Bobby Flay Seared Muscovy Duck Breast With Spicy Black Grape Sauce Recipes

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SEARED DUCK BREAST WITH GRAPE SAUCE



Seared Duck Breast with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
Kosher salt
Extra-virgin olive oil
2 cups seedless red grapes
2 strips bacon, cut into lardons
1/2 cup port wine
2 tablespoons red wine vinegar
1 1/2 cups chicken stock

Steps:

  • Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
  • Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
  • Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
  • Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
  • Slice the duck on a severe bias and serve garnished with the sauce.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES



Five-Spice Duck Breast With Blackberries image

Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.

Provided by David Tanis

Categories     dinner, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 Muscovy duck breasts, about 1 pound each
Salt
2 teaspoons Chinese five-spice powder
1 tablespoon fresh ginger, grated
2 garlic cloves, smashed or diced
1 shallot, finely diced
2 tablespoons good sherry vinegar
2 tablespoons brown sugar
6 ounces blackberries
1/2 cup rich chicken broth

Steps:

  • Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
  • Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
  • Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
  • Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
  • To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams

PEPPERED DUCK BREAST WITH RED WINE SAUCE



Peppered Duck Breast With Red Wine Sauce image

Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

3 Muscovy duck breasts (about 1 pound each)
Salt
1 tablespoon freshly crushed black peppercorns
4 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons unsalted butter
1 large shallot, sliced
1 tablespoon tomato paste
2 cups unsalted chicken broth
1/4 cup plus 2 tablespoons medium-bodied red wine
1 tablespoon Cognac or brandy
2 teaspoons potato starch

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE



Pan-Seared Duck Breast with Blueberry Sauce image

Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Provided by rmdalrymple

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h30m

Yield 4

Number Of Ingredients 19

2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 ½ tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
½ cup water
½ cup apple juice
½ cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
½ cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar

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.

Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g

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



Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty image

Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey

Provided by Rie McClenny

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 lb duck breast, 1-pound
1 salt, to taste
1 pepper, to taste
1 lb fingerling potato
1 sprig fresh rosemary
1 cup red wine
1 cup chicken stock
½ orange
2 tablespoons honey

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!

Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams

SEARED MUSCOVY DUCK BREAST WITH BLACK PEPPER-SWEET MUSTARD SAUCE AND SOFT MASCARPONE POLENTA WITH ASPARAGUS AND LEEKS



Seared Muscovy Duck Breast with Black Pepper-Sweet Mustard Sauce and Soft Mascarpone Polenta with Asparagus and Leeks image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons honey
1 teaspoon coarsely cracked black pepper
1 teaspoon finely chopped fresh thyme
Salt
4 (7-ounce) muscovy duck breast
2 tablespoons olive oil
2 large leeks, washed, white and light green part, finely sliced
8 spears asparagus, blanched, shocked and sliced on bias into 1/2-inch pieces
8 cups water
Salt
2 cups polenta
1/4 cup mascarpone
1/4 cup grated Manchego cheese
Freshly ground black pepper

Steps:

  • For the Black Pepper-Sweet Mustard Sauce: Combine the mustards, honey, black pepper, thyme in a medium bowl and season with salt. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the mustard glaze. Let duck rest for 10 minutes, slice each breast on the bias.
  • For the Soft Mascarpone Polenta: Heat olive oil in a medium saucepan over medium heat. Add the leeks and cook until very soft, add the asparagus, season with salt and pepper and cook for 5 minutes. Place water in a large saucepan with 2 tablespoons of salt and bring to a boil. Slowly whisk in the polenta, cook for 25 to 30 minutes, stirring every few minutes with a wooden spoon.
  • Remove polenta from heat, whisk in mascarpone, Manchego and leek/asparagus mixture, season with salt and pepper. Keep warm.

PAN ROASTED MUSCOVY DUCK BREAST WITH A CLEMENTINE - TOMATILLO SAUCE SERVED WITH WILD RICE RISOTTO



Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 25

1 Muscovy whole duck breast, approximately 2 pounds
Salt and freshly ground pepper
Clementine and Tomatillo Sauce, recipe follows
Wild Rice Risotto, recipe follows
1 1/2 cups granulated sugar
1 cup rice wine vinegar
3 cups tangerine juice
3 cups orange juice
4 whole black peppercorns
1/4 cup water
6 cups chicken stock reduced to 2 cups
2 clementines, quartered and sliced 1/4-inch thick
2 tomatillos, quartered and sliced 1/4-inch thick
2 tablespoons ancho chile powder
1 tablespoon freshly grated horseradish
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 cups arborio rice
6 to 8 cups chicken stock
1 cup wild rice, cooked
2 tablespoons fresh thyme butter, procedure follows
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes.
  • Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto.
  • Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color.
  • Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through.
  • Add in the sugar-rice wine vinegar mixture.
  • Whisk the ancho chile powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste.
  • Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste.
  • *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste.

BONELESS DUCK BREAST WITH CUMBERLAND SAUCE



Boneless Duck Breast with Cumberland Sauce image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

4 boneless duck breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon ground sage
Wild Rice Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/2 cup wild rice
1 1/2 cups chicken stock
1/2 onion, dice small
1 cup thickly sliced mushrooms
3 stalks celery (remove leaves), cut into small dice
1 cup seedless grapes
1/4 cup dry sherry
1/2 teaspoon salt
Dash pepper
2 lemons, slivered rind and juice
2 oranges, slivered rind and juice
2 (8-ounce) jars red currant jelly
1 cup port
1/4 cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon sugar
Salt and pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water, to thicken

Steps:

  • Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.
  • Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, sauteed vegetables, grapes, sherry, and seasoning.
  • Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE



BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE image

Categories     Duck     Sauté

Yield 8 1/2 breasts

Number Of Ingredients 13

2 tbsp unsalted butter
4 tbsp finely chopped red onion
2 tbsp finely chopped roasted garlic (about 3 cloves)
2 tsp minced jalapeno
1/2 cup port
1 cup red wine
2 cups chicken stock
1/2 cup undiluted grape juice concentrate
1 cup fresh or bottled grape juice
1 cup sliced seedless black grapes
Salt
Freshly ground black pepper
4 (7-ounce) muscovy duck breasts

Steps:

  • In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.

MUSCOVY DUCK BREASTS WITH POMEGRANATE-WINE SAUCE



Muscovy Duck Breasts with Pomegranate-Wine Sauce image

Categories     Duck     Fruit     Garlic     Bake     Sauté     Christmas     Orange     White Wine     Winter     Pomegranate     Molasses     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 1/2 cups minced shallots (about 8 large)
6 garlic cloves, minced
1 1/4 cups dry white wine, divided
3/4 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 14-ounce can low-salt beef broth
3/4 cup fresh orange juice
2 tablespoons pomegranate molasses*
3 teaspoons minced fresh marjoram, divided
1 fresh bay leaf
4 pounds boneless Muscovy duck breasts (4 to 8 breast halves, depending on size)
1 1/2 tablespoons all purpose flour

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)
  • Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.
  • Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.
  • Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
  • Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.
  • *Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.

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DUCK BREAST WITH BLACKBERRY SAUCE - CAROLINE'S COOKING
2021-09-09 Sprinkle both sides with a little salt. If cooking in a pan, place the duck breasts skin-side down in a cold pan and place over a medium-high heat. Let them cook for around 6-10 …
From carolinescooking.com


BOBBY FLAY TERAV MUSKUSPARDI RIND VüRTSIKA MUSTA …
Hankige Bobby Flay Seared Muscovy Duck Breast vürtsika musta viinamarjakastme retseptiga. Top. acutabovefabrics. Retseptid ; Peamine. Retseptid. Peamine; Retseptid; Bobby Flay …
From et.acutabovefabrics.com


BOBBY FLAY RATATOUILLE RECIPE
Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape ... Foodnetwork.com Get Bobby Flay's Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce …
From crecipe.com


BOBBY FLAY ZAPEčENA MOšUSNA RAčJA PRSA Z ZAčINJENO OMAKO IZ …
Recept vljudnost Bobby Flay Recept vljudnost Bobby Flay Oglejte si, kako pripraviti ta recept. Sestavine . 2 žlici nesoljenega masla . 4 žlice drobno sesekljane rdeče čebule . 2 žlici drobno …
From sl.acutabovefabrics.com


GRILLED SPICED DUCK BREASTS WITH BLACKBERRIES - FOOD & WINE
Directions. Instructions Checklist. Step 1. In a medium saucepan, boil the vinegar over high heat until reduced by half, about 7 minutes. Add the blackberries and cook, stirring very gently, until ...
From foodandwine.com


BEST BOBBY FLAY RECIPES RECIPES ALL YOU NEED IS FOOD
Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce. ... The Kitchen's Best Christmas Recipes Top Creations from Halloween Baking Championship, Season 7 …
From stevehacks.com


BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE …
Shows Chefs Restaurants Recipes Recipes Memorial Day Family Dinners Healthy Baking Father Day See All Recipes Recipe the Day Limber Frambuesa Trending Recipes Strawberry …
From homesteadyjacksonmi.netlify.app


BOBBY FLAY SEARED MUSCOVY DUCK BREAST με πικάντικη σάλτσα …
Bobby Flay Seared Muscovy Duck Breast με πικάντικη σάλτσα μαύρου σταφυλιού . 2022. Συνταγές. Συνταγή ευγενική προσφορά του Bobby Flay Συνταγή ευγενική προσφορά του …
From el.acutabovefabrics.com


BOBBY FLAY FRIED RICE RECIPE
Crecipe.com deliver fine selection of quality Bobby flay fried rice recipes equipped with ratings, reviews and mixing tips. Get one of our Bobby flay fried rice recipe and prepare delicious and …
From crecipe.com


BOBBY FLAY APNUOGINTA MUSKUSINIų ANčIų KRūTINė SU AšTRIAIS …
Recepta mandagu „Bobby Flay“. „Bobby Flay“ recepta . Žiūrėkite, kaip paruošti šį receptą. 2 šaukštai ne ūdyto vie to 4 šaukštai mulkiai upjau tyto raudonojo vogūno 2 šaukštai mulkiai …
From lt.acutabovefabrics.com


HOW TO COOK DUCK BREAST - A SPICY PERSPECTIVE
2022-02-09 Saute for 3-5 minutes to soften and brown. Mix the flour into the blackberry jam. Then add the jam, bourbon, beef stock, red pepper and thyme. Stir and bring to a low boil. …
From aspicyperspective.com


BOBBY FLAY CSíPőS PéZSMAKACSAMELL FűSZERES FEKETE SZőLőMáRTáSSAL
Recept a Bobby Flay jóvoltából A recept a Bobby Flay jóvoltából Nézze meg, hogyan lehet elkészíteni ezt a receptet. Hozzávalók . 2 evőkanál sózatlan vaj . 4 evőkanál apróra vágott …
From hu.acutabovefabrics.com


BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE …
2018-10-18 Step 1. In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and …
From recipenet.org


BOBBY FLAY GJOKSI I ROSAVE MUSCOVY ME SALCë ME ERëZA RRUSHI Të ZI
11/2 gota dhallë . 2 lugë gjalpë të pakripur, të shkrirë . 2 1/4 lugë çaji sodë buke . 1 1/2 lugë çaji kripë . 1 lugë sheqer . 1/2 filxhan djathë parmixhano
From sq.acutabovefabrics.com


PAN-FRIED DUCK BREAST - HOW TO COOK MEAT
2010-06-06 Fry the Muscovy duck breasts skin down. Heat up a heavy bottomed frying pan over medium to medium-high heat. Melt a tab of butter in the pan, just enough to coat the …
From howtocookmeat.com


BOBBY FLAY SEARED MUSCOVY DUCK BREAST MEð KRYDDUðUM SVöRTUM …
Uppskrift með leyfi Bobby Flay Uppskrift með leyfi Bobby Flay Horfðu á hvernig á að búa til þessa uppskrift. Innihaldsefni . 2 msk ósaltað smjör . 4 msk fínt skorinn rauðlaukur . 2 msk fínt …
From is.acutabovefabrics.com


ROAST MAGRET DUCK BREASTS WITH SHAVED BLACK TRUFFLES
2006-01-31 Heat oil in heavy large skillet over medium-high heat. Add chicken wings and sauté until deep brown, about 15 minutes. Add carrots and celery to skillet; sauté 5 minutes.
From epicurious.com


BOBBY FLAY RECIPES RECIPE
Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape ... Foodnetwork.com Get Bobby Flay's Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce …
From crecipe.com


PIEPT DE RAță CU MUșCHI BOBBY FLAY CU SOS PICANT DE STRUGURI NEGRI
Piept de rață cu mușchi Bobby Flay cu sos picant de struguri negri - Rețete. Conţinut. Ingrediente ; Pâine cu lingură de ardei negru: Directii ; Pâine lingură cu piper negru: Rețetă oferită de …
From ro.acutabovefabrics.com


ນົມ BOBBY FLAY ຮັກສານົມເປັດ MUSCOVY ກັບນ້ ຳ ແຈ່ວສີ ດຳ
ຮັບເອົານົມ Bobby Flay Seared Muscovy ນົມກັບສູດເຜັດສີ ດຳ ...
From lo.acutabovefabrics.com


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