Tamarind Glazed Duck Breast With Thai Red Curry Tamale Green Papaya And Corn Salsa Recipes

JIMMY BUFFETT'S BARBADOS STYLE CHICKEN

Jimmy Buffett's Barbados Style Chicken image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 whole red onion
1 cup diced red pepper
2 seeded Scotch Bonnet peppers
2 whole papayas, peeled and seeded
1 bulb fresh garlic, separated into cloves and peeled
1/2 cup lemon juice
1 cup malt vinegar
3 cups white wine
2 tablespoons dry mustard
1 cup water
2 cups sugar
2 cups yellow mustard
2 chickens, halved
Olive oil
2 tablespoons fresh thyme leaves, plus sprigs for garnish
4 pieces Cuban bread
Black beans and yellow rice, as accompaniment

Steps:

For the Sauce:
In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
For the chicken:
Preheat the oven to 400 degrees F.
Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
Remove from the oven.
Cuban Bread:
While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
Preheat the broiler.
Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

THAI GREEN CURRY WITH DUCK

Thai Green Curry With Duck image

Make and share this Thai Green Curry With Duck recipe from Food.com.

Provided by ratherbeswimmin

Categories Duck

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces boneless duck breasts, skin removed
2 teaspoons canola oil
1 lb eggplant, diced
2 red peppers, cut into 1-inch pieces
1 cup light coconut milk
1 cup reduced-sodium chicken broth
2 tablespoons brown sugar
1 tablespoon green curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1/2 cup sliced fresh basil

Steps:

Cut duck breast crosswise into ¼-inch thick strips.
Heat oil in a Dutch oven over high heat until shimmering but not smoking.
Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
Bring to a boil, stirring.
Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.

Nutrition Facts : Calories 276.9, Fat 12.3, SaturatedFat 2.8, Cholesterol 115.6, Sodium 449.6, Carbohydrate 18.2, Fiber 5.2, Sugar 12.2, Protein 24.2

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