DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Duck Mustard Roast Quick & Easy Dinner Port Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
- Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
- Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
- Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.
WARM LENTIL SALAD WITH HONEY GLAZED DUCK BREAST, LARDONS, AND FRISEE
Steps:
- Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee.
- In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad.
DUCK BREAST AND FRISéE SALAD
Provided by Bruce Aidells
Categories Salad Duck Leafy Green Appetizer Fry Lunch Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 first-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle of oven and preheat oven to 375°F.
- Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
- Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
- Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
DUCK BREAST WITH MUSTARD PAN SAUCE, DUCK FAT POTATOES, HARICOTS VERTS AND FRISEE
Steps:
- Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain.
- Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry.
- 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 the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. 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 shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper.
- Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat.
- Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!
APPLE DUCK BREASTS
Make and share this Apple Duck Breasts recipe from Food.com.
Provided by Boomette
Categories Apple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With the tip of a knife, do incisions like a checkerboard on the skin of the duck breasts, but DO NOT touch the flesh. In a large non-stick skillet, brown the breasts at high heat 4-5 minutes on each side, beginning with the skin side. Put the breasts in a not too deep ovenproof dish and keep cooking in a preheated oven of 350 F for about 8 minutes or until the flesh of the duck is slightly pink inside.
- Meanwhile, deglaze the skillet by keeping 2 tablespoon of the grease. Add shallots and apples at medium heat, stirring from time to time, for about 3 minutes or until apples are golden. Pour apple juice in the skillet scraping the bottom with a wood spoon to remove the browned bits. Cook for 5 minutes or until liquid has reduced by half. Add rosemary and stir. Add salt and pepper.
- When ready to serve, slice the duck breasts in bias ( / ) Distribute the slices in the plates and coat with the sauce.
Nutrition Facts : Calories 90.6, Fat 0.2, Sodium 5.3, Carbohydrate 22.9, Fiber 1.8, Sugar 17.3, Protein 0.6
NO-FAIL DUCK BREAST
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck and duck products so, easy to source. You might have to search for the magret (duck breast) if you don't live in the south of France. I make it when too lazy to actually cook.
Provided by sansan
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
- Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
- Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 24.8 g, Cholesterol 105.4 mg, Fat 8.8 g, Fiber 5.5 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 1877.3 mg, Sugar 7.3 g
DUCK BREAST AND MANGO SALAD
Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper. Place in bottom of large mixing bowl. Toss well with chicory. Arrange salad on 4 serving plates.
- Peel mangoes and arrange slices around rim of dishes.
- Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
- In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
- Deglaze pan with 2 tablespoons red-wine vinegar and add stock. Reduce by half. Set aside. In another pan saute mushrooms and shallots in 2 tablespoons butter. When cooked, place over salads. Slice warm duck breasts and distribute over middle of salads. Place French bread on plates. Reheat sauce, check for seasonings and pour over duck slices. Serve immediately.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 25 grams, Carbohydrate 35 grams, Fat 43 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1121 milligrams, Sugar 25 grams, TransFat 1 gram
SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY
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
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 DUCK BREAST SALAD RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat. Heat a large sauté pan over medium-low heat. Place the duck, skin-side down, in the pan and cook until the skin is very crisp and golden, 12 to 15 minutes. Turn the duck over and sear the other side, then continue cooking until the duck is just springy when pressed with a finger for rare to medium-rare, 3 to 5 minutes more, or until done to your liking. Let the duck rest for 3 to 5 minutes before carving. Put the vinegar in a small bowl and add the olive oil in a slow, steady stream, whisking constantly until well blended. Season the vinaigrette with salt and pepper. In a large bowl, toss together the radicchio and frisée. Pour half the vinaigrette over the greens and toss to combine. Divide the salad among 4 plates and scatter the walnuts and orange segments over the salads, dividing evenly. Using a sharp carving knife, slice the duck across the grain into very thin slices and divide the duck among the salads. Drizzle with the remaining vinaigrette, making sure to drizzle some over the duck and orange segments. Serve immediately. This recipe yields 4 servings.
More about "duck breast and frisée salad recipes"
DUCK BREASTS WITH CRISPY POTATOES AND FRISéE SALAD
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 4
- Preheat the oven to 250°. Spread the potatoes in a large ovenproof skillet. Add 1 cup of the canola oil along with the olive oil, garlic and thyme and bring to a simmer. Cover and transfer the skillet to the oven. Bake for about 45 minutes, until the potatoes are just tender. Using a slotted spoon, transfer the potatoes to a plate. Discard the garlic and thyme. Reserve the oil for another use.
- Heat a large skillet over high heat. Add the duck breasts skin side down and season with salt and pepper. Reduce the heat to low and cook until the skin is deeply golden and crisp, about 15 minutes. Spoon the fat in the skillet into a heatproof cup as it accumulates. Flip the duck breasts and cook for 3 to 4 minutes longer for medium meat. Transfer the duck breasts to a cutting board, skin side up, and let rest for 10 minutes before slicing. Wipe out the skillet.
- Spoon 4 tablespoons of the reserved duck fat into the skillet and heat until shimmering. Add the potato slices and cook over high heat, turning once, until browned and crisp, about 5 minutes. Drain on paper towels and sprinkle with salt.
- In a large bowl, whisk the remaining 1 tablespoon of canola oil with the vinegar and truffle oil and season with salt and pepper. Add the frisée, spinach and parsley and season with salt and pepper. Toss well. Serve the duck slices with the potatoes and salad.
10 BEST DUCK BREAST SALAD RECIPES | YUMMLY
From yummly.com
PAN-SEARED DUCK BREASTS WITH FRISéE, CHERRY, AND …
From discovercaliforniawines.com
PAN FRIED DUCK BREAST - EASY FRENCH RECIPE | GREEDY GOURMET
From greedygourmet.com
DUCK BREAST WITH BLACKBERRIES RECIPE | D'ARTAGNAN
From dartagnan.com
CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
10 BEST SMOKED DUCK BREAST SALAD RECIPES | YUMMLY
From yummly.com
DUCK BREAST SALAD WITH POMEGRANATE AND VANILLA POACHED QUINCE
From foodnetwork.ca
GRILLED SESAME-MARINATED DUCK BREASTS WITH HOISIN SAUCE - SALAD …
From delish.com
TRADITIONAL FRENCH FRISEE SALAD RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
GRILLED DUCK BREAST SALAD | RICARDO
From ricardocuisine.com
SEARED DUCK BREAST SALAD | WILLIAMS SONOMA
From williams-sonoma.com
CRISPY DUCK BREAST WITH DATE AND CHERRY CHUTNEY, MUSTARD FRISéE …
From chefmorgan.com
WHAT TO SERVE WITH DUCK BREAST (17 EASY SIDES) - INSANELY …
From insanelygoodrecipes.com
DELICIOUS GRILLED DUCK BREAST SALAD - BON APPéT'EAT
From bonappeteat.ca
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DUCK BREAST SALAD WITH PEAR DRESSING - USA PEARS
From usapears.org
SMOKED DUCK, FRISEE AND RUBY GRAPEFRUIT RECIPE – SMOKED DUCK …
From luvaduck.com.au
DUCK SALAD RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SMOKED DUCK, FRISEE AND POACHED EGG SALAD - EVERYDAY GOURMET
From everydaygourmet.tv
DUCK BREAST SALAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HUGH ACHESON’S DUCK BREAST WITH MAPLE GASTRIQUE, BLUEBERRIES, …
From thedailymeal.com
PAN-FRIED DUCK BREAST SALAD - STEP AWAY FROM THE CARBS
From stepawayfromthecarbs.com
SMOKED DUCK, FRISEE AND POACHED EGG SALAD RECIPE – SMOKED …
From luvaduck.com.au
BEST SMOKED DUCK BREAST SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
DUCK BREAST SALAD WITH PEAR WALNUT DRESSING AND BLUE CHEESE
From saramoulton.com
DUCK BREAST AND ASPARAGUS SALAD WITH RASPBERRY DRESSING
From metro.ca
DUCK BREAST CASSEROLE RECIPE - THERESCIPES.INFO
From therecipes.info
FRISéE SALAD WITH DUCK LIVERS RECIPE - FOOD REPUBLIC
From foodrepublic.com
SIMPLE RECIPES SEARED DUCK BREASTS WITH BLOOD ORANGES RECIPE
From recipes.lacestreetshoes.com
ROAST DUCK BREAST SALAD RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
A CLASSIC FRENCH SALAD, BY WAY OF MANHATTAN: SALADE FRISéE AUX …
From blue-kitchen.com
WHAT TO SERVE WITH DUCK BREAST – 19 SIDE DISHES AND SAUCES …
From lacademie.com
45 DUCK RECIPES - OLIVEMAGAZINE.COM | OLIVEMAGAZINE
From olivemagazine.com
FRISéE AU CANARD SALAD WITH HOMEMADE DUCK CONFIT
From edibleboston.com
FOOD; DUCK BREASTS MAKE FOR EASIER COOKING - THE NEW YORK TIMES
From nytimes.com
WARM DUCK BREAST SALAD WITH ORIENTAL DRESSING - VICTORIA HANEVEER
From victoriahaneveer.com
GRILLED DUCK BREAST SALAD & CHAMPAGNE-HONEY VINAIGRETTE RECIPE
From myrecipes.com
SEARED DUCK BREASTS WITH BLOOD ORANGES RECIPE | BON APPéTIT
From bonappetit.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