Brined Duck Breast Recipes

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GRILLED WILD DUCK BREAST



Grilled Wild Duck Breast image

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

¼ cup Worcestershire sauce
2 tablespoons olive oil
½ teaspoon hot sauce
2 tablespoons minced garlic
¼ teaspoon black pepper
8 skinned, boned duck breast halves

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

MIGHTY DUCK



Mighty Duck image

Provided by Alton Brown

Yield 2 to 4 servings

Number Of Ingredients 9

1/2 cup kosher salt
1 pint pineapple orange juice
15 whole black peppercorns
1 bunch fresh thyme
4 cloves garlic, smashed
1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed
2 handfuls shredded chard
2 shallots, minced
Dash sherry or balsamic vinegar

Steps:

  • Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
  • Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
  • Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
  • Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
  • Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
  • Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
  • Serve the duck with the chard.

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

GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

DUCK BREAST WITH BRAISED BELGIAN ENDIVE, SHAVED CAULIFLOWER AND GREEN PEPPERCORNS



Duck Breast With Braised Belgian Endive, Shaved Cauliflower and Green Peppercorns image

Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin. Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium. Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer. It has such a special flavor; it would be a pity to throw it away. We use the duck fat for the best roasted potatoes but also love it for cooking trout and char and salmon fillets, and recommend roasting cauliflower and baby white turnips in it as well, for the most special combination of clean, juicy and luscious.

Provided by Gabrielle Hamilton

Categories     meat, poultry

Time 40m

Yield Serves 4

Number Of Ingredients 9

2 whole duck breasts, about 7-8 ounces each (4 halves)
Kosher salt and freshly ground black pepper
2 heads Belgian endive, trimmed
1 tablespoon green peppercorns, in brine
2 cups shaved cauliflower "pebbles"
1 large shallot, finely minced
1 cup chicken broth or stock
1/4 - 1/2 cup dry sherry or dry vermouth
Splash of sherry vinegar

Steps:

  • Split and trim the duck breasts to yield 4 individual breasts. Some people remove the "tenders," as there is a small span of unchewable silver skin within, but I just leave them intact and deal with it when eating, like the fat or gristle in any steak or chop. It's just part of the deal.
  • Season the duck with salt and pepper generously on both skin and flesh sides, then place breasts skin-side down in an extra-large heavy-bottomed steel pan.
  • Set the pan over medium-low heat, and gently cook the duck breasts 20 to 25 minutes, skin-side down the whole time, pouring off the rendering duck fat many times along the way so that the duck does not poach or steam in its own fat. Save all of that duck fat.
  • In the meantime, split the endive heads in half lengthwise, and remove any limp outer leaves. Crush the green peppercorns with the flat side of your chef's knife, then mince the crushed peppercorns further, sometimes dragging the mince under the flat side of your knife to make it into a paste, as you might with a clove of garlic.
  • When the duck skin is dark golden brown and crisp and most of the white fat has rendered out, turn the breast flesh-side down. Increase heat to medium-high (you want to get a true sear and not a gray "steam"), and sear for 2 to 4 minutes, or until the flesh is golden brown. Remove the duck breasts from the pan, and set them aside in a warm place.
  • Add a nice spoonful of the rendered duck fat back into the hot pan, and lay in the endive halves, cut-side down. Cook until you get a dark golden sear on the cut sides of the endive, about 3 minutes. Turn the endives over onto their rounded backs, and add the cauliflower, shallot and peppercorn paste to the pan.
  • Add back in another nice spoonful of the rendered duck fat, and stir together as best as you can without disturbing the endive. You can move it to the side and give yourself some room for stirring and cooking the cauliflower. You want to make sure the cauliflower and the shallots have contact with the fond (the fat, salt and pepper that have been left behind from the cooking of the duck breasts) in the pan.
  • Add the chicken stock and the sherry or vermouth, and partly cover the pan to simmer the vegetables until soft and cooked, about 4 minutes. The liquid will be absorbed, the high note of the alcohol will burn off and a loose sauce will remain when finished cooking.
  • Season the vegetables with salt and pepper as needed, and drizzle some more of the rendered duck fat over the whole deal if that moves you, as it does me.
  • Slice the duck breasts across at a slight bias, approximately the thickness of your pinkie, and serve each with endive and cauliflower. Sprinkle a few drops of sherry vinegar over each serving to finish.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 4 grams

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

Steps:

  • Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
  • Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

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