Duck Breast With Three Red Fruits Food

DUCK BREAST WITH DRIED FRUIT AND VIN SANTO

Steps:

• Duck is one of those dishes that can be intimidating because it seems fancy and elegant. But there's nothing to be scared of-making great duck just takes patience. To get a really beautiful, crackling, brown piece of skin you have to take your time and render the fat SLOWLY. If you rush it, you'll end up with crispy skin but a thick layer of fat between the skin and the meat-which is totally icky. Taking your time to render the fat will not only make your duck absolutely delicious, but it will also leave you with a treasure trove of duck fat-an ingredient that in restaurant kitchens is considered liquid gold and makes killer duck fat potatoes. I think that duck lends itself to sweet flavors, so in this dish I use a sweet Tuscan wine-Vin Santo-to reconstitute dried fruit to make a chutney-like sauce with rich chicken stock. Together the rich, meaty, succulent duck and the intense, fruity sauce make this dish perfect for a holiday, a special occasion, or even a Tuesday.
• In a small bowl, soak the apricots, apples, and cherries in the Vin Santo.
• Using a knife, cut or score the fat of the duck breasts in a crosshatched pattern, cutting through the fat, down to the meat, but not into the meat (this allows the fat to escape more easily as it cooks). Season generously with salt.
• Preheat the oven to 350 degrees F.
• Coat a large saute pan with about a tablespoon of olive oil. Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded). Bring the pan to low heat and render the fat from the duck breasts. This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out. This process will take about 20 to 25 minutes, maybe more. As the fat builds up in the pan, scoop it out, but SAVE IT!
• When the fat has rendered from the breasts you will see the meat through the score marks. At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side. Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare. Remove any remaining fat from the pan and set the pan aside to make the sauce (look at me-saving you dishes!). Remove the duck from the oven and let rest for about 10 minutes before slicing.
• Strain the Vin Santo from the dried fruit, add it to the saute pan, bring to medium-high heat, and reduce it until it's almost a syrup. Add 1/2 cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt. When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat. Taste to make sure the sauce is yummy and reseason if needed.
• Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck.

DUCK BREAST WITH THREE RED FRUITS

Steps:

• Melt butter in a saucepan over medium heat. Add plums, strawberries, raspberries, honey, and cinnamon stick. Stir well and simmer until fruit is soft, about 7 minutes.
• Score duck breast skin in a diamond pattern. Season with salt and pepper.
• Heat a skillet over medium heat and cook duck until skin is browned, about 7 minutes. Turn over and cook until duck is medium rare, about 5 minutes more. Slice duck breast in half to check for doneness. Continue cooking, if necessary, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) and breast is still pink in the center. Slice thinly and serve with the warm sauce ladled over top.

DUCK BREASTS WITH RED FRUITS

Steps:

• Finely chop duck breast with a knife. Salt and pepper. Cool down for 15 minutes in a plate at room temperature.
• Meanwhile
• cook leeks into raspberries vinegar with maple syrup at high heat. Reduce of three quarters.
• Add red fruits
• poultry broth and demi-glace sauce.
• Mix well with a whisk and simmer at medium heat for about 30 minutes or until desired consistency.
• Add cream
• continue cooking few minutes while whisking. Set at warm.
• Cook duck breasts (fat side) at medium high heat in a non-stick pan until fat is well browned and crispy. Turn duck breasts. Continue cooking for 3 to 4 minutes.
• Mince and serve with fruits sauce.

DUCK BREAST WITH BERRY SAUCE

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

DUCK BREASTS WITH REDCURRANT & ONION RELISH

Steps:

• Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
• Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
• Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
• When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.