Seared Duck Breast With Red Wine Jus And Mashed Potato Food

SEARED DUCK BREAST

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

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 RED WINE JUS AND MASHED POTATO RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
• Season each side of the duck breast with 1 teaspoon of salt and pepper each.
• Fry the duck breast skin side down on medium heat for about 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for about 1 minute.
• Put the duck breast in the oven for about 6 to 8 minutes for medium-rare; 10 minutes for medium-well. Rest for 6 minutes before serving.
• Mashed Potato:
• Chuck all the ingredients in the boiled potato, then mix well.
• Red Wine Jus:
• Use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
• Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
• Add in the rest of the ingredients, mix well and keep simmering on low heat for about 10 minutes or until it becomes a glossy thick sauce.
• To Assemble:
• To impress guests with gourmet presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
• Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Enjoy!

DUCK BREAST WITH DUKKAH CRUST, ENDIVE, POTATO AND SOUR CHERRY JUS

Steps:

• Preheat the oven to 350 degrees F.
• Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Sprinkle the duck on both sides with kosher salt and pepper. Gently heat a dry cast-iron pan over low heat. Place the duck into the pan, skin side down, and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat, until the duck reaches an internal temperature of 130 degrees F for medium-rare. Remove from the pan and allow to rest on a sheet tray lined with a rack. Reserve the duck fat.
• Add a drizzle of oil, 2 sprigs of the thyme, the bay leaf, shallots and pink peppercorns to a small saucepan. Saute over medium-high heat until the shallot has softened, 3 to 4 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the veal demi and 1/2 cup of the chicken stock and cook until reduced and slightly thickened, about 5 minutes. Strain the sauce into another saucepan and put back on the heat. Add the sour cherries and the remaining cup of demi and reduce until thickened, about 5 minutes. Stir in 1 tablespoon of the butter and the remaining 1 tablespoon sherry vinegar and remove from the heat.
• Coat the bottom of a large cast-iron pan with oil and heat over medium-high heat. Season the endive with salt and place into the pan, cut side down, and sear for 3 to 4 minutes. Remove and place onto a sheet tray.
• In another large saute pan, add the orange juice and the remaining 4 sprigs thyme and 1/2 cup chicken stock. Bring the sauce to a boil, then reduce to a simmer for 10 minutes. Add the charred endive and the remaining 1 stick butter and braise in the sauce until softened, about 10 minutes.
• Combine the coriander, cumin, sesame seeds, cardamom and 1 teaspoon kosher salt in a small bowl. Brush the skin side of the duck breast with the honey. Press an even crust with the spice mixture onto the duck, making sure to firmly press to ensure it's nicely adhered to the honey. Slice the duck lengthwise.
• For the potatoes, using a cast-iron pan, heat up the reserved duck fat on medium heat. Season the sliced potatoes. Sear the potatoes gently in the duck fat and then place in the oven. Cook on the first side until golden brown, 8 to 10 minutes, then flip over for another 8 minutes.
• To plate, place one endive at the 2 o'clock position, 2 slices of roasted potato at 5 o'clock and the sliced duck breast at 9 o'clock - or just have fun and artfully display the beautiful work you've just produced. Sauce the center of the plate and a little bit around the duck. Garnish with flaky sea salt.

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.

PEPPERED DUCK BREAST WITH RED WINE SAUCE

Steps:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.