CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
ROAST DUCK
Provided by Food Network Kitchen
Categories main-dish
Time P1DT3h30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
- Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
- Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
- Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
- Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.
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 BREAST A L'ORANGE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
- Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
- Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
- Add orange supremes to sauce and pour over sliced duck just before serving.
ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE
Great whole duck recipe for the holidays using Maple Leaf Farms Duck. Garnish this beautiful bird with fresh herbs.
Provided by DiscoverDuck
Categories Whole Duck
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Remove (thawed) duck from bag and rinse under cold water.
- Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
- Roast duck, breast side up, for 20 minutes. Remove duck from oven.
- Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
- While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
- When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.
DUCK BREASTS WITH APRICOT CHUTNEY
When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 26
Steps:
- For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,
Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.
ROAST DUCK WITH APRICOT GLAZE
I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.
Provided by French Terrine
Categories Whole Duck
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil duck for 30-45 minutes in enough water so that it is completely submerged.
- Remove and blot dry inside and out with paper towels. Place in fridge for a couple of days to allow the skin to become very dry.
- Refrigerate the lovely greasy duck broth. Once the fat has all risen to the top, skim it off and save to use in other recipes--like potatoes roasted with duck fat----YUM.
- Reduce your duck broth, concentrating it down to 2--3 cups. Combine with veal stock and reduce down to another 2--3 cups. This will take several hours. If you wish to thicken it, make a little roux with some duck fat and some flour, slowly whisking some of the reduction, whisking continuously, allowing to boil gently. Then add the remainder of the reduction. Adjust your seasonings with salt and pepper.
- Remove duck from fridge for an hour or so before roasting.
- Preheat over to 400 degrees F.
- Salt generously and dust with the quatre epices--see note below.
- Roast breast side up for 90 minutes, spreading apricot jam on it for the last half hour.
- Remove from oven and let stand for 10 minutes if you can wait that long.
- Carve up and serve with the reduction/sauce.
- **********************************************************************************.
- Quater epices (meaning four spices) is a French spice blend, but it is also found in Middle Eastern kitchens. It is often used in terrines, fresh sausages, and pates. Add a heaping teaspoon to a pot of hearty stew for a surprising new depth. Here's an example of this versatile blend:.
- Combine 2 tablespoons white peppercorns, 1/4 teaspoon freshly grated nutmeg,1/2 teaspoon (about 12) whole cloves, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
- Grind up peppercorns and cloves, and combine with the rest. Store in cool, dark, dry place.
Nutrition Facts : Calories 2389.5, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 373.5, Carbohydrate 25.8, Fiber 0.1, Sugar 17.4, Protein 65.5
DUCK BREAST WITH BALSAMIC VINEGAR GLAZE
Steps:
- Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
- With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
- Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
- Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
- The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing
DUCK BREASTS WITH APRICOT SAUCE AND GRILLED FRUIT
Provided by Peter Mcquaid
Categories dinner, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place dried apricots and orange juice in a saucepan and heat to boiling. Remove from heat, cover and let steep about 30 minutes. When cool, place in a blender and purée, adding more orange juice to thin the sauce if necessary. Return sauce to the saucepan and set aside.
- Preheat a ridged grill pan over medium-high heat. Cut fruit in half and remove pits. Brush cut sides with olive oil and place oil side down on the pan. Grill until fruit loosens easily, about 5 minutes, and turn a quarter turn to make cross-hatching grill marks. Grill until tender, about another 4 minutes. Turn over to rounded side and grill until tender throughout, about 4 minutes. Remove to a plate and keep warm.
- Preheat oven to 375 degrees. Place duck breast on a cutting board with meat sides down. Score fat side diagonally (through the fat but not through to the meat) with parallel lines 1/4 inch apart. Turn duck breast around and score it the opposite direction so that the surface is covered with little squares. Sprinkle the fat with the orange zest, salt and pepper and rub the mixture in well. Preheat a deep skillet over medium-low heat and add duck breasts, skin side down. Cook without turning until skin is crispy and golden brown and much of the fat has rendered, about 10 minutes. Place duck breasts on a baking sheet with meat sides down and bake until medium-rare, about 10 minutes.
- Heat sauce until simmering and pour enough of it over a platter to cover. Pour remaining sauce in a sauce boat. Thinly slice the duck on the bias and arrange the breasts with slices spread out on top of the sauce. Garnish with grilled fruit. Add extra sauce to taste.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 17 grams
APRICOT GLAZED DUCK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt 1/4 cup of butter in a heavy skillet over medium-high heat. Brown the duck breasts skin side down for about 2 minutes without shaking the pan. Turn over and cook on the other side for another 2 minutes. Remove to a baking sheet and bake in the preheated oven for 10 minutes. Transfer the duck breasts to a cutting board and set aside to rest.
- Using the same pan you cooked the duck in, saute the onions, over medium heat, until golden brown. Add in the chopped apricots, apple cider vinegar, chicken stock and white wine. Cook until reduced by half, about 10 minutes.
- In a small bowl, mix the cornstarch with a little cold water to create a slurry. Slowly add it to the apricot mixture, stirring constantly until the desired consistency is reached.
- Allow to cook until the paste taste disappears, about 3 to 4 minutes. Season with salt and pepper, to taste. Stir in the tarragon and the remaining 3 tablespoons of butter.
- Slice the duck breast on a bias. Lay a little sauce on the base of each white serving plate and top with the duck. Spoon a little more sauce over the duck and serve.
ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE
Steps:
- Make sauce:
- In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
- Preheat oven to 450° F.
- Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
- Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
- Slice duck on the diagonal and serve with sauce.
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- Remove the gizzards and other items from the cavity of the duck, reserving the gizzard and neck if you wish to make the sauce.
- Cut off the fatty flaps around the neck opening and trim the fat from around the opening to the cavity. Discard the trimmings. Rinse the duck inside and out and pat dry. Carefully poke the skin of the bird all over with a fork or skewer. Try not to penetrate beyond the fat layer into the meat - if you poke in too far, the juices will run out during cooking along with the fat. Poking the skin at a sharp angle instead of straight in will help.
- Mix the vinegar, red wine, onion and garlic cloves together in a large bowl. Roll the duck all around in the marinade, making sure plenty of marinade flows inside the cavity. Cover and marinate overnight in the refrigerator.
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- Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add duck; seal. Marinate in refrigerator 30 minutes, turning occasionally.
- Heat apricot preserves in a small saucepan over low heat until melted, stirring occasionally. Add 1 tablespoon vinegar and 1 teaspoon soy sauce. Remove from heat.
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add duck to pan, and cook 8 to 10 minutes on each side or until an instant-read thermometer inserted into thickest portion registers 180°. Brush each duck breast with 1 tablespoon glaze. Transfer duck to a cutting board; cut into thin slices. Fan slices out and place over rice. Brush duck with remaining glaze.
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- If you purchased frozen duck, make sure to defrost the frozen duck in the refrigerator for a couple of days. Once the duck is completely defrosted (in the refrigerator), take the duck out of the refrigerator 30 minutes prior to cooking to bring it more or less to room temperature.
- Preheat oven to 350 degrees F. You will be roasting the duck for a total of 3 hours (3 hours will be divided into 4 time chunks where you will be flipping the duck, brushing it with glaze, etc. - see the instructions below).
- Remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.
- Place the bird breast side up on a large roasting pan with a rack (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck). Roast the duck, breast side up, for 1 hour at 350 F.
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- Boil the potatoes for 10 minutes and thickly slice when cool. Lightly score the skin of the duck breasts, before generously seasoning with the peppercorns and a sprinkling of salt.
- Leave the fat in the pan and move the duck onto a baking tray, skin-side down, to roast for 10 minutes in a preheated oven at 220°C, fan 200°C, gas mark 7.
- Turn-up the heat on the pan, add the boiled potato slices and fry until brown and crisp. Scatter over the parsley and garlic. Scoop out the potatoes onto a plate and season with sea salt.
- Keeping the pan on the heat, fry the bacon until crisp, then add the cabbage. Cook for one minute, before adding the water and frying for five minutes until the cabbage is wilted, adding more water if required.
- Carve the duck breast into slices. Serve the duck with the cabbage, bacon and a pile of potatoes. Drizzle over the dressing and serve.
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- Wash and pat dry the whole duck. Roughly chop apricots, chop mushrooms, cube sandwich bread, and transfer to a bowl. Mince garlic and finely chop onion.
- Heat vegetable oil in a frying pan. Add mushrooms and sauté for approx. 5 min. Add onion and garlic, and fry until fragrant. Season with salt, pepper, and a pinch of nutmeg. Fry for a little longer, then transfer to the bowl with the bread and apricots.
- Cube bacon and add to bowl with mushrooms. Add eggs, then use your hands to mix the stuffing until just combined. Stuff the duck with the filling, then truss the duck with kitchen twine. Season all over with salt and pepper.
- Transfer duck to a baking dish. Add water to the dish, then cover and transfer to the oven. Roast at 180ºC/350ºF for approx. 2 hr., then remove the lid and increase temperature to 200ºC/400ºF and roast for 30 min. more. Serve with cooked red cabbage, and enjoy!
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