SEARED DUCK BREAST WITH FIG SAUCE
Steps:
- For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
- Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
- For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
- Serve the sauce alongside thinly sliced duck breast.
ROAST DUCKS WITH POTATOES, FIGS, AND ROSEMARY
Provided by Alison Roman
Categories Duck Potato Roast Dinner Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 6
Steps:
- Many purveyors stock these birds frozen, so pick them up a day or two before cooking so they can defrost.
- Preheat oven to 425°. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a paring knife, being careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.
- Stuff ducks with onions and all but 4 sprigs rosemary; season generously with salt and pepper (much of the seasoning will melt away as the fat renders).
- Place ducks, breast side down, in a large roasting pan; pour in 1/2 cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to a platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.
- Toss potatoes and 1/4 cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50-60 minutes. Transfer ducks to a cutting board; let rest at least 10 minutes before carving.
- Meanwhile, add figs and remaining 4 rosemary sprigs to pan; toss well. Roast until figs are soft and juicy, 5-8 minutes. Serve duck with figs and potatoes.
ROASTED DUCK WITH FIGS
Provided by Bryan Miller And Pierre Franey
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Place a pan over high heat. Sear the ducks all around (about 2 minutes a duck). Place them in the roasting pan.
- Salt and pepper in the duck cavities and skin, brush with oil, and arrange the ducks breasts down. Roast for 15 minutes. Turn the ducks breast side up, and roast for 30 minutes more. Remove them from the oven, and pour off any fat.
- Scatter the onions, carrots, celery, garlic, rosemary and thyme around the ducks. Increase oven temperature to 500 degrees; then, return the ducks to the oven. Cook for 30 minutes more. Brush the duck breasts and legs with honey. Cook for 30 minutes, brushing on more honey from time to time.
- Remove the ducks from the oven, place on a platter and keep warm. Strain the vegetables, and place them in a saucepan. Add the Port, bring to a simmer and reduce by about one-quarter.
- Meanwhile, melt the butter in a skillet over medium-high heat, add figs and cook about 2 minutes. Add sauce from ducks, cover and simmer for 10 more minutes. Keep warm.
- To serve, carve the breasts and legs from the ducks. In the center of four large, warm plates, place a breast and a leg, reserving the rest of the duck for other uses. Add three figs on one side and the spinach timbale on the other. Pour the sauce evenly over the meat.
DUCK WITH FIGS AND PORT
Provided by Food Network Kitchen
Time 6h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the duck breast-side up on a cutting board. Remove and reserve the giblets and discard the liver. Break down the duck and score the breasts.
- Puree the shallots, ginger and coriander in a mini food processor. Season the duck legs and the meat side of the breasts with salt, pepper and 2 tablespoons of the ginger mixture. Cover and refrigerate the duck and the remaining ginger mixture while you make the stock.
- Make the duck stock: Trim the excess fat from the duck bones and chop into 6 to 8 pieces. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat; add the bones, reserved wings and giblets and brown, turning occasionally, about 25 minutes. Add the broth and enough water to cover the bones. Bring to a boil, then reduce to a simmer and cook, uncovered, about 3 hours, skimming as needed. Strain the duck stock and skim off any excess fat from the surface. (The stock can be made a day ahead. Just cover and refrigerate.)
- Preheat the oven to 375 degrees F. Place the duck legs on a rack in a roasting pan with 1/4 inch water. Roast until brown and crisp, about 1 hour 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat; add the reserved ginger mixture and cook, stirring, until browned, 5 to 7 minutes. Add the port and scrape up any browned bits from the pan with a wooden spoon. Boil until the mixture looks like wet sand. Add 3 cups of the duck stock and the bay leaf and simmer until the liquid reduces by about three-quarters, about 45 minutes. Strain into a separate saucepan. Add the figs and heat until plump, about 2 minutes. Whisk in the butter, season generously with salt and pepper and add the vinegar. Keep the sauce warm over low heat but do not boil.
- Scrape the ginger mixture off the breasts. Heat a medium skillet over high heat. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat. Reduce the heat to low and continue cooking, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 more minutes.
- Thinly slice the breasts and cut the legs in half. Divide the meat among plates and top with the sauce and figs.
LACQUERED DUCK WITH GRILLED FIGS
The sweet, rich flavour of chargrilled figs combined with pungent spices is spectacular with duck - serve simply with a peppery leaf salad
Provided by Tom Kime
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Put all the syrup ingredients in a small, heavy-based saucepan. Add 6 tbsp water, season lightly with salt and pepper and simmer over a medium heat for 8-10 minutes until the syrup has reduced by just over half and is very sticky. Remove from the heat.
- Put the duck breasts skin side down in a cold frying pan (it's unusual to start frying in a cold pan, but with duck this is often a good idea - it makes the fat render slowly from under the skin, keeping the flesh really moist). Fry slowly for about 15 minutes until the skin is golden. At least 100ml/31⁄2fl oz fat will be rendered from the skin. (Once cool, keep the fat in the fridge - it's great for roasting potatoes.)
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Sit the duck breasts skin side up on a rack in a roasting tin. Spoon a little of the syrup on top and leave for 2-3 minutes until sticky. Tip any syrup that drips into the bottom of the roasting tin back into the syrup in the saucepan, and reheat to liquefy if necessary. Repeat this technique - spooning the syrup over the duck and leaving it to stand - until there are three or four layers and you have used up most of the syrup. If it gets too thick, just add 1-2 tbsp water. Conversely, if it's too thin, add another 1 tbsp sugar. Arrange the orange slices round the duck and spoon the last splash of syrup over the top.
- Roast the duck for 8-12 minutes until done to your liking. Meanwhile, cut the figs in half lengthways, tip into a bowl and toss with the olive oil and plenty of seasoning. Heat a ridged cast-iron griddle pan (or a heavy frying pan) on the hob until very hot, then chargrill the figs for 2 minutes on each side.
- Once the duck is cooked, take it out of the oven and let it rest for 3 minutes, then cut each breast at an angle into two or three slices. Transfer to four serving plates with the orange slices and figs, and garnish with extra bay leaves and the star anise from the syrup.
Nutrition Facts : Calories 564 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.34 milligram of sodium
SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE
This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.
Provided by Expat in Holland
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
- While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
- In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
- Turn duck over and let cook 2 minutes.
- Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
- Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
- Add shallot and cook until tender.
- Add port wine and bring to a boil. Reduce by half.
- Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
- Add fig preserves. Stir until completely melted and combined into sauce.
- In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
- Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
- Cut duck breast, into 1/2 inch slices, angled, against the grain.
- On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
- Serve immediately. Bon Appetit.
Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8
NIGEL SLATER'S DUCK WITH FIGS AND BAROLO
Steps:
- Preheat the oven to 400°F (200°C). Season the duck legs with salt and black pepper, tuck in the thyme sprigs, then roast in the oven until golden and crisp-skinned-a matter of 25 to 30 minutes or so.
- Holding the duck in place with a spatula, pour off the fat and reserve for another day. It will be wonderful for potatoes. Cut the figs in half and tuck them, cut side down, around the duck. Pour in the red wine and place over medium heat until the wine has evaporated by half and the figs have softened, scraping any crusty bits from the pan into the wine.
Nutrition Facts : Calories 234 kcal, Carbohydrate 21 g, Cholesterol 52 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, Sodium 633 mg, Sugar 16 g, Fat 6 g, ServingSize serves 2, UnsaturatedFat 0 g
More about "roasted duck with figs food"
ROAST DUCKS WITH POTATOES, FIGS, AND ROSEMARY - BON …
From bonappetit.com
4/5 (53)Estimated Reading Time 2 minsServings 8
- Preheat oven to 425°. Set ducks, breast side down, on a work surface and score fatty areas along backs and thighs with a paring knife, being careful not to cut into flesh. Turn over and score fat, concentrating mainly on breasts but extending to tops of legs. Poke a few holes around extra-fatty areas of cavity.
- Stuff ducks with onions and all but 4 sprigs rosemary; season generously with salt and pepper (much of the seasoning will melt away as the fat renders).
- Place ducks, breast side down, in a large roasting pan; pour in ½ cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and skin is golden brown, about 40 minutes. Remove pan from oven and transfer ducks to a platter or baking dish. Carefully pour rendered fat into a heatproof measuring cup.
- Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers 155°, 50–60 minutes. Transfer ducks to a cutting board; let rest at least 10 minutes before carving.
ROASTED DUCK WITH FIG AND PORT SAUCE - WHOLE FOODS …
From wholefoodsmarket.com
Servings 6-8Calories 540 per servingTotal Time 2 hrs 20 mins
- Season inside and out with 1 1/4 teaspoon of the salt, then pierce skin all over with the tines of a fork, being careful not to pierce the meat.
- Roast for 2 hours, then drain off accumulated fat, turn duck over and increase the oven temperature to 350°F.
ROAST DUCK STUFFED WITH FARRO, FIGS, AND HAZELNUTS RECIPE ...
From leitesculinaria.com
5/5 (3)Total Time 2 hrs 10 minsCategory EntreesCalories 498 per serving
- A day before dinner, in a small saucepan over medium-high heat, stir together the wine, sugar, bay leaf, thyme sprig, peppercorns, allspice, and a pinch salt. Bring to a simmer and stir until the sugar dissolves. Remove from the heat, add the figs, and cover. Let cool to room temperature and then refrigerate overnight.
- A couple hours before dinner, preheat the oven to 375°F (190°C). Fit a roasting pan with a rack.
- Trim any glands or blood vessels from the duck. Pat the duck completely dry with paper towels and place it on a cutting board, opening it like a book. Season it inside and out (that is to say, on both the meat and the skin) with salt and pepper. Turn the duck skin side down.
- Drain the figs, trim the stems, and then quarter each fig lengthwise. In a bowl, combine the figs, sausage, farro, hazelnuts, chopped thyme, and parsley. Pat the stuffing into a cylinder about 3 inches in diameter and 3 inches shorter than the length of the duck. Place the stuffing directly in the center of the duck and roll the meat tightly around the stuffing. Tie the duck every 2 inches or so with a separate piece of kitchen string. Using the tip of a sharp knife, lightly score the duck skin in a crosshatch pattern to facilitate the release of fat during cooking, being careful not to cut the string.
29 FIG RECIPES TO CELEBRATE THE FIG SEASON | GOURMET TRAVELLER
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ROASTED DUCK WITH FIGS | SO DELICIOUS
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5/5 (1)Total Time 2 hrsCuisine FusionCalories 421 per serving
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DUCK BREAST WITH FIG SAUCE RECIPE - FOOD AND WINE
From foodandwine.com
5/5 Total Time 40 minsServings 4Published 2017-06-10
- With a sharp knife, score the skin of the duck breasts in a crosshatch pattern. In a large, shallow dish, combine the olive oil with the lemon peel, lemon juice, thyme, rosemary, shallot, horseradish and garlic.
- In a small saucepan, combine the figs with the chicken stock and bring to a boil over moderately high heat. Cover and simmer over moderately low heat until the figs are tender, about 10 minutes.
- In a small skillet, melt the butter. Add the minced garlic and cook over moderate heat until it is fragrant, about 30 seconds. Add the brandy and simmer for 1 minute.
- Scrape the marinade from the duck breasts and season them all over with salt and pepper. Put the duck breasts in a large cast-iron skillet, skin side down, and cook them over moderately low heat until most of the fat has been rendered, about 10 minutes.
- Slice the duck breasts crosswise and transfer to plates. Discard the rosemary sprig, spoon the fig sauce over the sliced duck breasts and serve.
GOLD MEDAL WINE CLUB RECIPES | DUCK WITH FIGS
From goldmedalwineclub.com
Servings 4Total Time 2 hrs 40 mins
- Rub this mixture all over the duck breasts, on both sides, then put them into a dish, cover with plastic wrap and put in the refrigerator for at least two hours (or overnight if you can).It's nice to serve the figs lukewarm, so you will need to back-time them to ensure they're the right temperature.
- They cook in about 20 minutes. Snip off the stems, halve each fig lengthwise, then put them into a gratin dish in which they can sit snugly in one layer (if there is too much space the moisture evaporates and they burn).
ROAST DUCK PIZZA WITH FIGS AND ARUGULA - THE WOKS OF LIFE
From thewoksoflife.com
Reviews 16Servings 4Cuisine AmericanCategory Bread And Pizza
- Rinse the duck legs and pat dry. Mix together all of the marinade ingredients and rub the marinade all over the duck. It would be best to let the duck marinate overnight, but not essential.
- Use the Pizza dough recipe featured in our Wild Mushroom & Garlic White Pizza. The dough recipe makes enough for 4 small pizzas, but the leftover dough can be frozen for use next time.
- Preheat the oven to 350 degrees F and place the duck on a foil lined sheet pan. Roast the duck for about 45 minutes and finish under the broiler to crisp the skin a bit. Once cooled, take the meat off the bone and shred it with a fork or just with your hands. Put about a tablespoon of hot water on the roasting pan and use a rubber spatula to deglaze it. Toss the meat in with the juices and duck fat (we don't play around here). If you're a little squeamish about the amount of duck fat on the pan, then drain some off before you deglaze it. Set your lovely duck aside.
- In a small sauce pan over low heat, add the water, soy, hoisin, rice wine vinegar, honey, salt, and five spice, and heat until it's thick enough to coat a spoon. Set aside. Preheat your oven to the highest temperature it can muster. You probably won't be able to reach the pizzeria's oven temperatures but try to come as close as possible. We got our oven in Beijing to almost 475 degrees F.
SPICE-ROASTED DUCK WITH FIGS RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
- For spice powder, dry-roast spices in a small frying pan over low heat until fragrant (10 seconds; see cook's notes), then finely grind with a mortar and pestle. Stir through 1 tsp salt flakes.
- Preheat oven to 175°C. Place onion in a roasting pan, top with duck and drizzle with oil, then sprinkle over spice powder to taste (you may not need it all). Add 125ml water to pan, then roast duck, topping up water to prevent pan from burning, until duck is tender (2-21/2 hours). Set duck aside to rest.
- Meanwhile, 30 minutes before duck has finished cooking, simmer pomegranate juice in a saucepan over medium heat until reduced by two-thirds (20 minutes). Stir through sugar, then pour over onions and figs in roasting pan and bake until tender (10 minutes).
- Transfer duck to a platter with figs (and onion, optional). Serve with pan juices and extra purslane, with salad on the side.
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