We asked the brains (and taste buds) behind the Bermuda Jam Factory brand, owners Grant Kennedy and Joel McDonnell, to share some of their favourite holiday recipes.
Pan-Seared Duck Breast with Sweet Pepper and Papaya Compote
4(6-ounce) boneless duck breasts (They may come as 1 butterflied breast. If so, slice down the middle to separate them.)
1 tsp. salt
3 tsp. coarsely ground black pepper
4 shallots, minced
¼ cup Crème de Cassis
½ cup Sweet Pepper and Papaya Jam
¼ cup balsamic vinegar or apple cider vinegar
Preheat oven to 350 degrees F.
Place the duck skin side up.
Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45-degree angle.
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast.
Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes. If you are unfamiliar with duck breasts, don’t be put off by their unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands.
Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil.
Bake on the top rack of the oven for 6 minutes.
Carefully discard all but 2 tablespoons of duck drippings from the pan.
Return pan to medium heat and add shallot.
Stir occasionally for 3 minutes, or until shallots begin to turn golden.
Add cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck.
Add jam, vinegar and remaining teaspoon of black pepper, and stir occasionally for 3 minutes. Remove from heat.
Remove duck from the oven and slice each breast at a 45-degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak).
Arrange in a fanlike pattern on warmed plates and spoon cassis compote over top.
Recipe courtesy of The Food Network
Cotswold Cheddar & Pepper Crackers
The ultimate party cracker to accompany Gombey pepper jams.
1 cup bread flour
½ tsp. freshly ground black pepper
1½ tsp. salt (sea salt)
½ tsp. baking soda
½ tsp. sweet paprika
1 cup English Cotswold cheddar (grated)
¾ cup buttermilk
Place all dry ingredients in a food processor.
Pulse until blended.
Slowly add buttermilk to food processor.
Place in plastic wrap and chill for 1 hour.
Cut into quarters and roll each one out with a little flour.
Cut into triangles or ribbons and place on parchment paper.
Bake at 375 degrees F for 16 to 18 minutes. S
erve with your favorite Gombey pepper jams.
Recipe courtesy of Pepperplate