CORIANDER DUCK WITH SWEET-POTATO SAUCE
Provided by Marian Burros
Categories dinner, project, main course
Time 3h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a food processor, or by hand, finely chop the sweet potatoes. Transfer about a cup to a blender, add 1/2 cup water, and puree as finely as possible. Continue adding the potatoes until all are pureed. Place a fine-mesh strainer over a bowl, pour in the puree, and stir and press to extract as much liquid as possible. Discard the solids, and allow the liquid to sit for 1 hour.
- Season the duck quarters with salt and pepper; refrigerate the breasts. Place a 14-inch nonstick or well-seasoned skillet over medium-high heat, and add 2 teaspoons of the oil. Sear the quarters until browned on all sides. Add the onions, celery and carrot, and stir until they have softened and are beginning to brown.
- Add the stock, and bring to boil. Reduce the heat to low. Simmer, partly covered, for 1 hour. Add the parsnips, and simmer until tender, about 1/2 hour more. Set the duck and parsnips aside on a plate. Place the fine-mesh strainer over a large bowl, and pour in the stock and remaining vegetables. Discard the solids. Return the stock to the skillet; over high heat, boil until it is reduced to 3/4 cup. Remove from the heat, and set aside.
- Place a small skillet over medium-low heat. Toast the coriander seeds, stirring, until fragrant, 30 to 60 seconds. Grind coarsely with mortar and pestle. Set aside.
- Pour the sweet-potato liquid into a small pan, discarding the thick starch at the bottom of the bowl. Take the duck breasts out of the refrigerator, and allow them to reach room temperature.
- Preheat the oven to 400 degrees. Spray two baking sheets with nonstick spray. Rub the parsnips with 1 teaspoon of the oil, and place on one sheet. Cover them with the other baking sheet, sprayed side down. Bake until the parsnips are browned, 15 to 20 minutes. Set the parsnips aside to cool, but keep the oven at 400 degrees.
- Prepare the sweet-potato sauce: Place the pan of sweet-potato juice over low heat, and bring to a simmer. Add the lemon zest. Simmer, stirring occasionally, until the liquid has thickened; it should not taste starchy. Add the chili, lemon juice and ginger. Simmer 1 minute. Add the reduced stock, and salt and pepper to taste. Remove from heat; cover to keep warm.
- Season the duck breasts with salt and pepper. Pat the tops with the ground coriander seeds, and sprinkle the other side with the parsley. Place a large oven-proof skillet over medium-high heat, and add the remaining 2 teaspoons of oil and the duck breasts, parsley side down. Sear for about 15 seconds, then turn to sear the other side. Add the duck quarters, then put the skillet into the hot oven. Roast until breasts are medium-rare, about 3 minutes. Remove the skillet from the oven, cover lightly with foil, and allow the duck to rest for 5 minutes.
- To serve, thinly slice the breasts, less than 1/8 inch thick, and halve parsnips lengthwise. Place a parsnip half on each of four plates. Fan the breast slices across the parsnip, and lean a duck quarter against the highest point. Drizzle with sauce.
ROAST CORIANDER BREAST OF DUCK WITH ROAST PARSNIP AND SWEET POTATO SAUCE
Steps:
- Cut each potato into 6 long wedges. Save 4 wedges. Juice the remaining wedges in an electric vegetable juicer, and pour the juice through a fine mesh strainer. This will yield approximately 4 cups. Allow the juice to stand for 2 hours. A layer of white starch will form at the bottom of the juice. Pour the juice off the starch into a medium saucepot. Place over a medium flame and reduce to one cup or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai chili pepper. Stir until the sauce tastes spicy enough and strain immediately. Split each poached parsnip in half lengthwise and rub with a small amount of grapeseed oil. Rub the 4 reserved sweet potato wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a cookie sheet in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large saute pan over a medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Wipe the saute pan with a towel that has been dipped into grapeseed oil. Add the duck breasts, seed side down. Saute until the coriander browns. Turn the duck breast over and transfer the pan to a 375 degree oven for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. Set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots.
DUCK BREASTS WITH CORIANDER, ENDIVE, AND SWEET-AND-SOUR ORANGE SAUCE
Steps:
- For endive:
- Arrange endive in single layer in heavy large skillet; sprinkle with sugar and salt. Add juice and stock; bring to boil. Reduce heat to medium-low. Cover; simmer 15 minutes. Turn endive over. Cover; simmer until tender, about 10 minutes longer. Using tongs, transfer endive to plate, draining juices back into skillet. Boil juices in skillet until reduced almost to glaze, whisking occasionally, about 9 minutes. Season juices with salt and pepper. Return endive to skillet.
- For sauce:
- Stir vinegar, sugar, and coriander seeds in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil (do not stir) until syrup is dark at edge of pan and bubbles break thickly on surface, swirling pan occasionally, about 5 minutes. Carefully add juice and stock and boil until sauce is reduced to 1 cup, stirring often, about 12 minutes. Strain sauce into another small saucepan. Add peel. Simmer until sauce is reduced to 1/2 cup, about 3 minutes. (Endive and sauce can be made 1 day ahead. Cover separately; chill.)
- For duck:
- Preheat oven to 425°F. Sprinkle duck with salt and pepper. Melt butter with oil in heavy large ovenproof skillet over high heat. Add duck, skin side down; cook until skin is very crisp, about 5 minutes. Using tongs, transfer duck, skin side down, to work surface. Brush meat side of each duck breast with 1/2 tablespoon honey. Press 1/2 tablespoon coriander seeds into honey on each breast. Discard fat from skillet. Return duck, skin side up, to skillet. Press 1/2 tablespoon coriander seeds onto skin of each breast.
- Place duck in oven and roast until cooked to desired doneness, about 7 minutes for medium-rare (150°F to 160°F). Rewarm endive in covered skillet. Transfer duck to work surface. Brush most seeds off duck. Cut each breast crosswise into thin slices. Overlap slices of 1 breast on each plate. Spoon sauce over. Set 3 heads of endive on each plate.
SEARED DUCK WITH GINGER MASH
Add a special supper for two to your weeknight menu with this easy, flavourful seared duck with gingery mashed potato and sweet potato that delivers four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 407 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
CHICKEN WITH CORIANDER
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In medium frying pan heat butter and saute chicken until it is golden on both sides.
- Slice onions and when chicken is turned, add onions. Stir occasionally until onions are soft.
- Chop coriander and add with puree, Worcestershire, salt and pepper to chicken. Cover, reduce heat and cook until chicken is tender, about 20 minutes.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 28 grams, Sodium 1530 milligrams, Sugar 9 grams, TransFat 1 gram
ONE-PAN CORIANDER-CRUSTED DUCK, ROASTED PLUMS & GREENS
Enjoy this coriander-crusted duck with sweet roasted plums and pak choi as part of a summer menu. It's quick and easy, and you won't need to find any special ingredients in the shops
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6 and put the coriander seeds on a plate. Score the skin of the duck breasts as many times as you can with a small sharp knife, then season with salt and press the skin into the coriander seeds. Heat an ovenproof frying pan and add the breasts, skin-side down. Put a heavy pan on top to weigh them down, and cook for 7-8 mins to render the fat, occasionally draining off the excess.
- Add the plums and pak choi to the pan, flip the breasts over and add half the stock. Transfer to the oven and cook for 4-5 mins. Remove the duck breasts from the pan and transfer to a plate to rest along with the pak choi.
- Return the pan with the plums to the heat and add the honey, soy, vinegar and remaining stock. Bring to the boil and continue to cook until syrupy. Carve each duck breast into four chunks. Arrange two halves of pak choi over each plate, and nestle the chunks of duck breast and the plums among the greens. Drizzle with the sauce, then sprinkle over the chilli flakes.
Nutrition Facts : Calories 795 calories, Fat 59 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium
More about "coriander duck with sweet potato sauce recipes"
SWEET POTATO WEDGES RECIPE, ROASTED WITH CUMIN, CORIANDER
From top40recipes.com
SWEET POTATO OVEN FRIES WITH LIME CORIANDER DIPPING SAUCE RECIPE …
From cooked.com.au
HONEY DUCK LEGS WITH MARMALADE SYRUP AND SWEET POTATO MASH
From pellehpoultry.com
DUCK AND SWEET POTATO POUTINE RECIPE
From crecipe.com
DUCK BREAST RECIPE WITH BEETROOT & SWEET POTATO - GREAT BRITISH …
From greatbritishchefs.com
SWEET POTATO, CHILLI AND CORIANDER SOUP - PALATABLE PASTIME
From palatablepastime.com
DUCK WITH CORIANDER AND ROASTED PLUMS
From blog.goodpairdays.com
CORIANDER BREAST OF DUCK WITH SWEET POTATO SAUCE – RECIPES …
From recipenet.org
CORIANDER BREAST OF DUCK WITH ROAST PARSNIP AND SWEET POTATO SAUCE
From starchefs.com
CORIANDER BREAST OF DUCK WITH SWEET POTATO SAUCE RECIPE
From crecipe.com
CORIANDER BREAST OF DUCK WITH SWEET POTATO SAUCE RECIPE
From cookingindex.com
CORIANDER BREAST OF DUCK WITH SWEET POTATO SAUCE RECIPE
From cookeatshare.com
10 BEST SWEET POTATO SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN KORMA WITH ROASTED SWEET POTATO - ANINAS RECIPES
From aninas-recipes.com
ROAST CORIANDER BREAST OF DUCK WITH ROAST PARSNIP AND SWEET …
From recipenet.org
DUCK BREAST WITH MISO CORIANDER SAUCE - LOW TOX LIFE
From lowtoxlife.com
CARAMELIZED CORIANDER CRUSTED DUCK BREAST WITH SWEET & SOUR …
From shipboardchef.com
CORIANDER DUCK WITH SWEET-POTATO SAUCE - DINING AND COOKING
From diningandcooking.com
DUCK BREAST WITH SWEET POTATO AND RED WINE & FIGS SAUCE
From foodstory.net
DUCK BREAST WITH SWEET CHERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
THE PERFECT SAUCE RECIPES TO SERVE WITH DUCK - GRESSINGHAM
From gressinghamduck.co.uk
RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
From gousto.co.uk
BREAST OF DUCK WITH CRISPY SWEET POTATO AND PINEAPPLE AND …
From aceline.media
SWEET POTATO SOUP WITH CORIANDER | CANADIAN LIVING
From canadianliving.com
COST CORIANDER BREAST OF DUCK WITH SWEET POTATO SAUCE RECIPE
From cookeatshare.com
DUCK AND POTATO MASSAMAN CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CORIANDER ROASTED SWEET POTATOES RECIPE - WOMAN'S DAY
From womansday.com
LIME & CORIANDER DUCK BREASTS WITH PAK CHOI RECIPE · GRESSINGHAM
From pinterest.co.uk
RECIPE FOR AROMATIC RED CURRY OF DUCK WITH SWEET POTATOES
From luvaduck.com.au
PAN ROASTED DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CORIANDER CHICKEN WITH SWEET POTATO & BELL PEPPER SHEETPAN
From nourishbyheather.com
10 BEST SWEET SAUCE DUCK RECIPES | YUMMLY
From yummly.com
RECIPE: VEGETABLE SALAD WITH CORIANDER SEEDS AND CILANTRO STEP BY …
From handy.recipes
DUCK BREAST WITH SWEET POTATO MASH RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
CURRY WITH DUCK, SWEET POTATO, AND CARROT - ALL ASIA RECIPES
From pinterest.com
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