Duck Breast With Grapes Turnips And A Port Emulsion Food

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SEARED DUCK BREAST WITH GRAPE SAUCE



Seared Duck Breast with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
Kosher salt
Extra-virgin olive oil
2 cups seedless red grapes
2 strips bacon, cut into lardons
1/2 cup port wine
2 tablespoons red wine vinegar
1 1/2 cups chicken stock

Steps:

  • Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
  • Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
  • Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
  • Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
  • Slice the duck on a severe bias and serve garnished with the sauce.

GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION



Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion image

On a large white plate place a small mound of the potato-onion salad and surround with thin duck slices. Top potato-onion salad with cabbage slaw. Add sauce around the duck and drizzle on some emulsion.

Provided by Ming Tsai

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

4 duck breasts, skin scored
4 sliced shallots
1/4 cup cognac
2 cups dark chicken stock
4 ounces foie gras, denerved, cut into small pieces and chilled well
Salt and black pepper to taste
Canola oil to cook
1 tablespoon Dijon mustard
Juice of 1 lemon
1/4 cup canola oil
2 cups shredded red cabbage
1/4 cup sliced green scallions
Salt and black pepper to taste
2 cups balsamic vinegar
1/2 cup chinese vinegar
1 1/2 cups canola oil
2 large red onions, sliced
6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on
Salt and black pepper to taste

Steps:

  • Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
  • For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
  • RED CABBAGE SLAW:
  • Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
  • WITH CHINESE AND BALSAMIC VINEGAR EMULSION
  • In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

DUCK BREAST WITH CRèME FRAîCHE AND ROASTED GRAPES



Duck Breast with Crème Fraîche and Roasted Grapes image

Juniper is a traditional seasoning for meats and game. Look for the dried berries in the spice section of the supermarket. What to drink: A Rhône red or varietal Syrah.

Yield Makes 6 servings

Number Of Ingredients 8

6 6- to 8-ounce duck breasts (thawed if frozen)
1 tablespoon dried juniper berries, crushed in resealable plastic bag using flat side of mallet
1 tablespoon fresh thyme leaves
1/2 pound purple seedless grapes, cut into small clusters
1/2 tablespoon olive oil
Coarse kosher salt
3 cups arugula
1/4 cup crème fraîche or sour cream, stirred to loosen

Steps:

  • Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Preheat oven to 500°F. Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 14 minutes. Cool. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Sprinkle both sides of duck breasts with salt and pepper. Heat heavy large skillet over medium heat. Add duck, skin side down; cook until almost all fat is rendered, about 7 minutes. Increase heat to medium-high and cook until skin is brown and crisp, about 4 minutes. Turn duck over and cook about 3 minutes longer for medium-rare. Let duck rest 5 minutes.
  • Divide arugula among 6 plates. Thinly slice duck breasts crosswise and fan out slightly; place 1 breast atop arugula on each plate. Drizzle crème fraîche over each breast. Divide grapes among plates.

DUCK BREASTS WITH TURNIPS AND EASTERN SPICES



Duck Breasts With Turnips And Eastern Spices image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 11

2 medium, round white turnips, about 1/3 pound each
2 duck breasts, like magret, skin on, about 6 ounces each
2 tablespoons coriander seeds
2 whole cloves
2 teaspoons cumin seeds
Salt and freshly ground pepper to taste
4 tablespoons natural honey
3 tablespoons white vinegar
1 cup hard cider, or 1/2 cup dry white wine
1 cup fresh chicken broth or good canned version
2 sprigs flat leaf parsley

Steps:

  • Trim the ends of the turnips and peel them. Cut into 1/4-inch slices.
  • Place the duck breasts and the turnips in a large saucepan, and cover with boiling water. Cook, simmering, over low heat for one minute. Remove the duck breast, and cook the turnips two minutes longer. Remove the turnips, and place the duck breasts and the turnips into an ice-water bath to prevent them from cooking further. When cool, remove the duck and the turnips. Pat the duck dry with a paper towel. Using a sharp knife, remove the thick, excess fat, leaving a thin layer of fat underneath. Score the surface of the fat diagonally.
  • Grind the coriander, clove and cumin by placing them on a cutting board and crushing them with a heavy sauce pan. This can also be done in a spice mill, but be careful not to grind them too finely -- you want a crunchy texture to the spice crust.
  • Meanwhile, season the duck breast with salt and pepper. Place in a skillet over medium-high heat, skin side down, until lightly browned, about 2 minutes. Add the turnips, turning them from time to time, and continue cooking another 2 minutes. Remove the duck and turnips from the skillet, and pour off the fat. Pat the skin of the duck with paper towels to absorb any excess fat.
  • In the same skillet, combine the honey and white vinegar. Bring to a boil, stirring constantly, until the mixture begins to caramelize lightly and evenly. Add the ground spices while stirring. Be careful not to burn. Remove the skillet from the heat. Return duck breasts to the skillet, fatty side down. Move them around in the pan to coat them with the spice mixture. Remove the duck, and keep warm.
  • Return the skillet to medium-high heat, and add the cider. Cook, scraping the side and bottom of the pan, until all the brown particles are dissolved. Add the chicken broth, and bring to a simmer. Add the duck breasts, fatty side up, and place the turnips around them. Simmer for about 3 to 4 minutes. Remove the duck and keep warm. The meat should be pink in the center.
  • Bring the sauce and the turnips to a boil and cook until reduced by more than half, until the sauce has thickened to a syrupy consistency.
  • Cut the breasts on a bias into thin slices. Arrange the slices of the breasts in a fan shape in the center of a warm serving plate. Garnish with turnip slices, and spoon the sauce around. Garnish with parsley.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1462 milligrams, Sugar 42 grams, TransFat 0 grams

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