Peppered Duck Breast With Red Wine Sauce Food

PEPPERED DUCK BREAST WITH RED WINE SAUCE

Steps:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

PEPPERED DUCK WITH VANILLA MASH, PEA & WILD MUSHROOM RAGOUT

Steps:

• Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
• Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
• Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.

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!

DUCK BREAST WITH RED WINE SAUCE AND BUTTERNUT SQUASH GNOCCHI

Steps:

• For the red wine sauce: Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml), about 30 minutes.
• Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.
• Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.
• Preheat the oven to 400 degrees F (200 degrees C).
• For the duck breasts: Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes.
• Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve.
• Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.
• Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.
• Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not over mix.
• Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch) in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch) long. Transfer the prepared baking sheet.
• Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese.
• Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes.

GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE

Steps:

• To prepare the red wine and orange sauce.
• Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
• Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
• Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
• To prepare the duck breasts:.
• Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
• Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
• Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

DUCK BREASTS WITH GREEN PEPPERCORN SAUCE

Steps:

• Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 minutes. Remove the duck, and set aside to rest while you make the sauce.
• Deglaze the saute pan with the wine and cognac and reduce by half. Add the veal stock and peppercorns and reduce by half again. Remove from the heat and whisk in the butter.
• Carve the duck breast. Spoon over the sauce and serve.

DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE

Steps:

• marinade:.
• In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
• Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
• Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
• Remove the duck from the marinade and pat it dry between layers of paper towels.
• Preheat oven to 450.
• Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
• Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
• Turn the duck and cook it for 2 minutes more.
• Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
• While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
• Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
• Add the dry red wine and boil the mixture until it is reduced by half.
• Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
• Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
• Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
• **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION

Steps:

• Schneider's recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
• Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
• Heat a cast iron skillet over high heat. When the pan is hot - it doesn't have to be smoking - put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn't getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
• While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe - I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don't slice the breasts, just pour the sauce over top.)

PEPPER-CRUSTED DUCK BREASTS WITH CHERRY-PORT SAUCE

Steps:

• Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes. In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside. Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly. Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes. Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.

CRISP DUCK BREAST WITH PINK PEPPERCORN SAUCE

Steps:

• Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with salt. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Put duck, skin sides down, in skillet and immediately reduce heat to moderately low. Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered. Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. (Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes. (Duck will continue to cook as it stands until it reaches medium.)
• While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered.
• Diagonally cut duck breast halves and serve with sauce.