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[nverland]

Duck Breast with Tahitian Pomegranate Chutney
Serves four

Ingredients:
1 cup 100 percent pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 Bosc pear, peeled and diced (about 1 cup)
1/2 cup coarsely chopped walnuts
1/2 cup raisins

For the Duck Breast

4 duck breasts
salt and freshly ground pepper

Directions:

For the chutney, combine the juice, sugar, vanilla extract and vinegar in a large saucepan. Cook over medium heat until sugar is dissolved, stirring frequently. Add the apple, pear, walnuts and raisins. Cook for five to eight minutes or until the fruit is tender, stirring frequently.

For the duck, preheat the oven to 400 F. Score the skin of each duck breast at a 45-degree angle approximately four times. Season with salt and pepper.

Preheat a large sauté pan over medium-high heat. Coat with nonstick cooking spray. Place the duck breasts skin side down in the pan. Sear for four minutes. Turn and sear for an additional two minutes.

Place a wire rack in a 9 by 13-inch roasting pan and coat the rack with nonstick cooking spray. Place the duck on the rack. Roast for 10 to 15 minutes or to the desired degree of doneness. Plate with the Tahitian Pomegranate Chutney and wild rice.





PEPPERMINT MELTAWAYS

Ingredients
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

FROSTING:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1/2 cup crushed peppermint candies

Directions
In a small bowl, cream butter and confectioners' sugar until light
And fluffy. Beat in extract. Combine flour and cornstarch; gradually
Add to creamed mixture and mix well.

Shape into 1-in. Balls. Place 2 in. Apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until bottoms are lightly
Browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’
Sugar, milk, extract and food coloring if desired; beat until
Smooth. Spread over cooled cookies; sprinkle with crushed candies.
Store in an airtight container. Yield: 3-1/2 dozen.