Seared Duck Breast With Ginger Rhubarb Sauce Food

FRENCH HONEY-LACQUERED DUCK BREAST

Steps:

• Gather the ingredients.
• Preheat a large skillet over medium-high heat.
• Cut small slits in the skin side of the duck breast. The slits should be shallow without slicing all the way through into the flesh.
• Season the duck e both sides with the salt and pepper
• Sear the duck breasts, skin side down for 3 minutes.
• Reduce the heat to medium-low and flip the duck breasts over, cooking them for an additional 4 to 5 minutes.
• Transfer them to a plate and cover them with foil so they retain their warmth.
• Pour off the rendered duck fat and turn the heat up to medium.
• Deglaze the skillet with the honey and balsamic vinegar , scraping up the browned bits as the sauce cooks.
• Simmer the honey vinegar glaze for 2 to 3 minutes until it turns slightly thick. Season with just a dash of salt.
• Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze.
• Carve and serve them immediately, garnished with a drizzle of extra glaze and the chopped nuts if desired.

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
• Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
• While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
• Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
• Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
• Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

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!

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE

Steps:

• Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
• Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
• Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
• What to drink:
• With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

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.

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

SEARED DUCK BREAST WITH GINGER

Steps:

• With the point of a knife, score the skin side of the duck breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
• Season the duck breasts with salt and pepper. Heat a saute pan over medium heat for 2 minutes before adding the breasts, skin side down. Cook over medium to low heat for approximately 6 minutes to 8 minutes to render the fat.
• Before turning the breasts over, carefully remove the excess fat from the saute pan. Turn the breasts over and saute the flesh side for 3 to 4 minutes before removing the duck breasts from the pan.
• Add the shallots to the pan in which the duck breasts were cooked and return to the heat. Saute the shallots briefly before adding the ginger, add the honey and mirin, stir to combine and add the hot broth. Reduce to a simmer and cook until half the liquid has evaporated. Add the soy and cabbage and cook for 2 minutes before adding the scallions, stir, and remove from the heat.
• The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or crosswise and several slices placed on each plate. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

SEARED DUCK WITH GINGER MASH

Steps:

• Cut 4 thin slices of the ginger and shred, then finely grate the remainder. Rub ¼ tsp each grated ginger and orange zest into the duck breasts, then grind over plenty of black pepper and set aside. Put both types of potato into a steamer and cook for 15 mins until tender. Transfer to a bowl and add the remaining grated ginger, then blitz with a hand blender until smooth. Cover and keep warm.
• Meanwhile, heat the oil in a large non-stick frying pan. Add the onion, garlic and shredded ginger and fry for 5 mins until softened and starting to turn golden. Push the onions to one side, add the duck and cook for 8 mins, turning frequently and stirring the onions occasionally. Lift the duck out of the pan and put on a plate to rest.
• Put the broccoli and sprouts into the steamer and cook for 8 mins until tender. Meanwhile, make the sauce. Add 150ml water, ½ tsp orange zest and the bouillon to the onion mixture and bubble to a sauce, then remove from the heat and add the orange juice.
• Smear the ginger mash onto two warmed plates and top with the duck. Spoon over the onions and drizzle over the sauce. Scatter with the parsley or coriander, if using, and serve with the broccoli and sprouts.

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY

Steps:

• combine first 10 ingredients in a large saucepan.
• bring to simmer over low heat until sugar dissolves.
• add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
• for duck:.
• with a sharp knife, score the fat on the breasts in a cross pattern.
• heat a grill pan and add duck, fat side down, cook for 5 minutes.
• you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
• drain the fat.
• (i like mine well, family likes their's rare).
• turn over and cook 5-10 minutes more, to taste.
• serve with chutney.

GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE

Steps:

• 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
• 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
• 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
• 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
• 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
• 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
• 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
• 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.

DUCK WITH SPICED RHUBARB COMPOTE

Steps:

• Add the ginger and spice to the shallots and cook for a minute, then add the rhubarb and orange juice and cook gently until the rhubarb is tender.
• Heat a non-stick frying pan, cook the duck breasts fat-side down on a medium heat for 10 minutes until the skin is crisp and golden. Turn over and cook for another 3-4 minutes. Slice and serve with the rhubarb compote and spinach.

SEARED DUCK BREAST WITH GINGER RHUBARB SAUCE

Steps:

• Combine first 5 ingredients in a large saucepan. Bring to a boil; cook until reduced to 1 cup (about 18 minutes).
• Stir in preserves and 1/4 teaspoon salt; cook 1 minute. Strain wine mixture through a sieve over a bowl. Discard solids.
• Sprinkle duck with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat.
• Add duck; cook 5 minutes on each side or until desired degree of doneness. Cut duck diagonally across the grain into thin slices; serve with sauce.