CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
BALSAMIC DUCK BREASTS AND ASPARAGUS PURéE
This makes a lovely dish for guests and looks like a lot more work than it actually is. I cook mine longer as I prefer mine cooked through.
Provided by chia2160
Categories Duck
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Prick the breasts with a knife to make some holes.
- In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.
- Turn over and cook in the oven 5 minutes.
- Add balsamic vinegar and cook 5 minutes more.
- Reserve the asparagus tips.
- Add steamed asparagus to a processor and puree.
- Add the puree, olive oil, salt & pepper to the potatoes, mix well.
- Slice duck breasts.
- Add puree to 4 plates, arrange duck breasts alongside.
- Garnish with mesclun, radicchio and asparagus tips.
Nutrition Facts : Calories 671.9, Fat 29.8, SaturatedFat 7.6, Cholesterol 326.4, Sodium 234.7, Carbohydrate 34, Fiber 4.5, Sugar 7.4, Protein 64.2
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