PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
GARLIC ROASTED DUCK BREAST
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
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
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
SOUS VIDE DUCK BREAST
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h15m
Yield 2
Number Of Ingredients 4
Steps:
- Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
- Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
- Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
- Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
- Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
- Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 0.2 g, Cholesterol 105.4 mg, Fat 10.7 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 142.7 mg
DUCK BREAST IN A SALT CRUST
Make and share this Duck Breast in a Salt Crust recipe from Food.com.
Provided by Missy Wombat
Categories Duck
Time 40m
Yield 2 breasts, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Cut the skin of the duck breasts in a criss cross pattern and fry for 2 minutes until golden brown.
- Remove the breasts and let drain.
- Cover the bottom of a small heat proof dish with a 1 cm layer of salt.
- Lay the duck breasts in the dish next to each other and sprinkle generously with salt and just a little water.
- Preheat the oven to 460 F/250°C.
- Cook for about 20-25 minutes so that the breasts are still pink inside.
- Remove from oven and leave to stand for another 5 minutes.
- Then remove the salt crust, cut the meat into slices and serve.
Nutrition Facts : Calories 606, Fat 32.5, SaturatedFat 8.8, Cholesterol 408, Sodium 387832, Protein 73.5
DUCK BREAST WITH DUKKAH CRUST, ENDIVE, POTATO AND SOUR CHERRY JUS
Originating in Egypt, Dukkah (meaning to crush) is a Middle Eastern condiment of herbs, nuts and spices. There are many variations. It can be used as a dip, coating or finishing garnish for texture. Here, we use it as a coating for the duck.
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Sprinkle the duck on both sides with kosher salt and pepper. Gently heat a dry cast-iron pan over low heat. Place the duck into the pan, skin side down, and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat, until the duck reaches an internal temperature of 130 degrees F for medium-rare. Remove from the pan and allow to rest on a sheet tray lined with a rack. Reserve the duck fat.
- Add a drizzle of oil, 2 sprigs of the thyme, the bay leaf, shallots and pink peppercorns to a small saucepan. Saute over medium-high heat until the shallot has softened, 3 to 4 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the veal demi and 1/2 cup of the chicken stock and cook until reduced and slightly thickened, about 5 minutes. Strain the sauce into another saucepan and put back on the heat. Add the sour cherries and the remaining cup of demi and reduce until thickened, about 5 minutes. Stir in 1 tablespoon of the butter and the remaining 1 tablespoon sherry vinegar and remove from the heat.
- Coat the bottom of a large cast-iron pan with oil and heat over medium-high heat. Season the endive with salt and place into the pan, cut side down, and sear for 3 to 4 minutes. Remove and place onto a sheet tray.
- In another large saute pan, add the orange juice and the remaining 4 sprigs thyme and 1/2 cup chicken stock. Bring the sauce to a boil, then reduce to a simmer for 10 minutes. Add the charred endive and the remaining 1 stick butter and braise in the sauce until softened, about 10 minutes.
- Combine the coriander, cumin, sesame seeds, cardamom and 1 teaspoon kosher salt in a small bowl. Brush the skin side of the duck breast with the honey. Press an even crust with the spice mixture onto the duck, making sure to firmly press to ensure it's nicely adhered to the honey. Slice the duck lengthwise.
- For the potatoes, using a cast-iron pan, heat up the reserved duck fat on medium heat. Season the sliced potatoes. Sear the potatoes gently in the duck fat and then place in the oven. Cook on the first side until golden brown, 8 to 10 minutes, then flip over for another 8 minutes.
- To plate, place one endive at the 2 o'clock position, 2 slices of roasted potato at 5 o'clock and the sliced duck breast at 9 o'clock - or just have fun and artfully display the beautiful work you've just produced. Sauce the center of the plate and a little bit around the duck. Garnish with flaky sea salt.
DUCK BREASTS WITH SHALLOTS AND PORT
I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish.
Provided by cmacooks
Categories Duck Breasts
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside.
- Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
- Heat butter in saucepan, and saute onion, garlic and shallots until tender.
- Add brown sugar, and cook until carmelized, about a minute or two.
- Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
- Add arrowroot which has been dissolved in 2 Tablespoons water.
- If desired, finish duck breast in the oven.
- To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.
DUCK BREAST IN SALT CRUST
Steps:
- 1. Mix the coarse salt with the flour and egg whites in a bowl. Preheat the oven to 460F. 2. Heat a skillet over high heat. When it is quite very hot, lay the duck in the pan, skin side down, and sear for 45 seconds (original recipe 30 seconds), still over high heat. Turn the duck and sear the other side for 45 seconds (original recipe: 30 seconds). Season both sides with pepper. Remove the duck to a plate, skinside up, and allow it to cool. 3. Lay a bead of the coarse salt mixture in a baking dish. Set the duck on top of the salt, skin side down, and then cover it completely with he remaining salt mixture. Bake for 17 - 18 minutes (original recipe 15 minutes). Have salt of even thickness on both sides of the duck. 4. Let the duck rest for 10 minutes when it comes out of the oven. Then shatter the salt crust, remove the duck, brushing of any excess salt, and serve.
More about "duck breast in a salt crust recipes"
HOW TO COOK DUCK BREAST - KITCHN
From thekitchn.com
RECIPE FOR PAN-ROASTED FILLET OF DUCK BREAST - THE …
From thespruceeats.com
HOW TO COOK DUCK BREASTS - SALT PEPPER SKILLET
From saltpepperskillet.com
HOW TO COOK DUCK BREAST - A SPICY PERSPECTIVE
From aspicyperspective.com
DUCK BREASTS RECIPE - HOW TO COOK A DUCK BREAST …
From honest-food.net
PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
DUCK PROSCIUTTO ~ SALT CURED DUCK BREAST - PRACTICAL …
From practicalselfreliance.com
10 BEST DUCK BREAST RECIPES | YUMMLY
From yummly.com
SIMPLE PAN SEARED DUCK BREAST - SUGAR AND SPICE
From sugarwithspiceblog.com
PAN SEARED DUCK BREAST - EASY DUCK BREAST RECIPE WITH CRANBERRY …
From runningtothekitchen.com
ROASTED DUCK BREAST - CHEF JEAN PIERRE
From chefjeanpierre.com
PAN SEARED DUCK BREAST - BAKE IT WITH LOVE
From bakeitwithlove.com
SALT-CRUSTED ROSEMARY DUCK - BUSH COOKING
From bushcooking.com
DUCK BREAST IN A SALT CRUST (MAGRETS DE CANARD EN CROUTE DE SEL) …
From eatyourbooks.com
ROASTED BREAST OF DUCK IN A SALT CRUST WITH EXOTIC FRUIT
From greatchefs.com
DUCK BAKED IN A CRUST OF HERBS AND SALT | SAVEUR
From saveur.com
DUCK BREASTS IN CRUST - RECIPE
From cooking-better.com
DUCK BREAST IN SALT CRUST - FRENCHSELECTIONS.COM RECIPES
From frenchselections.com
DUCK LEGS IN SALT CRUST RECIPE - GOOD VITTLES
From farmfreshduck.com
WORLD BEST EUROPEAN COOKING RECIPES : DUCK BREAST IN A SALT CRUST
From worldbesteuropeanrecipes.blogspot.com
DUCK BREAST - RECIPES
From appliance.recipes
PAN FRIED DUCK BREAST - EASY FRENCH RECIPE | GREEDY GOURMET
From greedygourmet.com
DUCK ROASTED IN SALT RECIPE - FOOD NEWS
From foodnewsnews.com
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GALLERY: HOW TO BAKE IN A SALT CRUST - SERIOUS EATS
From seriouseats.com
HOW TO COOK DUCK BREASTS RECIPE – SUNDAY ROASTS - LUV-A-DUCK
From luvaduck.com.au
DUCK OF PARADISE RECIPE - SERIOUS EATS
From seriouseats.com
WHAT TO SERVE WITH DUCK BREAST (17 EASY SIDES) - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO COOK THE PERFECT DUCK BREAST - MEATEATER
From themeateater.com
- GOOD VITTLES
From farmfreshduck.com
PAN SEARED DUCK BREAST WITH HONEY-SOY GLAZE - SIMPLY DELICIOUS
From simply-delicious-food.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
HOW TO COOK DUCK BREAST - BBC GOOD FOOD
From bbcgoodfood.com
COOKING DUCK BREASTS AT HOME IS EASIER THAN YOU THINK - FOOD
From foodandwine.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