GARLIC ROASTED DUCK BREAST
Duck breast. Pan seared, then roasted with garlic and rosemary.
Provided by silvertail
Categories Meat and Poultry Recipes Game Meats Duck
Time 28m
Yield 1
Number Of Ingredients 5
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.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g
ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT
Steps:
- Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- When ready to cook the duck, preheat the oven to 375 degrees F.
- Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
- In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
- Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
- Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
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
ROASTED SKINLESS DUCK BREAST
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
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
BASIC ROAST DUCK BREAST
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 4 grams
MARINATED PAN- ROASTED DUCK BREASTS
I prepare this on special occasions such as a romantic New Year's Eve dinner or my husband's birthday. Though I prefer tarragon, you could use basil leaves or rosemary instead. I keep it simple, serving with oven roasted herbed-potatoes (over which the sauce is excellent) and fresh asparagus.
Provided by FlemishMinx
Categories Duck
Time 12h15m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 682.7, Fat 31.9, SaturatedFat 10.7, Cholesterol 341.7, Sodium 2271.1, Carbohydrate 6.9, Fiber 0.3, Sugar 2, Protein 62.9
More about "roasted duck breast food"
HOW TO COOK PERFECT DUCK BREAST | GORDON RAMSAY
From youtube.com
Author Gordon RamsayViews 4.8M
10 BEST DUCK BREAST RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH DUCK BREAST (17 EASY SIDES) - INSANELY …
From insanelygoodrecipes.com
SLOW-ROASTED DUCK BREAST - THE WASHINGTON POST
From washingtonpost.com
HONEY ROASTED DUCK | RICARDO
From ricardocuisine.com
RECIPE FOR PAN-ROASTED FILLET OF DUCK BREAST - THE SPRUCE …
From thespruceeats.com
HOW TO COOK DUCK BREAST | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO OVEN ROAST DUCK BREAST — DUCKCHAR
From duckchar.com
Cuisine FrenchTotal Time 25 minsCategory EntreeCalories 280 per serving
- During this scoring step, be sure to avoid cutting into the meat. As you score, you’ll note that the thickness of the skin varies depending on which end of the duck breast you’re working with. Pay special attention to this variation in thickness to avoid cutting into the meat. Because Moulard Duck Breast has such a thick layer of skin, it’s essential to cut many scoring lines into the breast: the more the better. Start with long parallel lines length wise, followed up by a similar pattern width wise. Season both sides of the duck breast with Kosher salt and pepper. Preheat oven to 400° F.
- Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Continuously ladle out rendered fat while duck breast cooks. You’ll know it’s ready for roasting when the skin is thin, golden and crispy.
- Rapidly brown the meat side. This step should take 15 to 30 seconds depending on the temperature of the pan.
- Roast duck breast in the oven. Cook until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Cut and serve.
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE FOR WILD DUCK BREAST - THERESCIPES.INFO
From therecipes.info
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED DUCK BREAST WITH POMEGRANATE SEEDS | FOOD BEST RECIPES
From foodbestrecipes.com
ROASTED DUCK BREAST WITH RED WINE SAUCE | CLASSIC BAKES
From classicbakes.com
HOW TO COOK DUCK BREAST - BACON IS MAGIC
From baconismagic.ca
COOKING DUCK BREASTS AT HOME IS EASIER THAN YOU THINK - FOOD
From foodandwine.com
PAN-FRIED DUCK BREASTS WITH ROASTED ROOT VEGETABLES
From canardsdulacbrome.com
PAN ROASTED DUCK BREAST - GLUTEN FREE RECIPES
From fooddiez.com
ROASTED DUCK BREAST - CHEF JEAN PIERRE
From chefjeanpierre.com
COOK DUCK BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
From runningtothekitchen.com
SLOW ROAST ORIENTAL DUCK BREAST RECIPE | TILDA
From tilda.com
ROASTED DUCK BREAST WITH BALSAMIC SWEET CHERRY & RED WINE SAUCE
From market.100kmfoods.com
23 IDEAS FOR ROASTED DUCK BREAST RECIPES – BEST ROUND UP RECIPE …
From reticenciando.com
PAN-ROASTED DUCK BREAST WITH ROASTED VEGETABLES - BULLETPROOF
From bulletproof.com
DUCK RECIPES | ALLRECIPES
From allrecipes.com
HOW TO COOK DUCK BREAST IN THE OVEN — DUCKCHAR
From duckchar.com
ROASTED DUCK BREAST FOR DUMMIES - KITCHENETTE RECIPES
From kitchenetterecipes.com
PAN-SEARED DUCK BREAST RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
FIVE-SPICE ROASTED DUCK BREASTS RECIPE | EATINGWELL
From eatingwell.com
ROASTED WHOLE DUCK - BASIC RECIPE FOR CRISPY SKIN - MAPLE LEAF …
From mapleleaffarms.com
DUCK BREAST WITH ROASTED LEEK AND ONION | RICARDO
From ricardocuisine.com
PAN-ROASTED DUCK BREASTS WITH ONIONS AND CRISP PANCETTA - FOOD …
From foodandwine.com
ROASTED DUCK BREAST: CALORIES, NUTRITION FACTS - CALORIE CHARTS
From calorie-charts.info
SIDE DISHES YOU SHOULD BE SERVING WITH ROAST DUCK - MASHED
From mashed.com
PAN-ROASTED DUCK BREAST, DUCK FAT POTATOES WITH PEPPERCORN …
From bymanu.co
ROAST DUCK - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HOW TO PERFECTLY COOK CRISPY DUCK BREAST – JESS PRYLES
From jesspryles.com
ROASTED DUCK BREASTS – JUNE OVEN
From juneoven.com
PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE - FOOD BLOG
From everyday-delicious.com
DRY-AGED ROAST DUCK BREAST RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love