DUCK BREASTS WITH ANCHO CHILE DULCE DE LECHE GLAZE
This wonderfully exotic recipe for duck breasts with ancho chile dulce de leche glaze is courtesy of chef Aaron Sanchez.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 10
Steps:
- Place chiles in a small, dry, heavy-bottomed skillet over medium heat, and toast until slightly darkened, turning once, about 40 seconds. Transfer to a small heatproof bowl and pour over boiling water. Let stand until softened, about 20 minutes.
- Using a slotted spoon, transfer chiles to the jar of a blender. Add 1 cup soaking liquid and garlic; blend until smooth. Set aside.
- Place orange juice in a small saucepan over medium heat. Cook until liquid is reduced by half; add dulce de leche and chicken stock. Bring mixture to a simmer and immediately remove from heat; set aside.
- Working in batches, season duck with salt and pepper and place, skin side down, in a large heavy-bottomed skillet over medium heat. As fat begins to render out, drain into a heatproof bowl and discard or save for another use. Continue cooking until skin is well-browned, about 15 minutes. Turn, and continue cooking duck until meat is browned, about 3 minutes more. Transfer duck to a plate and repeat process with remaining duck breasts.
- Return all duck breasts to skillet, cover, and cook until an instant-read thermometer inserted horizontally in the center of a breast registers 135 degrees for medium-rare, about 6 minutes. Transfer duck to a carving board and let stand, uncovered.
- Pour out and discard all but 2 tablespoons fat from skillet. Add reserved chile and orange juice mixtures to skillet, along with any duck juices that have accumulated on the cutting board. Place over medium-high heat and cook, stirring, scraping up any browned bits that have accumulated in the bottom of the skillet, until thickened, about 6 minutes. Whisk in butter until melted. Season with salt, and chopped cilantro.
- Slice duck breasts and serve immediately with sauce.
BRAISED DUCKLING IN MOLE POBLANO
Steps:
- In a heavy cast iron pot or Dutch oven, heat the sesame oil over a fire. Rub the pieces of duck with the salt and pepper, and then brown them in the hot sesame oil until they have a rich, brown color. Remove the pieces of duck and set aside in a warm place. Saute the onion, sesame seeds, chile pasilla, chile ancho and poblano chile in the same pot until the chiles are tender. Add the chicken broth, chocolate, pineapple, bread, crushed plantain, garlic, peanut butter and sugar. Scrape the seed from the vanilla bean into the mixture. Bring the mixture to a boil and the decrease the heat to a simmer by moving the pot to the side of the fire. Let the sauce simmer for 30 minutes. Remove from the heat and puree the mole -- do not seal the blender airtight while pureeing a hot liquid -- and then return it to the pot. Put the pieces of duck in the mole and simmer for 1 1/2 hours. Remove the duck from the mole and serve with the sauce on the side.
BARBECUED DUCK QUESADILLAS WITH LIME SOUR CREAM
Provided by Food Network
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare smoker for cold smoke.
- Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
- In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.
- Preheat oven to 350 degrees F.
- Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.
- Using a sharp knife, dice duck breasts into 1/2-inch pieces.
- Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
- Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
- Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.
ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILE GLAZE (GRILLED)
This excellent grilled duck recipe was found in my Bobby Flay "Boy Gets Grill" cookbook. DH and I loved it. According to the recipe, the leftover spice rub works well on any poultry or meat. DH and I halved the rub ingredients (and the other ingredients) to suit 2 duck breasts and had a significant amount of rub left over. Prep time includes rest time.
Provided by Dr. Jenny
Categories Duck Breasts
Time 32m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid).
- For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using).
- For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck.
- Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub.
- Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more.
- Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.
Nutrition Facts : Calories 445.7, Fat 15.4, SaturatedFat 3.5, Cholesterol 131, Sodium 2270.1, Carbohydrate 42, Fiber 2.5, Sugar 35.8, Protein 37.5
SEARED DUCK BREAST WITH CHILI, HONEY, & GINGER GLAZE
I love duck but haven't tried that many recipes for it because it's expensive and usually only available here during the holidays. I found this one in Bon Appetit and it has several rave reviews. Hope to try this next time I find some duck.
Provided by lazyme
Categories Duck Breasts
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With the point of a knife, score the skin side of the 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 1 minute before adding the breasts, skin side down.
- Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
- When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and saute the flesh side for 3 to 4 minutes.
- Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.).
- While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
- Place the chili into a blender and begin to puree, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
- This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
- After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
- Add a tablespoon or two of reserved duck fat.
- Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
- Add the honey and port to the ginger chili, stir to combine and cook for one minute.
- The breasts have rested for several minutes and should now be medium rare.
- They can be sliced lengthwise or cross-wise and several slices placed on each plate.
- Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.
- If you desire, drizzle some around the duck breasts on the serving dish.
Nutrition Facts : Calories 194.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 108.8, Sodium 69.6, Carbohydrate 8.4, Fiber 0.6, Sugar 6.8, Protein 20
DUCK BREASTS WITH POBLANO CHILE
Number Of Ingredients 10
Steps:
- 1. Prepare the chiles. Then remove the stem and the seeds. Cut the chiles into short, thin strips. Set aside. 2. In a medium skillet, heat oil over medium heat and cook the onion until it starts to brown, 3 to 4 minutes. Add the oregano, parsley, and chile strips. Cook, stirring, 1 minute. Remove from the heat and stir in the tomato. 3. Heat a large heavy dry skillet over medium heat. Arrange the duck breasts skin side down in the dry pan. Cook without turning until the skin is nicely browned, about 10 minutes. (The fat will render as the duck cooks, and the skin will become crisp. Take care not to blacken the skin.) Turn and cook the second side until medium rare, 4 to 5 minutes, or medium, 6 minutes. Transfer to a plate and let rest 5 minutes. 4. Meanwhile, reheat the sauce. Slice each duck breast crosswise on a diagonal and arrange overlapping on each of 4 plates. Spoon a line of the heated sauce across each serving.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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DUCK BREASTS WITH DULCE DE LECHE CHILE SAUCE - FOOD …
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4/5 (4)合計時間 1 時間著者 Aarón Sanchez
- In a large skillet, toast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 minute. Transfer to a heatproof bowl, cover with 2 cups of hot water and let stand until softened, about 20 minutes. Drain, reserving the soaking liquid.
- In a small saucepan, simmer the orange juice over moderately high heat until reduced by half, 3 to 5 minutes. Transfer to a blender and add the stock, dulce de leche, anchos, 1 cup of the chile soaking liquid and onethird of the garlic. Puree until smooth.
- Heat the large skillet. Season the duck breasts with salt and pepper and add to the skillet skin side down. Cook over moderate heat, spooning off the fat, until golden and crisp, about 10 minutes. Turn the duck skin side up and add the árbol chile, thyme, 2 tablespoons of the butter, the lemon juice and the remaining garlic to the skillet. Cook, basting the duck occasionally, until medium within, about 8 minutes. Transfer the duck to a carving board and let rest for 5 minutes.
- Pour off all but 2 tablespoons of fat from the skillet. Add the chile mixture and bring to a boil. Simmer over moderately high heat, stirring frequently, until just thickened, about 5 minutes. Off the heat, whisk in the remaining 1 tablespoon of butter and the chopped cilantro. Discard the árbol chile and thyme; season the sauce with salt and pepper. Thinly slice the duck across the grain and serve with the sauce and cilantro sprigs.
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