CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
- Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
- Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
- Heat a non-stick skillet over medium-high heat.
- Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
- After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
- Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
- Remove duck from pan to cutting board and slice thinly against the grain.
- Serve immediately, passing extra balsamic vinegar for drizzling if desired.
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 CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY
Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pat dry the duck breasts with a paper towel.
- Score the duck skin with sharp knife, making sure to not cut into the flesh.
- Season the duck breasts on both sides with salt and pepper.
- Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
- Using the bottom of a ramekin or your palm, gently smash the potatoes.
- Preheat the oven to 400˚F (200˚C).
- Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
- Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
- Roast for 4 minutes for medium-rare, or 6 minutes for medium.
- Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
- In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
- Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
- Slice the duck ½-inch (1 cm) pieces.
- Serve with the sauce and the potatoes.
- Enjoy!
Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams
DUCK BREAST WITH SEARED FOIE GRAS AND BALSAMIC CHERRIES
This recipe for duck breast with seared foie gras and balsamic cherries is a gourmet meal that can be easily prepared at home.
Provided by Jennifer Farley
Categories Main Course
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
- Heat up the olive oil in a non-stick pan on medium/low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
- Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
- Heat a sauté pan over medium-low heat and then place the duck in the pan, fat-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.
- Flip the breast and allow it to cook on the opposite side for a few minutes, until an instant read thermometer reaches 125 degrees F in the center of the breast. Allow the meat to rest for at least 5 minutes.
- While the duck is resting, prepare the foie gras. Heat up a nonstick skillet on high until it's very hot. Lightly score one side of the foie gras and season with salt and pepper. Place the foie gras into the hot skillet, which should immediately start sizzling (if it doesn't remove the foie and allow the pan to continue to get hot). Sear for approximately 45 seconds per side.
- Lay a bed of arugula on two plates.
- Slice duck on the bias into thin strips and fan it over the arugula. Add one slice of foie gras to each plate, scored side up, and serve immediately.
Nutrition Facts : Calories 231 kcal, Carbohydrate 16 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 92 mg, Sodium 76 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
DUCK BREAST WITH GRIOTTINES
Make and share this Duck Breast With Griottines recipe from Food.com.
Provided by Lotte26
Categories Duck Breasts
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first.
- After 8 min, turn them over without piercing them and cook for another 6 minute Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.
- Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the Cherry brandy and the Griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them.
- Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the cherries for 2 to 3 minute.
- Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.
Nutrition Facts : Calories 31.2, Fat 0.2, Sodium 1.9, Carbohydrate 7.6, Fiber 1, Sugar 5.3, Protein 0.6
PAN-FRIED DUCK BREAST WITH SPRING VEG
Juicy pan-fried duck breast pairs an absolute treat with spring's bounty of asparagus, new potatoes and peas. With best flavour friends chilli, mint and lemon in the mix, you just know this is going to be delicious.
Provided by Jamie Oliver
Categories Duck Recipes Romantic meals Dinner for two Potato Fruit
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Cook the potatoes, halving any larger ones, in a pan of boiling salted water for 20 minutes, or until tender.
- Meanwhile, score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
- Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
- Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
- Snap the woody ends off the asparagus and add the spears to the potato pan for the last 5 minutes, adding the peas for the last 2 minutes, then drain it all and leave to stream dry.
- Finely chop the chilli and mint leaves (reserving a few pretty baby leaves), and place in a large bowl. Finely grate in the lemon zest and squeeze in half the juice, add 1 tablespoon of extra virgin olive oil, mix together and season to perfection.
- Halve the asparagus spears, then tip all the warm vegetables into the dressing and mix well. Divide between your plates, then slice the duck and arrange over the top. Scatter over the reserved baby mint leaves to finish.
Nutrition Facts : Calories 520 calories, Fat 20.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 47.8 g protein, Carbohydrate 38.2 g carbohydrate, Sugar 8.6 g sugar, Sodium 0.9 g salt, Fiber 10.2 g fibre
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Provided by Sohla El-Waylly
Categories Entree Mains Quick and Easy Quick Dinners
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
- Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Cholesterol 189 mg, Fiber 0 g, Protein 30 g, SaturatedFat 11 g, Sodium 856 mg, Sugar 3 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
More about "duck breast with griottines food"
CRISPY DUCK BREAST WITH CAPER-CHERRY SAUCE - FOOD NETWORK
From foodnetwork.com
Author Geoffrey ZakarianSteps 5Difficulty Intermediate
HONEY ROASTED DUCK RECIPE WITH CHERRIES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 4 minsCategory Main
HOW TO COOK PERFECT DUCK BREAST | GORDON RAMSAY - …
From youtube.com
Author Gordon RamsayViews 4.6M
10 BEST DUCK BREAST RECIPES - YUMMLY
From yummly.com
DUCK BREAST WITH GRIOTTINES RECIPE - MYDISH
From mydish.co.uk
PAN-SEARED DUCK BREAST RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
DUCK BREAST RECIPE - HOW TO COOK A DUCK BREAST {VIDEO}
From honest-food.net
Ratings 78Calories 287 per servingCategory Main Course
- STEP ONE: Take the meat from the fridge. If you are using a domestic duck or a very fat wild duck, score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about 1/2 inch across; this helps the fat render and will give you a crispier skin. Salt it well on both sides, then let it stand on a cutting board or some such for at least 15 minutes and up to 45 minutes for a goose breast. It is far easier to control the internal temperature with a room-temperature breast than an ice-cold one.
- STEP TWO: Pat the duck breasts dry with paper towels. If you are cooking a domestic duck or a very fat wild duck, put 1 teaspoon of duck fat or cooking oil in a large pan; don't use non-stick pans, as they don't allow you to sear meat as well as steel or cast iron. Lay the breasts skin side down and use them to smear the fat all over the surface of the pan. Turn the heat to medium-high. Yes, you read that right: Don't preheat the pan. You want as much fat to render out as possible, so start with a cool pan. If you are working with normal wild duck breasts, i.e., skinny ones, heat the pan over high heat for 1 minute, then add 2 tablespoons of duck fat, butter or some other oil. Let this get hot, but do not let the fat smoke. Only then do you lay the duck breasts in the pan, skin side down. Either way, once the duck breasts start cooking, you will notice the "tails" of skin and fat from the head and the tail side of the fillet contract immediately. As the skin contracts, you will sometim
- STEP THREE: Let the pan do its job. Cook at a jocular sizzle -- not an inferno, not a gurgle. Think about how bacon sounds in the pan when you cook it, and you have the right idea. How long? It depends. I like my duck medium-to-medium-rare. To do this with small ducks like teal or ruddy ducks, you need only about 3 minutes on the skin side, and you might want to keep the heat higher. Medium-sized ducks like wigeon, gadwall or wood ducks need 3 to 5 minutes. Mallards, pintail, canvasbacks and domestic ducks need between 5 and 8 minutes. If you are cooking a goose breast, you will want the heat on medium-low and you'll need to cook the skin side a solid 10 to 12 minutes. The key is to let the breast do most of its cooking on this side -- it's the flattest, and will give you that fabulously crispy skin we all know and love. Again, I repeat: When you cook a duck breast, 3/4 of the total cooking time is on the skin side.
- STEP FOUR: Turn the breasts over. When? Follow the guidelines above, but also use your ears: You will hear the sizzle change; it will die down, just a bit. That's when you turn. Now -- this is important -- lightly salt the now-exposed skin immediately. Doing this seems to absorb any extra oil and definitely gives you an even yummier, crispier skin. Let the ducks cook on the meat side for less time. I recommend: 1 to 2 minutes for small ducks; 3 to 4 minutes for medium ducks; 4 to 6 minutes for large wild ducks and domestic duck; 5 to 7 minutes for geese. More than mere time, however, you need to just use The Force to know when your duck is ready. Not in tune with The Force? The next best thing is the finger test for doneness. Use this to determine when you're almost ready. My advice is to go to the next step when your duck breasts are rare.
15 HEALTHY DUCK BREAST RECIPES & HOW TO COOK WITH DUCK
From irenamacri.com
Estimated Reading Time 6 mins
- SEARED DUCK BREAST WITH BALSAMIC GREEN BEANS from Three Beans On A String.
- ROASTED DUCK WITH MOLE & CRANBERRY SAUCE from the Wicked Spatula.
- ROASTED DUCK BREASTS WITH RASPBERRY & ORANGE SAUCE from Comfort Bites.
- SEARED DUCK BREAST WITH POMEGRANATE REDUCTION from The Roasted Root.
- ROASTED CARAWAY ROOTS WITH DUCK BREAST & SMOKED PAPRIKA DRESSING from Natural Kitchen Adventures.
- DUCK BREAST WITH CHERRY JUS AND CELERIAC PUREE from Foodie Story.
COOKING DUCK BREASTS AT HOME IS EASIER THAN ... - FOOD & WINE
From foodandwine.com
Estimated Reading Time 7 mins
DUCK BREASTS WITH CHERRIES RECIPE BY ADMIN - IFOOD.TV
From ifood.tv
Cinnamon 1/2 TeaspoonPitted cherries 1 Can (10 oz) (Stoned Cherries)Fresh orange juice 3 TablespoonCalories 457 per serving
HOW TO COOK DUCK BREAST | BBC GOOD FOOD
From bbcgoodfood.com
Author Lulu GrimesEstimated Reading Time 3 mins
PAN SEARED DUCK BREAST RECIPE | RESTAURANT STYLE DUCK
From askchefdennis.com
5/5 (37)Total Time 30 minsCategory EntreeCalories 485 per serving
HOW TO COOK DUCK BREAST - JULIA'S ALBUM
From juliasalbum.com
4.8/5 (31)Total Time 30 minsCategory Main CourseCalories 282 per serving
GRIOTTINES® - CHERRIES IN LIQUEUR - GRANDES DISTILLERIES ...
From bienmanger.com
5/5 (1)Brand Grandes Distilleries Peureux
DUCK BREAST WITH GRIOTTINES RECIPE - THE CULINARY CLUB
From culinaryclub.com.au
Estimated Reading Time 50 secs
GORDON RAMSAY’S DUCK BREAST RECIPE: PAN FRIED DUCK BREAST
From redonline.co.uk
Cuisine AmericanCategory Low-Carb, Dinner Party, DinnerServings 4Total Time 37 mins
HOW TO COOK CHEF GORDON RAMSAY'S RECIPE OF DUCK BREAST
From finedininglovers.com
DUCK BREASTS WITH POMEGRANATE AND MINT | NIGELLA'S RECIPES ...
From nigella.com
DUCK BREAST | SHOP D'ARTAGNAN - D'ARTAGNAN FOODS | ONLINE ...
From dartagnan.com
WORLD BEST FILLET COOKING RECIPES : DUCK BREAST WITH ...
From worldbestfilletrecipes.blogspot.com
DUCK BREAST WITH CHERRY SAUCE - THE GOURMET GOURMAND
From thegourmetgourmand.com
HOW TO COOK DUCK BREAST - GRESSINGHAM
From gressinghamduck.co.uk
CHERRIES GRIOTTINES IN KIRSCH | ALBION FINE FOODS
From albionfinefoods.com
DUCK BREAST RECIPES - BBC GOOD FOOD
BALSAMIC VINEGAR GRILLED DUCK BREASTS - CANARDS DU LAC BROME
From canardsdulacbrome.com
GRIOTTINES LIQUEUR CHERRIES IN PARFAIT JAR 1L - THE ...
From culinaryclub.com.au
FOOD & WINE | RED LION FREEHOUSE | FOODIE
From redlionfreehouse.com
BONELESS DUCK BREAST - CANARDS DU LAC BROME
From canardsdulacbrome.com
DUCK BREAST RECIPES - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
HOW TO MAKE HEALTHY FRENCH TOAST IN THE ... - IFOOD.TV
From ifood.tv
DUCK BREAST WITH GRIOTTINES RECIPES
From tfrecipes.com
THE TEMPERATURE OF DUCK BREAST WHEN DONE - THERMO MEAT
From thermomeat.com
DUCK BREASTS WITH BRANDIED CHERRY SAUCE RECIPES
From tfrecipes.com
DUCK BREASTS WITH CHERRIES RECIPE - D'ARTAGNAN FOODS
From dartagnan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love