How To Cook Skinless Duck Food

ROASTED SKINLESS DUCK BREAST

Roasted Skinless Duck Breast image

This is a very weird introduction because I am recommending that you do not make this recipe! I posted it in the morning and made it for dinner - It is very plain, has a nice but not outstanding flavor - It truly is a Ho Hum recipe - If you like very plain with a lovely garlic flavor this is for you Squeeze the roasted garlic on each bite of duck Mmmmm

Provided by Bergy

Categories Duck

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 skinless duck breasts
1/2 teaspoon lemon pepper
4 whole garlic heads
1 1/2 tablespoons olive oil
2 tablespoons fresh lemon juice

Steps:

Clean & peel the outer skin from your garlic bulbs.
Cut the top quarter off your heads of garlic.
Sprinkle tops of garlic heads with the Olive oil.
Preheat oven to375.
Place garlic in the oven uncovered for 15 minutes.
Lower oven temp to 350.
Place duck breast & garlic heads in an oven proof dish and cover with foil.
Bake for apprx 30 minutes depending on the size of the breasts.
Serve 1 breast per person with a wedge of lemon along side.

Nutrition Facts : Calories 193.4, Fat 8.7, SaturatedFat 1.8, Cholesterol 63.9, Sodium 52.6, Carbohydrate 10.6, Fiber 0.7, Sugar 0.5, Protein 18.4

SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION

Seared Duck Breast Halves With Balsamic Cherry Reduction image

The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)

Provided by quantumgirl

Categories Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1 -2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste

Steps:

To prepare marinade, whisk balsamic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce) over duck and serve at once.

Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 48.1, Carbohydrate 17.6, Fiber 0.9, Sugar 14.5, Protein 1.3

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