Duck Breast Marinated In Buttermilk Sage On Brown Rice Stu Recipes

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DUCK BREAST MARINATED IN BUTTERMILK & SAGE ON BROWN RICE STU



Duck Breast Marinated in Buttermilk & Sage on Brown Rice Stu image

This recipe is an entry for the RSC Summer 2004 Main Course contest. It doesn't take as long as it looks and is delicious. (Cook time does not include marinating time).

Provided by Derf2440

Categories     Duck Breasts

Time 1h54m

Yield 2 serving(s)

Number Of Ingredients 21

2 duck breasts, skin with fat left on
2 cups buttermilk
4 -5 large fresh sage leaves, rubbed and chopped
1 tablespoon balsamic vinegar
salt & freshly ground black pepper
1 tablespoon olive oil
4 shallots, chopped
1/4 cup sweet red pepper, finely chopped
2 garlic cloves, smashed
1/2 cup brown basmati rice
1/4 teaspoon salt
1/2 cup chicken stock
1/2 cup dry red wine
1 tablespoon butter
1 tablespoon olive oil
1/2 cup dry red wine
1/2 cup buttermilk
1 tablespoon balsamic vinegar
1 cup sweet cherries or 1 cup dried cherries, reconstituted, if preferred
2 tablespoons sliced almonds, toasted
3 -4 large fresh sage leaves, rolled and cut in strips

Steps:

  • The Marinade.
  • Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat.
  • Sprinkle with salt and freshly ground pepper.
  • Place in a ziplock plastic bag, add buttermilk, sage and balsamic vinegar.
  • Squeeze air out of bag and seal.
  • Massage bag to distribute marinade around duck breasts.
  • Refrigerate overnight.
  • The Stuffing:.
  • The stuffing can be made ahead and reheated when needed.
  • I reheated it in the microwave.
  • Remove duck breasts from marinade and set aside, reserving 1/4 cup marinade, discard the rest.
  • Heat olive oil in large nonstick frypan.
  • Add shallots, red pepper and garlic, sauté for 2 minutes.
  • Add brown basmati rice and salt; stir to coat, cook for 2 minutes.
  • Add wine and deglaze pan, add chicken stock and reserved marinade.
  • Bring to boil, reduce heat, cover with a tight fitting lid and simmer for 45 minutes, no peeking or until rice is tender and liquid is absorbed; set aside.
  • The Breasts:.
  • Heat butter and olive oil in a large nonstick frypan.
  • Dry excess marinade off breasts.
  • Place marinated duck breasts skin/fat side down; on medium high heat, brown until skin/fat is well browned, about 20 minutes, turn and cook to rare or medium rare, about 10 minutes.
  • Remove to a platter and keep warm.
  • Drain fat from frypan, add the wine and deglaze the pan, slowly add the buttermilk, while stirring, add the balsamic vinegar.
  • Add the sour cherries, bring to boil, on medium high heat simmer until reduced and thickened by about half, about 15 minutes.
  • To Plate & Garnish:.
  • Reheat stuffing if necessary.
  • Place 1/2 cup stuffing in the centre of each of two plates.
  • Slice duck breasts into about 4 slices and place attractively against stuffing, skin side up, on each plate.
  • Drizzle the sour cherry reduction over and around the stuffing and duck breasts, including some of the cherries.
  • Sprinkle half of the toasted almonds over all on each plate and garnish each plate with half the sage leaf strips.
  • Serve at once.
  • (To reconstitute dried cherries if using, place in 2 cups water and bring to boil, simmer until cherries plump up, drain and use as fresh).

Nutrition Facts : Calories 1195.2, Fat 53.2, SaturatedFat 14.9, Cholesterol 355.7, Sodium 970.7, Carbohydrate 77.8, Fiber 4, Sugar 26.8, Protein 77.7

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.

SAGE DUCK BREASTS WITH BALSAMIC HONEY



Sage Duck Breasts With Balsamic Honey image

Make and share this Sage Duck Breasts With Balsamic Honey recipe from Food.com.

Provided by Lorac

Categories     Duck Breasts

Time 38m

Yield 2 serving(s)

Number Of Ingredients 7

3/4 cup buttermilk
1 1/2 tablespoons Dijon mustard
2 cloves garlic, pressed
2 tablespoons honey
1 tablespoon balsamic vinegar
2 (8 ounce) duck breasts
4 fresh sage leaves

Steps:

  • Marinade:.
  • Combine buttermilk, Dijon mustard and garlic.
  • Place duck breast in a plastic bag or container and add marinade.
  • Refrigerate 4 hours or overnight.
  • Sauce:.
  • Combine honey and vinegar.
  • Duck:.
  • Remove duck from marinade, rinse and pat dry.
  • Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
  • Place 2 sage leaves in each pocket.
  • Score skin with diagonal cuts at 1/4 inch intervals.
  • Turn breasts and score in the opposite direction.
  • Heat a skillet over medium heat, add breasts and cook 5 minutes.
  • Reduce heat to medium low and cook 5 minutes.
  • Turn breasts and cook 5-8 minutes.
  • Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.

Nutrition Facts : Calories 577.5, Fat 25.9, SaturatedFat 7.2, Cholesterol 311.9, Sodium 417.8, Carbohydrate 24.7, Fiber 0.5, Sugar 23, Protein 59.4

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

MARINATED DUCK BREAST WITH SAUTED POTATOES



Marinated Duck Breast with Sauted Potatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Serves 2

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup red wine or balsamic vinegar
4 sprigs fresh rosemary, 1 needles removed, 3 whole sprigs
2 sprigs fresh thyme
Coarse salt and freshly ground pepper
1 boneless magret duck breast, halved, rinsed, patted dry, and skin scored in a 1-inch crosshatch pattern
2 medium Yukon gold potatoes, cut into 1-inch pieces
2 cloves garlic, chopped
4 cloves garlic, unpeeled

Steps:

  • In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.
  • Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
  • Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.
  • Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.

DUCK BREASTS WITH RASPBERRY SAUCE



Duck Breasts with Raspberry Sauce image

If you want to use frozen raspberries for this recipe, allow them to thaw first.

Provided by Wynne

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 50m

Yield 4

Number Of Ingredients 8

4 duck breast halves
2 teaspoons sea salt
2 teaspoons ground cinnamon
4 teaspoons demerara sugar
½ cup red wine
¼ cup creme de cassis liqueur
1 teaspoon cornstarch
4 ounces raspberries

Steps:

  • Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
  • Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
  • Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
  • Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE



Seared Duck Breast with Cherries and Port Sauce image

Provided by Diane Rossen Worthington

Categories     Duck     Valentine's Day     Father's Day     Dinner     Cherry     Port     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 7

2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
2 tablespoons (1/4 stick) chilled butter, divided
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey

Steps:

  • Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
  • Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
  • Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
  • What to drink:
  • With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

FRAGRANT DUCK BREASTS WITH WILD RICE PILAF



Fragrant duck breasts with wild rice pilaf image

Make a smart Indian-inspired supper for two using storecupboard ingredients

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 10

2 duck breasts , skin on
1½ tsp garam masala
1 tsp grated fresh root ginger
1 tbsp butter
1 tsp cumin seeds
100g mixed basmati and wild rice
300ml chicken or vegetable stock
85g frozen pea
bunch spring onion , finely sliced
2 tbsp mango chutney , to serve (we like Geeta's)

Steps:

  • Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
  • Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
  • While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium

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