Duck Breast With Fried Apples Recipes

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

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!

PAN FRIED DUCK BREAST

Steps:

• Score each duck breast's skin with a sharp knife, ensuring not to cut into the meat.
• Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.
• Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.
• Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.
• Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.
• We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.
• Remove from the pan and allow to rest for 5 minutes.
• Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!

APPLE DUCK BREASTS

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.

DUCK BREAST WITH FRIED APPLES

Steps:

• Heat the honey and cup of vinegar in a small saucepan for three to four minutes over a low heat.
• Remove from the heat and add the cinnamon, ginger and coriander. Season.
• Let the marinade cool.
• Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade).
• Place the breasts side by side in a shallow baking tray and pour the marinade over them.
• Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours.
• Preheat the oven to 240°C.
• Drain off the marinade into a small saucepan and heat until reduced to half.
• Put the fillets in a baking tray and bake in the oven for 15 minutes.
• Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides.
• Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved.
• Add the rest of the apple cider and remove from heat.
• When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them.
• Serve with the apples and the sauce.

PAN-FRIED DUCK BREAST WITH CREAMY WHITE BEANS

Steps:

• Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
• Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
• Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
• Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
• Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
• Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
• Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.