SAUTEED DUCK BREAST WITH WILD MUSHROOMS AND CARROT-CAULIFLOWER PUREE
A creamy carrot-cauliflower puree makes a gorgeous bed for duck breasts with crispy skin and a mushroom sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
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.)
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
COUNTRY DUCK PATE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 4-cup terrines
Number Of Ingredients 18
Steps:
- In a small bowl, combine apricots and 1/2 cup cognac. Let stand for 30 minutes. Drain, reserving liquid; set aside.
- Heat the oil in a medium skillet over medium heat. Add the onion, shallots, and garlic, and cook, stirring occasionally, until translucent, about 5 minutes. Transfer to a small bowl, and place in freezer until cold, about 15 minutes.
- Preheat oven to 325 degrees. In a medium bowl, whisk together the onion mixture, eggs, reserved cognac plus the remaining 1/2 cup salt, pepper, thyme, and allspice; set aside. In a large chilled bowl, combine pork, fatback, ground duck, ground chicken, and apples. Mix well. Add the egg mixture, and mix until well combined.
- Line terrines with caul fat leaving a 2-inch overhang. Divide half of the meat mixture between the 4 terrines, gently press to pack down. Arrange 5 apricots down the center of each terrine, with the strips of duck and pistachios on both sides. Top with remaining meat mixture. Fold caul fat over to enclose, and trim if necessary. Cover with parchment paper and then the top of the terrine or aluminum foil.
- Place 2 terrines in each of 2 roasting pans. Add enough boiling water to come halfway up the sides of the terrines. Transfer to oven, and bake until a meat thermometer inserted into the center registers 140 degrees. Remove from oven, and uncover.
- Place a piece of parchment-paper-lined aluminum foil over each terrine. Cut cardboard to fit just inside the rim of each terrine. Place cardboard on each terrine, and top each with a weight, such as a few cans. Let stand at room temperature for 2 hours. Then refrigerate overnight, and up to 2 days. Unmold or serve directly from the terrine.
WILD DUCK BREAST PATE
Steps:
- 1. Fillet the duck breasts and saute in olive oil until well done and crisp. Cool and puree in a food processor until they are finely chopped, almost to a powder.Remove the pureed duck breasts and set aside in a mixing bowl. 2. Into your food processor, add the onion, basil, and three of the garlic cloves. Process until minced and add to the mixing bowl. Now add 8 ounces (227 g) of the softened cream cheese and all the mayonnaise to the mixture. Beat with a mixer until well blended. Remove from the bowl and mound into two large or four small balls on a wax paper on a cookie sheet. Chill well. 3. In a clean processor bowl, cream the remaining 4 ounces (114 g) of cream cheese with the remaining clove of garlic, salt, and pepper. Add Tabasco, one drop at a time, to taste. Frost the pate balls with this mixture and then sprinkle with minced parsley. Serve at once with crackers or freeze individually for later use.
PAN-ROASTED DUCK WITH WILD MUSHROOMS
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They are best served rare or medium-rare, like a beef steak. If using smaller duck breasts, reduce the cooking time accordingly. The deeply flavored sauce is made from dried wild mushrooms and a mixture of cultivated mushrooms sautéed with garlic and parsley finishes the dish. If wild chanterelles or porcini are available, by all means, add them to the mixture, too. Mashed squash or sweet potato would make a nice accompaniment.
Provided by David Tanis
Categories poultry, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse dried mushrooms to remove sand or dirt and place in a bowl. Cover with boiling water and let steep for 30 minutes.
- Lay duck breasts skin-side down on a cutting board. With your fingers, remove the thin tenderloins from the underside of each breast and reserve for sauce. With a sharp knife, trim away any gristle. Turn breasts skin-side up and trim excess fat from the edges. Score the skins in a diamond pattern. Season generously with salt and pepper, transfer to a plate and leave at cool room temperature for 1 hour.
- Put olive oil in a heavy saucepan over medium-high heat. When hot, add the reserved tenderloins and brown well on both sides. Add butter and flour to pan, and cook, stirring, until mixture is lightly browned, 2 to 3 minutes. Add soaked mushrooms and soaking liquid, and stir well as sauce begins to thicken. Add wine, thyme and bay leaf, turn heat to low, and simmer gently until gravylike, but not too thick, 15 to 20 minutes. Remove and discard tenderloins, thyme and bay leaf. Taste sauce and adjust seasoning. Keep warm. (Sauce may be prepared several hours or up to 2 days in advance.)
- Set a large cast-iron skillet over medium-high heat. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn't brown too quickly. (This will render fat and crisp the skin.) Turn breasts over and cook 3 minutes more for rare (thermometer should read 120 degrees), or 4 to 5 minutes for medium-rare (thermometer should read 125 degrees). Transfer to a warm platter and let rest for 10 minutes.
- Pour off all but 2 tablespoons rendered fat from the pan, and raise heat to medium-high. Add sliced mushrooms and sauté, stirring occasionally, for about 5 minutes, letting them brown nicely. Season with salt and pepper. Turn off heat and stir in garlic and parsley.
- Slice duck 1/4-inch thick, crosswise at a slight angle, and serve immediately. Each serving should have 4 to 5 slices of duck, a large spoonful of mushrooms and a bit of sauce.
More about "wild duck breast pate food"
DUCK BREAST PATE – HOOK RIFLE & SPADE
From hookriflespade.com
Estimated Reading Time 2 mins
WILD DUCK PATE | ELISA BOSLEY
From elisabosley.com
Estimated Reading Time 2 mins
WILD GAME PâTé TERRINE | MEATEATER COOK
From themeateater.com
DUCK BREASTS RECIPE - HANK SHAW'S WILD FOOD RECIPES
From honest-food.net
HOW TO PAN-SEAR WILD DUCK BREAST THE RIGHT WAY, AND A …
From outdoorlife.com
THE MOST INCREDIBLE WILD DUCK BREAST RECIPES
From survivalhuntingtips.com
3 INCREDIBLE WILD DUCK RECIPES TO TRY THIS SEASON
From homemaderecipes.com
3 INCREDIBLE WILD DUCK RECIPES TO TRY AFTER THE HUNT
From survivallife.com
PERFECT WILD GAME PâTé RECIPE: DELICIOUS AND
From grandviewoutdoors.com
15 HEALTHY DUCK BREAST RECIPES + HOW TO COOK WITH …
From irenamacri.com
DUCK MOUSSE OR PATE - THE SPORTING CHEF
From sportingchef.com
10 BEST WILD DUCK BREAST RECIPES - YUMMLY
From yummly.com
PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
DUCK LIVER PATé - HUNT TO EAT
From hunttoeat.com
HOW TO COOK WILD DUCK BREAST - ATLANTIC RANCHER
From atlanticrancher.com
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WILD DUCK BREAST MARINADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WILD DUCK RECIPE WITH BLUEBERRY SAUCE - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
HOW TO EAT: PATé | FOOD | THE GUARDIAN
From theguardian.com
WILD DUCK BREAST PATE
From pinterest.com
HOOVER'S HATCHERY
From hoovershatchery.com
DUCK PâTé - DUCKS UNLIMITED
From ducks.org
WILD DUCK PATE RECIPE BY WORLD.CHEF | IFOOD.TV
HOW TO COOK DUCK BREAST | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST DUCK BREAST APPETIZER RECIPES - YUMMLY
From yummly.com
PAN FRIED DUCK BREAST - EASY FRENCH RECIPE - GREEDY GOURMET
From greedygourmet.com
DUCK PâTé WITH DRIED FRUIT AND COGNAC - CANARDS DU LAC BROME
From canardsdulacbrome.com
WILD DUCK AND QUAIL PATE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
WILD DUCK JAMIE OLIVER RECIPES - FOOD NEWS
From foodnewsnews.com
HOLIDAY RECIPE: GOOSE BREAST PâTé | FIELD & STREAM
From fieldandstream.com
TERRINE DE CANARD (DUCK PATE) FROM SCRATCH - WILFRIEDSCOOKING
From wilfriedscooking.com
HOW TO COOK THE PERFECT DUCK BREAST - MEATEATER
From themeateater.com
PIN ON WILD GAME RECIPES - PINTEREST
From pinterest.ca
PATE WITH DUCK, DUCK SKIN AND VARIOUS VEGETABLES - WILFRIEDSCOOKING
From wilfriedscooking.com
EASY DUCK BREAST PATE - COASTALWATERFOWL.COM
From coastalwaterfowl.com
DUCK LIVER PâTé - WILD HARVEST TABLE
From wildharvesttable.com
WILD DUCK PâTé WITH CLEMENTINE - PRICELESS MAGAZINES
From priceless-magazines.com
WILD DUCK PATE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
EASY DUCK LIVER PATE RECIPE – FRENCH INSPIRED - LUV-A-DUCK
From luvaduck.com.au
SEARED DUCK BREASTS WITH BLOOD ORANGE SAUCE | RICARDO
DUCK TERRINE RECIPE - HOW TO MAKE TERRINE OF DUCK | HANK SHAW
From honest-food.net
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