HONEY-MUSTARD GLAZED DUCK
Duck is a great choice for a special festive meal for two
Provided by Matt Tebbutt
Categories Main course
Time 2h50m
Number Of Ingredients 7
Steps:
- About an hour before cooking, take the duck out of the fridge to come to room temperature. Heat oven to 140C/ 120C fan/gas 1. Pull out and discard any large lumps of fat from inside the duck, then rub it all over with some salt, the oil and five-spice powder. Sit the duck in a roasting tin, then roast for 2 hrs.
- For the glaze, mix the honey, soy, Sherry and mustard in a bowl. When the duck has had its time, remove it from the oven, pour off any fat from the tin and baste generously with the glaze. Turn the oven up to 190C/170C fan/gas 5 and roast the duck for a further 20 mins until sticky and bronzed. Remove the duck to a clean dish to catch any juices and allow it to rest for at least 20 mins before serving.
- To make a simple gravy, pour the juices from the roasting tin into a jug or bowl and leave to settle. Use a ladle to remove the fat from the juices, then tip the juices back into the saucepan and reheat to serve.
Nutrition Facts : Calories 1035 calories, Fat 79 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 2.87 milligram of sodium
DUCK BREAST WITH LENTILS, PEACH CHUTNEY AND PICKLED MUSTARD SEEDS
Steps:
- For the lentils: Add olive oil to a high-sided saucepan with a lid and heat until shimmering. Add white onion and saute until translucent, about 2 minutes. Add garlic and saute for an additional minute. Add carrot and celery and cook until just softened, about 4 minutes. Add lentils, bay leaf and thyme stir to coat lentils. Add 2 cups water to cover. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 30 minutes. Remove and discard thyme bundle.
- For the rice: Meanwhile, add olive oil to a small saucepot. Heat until shimmering. Add onion and cook until translucent, about 2 minutes. Add the rice and mix to coat in oil. Add the coconut milk and a big pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, about 20 minutes.
- For the spice blend: Heat a medium skillet over medium heat. Add coriander, cumin, fenugreek, peppercorns, nutmeg and cloves. Moving the pan constantly, toast the spices until fragrant, about 3 minutes. Remove spices to a spice grinder and pulse a few times until mixed (it's okay if there are some larger pieces). Set aside until ready to use.
- For the chutney: Add duck fat to a medium saucepot over medium heat and cook until shimmering. Add the garlic and shallot and saute until translucent, about 2 minutes. Add the peaches, turmeric, vinegar, crushed red pepper, a pinch of salt and 1 teaspoon of the spice blend. Cook, stirring, until peaches begin to soften, about 5 minutes. Add brown sugar, coconut milk and chicken stock. Bring to a boil, then reduce to a simmer and allow to reduce by half until thick and syrupy, about 20 minutes.
- For the pickled mustard seeds: Add vinegar, mustard seeds, salt, granulated sugar and 1/2 cup water to a small saucepot and bring to a boil. Remove from heat, then allow to cool at least 30 minutes at room temperature or up to overnight in the refrigerator. Set aside until ready to use.
- For the mustard greens: Meanwhile, add duck fat to a medium saute pan and heat over medium heat until shimmering. Add mustard greens and a big pinch of salt and saute until just tender.
- For the duck: Add olive oil to a large saucepan over medium heat. Sprinkle duck breasts with salt and add duck breasts to pan skin-side down. Cook until skin fat is rendered and skin is crisp, about 15 minutes. Flip and cook for an additional 5 minutes.
- Slice duck breasts on a bias and garnish with chutney and mustard seeds. Serve with rice, greens and lentils on the side.
DUCK BREAST WITH MUSTARD PAN SAUCE, DUCK FAT POTATOES, HARICOTS VERTS AND FRISEE
Steps:
- Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain.
- Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry.
- Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
- Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
- Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper.
- Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat.
- Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!
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 BREASTS WITH HONEY AND MUSTARD
Provided by Jonathan Reynolds
Categories dinner, roasts, main course
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
- Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams
SAGE DUCK BREASTS WITH BALSAMIC HONEY
Make and share this Sage Duck Breasts With Balsamic Honey recipe from Food.com.
Provided by Lorac
Categories Duck Breasts
Time 38m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Marinade:.
- Combine buttermilk, Dijon mustard and garlic.
- Place duck breast in a plastic bag or container and add marinade.
- Refrigerate 4 hours or overnight.
- Sauce:.
- Combine honey and vinegar.
- Duck:.
- Remove duck from marinade, rinse and pat dry.
- Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
- Place 2 sage leaves in each pocket.
- Score skin with diagonal cuts at 1/4 inch intervals.
- Turn breasts and score in the opposite direction.
- Heat a skillet over medium heat, add breasts and cook 5 minutes.
- Reduce heat to medium low and cook 5 minutes.
- Turn breasts and cook 5-8 minutes.
- Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.
Nutrition Facts : Calories 577.5, Fat 25.9, SaturatedFat 7.2, Cholesterol 311.9, Sodium 417.8, Carbohydrate 24.7, Fiber 0.5, Sugar 23, Protein 59.4
DUCK BREAST WITH MUSTARD GREENS, TURNIPS, AND RADISHES
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Provided by Alison Roman
Categories Duck Mustard Kid-Friendly Dinner Turnip Mustard Greens Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
- Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135°, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
- Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
- Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
- Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.
DUCK WITH HONEY
Steps:
- Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
- Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.
- Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.
- Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.
DUCK BREASTS WITH ORANGE, HONEY AND TEA SAUCE
If you've never tried duck - this is THE recipe with which to make the introduction. If you love duck, you'll love this way of making it - elegant, flavourful and easy. From Bon Appetit, April, 2000.
Provided by evelynathens
Categories Duck
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Pierce skin of duck breasts all over with fork.
- Sprinkle duck with salt and pepper.
- Heat heavy large skillet over high heat.
- Add duck breasts, skin side down, to skillet.
- Cook until skin is well browned, about 4 minutes.
- Turn duck breasts over; cook 2 minutes.
- Remove from heat.
- Set rack in roasting pan.
- Transfer duck breasts to rack (reserve drippings in skillet).
- Roast duck to desired doneness, about 20 minutes for medium-rare.
- Meanwhile, heat drippings in skillet over medium heat.
- Add shallots and sauté until beginning to brown, about 5 minutes.
- Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
- Spoon off drippings and discard.
- Add broth, orange juice and tea leaves to skillet.
- Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
- Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
- Discard solids in strainer.
- Return liquid to same skillet.
- Add honey; bring to simmer.
- Whisk in butter.
- Season sauce with salt and pepper.
- Thinly slice duck breasts crosswise.
- Fan slices on each of 4 plates, dividing equally.
- Spoon sauce around duck.
- Garnish with orange segments, if desired.
Nutrition Facts : Calories 228.4, Fat 11.4, SaturatedFat 6.3, Cholesterol 54.9, Sodium 144.9, Carbohydrate 20.7, Fiber 0.2, Sugar 12.3, Protein 12.4
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