Episode 303: Happy Holidays: Tristen's Trio of Duck Cranberry Chutney and Sweet Potato Silk

Challenge: Happy Holidays

Dish: Tristen's Trio of Duck Cranberry Chutney and Sweet Potato Silk

12 oz duck breast
4 oz pancetta
1 tbsp garam masala
1 orange, zest
2 leaves sage
¼ cup ice water
1 egg yolk
1 tsp cayenne
1 ea duck breasts
1 ea sweet potato, sliced thin
1 ea apple, sliced thin
2 cups chicken stock
1 tbsp brown sugar
1 cup dried cranberry
1 tbsp ginger
2 cups port
1 cup sherry vinegar
1 ea chili pod
1 ea shallot, brunoise
2 oz duck skin


Grind pancetta and duck breasts with rosemary garam masala, sage, orange zest, and cayenne. Mix with ice water and egg yolk. Roll out meatballs and chill in refrigerator. Pan fry in duck fat butter and herbs.

Rub duck breasts with masala, cayenne, salt & pepper. Sear and rest.

Slice apple and sweet potato in pot with butter, chicken stock and brown sugar. Simmer until tender, blend smooth.

Add cranberries, ginger, shallot, port, sherry vin to a pot and simmer until dry.