DUCK WITH HONEY, SOY, AND GINGER
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Provided by Ollie Martin
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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.
RHUBARB-SOY MARINATED DUCK WITH RHUBARB COMPOTE
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place the rhubarb, soy sauce and ginger in a small saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer for 8 minutes. Strain. Place half of the soy mixture in a shallow glass or ceramic dish. Add the duck breasts and marinate for 1 hour, turning the breasts from time to time.
- Heat the oil in a medium-size cast-iron or nonstick skillet over medium-high heat. Add the duck and sear until well browned but medium rare in the center, about 4 minutes per side. Remove from the skillet and keep warm. Add the remaining soy mixture to the skillet and deglaze the pan.
- Cut the breasts on the diagonal into thin slices. Fan the slices out on each of 4 plates and spoon the sauce over them. Divide the compote among the plates and serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 1185 milligrams, Sugar 1 gram
SEARED DUCK BREAST WITH GINGER
Provided by Food Network
Time 30m
Yield 4 portions
Number Of Ingredients 10
Steps:
- With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
- Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
- Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
- Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
- The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.
GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE
Steps:
- 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
- 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
- 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
- 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
- 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
- 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
- 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
- 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.
DUCK WITH SPICED RHUBARB COMPOTE
Duck breasts are a great cut to cook with for a midweek supper. They make an interesting change from chicken, are easy to cook and pair up well with sweet and spicy sides. This spiced rhubarb compote is perfect!
Provided by olivemagazine
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Add the ginger and spice to the shallots and cook for a minute, then add the rhubarb and orange juice and cook gently until the rhubarb is tender.
- Heat a non-stick frying pan, cook the duck breasts fat-side down on a medium heat for 10 minutes until the skin is crisp and golden. Turn over and cook for another 3-4 minutes. Slice and serve with the rhubarb compote and spinach.
SEARED DUCK BREAST WITH GINGER RHUBARB SAUCE
Make and share this Seared Duck Breast With Ginger Rhubarb Sauce recipe from Food.com.
Provided by dicentra
Categories Duck Breasts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
- Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
- Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
- Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.
Nutrition Facts : Calories 587.5, Fat 20.8, SaturatedFat 5.3, Cholesterol 231.2, Sodium 380.5, Carbohydrate 33.6, Fiber 1.1, Sugar 20.9, Protein 42.3
DUCK BREASTS WITH GINGER RHUBARB SAUCE
this can be made with chicken breasts too. serve this over polenta with some baby bok choy, from cooking light
Provided by chia2160
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- combine the first 5 ingredients in a saucepan.
- bring to boil and cook until reduced to 1 cup, about 20 minutes.
- stir in preserves anda pinch of salt, cook 1 minute.
- strain through a sieve over a bowl, discard solids.
- sprinkle duck with remaining salt and pepper.
- heat oil in a skillet, add breasts and cook 5-10 minutes per side, to desired doneness.
- cut diagonally across the grain into thin slices, serve with sauce.
Nutrition Facts : Calories 127.5, Fat 2.3, SaturatedFat 0.3, Sodium 298.4, Carbohydrate 5.3, Fiber 0.6, Sugar 1.5, Protein 0.5
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- Heat a frying pan, add the duck breasts, skin side down and fry until the skin is crisp. Transfer to an ovenproof dish, skin side up, keeping the pan and the fat for later.
- Pour 2 tbs of the honey over the duck and roast in the oven for 10-15 minutes, or until cooked to your liking.
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