Sauteed Duck Breast With Prune Reduction Food

SAUTEED DUCK BREAST WITH WILD MUSHROOMS AND CARROT-CAULIFLOWER PUREE

Steps:

• Clean and trim the mushrooms, then halve or quarter them lengthwise to accentuate the natural shapes of the different mushrooms.
• Score the duck skin in a crosshatch pattern with a small sharp knife. Season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
• Heat the oil in a medium skillet over medium-high heat until hot but not smoking, then add the mushrooms, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the mushrooms are golden and any liquid they give off evaporates, 6 to 8 minutes. Add the broth, butter, lemon juice and parsley and cook, swirling the skillet, until the butter melts and the liquid forms a sauce. Keep warm.
• Heat a large heavy skillet over medium-high heat until hot, then add the duck skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, and then reduce the heat to medium. Pour any excess fat from the pan as needed while cooking the duck (use a large spatula to hold the duck in place). Continue to cook the duck, uncovered, without turning, until the skin is golden brown and crisp, about 10 minutes. Turn the duck over and continue to cook until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 1 minute more. Transfer the duck to a cutting board and let rest 5 minutes.
• Slice each duck breast into 5 to 6 pieces diagonally. Divide the Carrot-Cauliflower Puree among 4 plates, then top with the sliced duck breasts. Spoon the mushrooms and sauce around the plates and serve.
• 3/4 pound carrots, cut into small pieces
• 3/4 pound cauliflower florets, trimmed and cut into small pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• Put the carrots and cauliflower in a heavy medium saucepan with 1 teaspoon salt, 1/2 teaspoon pepper and 1 cup water. Bring to a boil over medium heat, cover and lower the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes.
• Transfer the vegetables to a food processor. Add the heavy cream and process until very smooth. Return the puree to the saucepan, reheat over medium heat and season with salt and pepper. (The puree can be made up to a day ahead and reheated.)

ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
• Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
• Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
• Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
• Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.

CRISPY BALSAMIC DUCK BREASTS

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.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

PAN-SEARED DUCK BREAST RECIPE

Steps:

• Heat a ridged griddle pan or heavy skillet over medium-high heat. You want it hot, but not smoking. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. You do not need any oil since the fat under the skin will quickly begin to melt. Cook for 4 minutes.
• To make the sauce (if using), place the pan back over high heat. Once hot, add the wine. Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. Add the veal or chicken stock to the hot pan and boil until reduced by a third.
• Strain through a fine sieve into a small saucepan. Boil and whisk in the cold butter a little at a time. Taste and adjust the seasoning. Add the blackberries to warm through just before serving.

PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE

Steps:

• Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
• Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

SAUTEED DUCK BREAST WITH PRUNE REDUCTION

Steps:

• FOR THE DUCK: Remove duck from fridge and allow to warm to room temperature. Pat dry the duck breasts using a dry cloth or napkin. Using a fork, poke several holes into the skin side of the breast. Liberally salt and pepper the meat to taste. Heat a large, cast iron pan, on high heat. When the pan is hot, place the duck breasts into the pan, skin side down, and allow to sear and cook. Reduce heat to medium-high. There is no need to lubricate the pan as the duck fat will quickly begin to melt and will provide all the oil necessary. Cook for about 7-8 minutes and turn over. Cook for another 3-5 minutes. For best results, do not cook the duck beyond medium-rare. When cooked, remove the duck breasts and move to a plate or cutting board, and allow to rest until the sauce is ready. FOR THE SAUCE: Using the same pan that the duck was cooked in, drain the duck grease until only a few tablespoons are left, and toss in the shallot and allow to begin to brown. Turn heat back up to high, and when hot add in the Armagnac. Deglaze the pan, all the while scraping up the bits of duck stuck to the bottom. Throw in the thyme sprig and prunes, reduce to medium heat, and allow the entire mixture to reduce to a glaze. Add salt and pepper to tast. You may want to add in a tablespoon of sugar if the sweetness of the sauce is not where you want it to be. Remove the thyme sprig before serving. SERVING: Slice the duck breast and layer on a plate. Drizzle with the Prune sauce and bits of prune.

SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE

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.

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.

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.