Pan Seared Duck Breast With Orange Pan Sauce Food

SEARED DUCK BREAST

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

CLASSIC DUCK A L'ORANGE

Steps:

• Gather the ingredients.
• In a saucepan, boil the sugar and water for several minutes until the syrup caramelizes and turns a golden brown color.
• Add the sherry vinegar, orange juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than 1 cup.
• Cut the cold butter into small pieces and add to the pan with 1 tablespoon of orange zest.
• Shake the pan back and forth over medium heat until the butter has melted and is incorporated into the sauce.
• Stir in the orange sections.
• The sauce can be cooled and stored until you're ready to prepare the duck breasts, or you can set it aside and proceed with cooking the breasts.
• Pat dry the 2 half breasts with paper towels.
• Slash through the fat on the breast with a sharp knife to create a crisscross pattern. This will help release the fat, which will crisp up the skin while cooking.
• Sprinkle both the meat side and the fat with a little sea salt and pepper.
• Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for 9 to 11 minutes on each side. (The USDA recommends cooking duck to 160 F or 170 F, but if you prefer it pinker, cook to medium-rare, 135 F to 140 F; it is still safe to eat.)
• Remove the breasts from the pan and place on a warm plate. Cover with paper towels and leave them to rest for 5 minutes. This helps to soften the duck after cooking.
• Reheat the sauce.
• Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish the plate with the remaining orange zest.
• Serve immediately and enjoy.

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.

PAN SEARED DUCK BREAST WITH BLACK-EYED PEA FRITTERS AND CARAMELIZED ORANGE SAUCE

Steps:

• Preheat oven to 350 degrees. Heat a saute pan over medium heat. Season duck and place skin side down on hot saute pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters.
• Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper.
• Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
• In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels.

PAN ROASTED DUCK BREAST WITH ORANGE SAUCE, CARROTS AND COURGETTES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes.
• Place into the oven for 8-10 minutes.
• Remove from the oven and set the duck aside to rest for five minutes.
• Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.
• Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes.
• Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.
• Add the orange zest then season with salt and freshly ground black pepper.
• Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes.
• Add the courgettes and steam for another three minutes until just tender.
• To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce.

PAN-SEARED DUCK BREAST WITH CASSIS COMPOTE

Steps:

• Preheat oven to 350 degrees F.
• Place the duck skin side up. Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45 degree angle. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast.
• Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes. If you are unfamiliar with duck breasts, don't be put off by their unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands.
• Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil. Bake on the top rack of the oven for 6 minutes.
• Carefully discard all but 2 tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Add Cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, vinegar, and remaining teaspoon of black pepper, and stir occasionally for 3 minutes. Remove from heat.
• Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plates and spoon Cassis compote overtop. Serve immediately.

PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES

Steps:

• For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
• Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
• When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
• For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
• Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
• For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
• For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
• Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
• Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
• Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

PAN-SEARED DUCK BREASTS WITH RASPBERRY SAUCE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat. Add the duck breasts and sear for 5 minutes. Lower the heat to medium and cook for 3 minutes longer. Turn the duck over and cook for 3 minutes. Cover the pan and cook until the duck is tender and still pink in the center, about 4 minutes longer. Remove the duck from the pan, season with 1 teaspoon of salt and pepper to taste and keep warm.
• Add the vinegar to the skillet and cook, scraping the bottom of the pan with a wooden spoon. Add two-thirds cup of the raspberries and the orange sections and cook for 3 minutes. Stir in the cream, remaining salt and pepper to taste. Cook for 1 minute.
• Cut the duck into thin slices and fan them out onto four plates. Spoon the sauce over the duck, garnish with the remaining raspberries and serve immediately.

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.