DUCK BREAST
Juicy and succulent, these pan seared duck breasts will impress everyone! The trick to ultra crispy skin? Dry the duck breasts uncovered in a refrigerator! Serve with a simple pan sauce made with Port (or red wine) and cherries for an elegant date night in or intimate small gathering during the holidays.
Provided by Ari Laing
Categories Dinner
Time 8h25m
Number Of Ingredients 12
Steps:
- The day before: score the skin of the duck breast to help render the fat. Either use a very sharp knife to score the skin in a criss cross, diagonal pattern, being careful to only cut the fat, not going into the duck meat at all. The second option for scoring duck breasts: use a sausage pricker. By gently pressing down all over the surface of the duck skin and fat, you're creating lots of tiny holes.
- Dry out the skin. Once the skin is scored (or pricked), place duck breasts on a rimmed baking sheet and refrigerate uncovered for 8-12 hours, or up to 3 days. The cold air from the refrigerator will help to dry out the skin. This is key to getting crispy skin when you render the fat.
- Preheat oven to 350F. Heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or vegetable oil) in a large skillet over medium heat, no higher!
- Cook the duck breasts. Season the duck on both sides with salt and pepper, then add skin side down. Cook undisturbed for 5-8 minutes, or until the fat has rendered. You'll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and the skin is crispy and golden brown.
- Flip the duck. Gently turn the duck breasts over, being careful not to puncture the skin. (If you're adding any aromatics -- garlic, fresh herbs, etc -- this is the time to do so). Transfer the pan to a preheated oven and cook for 5-7 minutes (Pekin duck will only take an additional 3-5 minutes). Check temperature to ensure desired doneness is reached. For medium-rare, look for an internal temperature of 135 F.
- Rest the duck. Allow the duck breasts to rest for 5-10 minutes before slicing into ¼ - ½" thick slices. Meanwhile, make the sauce.
- Make the port cherry sauce. Sauté olive oil, garlic cloves, fresh thyme, and cherries in a sauce pan, about 1-2 minutes over medium-high heat, breaking up the jam with a spatula. Pour in port (or red wine) and chicken stock, then bring to a boil and reduce by half. Turn off the heat, add 1 Tbsp unsalted butter, then swirl the pan until butter gently melts. Serve over sliced duck with flake sea salt sprinkled on top.
Nutrition Facts : ServingSize 0.5 duck breast, Calories 426 kcal, Carbohydrate 21 g, Protein 46 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 183 mg, Sodium 764 mg, Fiber 1 g, Sugar 13 g
ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT
Steps:
- Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- When ready to cook the duck, preheat the oven to 375 degrees F.
- Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
- In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
- Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
- Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper. In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Remove the duck breasts, cover loosely with foil, and allow them to rest for 5 minutes. Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and cherry preserves and bring to a boil. Simmer for about 5 minutes to reduce the mixture and to thicken. *Optional: off-heat, add the unsalted butter and whisk until it's incorporated into the pan sauce. The butter gives a silkier texture, and adds a richer flavor to the sauce. Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy! Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs
PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE
Make and share this Panfried Duck Breasts With Dried Cherry-Port Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the Port and dried cherries; set aside.
- Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
- In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
- Season the breasts on both sides with the salt mixture.
- Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
- Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
- Holding the breasts back with a spatula, pour the fat out of the pan.
- Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
- Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
- Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
- Add the shallots and cook, stirring often, until softened, about 2 minutes.
- Add the Port and cherries and bring to a boil over high heat.
- Cook until the Port is reduced almost to a glaze, about 1 minute.
- Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
- Remove from the heat.
- Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
- Season to taste with salt and pepper; keep warm.
- Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
- Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
- Spoon some sauce over each breast and serve immediately.
Nutrition Facts : Calories 225.4, Fat 10, SaturatedFat 4.9, Cholesterol 81, Sodium 137.2, Carbohydrate 7, Sugar 3.2, Protein 18.2
ROASTED DUCK BREAST WITH CHERRY SAUCE
Steps:
- Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.
ROAST DUCK IN CHERRY AND BLACK PEPPERCORN SAUCE
Steps:
- In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes.
- Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)
- Preheat the oven to 425 degrees.
- Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.
- Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.
- Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.
CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
DUCK WITH PORT-CHERRY SAUCE
Steps:
- Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
- Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
- Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
- Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
- Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
DUCK BREASTS WITH CHERRY PORT SAUCE
Make and share this Duck Breasts With Cherry Port Sauce recipe from Food.com.
Provided by Mercy
Categories Cherries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small saucepan heat the port over moderate heat until it is hot; add the cherries, cover the pot and let the mixture stand for 15 minutes.
- Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
- Heat a medium saute pan over high heat until it is very hot.
- Add the duck, skin-side down and reduce the heat to moderately-low.
- Cook the duck for 6 to 8 minutes, pouring off the accumulated fat.
- Transfer the duck to a small roasting pan and roast it for 10 minutes at 400°F (for medium-rare); let the duck stand for 10 minutes before slicing.
- While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
- Add the shallots and saute over moderately-high heat until softened.
- Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
- Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
- Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
- Add the chicken broth/stock and simmer until reduced by one third.
- Whisk together the arrowroot with the orange juice, add the mixture to the sauce and then let it come to a boil; add the remaining 1 tablespoon honey, 1/8 teaspoon black pepper, and salt to taste.
- Divide the rhubarb/snap pea mixture among 4 plates.
- Slice the duck at an angle and divide it among the 4 plates (arrange on top of the rhubarb/peas), then drizzle all with the sauce.
Nutrition Facts : Calories 640.1, Fat 27.1, SaturatedFat 7.3, Cholesterol 326.4, Sodium 591, Carbohydrate 26.2, Fiber 3.2, Sugar 15, Protein 63.4
SEARED DUCK BREAST WITH CHERRY-PORT SAUCE
So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.
Provided by Dr. Jenny
Categories Duck Breasts
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat.
- Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
- Heat a large saute pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
- Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
- Pour off all but 1 Tb fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
- Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
- Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
- Add the butter and whisk until completely incorporated.
- Taste and season with salt and pepper.
- Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.
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- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
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