Duck In Red Wine
DUCK IN RED WINE
from nigella, courtesy of the ny times.
Time: 75 minutes
- in a large freezer bag , combine wine , chili oil , worcestershire sauce , soy sauce , orange juice and orange rind
- mix well and add duck breasts
- seal bag and mix again
- refrigerate for at least 1 hour or up to 24 hours
- remove duck from marinade and shake off excess liquid
- heat and lightly oil a grill , ridged skillet or heavy flat skillet
- cook duck breasts to taste , turning frequently , 10 to 15 minutes
- if desired , cooked breasts may be wrapped in foil and held for 10 minutes until serving
- to serve , thinly slice breasts diagonally and arrange on a serving plate
- pour any juices in pan or foil on top
- garnish with chives , and serve
Number Of Ingredients: 9
- red wine
- chili oil
- worcestershire sauce
- soy sauce
- orange, juice of
- orange rind
- duck breasts
- olive oil
DUCK IN RED WINE
Make and share this Duck in Red Wine recipe from Food.com.
Recipe From food.com
Provided by chia2160
Yield 6 serving(s)
- In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind.
- Mix well and add duck breasts.
- Seal bag and mix again.
- Refrigerate for at least 1 hour or up to 24 hours.
- Remove duck from marinade and shake off excess liquid.
- Heat and lightly oil a grill, ridged skillet or heavy flat skillet.
- Cook duck breasts to taste, turning frequently, 10 to 15 minutes.
- If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
- To serve, thinly slice breasts diagonally and arrange on a serving plate.
- Pour any juices in pan or foil on top.
- Garnish with chives, and serve.
Number Of Ingredients: 9
- 1/2 cup red wine
- 1 tablespoon chili oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 orange, juice of, of
- 1 orange rind, cut into strips
- 4 whole duck breasts, skin and fat removed
- olive oil
- 2 tablespoons sliced chives, for garnish
RED-WINE-BRAISED DUCK LEGS
A quick and easy recipe for Red-Wine-Braised Duck Legs
Recipe From epicurious.com
Yield Serves 6
- Preheat oven to 350°F. and season duck legs with salt and pepper.
- In a heavy kettle just large enough to hold legs in one layer, cook legs, skin sides down, over moderately high heat 10 to 15 minutes, or until skin in scrip and mahogany colored, removing fat from kettle as it is rendered with a metal bulb baster (or very carefully tilting the kettle and spooning off). Turn legs over and cook until browned on the other side, about 2 minutes, transferring to a plate.
- Pour off fat from kettle and deglaze with wine, scraping up brown bits. Boil wine until reduced to a syrup and add garlic, thyme and 1/2 cup dried fruit. Return duck legs, skin sides up, to kettle and add broth. Bring mixture to a simmer and braise, uncovered, in oven 2 hours, or until legs are very tender. Transfer legs to a platter and keep warm.
- Pour braising mixture into a 1-quart measuring cup and let stand until fat rises to the top. Skim off fat and pour liquid through a sieve into a saucepan, pressing hard on solids. Boil liquid until reduced by about one third and slightly thickened and add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened, about 5 minutes, and season with salt and pepper.
- Serve duck legs with sauce and noodles or roasted and mashed potatoes.
Number Of Ingredients: 7
- 6 large whole duck legs (about 4 1/2 pounds total), trimmed of excess fat
- 1/2 cup dry red wine
- 2 heads garlic, cloves separated and peeled
- 8 fresh thyme sprigs
- 1 cup mixed dried fruit such as dried sour cherries, chopped dried apricots, chopped pitted prunes, and raisins
- 5 cups chicken broth
- Accompaniment: buttered noodles or roasted and mashed potatoes
PEPPERED DUCK BREAST WITH RED WINE SAUCE
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.
Recipe From cooking.nytimes.com
Provided by David Tanis
Yield 6 servings
- 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.
Number Of Ingredients: 12
- 3 Muscovy duck breasts (about 1 pound each)
- 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
SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY
Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary
Recipe From tasty.co
Provided by Evelyn Liu
Yield 4 servings
- Preheat the oven to 180˚C (350˚F).
- Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
- Season each side of the duck breast with 1 teaspoon of salt and pepper each.
- Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
- Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
- For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
- For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
- Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
- Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
- To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
- Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
Number Of Ingredients: 22
- 4 duck breasts
- 4 teaspoons sea salt
- 4 teaspoons pepper
- 8 cloves garlic
- 4 sprigs fresh rosemary
- 1 ½ cups potato
- 2 teaspoons butter
- 1 oz milk
- orange zest, half an orange
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon flour
- ½ cup red wine
- 3 teaspoons cranberry sauce
- 2 teaspoons honey
- 1 orange, juice of
- ¼ cup chicken stock
- ½ teaspoon salt
- ½ teaspoon pepper
- orange zest, of half an orange, to serve
- fresh rosemary, to serve
ROAST DUCK LEGS WITH RED WINE SAUCE
You could try this recipe using a half leg of lamb - same amount of cooking time would be needed.
Recipe From allrecipes.com
Provided by seattlelove
- Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
- Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
- After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.
Number Of Ingredients: 7
- 1 bunch chopped fresh rosemary
- 4 large garlic cloves
- 4 duck legs
- salt to taste
- 1 teaspoon Chinese five-spice powder
- 1 ½ cups red wine
- 1 ½ tablespoons red currant jelly
DUCK WITH CHERRIES AND RED WINE VINEGAR
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
Recipe From cooking.nytimes.com
Provided by David Tanis
Yield 6 servings
- Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
- Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
- Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
- Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
- To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
- Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
Number Of Ingredients: 18
- 2 Muscovy duck breasts, about 1 pound each
- Kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon allspice berries
- 4 cloves
- 2 bay leaves
- 1/2 teaspoon fennel seeds
- 1/4 cup turbinado or raw sugar
- 1/2 cup red wine vinegar
- 1/2 cup red wine
- 1 cup chicken broth
- 1 tablespoon grated fresh ginger
- Pinch of cayenne
- Kosher salt
- 2 tablespoons butter
- 1/2 pound ripe cherries, left whole or halved and pitted
- 2 teaspoons granulated sugar
- 1 tablespoon kirsch or Cognac
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