Marinated Pan Roasted Duck Breasts Food

MARINATED PAN- ROASTED DUCK BREASTS

Steps:

• For marinade: Combine wine, soy sauce, garlic, tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.
• Marinate the breasts overnight.
• Just before cooking, strain marinade liquid into saucepan.
• Heat a large saute pan without any oil.
• Score the fatty side of each breast several times.
• Pan-roast breasts, FAT-side down for about 2 minutes.
• Turn to flesh side, and cook another 10 minutes.
• Remove from saute pan to cutting board.
• At the same time as you are cooking the breasts, bring marinade to boil, adding butter and sherry.
• Boil vigorously 5 minutes or until slightly reduced and beginning to thicken.
• Slice breast thinly on the bias, away from the fat.
• Return the slices BRIEFLY to the hot saute pan to brown.
• By this I mean literally lay each slice in the pan, immediately turn it over, and remove.
• This will cook the duck medium rare.
• Serve with sauce.

MARINATED DUCK BREASTS

Steps:

• Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
• Next day, remove meat from marinade, and drain them, preserving the marinade.
• Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
• Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
• Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
• Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
• As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.

PAN ROASTED DUCK BREAST

Steps:

• Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.
• After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board.
• In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes.
• To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.
• Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes.
• Yield: about 1 cup

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SEARED DUCK BREAST WITH POMEGRANATE MOLASSES

Steps:

• Season the duck breasts generously with salt. Place both duck breasts in a saute pan large enough to accommodate without crowding. Bring the pan to a medium-low heat to render the fat from the duck. Periodically remove the fat as a lot of it begins accumulate in the saute pan. This is a low and slow process, about 20 to 25 minutes.
• Once the fat has rendered and the duck skin is crispy and brown, once again remove the excess fat from the pan. Turn the heat up to medium-high and flip the duck to sear the bottom. Once the bottom is brown turn the duck so skin side is down. Add the pomegranate molasses and thyme to the pan. Cook until the molasses starts to get thick and syrupy. Turn the duck over for 2 to 3 minutes.
• Remove the duck from the pan and let rest for 8 to 10 minutes. Remove the thyme bundle and add the pomegranate seeds. If the mixture is very thick add a few drops of water to loosen things up.
• Once the duck has rested, slice it on the bias and serve drizzled with the reduced molasses and seeds.
• Just Ducky!!

PAN SEARED DUCK BREAST WITH TAMARIND REDUCTION

Steps:

• Heat a Dutch oven. Add the butter; cook the carrots, onion, celery, and garlic for 10 minutes or until caramelized. Add tomatoes and cook for another 2 minutes. De-glaze with red wine. Reduce down by half and add duck stock, canela, star anise, and bay leaves. Cook for 30 minutes, or until the sauce is reduced by 2/3. At this point, add the thyme and the tamarind paste. Cook for 5 minutes then strain sauce through a fine mesh sieve.
• Heat a saute pan large enough to hold the two duck breasts. Season the duck breast with salt and pepper. Add it to the pan skin side down, and sear for 3 minutes. Place the pan in a preheated 400 degree oven for 5 minutes, or until the internal temperature of the duck is 145 degrees. Place 2 tablespoons of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

GARLIC ROASTED DUCK BREAST

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

JAPANESE-STYLE MARINATED DUCK BREAST

Steps:

• Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
• Preheat oven to 180°C.
• Remove duck breasts from marinade, reserve marinade.
• Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
• In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 minutes.
• Remove duck beasts and allow to rest for 5 minutes, slice thickly.
• If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
• For the Vegetables.
• Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
• Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 minutes until veg are just tender, you want them to still have a nice crunch.
• Add dressing and onion and stir until heated through.
• To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.

CRISPY BALSAMIC DUCK BREASTS

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
• Season each side of the duck breast with 1 teaspoon of salt and pepper each.
• Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
• Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
• For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
• For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
• Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
• Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
• To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
• Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
• Enjoy!

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
• Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
• While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
• Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
• Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
• Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION

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.

BASIC ROAST DUCK BREAST

Steps:

• Score fat on duck breast in criss-cross pattern at one-inch intervals.
• Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
• Preheat oven to 175 degrees.
• Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
• Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
• To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.