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.
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.
ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
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
BBQ GRESSINGHAM DUCK BREASTS
A delicious duck recipe with Honey, Ginger and Soy Sauce perfect for long sunny days
Provided by gressingham
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using a sharp knife, score the skins of the duck breasts, season well and set aside.
- To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour into a bowl.
- Place the duck breasts onto a pre-heated BBQ skin-side down and continuously baste/brush the breasts with the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking. The duck breasts should take around 15 minutes to cook. Alternatively cut the duck breasts into strips for a quicker cooking time.
- Delicious served with garlic and lavender new potatoes.
DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY
Make and share this Duck Breasts With Rhubarb-Cherry Chutney recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck
Time 52m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chutney--combine all the ingredients in a medium non-reactive saucepan.
- Bring to a boil over medium heat, stirring to dissolve the brown sugar.
- Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
- Transfer to a bowl and let cool completely.
- Duck breasts--position a rack in the center of the oven; preheat to 450°.
- Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
- Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
- Place the breasts, skin side down, in a large nonstick ovenproof skillet.
- Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
- Pour off the fat in the skillet.
- Turn and cook until the meaty sides are browned, about 3 minutes.
- Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
- Transfer the breasts to a carving board and let stand 3-5 minutes.
- Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
- Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
- Repeat with the remaining sliced breasts.
- Serve hot with chutney.
Nutrition Facts : Calories 604.8, Fat 21.9, SaturatedFat 5.9, Cholesterol 269.7, Sodium 403.1, Carbohydrate 50.4, Fiber 2.8, Sugar 43.9, Protein 50.2
More about "gressingham duck breast with rhubarb sauce food"
DUCK AND RHUBARB - A VALENTINE'S MATCH MADE ... - …
From gressinghamduck.co.uk
Estimated Reading Time 4 mins
PAN-FRIED DUCK BREAST WITH CREAMY WHITE BEANS - JAMIE OLIVER
From jamieoliver.com
GRESSINGHAM DUCK BREAST, BRAISED PUY ... - CHEF'S PENCIL
From chefspencil.com
DUCK RECIPES - BBC FOOD
From bbc.co.uk
GRESSINGHAM DUCK BREAST FILLETS | MORRISONS
From groceries.morrisons.com
DUCK RECIPES GRESSINGHAM - FOOD NEWS
From foodnewsnews.com
GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE - MASTERCOOK
From mastercook.com
ROAST DUCK BREASTS MUSHROOM SAUCE - PATTY SAVEURS
From pattysaveurs.com
SEARED DUCK BREAST WITH GINGER-RHUBARB SAUCE - MYRECIPES
From myrecipes.com
RECIPE: GRESSINGHAM DUCK BREAST WITH CHERRY SAUCE
From goodyfoodies.blogspot.com
GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE RECIPE | EAT ...
From eatyourbooks.com
GRESSINGHAM BISTRO 2 DUCK BREASTS IN PLUM SAUCE | OCADO
From ocado.com
SAUCES FOR DUCK - GRESSINGHAM
From gressinghamduck.co.uk
CRISP ROAST DUCK WITH A CONFIT OF RHUBARB AND GINGER ...
From deliaonline.com
CRISPY DUCK BREAST AND LEG WITH CHERRIES RECIPE - GREAT ...
From cdn1.greatbritishchefs.com
GRESSINGHAM DUCK BREASTS IN PLUM SAUCE 400G - TESCO
From tesco.com
GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE BEST RECIPES
From cookingtoday.net
RECIPES DUCK BREAST : HOW TO COOK DUCK BREAST ...
From foodstufftoday.com
DUCK BREAST WITH RHUBARB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST DUCK WITH BLUSH ORANGE & RHUBARB - FOOD | DRINK
From waitrose.com
THE GASTROPUB COOKBOOK: WITH A GUIDE TO ... - EAT YOUR BOOKS
From eatyourbooks.com
ROAST GRESSINGHAM DUCK & SZECHUAN SAUCE - GREAT BRITISH CHEFS
From cdn1.greatbritishchefs.com
SAUTEED DUCK BREAST WITH RHUBARB CHERRY SAUCE
From bigoven.com
GRESSINGHAM FOODS - DUCK BREAST IN PLUM SAUCE CALORIES ...
From androidconfig.myfitnesspal.com
RECIPE: GRESSINGHAM DUCK BREAST WITH CHERRY SAUCE - FOOD NEWS
From foodnewsnews.com
RHUBARB RULES! SPICED DUCK BREAST WITH RHUBARB SAUCE ...
From dailymail.co.uk
TOP 41 GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE RECIPES ...
From share-recipes.net
GRESSINGHAM DUCKS: AT THE TOP OF THEIR GAME | FOOD | THE ...
From theguardian.com
DUCK à LA RHUBARB RECIPE - BBC FOOD
From bbc.co.uk
BREAST OF GRESSINGHAM DUCK WITH SOY GLAZE AND CREAMED ...
From brake.co.uk
GRESSINGHAM DUCK BREAST IN ORANGE SAUCE 400G - TESCO
From tesco.com
CRISPY DUCK RECIPE WITH TANGY RHUBARB SAUCE - CHATELAINE
From chatelaine.com
10 BEST DUCK BREAST RECIPES - YUMMLY
From yummly.co.uk
GRESSINGHAM DUCK BREASTS IN PLUM SAUCE | WAITROSE & PARTNERS
From waitrose.com
DUCK BREAST RECIPE & POTATO DAUPHINOISE - GREAT BRITISH CHEFS
From greatbritishchefs.com
30 GRESSINGHAM DUCK IDEAS | RECIPES, GREAT BRITISH CHEFS ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love