SOUS VIDE DUCK BREAST
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h15m
Yield 2
Number Of Ingredients 4
Steps:
- Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
- Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
- Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
- Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
- Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
- Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 0.2 g, Cholesterol 105.4 mg, Fat 10.7 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 142.7 mg
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.
DUCK BREAST WITH ORANGE SAUCE
This duck breast with orange sauce will delight your guests. Easy and quick to make and very tasty.
Provided by Gav
Categories Mains
Time 15m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 200C.
- Score the fat side of the duck breasts with a sharp knife in a criss-cross pattern, with say a 1cm gap between the scores. Season the breast with salt and pepper.
- Put the breasts fat side down into a heated ovenproof skillet and cook on the hob until the fat side is crispy. This should take about 4-5 minutes.
- While pan frying the duck prepare the sauce ingredients by putting the stock, honey, soy sauce, red wine, ginger, orange juice and tomato puree into a measuring jug and whisking together.
- During this time a lot of fat will be released from the duck. Discard the excess fat (or retain for your next batch of roast potatoes) and then turn the breasts over and cook the other side for about 2 minutes.
- Afterwards, again relieve of any excess fat, and place the pan in the oven for a further 2-3 minutes. Remove from the oven, relieve of any fat again, and set the duck breasts aside to rest.
- Then pour the contents of the measuring jug into the same pan and bring to the boil. Simmer for a few minutes or until the sauce has thickened.
- Slice the duck breast and serve up with the orange sauce poured over the slices.
Nutrition Facts : Calories 726 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 330 milligrams cholesterol, Fat 28 grams fat, Fiber 3 grams fiber, Protein 64 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1679 milligrams sodium, Sugar 42 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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 FRIED DUCK BREAST
Pan Fried Duck Breast is one of the easiest French recipes you'll find. Best served with orange sauce, greens and dauphinoise potatoes.
Provided by Michelle Minnaar
Categories Main Course
Time 15m
Number Of Ingredients 2
Steps:
- Score each duck breast's skin with a sharp knife, ensuring not to cut into the meat.
- Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.
- Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.
- Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.
- Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.
- We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.
- Remove from the pan and allow to rest for 5 minutes.
- Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!
Nutrition Facts : Calories 808 calories, Sugar 0 g, Sodium 126 mg, Fat 78.7 g, SaturatedFat 26.4 g, Carbohydrate 0 g, Fiber 0 g, Protein 23 g, Cholesterol 152 mg
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.
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
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.
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SOUS VIDE DUCK BREAST - UMAMI
From umami.site
4.4/5 (13)Total Time 1 hr 45 minsCategory DinnerCalories 280 per serving
- Start by combing the thyme, smoked paprika, salt, and pepper. Rub the spices on the outside of the chilled duck breasts. Place the duck skin side down in a cold pan and turn the heat on medium high.
- Let the duck brown for 3 minutes or until it starts to render out some fat. Seal the duck up in a plastic bag and cook the breasts in a water bath at 131℉ for 1-1/2 to 2 hours.
- Take the duck out of the bag and brown it, skin side down, in a hot pan until it is nice and crispy, this usually takes a couple of minutes.
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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
- Lightly score the skins of the duck breasts with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder.
- Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown.
- Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the sauce.
- For the sauce, pour off excess fat from the frying pan and place over a high heat. Pour in the port, stirring to deglaze, and let bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil.
- Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
- Slice the duck breasts on the diagonal and fan them out on warmed serving plates. Spoon the sauce around the duck and serve with parsnip purée and creamed cabbage with thyme, if you like.
SEARED SPICED DUCK BREASTS RECIPE - FOOD AND WINE
From foodandwine.com
Servings 4
- In a dry skillet, toast the juniper berries over moderately high heat until they are shiny, about 1 1/2 minutes, being careful not to burn them. Immediately transfer the juniper berries to a mortar or spice grinder and let cool completely. Add the nutmeg, cinnamon, ginger, cloves, pepper and 1/2 teaspoon of salt to the mortar and grind to a fine powder. Transfer the spices to a small bowl and stir in the Armagnac and mustard to make a paste.
- Rub the spice paste all over the duck breast halves. Set the duck breasts in a glass or ceramic dish, cover with plastic wrap and refrigerate for at least 6 and up to 24 hours. Remove the duck breasts from the refrigerator at least 30 minutes before cooking.
- Preheat the oven to 325°. Set a heavy medium skillet over moderately high heat until very hot. Set the duck breasts in the pan, skin side down, and cook until the skin is browned and the fat begins to melt, about 3 minutes. Adjust the heat as necessary if the skin is browning too fast. Remove the skillet from the heat and transfer the breasts to a plate. Drain the fat and carefully wipe out the pan with paper towels. Return the duck breasts to the skillet, meat side down, and cook over moderately high heat for 5 minutes longer. Transfer the duck to a small baking dish and keep warm in the oven while you prepare the sauce.
WHAT TO SERVE WITH DUCK BREAST » 11 INCREDIBLE SIDE DISHES
From recipefairy.com
4.4/5 (12)Estimated Reading Time 6 minsCategory Serve WithPublished 2020-12-09
- Potato Dauphinoise. Duck is pretty rich, it sometimes makes sense to give it an equally impressive accompaniment. Dauphinoise potatoes are packed with lovely flavours.
- Sticky Marinated Duck Sauce. Sweet and savory is a well-known pairing. It works beautifully with duck too. The skin on a duck breast is one of life’s pleasures, so you want to make the most of it.
- Redcurrant Gravy. Roasted meats always go well with a slightly sweet jus. Pork and apple, lamb and mint, and of course duck and redcurrant. It is really easy to make.
- Spinach, Mushroom and Pomegranate Salad. Duck can be a little heavy. If you want something light to go along with it, then a fresh and simple salad can make the ideal choice.
- Sweet Chilli and Tomato Jelly. If the sound of sweet and spicy Jelly doesn’t tickle your tastebuds, nothing will. This works perfectly with duck. Add two crushed cloves of garlic and two finely chopped chilli’s to the frying pan that you cooked the duck in.
- Sweet Potato Mash. If you want super simple, then this could be the ideal side dish for duck breast. Sweet potato is filling, tasty, and it also (as the name suggests) has a sweet edge that works perfectly with oily and savory duck.
- Fried Egg and Potatoes. This is like a more refined version of hash. If you cook the egg right, you’ll get a lovely runny yellow yolk that works so well with duck breast.
- Brussels Sprouts. No, we don’t mean cut crosses in the bottom and boil them to death. Yuck! We like to finely shred our sprouts and then fry them. Do you know what is the best thing to fry sprouts in?
- Mashed Potatoes. A simple dish, so many possibilities. If you have cooked your duck to perfection, then there should be a lot of succulent juice left on your plate.
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.
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