Duck Breasts With Roasted Plums Food

ROAST SPICED DUCK WITH PLUMS

Steps:

• Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
• Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
• Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

PAN ROASTED DUCK BREASTS WITH ROASTED HONEY PLUMS

Steps:

• Heat honey in heavy large skillet over medium heat until bubbles form.
• Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
• Turn plums over. Tuck rosemary sprigs between plums.
• Cook 3 minutes.
• Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
• Mix in butter. Season to taste with salt and pepper.
• Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).
• Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
• Sprinkle duck with salt and pepper.
• Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
• Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
• Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.
• Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
• Garnish with plum halves; spoon sauce over duck and serve.

ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
• Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
• When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
• To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

DUCK BREAST WITH PLUM SALSA

Steps:

• Preheat oven to 400 degrees F.
• In a small saucepot, combine the honey, red wine vinegar, and chile de arbol. Heat over medium heat. Allow to reduce for 10 minutes. When the consistency is thick and coats the back of a spoon, remove from heat and set aside to cool.
• Meanwhile, in a bowl, combine the plum, red onion, yellow tomato, scallion, cilantro, lime juice, olive oil, and reserved vinegar and honey reduction. Mix well. Season with salt and pepper and set aside.
• In a skillet, heat 1 tablespoon oil over medium high heat. Season duck breast with salt and pepper on both sides, and sear, skin side down, for 3 minutes. Place duck breast in the oven, with skin side down, for 10 minutes. Remove from the oven and allow to sit on a cutting board for 3 minutes. Then slice breast in 1/4-inch slices. Fan out on a plate and serve with plum salsa on top.

SEARED DUCK BREAST WITH RED POTATOES, BROCCOLI RABE AND BLOOD ORANGE-FENNEL PAN SAUCE

Steps:

• For the duck: Juice three of the oranges and cut the remaining two into supremes by cutting away the peel, then cutting the segments free from the white pith. Set aside.
• Score the duck skin and place skin-side down in a saute pan over medium-low heat to render the fat until the skin is browned and crispy, about 6 minutes. Turn the breast and cook to medium-well, 5 to 6 minutes. Pour the rendered duck fat into two large saute pans, leaving a little behind in the original saute pan.
• Add fennel to the original pan, reserving the fronds, and cook over medium-high heat until soft and translucent. Add chicken stock, white wine, thyme, blood orange juice, red pepper flakes and a pinch of salt and cook, stirring occasionally, until the liquid has reduced by half.
• For the red potatoes: Bring a large stock pot of salted water and garlic to a boil. Add the potatoes and cook until fork tender.
• Add the onion to one of the saute pans and cook over medium-high heat, stirring occasionally, until caramelized, about 15 minutes. Mix in potatoes and rosemary and cook until potatoes have a nice brown exterior, 3 to 4 minutes.
• For the broccoli rabe: Add garlic to the third saute pan and cook over medium heat until the oil is aromatic. Add the broccoli rabe and toss to coat with the garlic oil. Season with salt.
• Serve duck breast with potatoes and broccoli rabe. Garnish dish with pan sauce, fennel fronds and supremed blood oranges.

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE

Steps:

• Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
• Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

DUCK BREAST WITH DRIED FRUIT AND VIN SANTO

Steps:

• Duck is one of those dishes that can be intimidating because it seems fancy and elegant. But there's nothing to be scared of-making great duck just takes patience. To get a really beautiful, crackling, brown piece of skin you have to take your time and render the fat SLOWLY. If you rush it, you'll end up with crispy skin but a thick layer of fat between the skin and the meat-which is totally icky. Taking your time to render the fat will not only make your duck absolutely delicious, but it will also leave you with a treasure trove of duck fat-an ingredient that in restaurant kitchens is considered liquid gold and makes killer duck fat potatoes. I think that duck lends itself to sweet flavors, so in this dish I use a sweet Tuscan wine-Vin Santo-to reconstitute dried fruit to make a chutney-like sauce with rich chicken stock. Together the rich, meaty, succulent duck and the intense, fruity sauce make this dish perfect for a holiday, a special occasion, or even a Tuesday.
• In a small bowl, soak the apricots, apples, and cherries in the Vin Santo.
• Using a knife, cut or score the fat of the duck breasts in a crosshatched pattern, cutting through the fat, down to the meat, but not into the meat (this allows the fat to escape more easily as it cooks). Season generously with salt.
• Preheat the oven to 350 degrees F.
• Coat a large saute pan with about a tablespoon of olive oil. Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded). Bring the pan to low heat and render the fat from the duck breasts. This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out. This process will take about 20 to 25 minutes, maybe more. As the fat builds up in the pan, scoop it out, but SAVE IT!
• When the fat has rendered from the breasts you will see the meat through the score marks. At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side. Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare. Remove any remaining fat from the pan and set the pan aside to make the sauce (look at me-saving you dishes!). Remove the duck from the oven and let rest for about 10 minutes before slicing.
• Strain the Vin Santo from the dried fruit, add it to the saute pan, bring to medium-high heat, and reduce it until it's almost a syrup. Add 1/2 cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt. When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat. Taste to make sure the sauce is yummy and reseason if needed.
• Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck.

DUCK BREAST WITH BERRY SAUCE

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.

SPICE-RUBBED DUCK BREASTS WITH PLUM SAUCE

Steps:

• Make the rub: in a bowl, combine all the rub ingredients; set aside.
• Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
• Score the skin in a diamond pattern.
• Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
• Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
• Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
• Let the sauce cool to room temperature before serving.
• Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
• The juices should be slightly pink, the skin golden brown and crisp.
• Remove from the grill and let rest 3-4 minutes.
• Slice thinly on the bias and serve warm with the sauce.

SEARED DUCK BREAST WITH PLUMS AND PORT

Steps:

• In a small bowl, combine the soy sauce, 1/4 cup of the port, the shallot, ginger, red pepper flakes, cumin and pepper. Stir to combine.
• Trim away the silverskin from the meat side of the duck breasts and trim away any excess skin and fat along the edges. Score the skin by making diagonal cuts just through the skin at 1/8-inch intervals. Put the duck breasts, skin side up, on a large rimmed plate and pour the marinade over them. Marinate, turning the breasts over once or twice during the process, for 1 hour at room temperature.
• To cook the plums and make the sauce:.
• Heat the butter in a small sauté pan over medium-high heat until hot. Season the plums with salt and pepper and cook, tossing them occasionally, until they are browned, about 5 minutes. Using a flexible spatula, transfer the plums and most of the butter to a plate. To the pan the plums were cooked in, add the remaining 1 cup of port and the chicken stock. Remove the duck breasts from the marinade and pour the marinade into the pan as well. Bring the liquid to a boil, reduce to a simmer, and cook until reduced by almost half. Add the browned plums to the sauce and continue to cook over lowest heat until the plums are tender (the time it takes for all this to happen is about the same time as it takes for the duck to cook).
• To cook the duck:.
• Pat the duck breasts dry with paper towels. Heat enough vegetable oil to coat the bottom of a large sauté pan over medium heat. Add the duck, skin side down. As the meat cooks, fat will render. Pour this fat off, using a large spatula or plate to hold the breasts in place. Keep pouring off the fat as the duck cooks, adjusting the heat if the skin begins to burn (use your nose to detect any burning, as the sugar in the port as well as the soy sauce will blacken the skin). While the duck cooks, check on the sauce; if it seems to be reducing too much, remove from the heat.
• Turn the duck over when almost all of the fat in the skin has melted away and the skin is dark and crispy, about 12 minutes. Cook an additional 2 minutes on the flesh side. Take the pan off the heat and let the duck rest in the pan off the heat for at least 5 minutes before slicing it. At this point you can heat up the plum sauce over low heat, if you had to take it off the heat earlier because it was in danger of becoming too reduced.
• To serve:.
• Remove the duck breasts to a cutting board, skin side up. Pour any juices (but not the fat) from the sauté pan into the pan with the plums. Slice the breasts across the grain into thin pieces, about 6 slices per breast. Place the duck slices neatly on each plate. Spoon some sauce and plums onto each plate.

BLACK-PEPPER-ROASTED DUCK BREASTS WITH GRILLED PLUMS

Steps:

• Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
• Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
• Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.
• Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.