SEARED DUCK BREAST WITH FIG SAUCE
Steps:
- For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
- Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
- For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
- Serve the sauce alongside thinly sliced duck breast.
PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE
Provided by Diane Rossen Worthington
Categories Duck Valentine's Day Father's Day Dinner Cherry Port Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
- Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
- What to drink:
- With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.
DUCK BREAST WITH ASIAN SAUCE
Crispy skinned duck breast with Asian sauce served with either rice timbales or vegetables with noodles.
Provided by The Flying Chef
Categories Duck Breasts
Time 55m
Yield 2 serving(s)
Number Of Ingredients 28
Steps:
- Prep time does not include marinating time.
- Method for the duck.
- Combine all marinade ingredients and add duck, marinate several hours or overnight.
- Remove duck from marinade and prick skin all over, reserve marinade for later use.
- Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack breast side down and cook in preheated oven 190°C for 25 minutes. Let rest for 5 minutes after cooking.
- While duck is cooking make the sauce. Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens.
- Serve duck with either rice timbales or vegetables and noodles.
- To serve with rice timbales.
- Boil some water in a pan, add rice and boil until tender.
- Melt butter in a fry pan, add chopped mushrooms and pepper and cook until soft. Add chopped herbs and rice and stir until heated.
- Butter the inside of two moulds and press rice mixture into them, leave them for 5 minutes before turning out. You can also make these ahead of time and just reheat in the microwave before serving.
- OR.
- To serve with vegetable and noodles.
- Cook noodles in a pan of boiling water until tender, drain and set aside.
- Heat oil in a fry pan or wok add garlic and ginger stir fry for about 1 minute. Add carrots and cook for another minute, add sauces and water and cook for a couple of minutes more. Add snow peas and cook until vegetables are just tender.
- Add noodles and stir until heated through.
- For a photo visit http://the-best-recipes.blogspot.com/.
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
DUCK BREAST MARINATED IN BUTTERMILK & SAGE ON BROWN RICE STU
This recipe is an entry for the RSC Summer 2004 Main Course contest. It doesn't take as long as it looks and is delicious. (Cook time does not include marinating time).
Provided by Derf2440
Categories Duck Breasts
Time 1h54m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- The Marinade.
- Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat.
- Sprinkle with salt and freshly ground pepper.
- Place in a ziplock plastic bag, add buttermilk, sage and balsamic vinegar.
- Squeeze air out of bag and seal.
- Massage bag to distribute marinade around duck breasts.
- Refrigerate overnight.
- The Stuffing:.
- The stuffing can be made ahead and reheated when needed.
- I reheated it in the microwave.
- Remove duck breasts from marinade and set aside, reserving 1/4 cup marinade, discard the rest.
- Heat olive oil in large nonstick frypan.
- Add shallots, red pepper and garlic, sauté for 2 minutes.
- Add brown basmati rice and salt; stir to coat, cook for 2 minutes.
- Add wine and deglaze pan, add chicken stock and reserved marinade.
- Bring to boil, reduce heat, cover with a tight fitting lid and simmer for 45 minutes, no peeking or until rice is tender and liquid is absorbed; set aside.
- The Breasts:.
- Heat butter and olive oil in a large nonstick frypan.
- Dry excess marinade off breasts.
- Place marinated duck breasts skin/fat side down; on medium high heat, brown until skin/fat is well browned, about 20 minutes, turn and cook to rare or medium rare, about 10 minutes.
- Remove to a platter and keep warm.
- Drain fat from frypan, add the wine and deglaze the pan, slowly add the buttermilk, while stirring, add the balsamic vinegar.
- Add the sour cherries, bring to boil, on medium high heat simmer until reduced and thickened by about half, about 15 minutes.
- To Plate & Garnish:.
- Reheat stuffing if necessary.
- Place 1/2 cup stuffing in the centre of each of two plates.
- Slice duck breasts into about 4 slices and place attractively against stuffing, skin side up, on each plate.
- Drizzle the sour cherry reduction over and around the stuffing and duck breasts, including some of the cherries.
- Sprinkle half of the toasted almonds over all on each plate and garnish each plate with half the sage leaf strips.
- Serve at once.
- (To reconstitute dried cherries if using, place in 2 cups water and bring to boil, simmer until cherries plump up, drain and use as fresh).
Nutrition Facts : Calories 1195.2, Fat 53.2, SaturatedFat 14.9, Cholesterol 355.7, Sodium 970.7, Carbohydrate 77.8, Fiber 4, Sugar 26.8, Protein 77.7
RED CREAMER POTATOES TOSSED IN SAGE
Make and share this Red Creamer Potatoes Tossed in Sage recipe from Food.com.
Provided by Dancer
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a steamer, cook potatoes over barely simmering water for 12 to 15 minutes or until tender.
- Toss with olive oil and sage and season with salt and pepper.
Nutrition Facts : Calories 120.4, Fat 3.6, SaturatedFat 0.6, Sodium 7, Carbohydrate 20.4, Fiber 2.9, Sugar 0.9, Protein 2.4
SAGE DUCK BREASTS WITH BALSAMIC HONEY
Make and share this Sage Duck Breasts With Balsamic Honey recipe from Food.com.
Provided by Lorac
Categories Duck Breasts
Time 38m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Marinade:.
- Combine buttermilk, Dijon mustard and garlic.
- Place duck breast in a plastic bag or container and add marinade.
- Refrigerate 4 hours or overnight.
- Sauce:.
- Combine honey and vinegar.
- Duck:.
- Remove duck from marinade, rinse and pat dry.
- Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
- Place 2 sage leaves in each pocket.
- Score skin with diagonal cuts at 1/4 inch intervals.
- Turn breasts and score in the opposite direction.
- Heat a skillet over medium heat, add breasts and cook 5 minutes.
- Reduce heat to medium low and cook 5 minutes.
- Turn breasts and cook 5-8 minutes.
- Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.
Nutrition Facts : Calories 577.5, Fat 25.9, SaturatedFat 7.2, Cholesterol 311.9, Sodium 417.8, Carbohydrate 24.7, Fiber 0.5, Sugar 23, Protein 59.4
GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY LEEK AND GARLIC FONDUE WITH HOISIN LIME OIL
Steps:
- Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
- In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
- In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.
MARINATED DUCK BREASTS
An ex-hunter, I still enjoy wild game. While this recipe is for duck breasts, it will work equally well with thighs, or wild goose. Note that the "red wine" referred to is of course French Bordeaux; remember that the "better the wine, the better the result"; please enjoy the more ancient or promising ones by the glass, but don't get cheap! This recipe is primarily inspired from one in Time Life's 1983 "The Good Cook Wine", and credits Andre Daguin of Le Nouveau Cuisinier Gascon. I've changed some elements, as I couldn't access the fancier spices, and oils. If you have access to fresh wild duck, as you eviscerate and butcher the birds, I'd suggest soaking the meat overnight in a stainless steel bowl, (about 2 quarts) and adding water and a handful of salt (or you could use Seasoning Salt, and meat tenderiser) as this tends to pull the blood out and with it, a lot of the "wild" taste.
Provided by John DOH
Categories Wild Game
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
- Next day, remove meat from marinade, and drain them, preserving the marinade.
- Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
- Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
- Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
- Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
- As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
Nutrition Facts : Calories 1209.2, Fat 95.9, SaturatedFat 49.1, Cholesterol 331.3, Sodium 291.5, Carbohydrate 9.9, Fiber 0.9, Sugar 3.1, Protein 40.2
SEARED DUCK BREAST
Steps:
- With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
- Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.
SPICE RUBBED GRILLED DUCK BREAST
Steps:
- Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
- Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.
MARINATED DUCK BREAST WITH SAUTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 2
Number Of Ingredients 9
Steps:
- In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.
- Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
- Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.
- Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.
FRAGRANT DUCK BREASTS WITH WILD RICE PILAF
Make a smart Indian-inspired supper for two using storecupboard ingredients
Provided by Jennifer Joyce
Time 30m
Number Of Ingredients 10
Steps:
- Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
- Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
- While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.
Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium
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