice
1/4 cup White Balsamic Vinegar
1/2 cup Red Wine
6 Shallots, Julienne
1/4 cup Sugar
Salt and pepper to taste
 

Chef Chris Hettinger, Tarrytown House Estate
Preparation:

Maple Whipped Sweet Potato:
Peel the Sweet Potatoes and Cook in Salted Boiling Water until fork tender. Whip the sweet potatoes, maple syrup, butter and cream until combined. Season with Salt and pepper.

Cranberry Compote:
Saute Julienne shallots until caramelized. Deglaze with Red Wine. Add all other ingredients and simmer until liquid is reduced by 1/2 and the cranberries are almost exploding. Season with salt and pepper.

Glazed Duck Breast & Haricots Verts:
Combine port wine, sugar, lemon, orange and lime slices in a non reactive sauce pot and bring to a simmer. Reduce until syrupy. Remove citrus slices, strain and keep glaze warm. Rinse duck breast under cold water. Score the fat side in a diamond shape. Add olive oil to a cold saute pan and turn heat to medium. Season the duck breast with salt and pepper. Place duck breast in the pan and slowly render duck fat until brown and crispy removing any excess fat from the pan as you go along. When skin is brown and crisp, heavily brush sangria glaze on the fat side of the breast. Finish in the oven until medium rare. Saute the blanched haricots verts in butter until warmed through. Season with Salt and pepper.

Plating:
Let duck breast rest for 10 minutes before slicing. Slice duck on a bias into 8 slices. Pipe the sweet potato in center of the plate. Lay haricots verts crosswise next to the sweet potato. Fan 4 slices of duck breast on the plate. Drizzle the glaze and spoon the compote around the fanned duck breast.


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