DUCK BREAST WITH QUINCE COMPOTE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
- Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
- Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
- Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 7 grams
PAN-SEARED DUCK BREAST WITH CASSIS COMPOTE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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 shallot begins 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 a warmed plates and spoon Cassis compote overtop. Serve immediately.
SEARED BREAST OF MOULARD DUCK ON QUINCE PUREE WITH QUINCE SAUCE
Provided by Food Network
Time 1h11m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
- Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm.
- Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm.
- Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets.
- To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.
QUINCE COMPOTE WITH VANILLA
Quinces need to be peeled and cooked before they develop their unique taste. Serve cold with vanilla ice cream or whipped cream.
Provided by Lola
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water, sugar, vanilla bean, and cinnamon stick in a large saucepan. Bring to a boil and stir until sugar has dissolved. Boil for 1 minute, then remove sugar syrup from heat.
- Fill a large bowl with water and stir in lemon juice. Peel, halve, and core quinces. Depending on their size, cut each into quarters or 8 pieces and immediately submerge in lemon water to prevent browning.
- Add quinces to saucepan with sugar syrup and bring to a simmer. Reduce heat and simmer until quinces are soft and have turned lightly pink, about 50 minutes. Remove from heat and allow to cool to room temperature. Refrigerate until cold, about 1 hour.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 58.9 g, Fat 0.2 g, Fiber 3.5 g, Protein 0.7 g, Sodium 8.7 mg, Sugar 34.5 g
QUINCE COMPOTE
This is a wonderful use for quinces if you can get your hands on some. If you like, you can puree the compote but I usually like it chunky. You can also serve it with vanilla ice cream or plain whipped cream.
Provided by Annette
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place quinces, cider, and sugar in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 to 20 minutes until quince are soft. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Transfer cooked quinces and liquid to a serving bowl and season with lemon juice, orange flower water, and orange zest.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Mix in creme fraiche and serve with the quince compote.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 72.4 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 5 g, Protein 2.1 g, SaturatedFat 9.6 g, Sodium 34.5 mg, Sugar 33.1 g
SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE
This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.
Provided by Expat in Holland
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
- While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
- In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
- Turn duck over and let cook 2 minutes.
- Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
- Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
- Add shallot and cook until tender.
- Add port wine and bring to a boil. Reduce by half.
- Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
- Add fig preserves. Stir until completely melted and combined into sauce.
- In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
- Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
- Cut duck breast, into 1/2 inch slices, angled, against the grain.
- On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
- Serve immediately. Bon Appetit.
Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8
More about "duck breast with quince compote food"
DUCK BREAST WITH QUINCE COMPOTE RECIPE | EAT SMARTER …
From eatsmarter.com
Servings 2Total Time 45 mins
PAN-FRIED DUCK BREAST WITH APPLE COMPOTE - A …
From awholesomenewworld.com
DUCK BREAST WITH BERRY COMPOTE RECIPE | GOURMET …
From gourmetfoodworld.com
ROASTED DUCK BREAST WITH QUINCE RECIPE BY CUTLER & CO
From gourmettraveller.com.au
10 BEST DUCK BREAST RECIPES - YUMMLY
From yummly.com
27 RECIPES FOR QUINCE, WINTER'S MOST MYSTERIOUS FRUIT
From gourmettraveller.com.au
PAN-ROASTED DUCK BREAST WITH BRAISED MUSTARD GREENS, GRITS AND …
From feastmagazine.com
DUCK TWO WAYS WITH CHICKPEA CRêPES AND FENNEL COMPOTE - FOOD …
From foodandwine.com
DUCK BREAST WITH PICKLED QUINCE AND DUCK GLAZE, FIG AND
From cookeatshare.com
HOW TO COOK DUCK BREAST | BBC GOOD FOOD
From bbcgoodfood.com
S'COOK DUCK BREAST WITH CHERRY COMPOTE - GRITS AND CHOPSTICKS
From gritsandchopsticks.com
DUCK BREAST WITH QUINCE COMPOTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JURANDA’S HOMEMADE ROMANIAN FOOD: DUCK BREAST ROULADE WITH …
From romania-insider.com
SMOKED DUCK BREASTS WITH CHERRY COMPOTE
From foleyfoodandwinesociety.com
DUCK BREAST ROULADE WITH QUINCE CONFIT - CONACUL GRIGORESCU
From conaculgrigorescu.com
DO A DUCK A FAVOR: SNUGGLE IT UP TO QUINCE AND MERLOT
From nytimes.com
SLOW-ROASTED DUCK BREASTS WITH SPICED CHERRIES AND THREE-PEA …
From theglobeandmail.com
SEARED DUCK BREAST WITH BLACKCURRANT COMPOTE - THE MISSING …
From themissinglokness.com
FIVE-SPICE DUCK BREASTS WITH CARAMELIZED QUINCE RECIPE
From myrecipes.com
DUCK BREAST, PLUM COMPOTE, PAK CHOI & CELERIAC PURÉE
From queenketo.com
DUCK WITH QUINCE, ENDIVE AND CANDIED ORANGE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST DUCK BREAST WITH CHERRY COMPOTE - RTE.IE
From rte.ie
ROASTED DUCK WITH ROASTED FRUIT COMPOTE RECIPE | MYRECIPES
From myrecipes.com
ROASTED DUCK BREAST WITH RASPBERRY COMPOTE | ACCESSIBLE MEDIA …
From ami.ca
DUCK BREAST RECIPES - NYT COOKING
From cooking.nytimes.com
PAIRINGS; DO A DUCK A FAVOR: SNUGGLE IT UP TO QUINCE …
From nytimes.com
SUNDAY SUPPER: SEARED DUCK BREAST AND APRICOT COMPOTE RECIPE
From seriouseats.com
DUCK BREAST WITH QUINCE COMPOTE - DINING AND COOKING
From diningandcooking.com
WHAT TO SERVE WITH DUCK BREAST (17 EASY SIDES) - INSANELY GOOD
From insanelygoodrecipes.com
DUCK BREAST WITH QUINCE COMPOTE... - ITALIAN FOOD RECIPES …
QUINCE COMPOTE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
SMOKED DUCK BREASTS WITH CHERRY COMPOTE - WILLIAMS-SONOMA …
From blog.williams-sonoma.com
DUCK WITH QUINCE - MRS PORTLY'S KITCHENMRS PORTLY'S KITCHEN
From mrsportlyskitchen.com
DUCK BREAST WITH QUINCE COMPOTE - WINE BUTLER
From winebutler.ca
DUCK BREASTS WITH AN APPLE COMPOTE - ROVING CHEF
From rovingchef.net
DUCK BREAST WITH QUINCE COMPOTE RECIPE
From pinterest.co.uk
DUCK BREASTS WITH SAVORY CHERRY COMPOTE - EAT SMARTER USA
From eatsmarter.com
PAN SEARED DUCK BREAST WITH BERRY APPLE COMPOTE AND KALE APPLE …
From immigrantstable.com
DUCK BREASTS WITH FRESH FIG SAUCE - CHRISTY MAJORS
From christymajors.com
BREAST OF DUCK WITH QUINCE - ROVING CHEF
From rovingchef.net
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