Duck Breast With Leek And Cranberry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK BREAST WITH LEEK AND CRANBERRY



Duck Breast With Leek and Cranberry image

French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon.

Provided by Gary 62

Categories     Duck Breasts

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 duck breasts, skin removed
1 leek, the white bulb of
1 ounce butter
2 tablespoons grapeseed oil
1/2 teaspoon sugar
2 tablespoons red wine vinegar
3/4 cup red wine
1 ounce diced cold butter
16 -20 dried cranberries
1 pinch nutmeg
salt
cracked pepper

Steps:

  • Cut leek into thin slices.
  • Heat butter in sauce pan. Add the leek and cook until translucent.
  • Season with salt, pepper and nutmeg. Remove from heat and set aside.
  • In a skillet over high heat, brown duck breast for 3 minutes.
  • on each side. Remove and place in a pre-heated 175°F (80°C) oven.
  • Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,.
  • and simmer for 1 minute to reduce volume. Add the red wine,.
  • continuing to simmer until the volume in reduced by half.
  • Add cranberries soon enough to be tender.
  • Add the diced cold butter and stir until thick.
  • Spoon the leek into the centre of each plate. Cut the breast into.
  • thin slices and arrange in a star shape around the leek.
  • Spoon sauce over the dish.

Nutrition Facts : Calories 914.8, Fat 62.8, SaturatedFat 22.9, Cholesterol 387.4, Sodium 377.4, Carbohydrate 9.7, Fiber 0.8, Sugar 3.4, Protein 59.8

ROASTED BREAST OF DUCK WITH FOIE GRAS AND LEEK STUFFING



Roasted Breast of Duck with Foie Gras and Leek Stuffing image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 11

1 whole duck
1 pinch ground black pepper
2 ounces duck liver foie gras, cleaned
1 ounce leeks, chopped
1 tablespoon butter
1/4 teaspoon rosemary
1/4 teaspoon thyme leaves
1/4 teaspoon sage
1 ounce apple brandy
2 ounces heavy cream
Salt and freshly ground black pepper

Steps:

  • To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat.
  • Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg.
  • Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.)
  • Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast.
  • In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool.
  • In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste.
  • Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender.
  • Preheat the oven to 400 degrees F.
  • Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached.

BACON WRAPPED DUCK BREAST WITH CRANBERRY DUCK SAUSAGE



Bacon Wrapped Duck Breast with Cranberry Duck Sausage image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 24

4 skinless boneless duck breasts, butterflied
Salt and freshly ground black pepper
4 cups cooked spinach
Caramelized Onion Petals, recipe follows
1/2 cup fresh cranberries
24 thin bacon slices
1/4 cup olive oil
Cranberry Duck Sausage, recipe follows
Cranberry Maple Syrup, recipe follows
1 tablespoon olive oil
2 Spanish onions, peeled and cut into quarters
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1 cup chicken stock
1 pound ground duck meat
1/4 cup sun-dried cranberries, finely chopped
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper
1 package pork casings, soaking in warm water
2 tablespoons olive oil
2 teaspoons unsalted butter
1 cup pure maple syrup
1/4 cup dried cranberries
1 vanilla bean, split

Steps:

  • Working with 1 duck breast at a time, spread a butterflied breast skin down on a work surface. Sprinkle the breast with salt and pepper. Place the cooked spinach down in a thin layer along the center the breast. Then top with a row of Onion Petals, followed by a row of cranberries in the center of the breast. Fold the duck breast meat over onto itself to form a roll. Place 4 lengthwise overlapping slices of bacon on the work surface and place 2 slices perpendicular to the 4 slices so they overlap by 1-inch to form a cross. Place the duck breast in the center, parallel to the 2 bacon slices, fold the bacon over the duck, and then roll it up to make a neat package. Repeat with the remaining duck breasts.
  • Preheat the oven to 375 degrees F.
  • Heat the olive oil over medium heat in a large ovenproof saute pan. Carefully place the bacon wrapped duck breast in the pan and cook on all sides for about 6 minutes to render and brown the bacon. Drain off most of the fat from the pan and put into the oven to finish the cooking, 15 to 20 minutes.
  • Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup.
  • Preheat the oven to 350 degrees F.
  • In a medium saucepan, heat the olive oil over high heat. Carefully place the onions in the pan cut-side down. Cook until golden brown, 2 minutes on each side. Add the butter and continue to cook the onions in the foaming butter for about 4 minutes. Season with salt and pepper. Add the chicken stock and place the pan in the oven for 20 minutes. Remove from the oven and let cool.
  • In a large mixing bowl, add the ground duck meat, sun-dried cranberries and thyme, and mix well. Sprinkle with salt and pepper. Place the sausage mixture into a piping bag. Find the end of the casing and slip it over the end of the piping bag and push the casing over the tip of the piping bag so that it forms an accordion-like pleat. Keep the casing wet throughout this process (keep dipping your hands in warm water). Applying pressure to the piping bag with one hand, stuff the casing with the sausage. As a sausage is formed, make links by twisting the sausage, and then pipe again. Regulate the flow of the sausage into the casing by applying different amounts of pressure to the piping bag. This will determine how tightly packed the sausage is; if you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again.
  • In a cast-iron skillet over medium heat, add the oil and sausages. Cook evenly on all sides until golden brown, about 6 minutes.
  • In a small saucepan, melt the butter over medium heat. Add the maple syrup, cranberries and vanilla bean and cook for 5 minutes. Remove from heat and let steep for 10 minutes.

REALLY CRISPY DUCK BREAST WITH CHINESE-STYLE CRANBERRY SAUCE RECIPE - (4.5/5)



Really crispy duck breast with Chinese-style cranberry sauce Recipe - (4.5/5) image

Provided by JamCan

Number Of Ingredients 13

1 tbsp sesame oil
1 red onion, thinly sliced
2 cm/¾in piece of fresh ginger, peeled and finely chopped or grated
1 tbsp red wine vinegar
4 tbsp cranberry sauce
1½ tsp Chinese five spice
1 large glass red wine
1 strip orange zest
½ orange, juice only
1 tsp brown sugar
coarse sea salt and freshly ground black pepper
4 thick duck breasts
vegetable oil

Steps:

  • 1. The sauce can be prepared while the duck is cooking, or made well in advance and warmed just before serving. Heat the sesame oil in a small saucepan and cook the onion until softened. Add the ginger and red wine vinegar. Bring to the boil and cook until the vinegar has almost cooked away. Stir in the cranberry sauce, ½ tsp Chinese five spice, the red wine, orange zest, orange juice and sugar. Bring to the boil and cook for 6-8 minutes until thickened slightly. Season with salt and remove the orange zest before serving. 2. Preheat the oven to 200C/400F/Gas 6. 3. Score the skin of the duck breasts several times with a sharp knife. Sprinkle over the remaining Chinese five spice, salt and pepper, then rub into the skin and score lines. 4. Heat a drop of vegetable oil in an ovenproof frying pan or roasting tray over a low-medium heat. Sit the duck skin-side down in the pan or tray and slowly fry for 10-12 minutes. Be patient at this stage as it will give you a really crispy skin as a result. Drain away all the excess fat. Turn the breasts over so they are skin-side up, and cook in the oven for 6-8 minutes (you may need a couple of minutes longer if the breasts are very thick). 5. Remove from the oven and leave to relax for about 5 minutes. This will ensure the duck breasts are tender while still keeping the skin crispy. The duck is now ready to serve on warm plates with a spoonful of sauce and accompaniment of your choice. Try some stir-fried spinach or pak choi with sesame oil, and noodles or mashed potatoes flavoured with thinly sliced spring onions.

DUCK BREASTS WITH CRANBERRIES & HONEY SAUCE



Duck Breasts With Cranberries & Honey Sauce image

This meal is a real treat! The sweetness of the honey combined with the tartness of the cranberries compliments very well these duck breasts. Hope you enjoy as much as we did.

Provided by Chouny

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 skinless duck breasts
1 tablespoon vegetable oil
1 tablespoon butter
1/2 leek (chopped)
1 cup cranberries (fresh or frozen)
2 tablespoons honey
2 tablespoons red wine vinegar
1/4 cup red wine
1 orange, juice and zest of
1 cup brown gravy mix
salt and pepper

Steps:

  • Prepare gravy as per directions on envelope, reserve.
  • Salt and pepper each breast on both sides.
  • Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
  • Cook in oven (350°F) for approximately 10 minutes (for small breasts) and for medium-rare.
  • Meanwhile, in same skillet, add leeks, sauté until tender.
  • Add vinegar, orange juice, orange zests, wine, cranberries and honey. Bring to a good simmer and reduce for a few minutes.
  • Incorporate gravy, mix well and cook for one more minute.
  • Add salt and pepper to taste.
  • Cut each breast in thin slices crosswise.
  • Fan slices on each plate.
  • Spoon sauce over duck.

Nutrition Facts : Calories 332.9, Fat 12.3, SaturatedFat 4.2, Cholesterol 72.3, Sodium 1234.6, Carbohydrate 33.9, Fiber 3.6, Sugar 10.1, Protein 19.9

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



Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty image

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

2 lb duck breast, 1-pound
1 salt, to taste
1 pepper, to taste
1 lb fingerling potato
1 sprig fresh rosemary
1 cup red wine
1 cup chicken stock
½ orange
2 tablespoons honey

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

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

More about "duck breast with leek and cranberry recipes"

DUCK BREAST WITH CRANBERRY SAUCE - JULIA'S ALBUM
duck-breast-with-cranberry-sauce-julias-album image
2017-12-06 Use a large cast iron pan, or use a large stainless steel skillet. Heat 1 tablespoon of olive oil in a large skillet on medium heat until the oil is hot. …
From juliasalbum.com
4.9/5 (25)
Total Time 40 mins
Category Main Course
Calories 471 per serving
  • Score the skin of duck breasts in parallel lines or in criss-cross pattern. Generously season both sides of duck breasts (and especially add more salt to the skin side!) with at least 1/2 teaspoon salt.
  • Use the same skillet (the duck breasts should've been removed to the plate, and the skillet itself should not have any visible duck fat, just a tiny amount of fat + some bits from cooking the duck - remember you removed most of the duck fat in one of the steps above).


HOW TO COOK DUCK BREAST | BBC GOOD FOOD
Pan-fried duck breast recipe. Serves 2 EASY. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Season well, then set aside to bring the meat to room temperature. Put the breasts skin-side down in a cold frying pan and slowly ...
From bbcgoodfood.com


JUNIPER AND CRANBERRY GLAZED DUCK BREASTS | CLUB HOUSE FOR ...
Recipe Details. Pan fry the duck breasts in a large pan until just cooked. Meanwhile heat through the juniper berries cranberry sauce honey orange zest and seasoning. Once the duck is cooked place each one on a plate and drizzle over sauce. CHEF’s TIP! Serve with crushed new potatoes and wilted spinach. Recipe type: Poultry; Ingredients | SERVES 4; 10 each Duck …
From clubhouseforchefs.ca


PAN-SEARED DUCK BREASTS WITH RED WINE-RASPBERRY SAUCE RECIPE
Step 1. In a baking dish, mash 1/2 cup of the raspberries. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Add the duck breasts and turn to coat. Turn the breasts skin side ...
From foodandwine.com


PAN-SEARED DUCK BREASTS WITH LINGONBERRY REDUCTION - JAMIE ...
2012-07-13 Preheat the oven to 350°F. To help duck skin crisp up, dry it with a paper towel, then score the fat, being careful not to pierce the meat. Season all sides with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering hot. Add duck breasts, skin-side down, and cook over medium heat until the skin is golden brown ...
From jamiegeller.com


DUCK BREAST WITH SWEET AND SOUR CRANBERRY CHUTNEY RECIPE ...
2008-12-16 In the same pan, with the luscious duck fat, turn the heat to high and add the potato slices.Serve with Sweet and Sour Cranberry Chutney. Heat a sauté pan over high heat. When hot, add the oil and swirl to coat. Add the onions and sauté until soft, about 5 minutes. Season with salt and pepper.
From steamykitchen.com


BACON WRAPPED DUCK BREAST WITH CRANBERRY DUCK SAUSAGE ...
Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup. Preheat the oven to 350 degrees F. In a medium saucepan, heat the olive oil over high heat ...
From kitcheninfinity.com


ROAST DUCK WITH CRANBERRY SAUCE AND MASH RECIPE - BBC FOOD
Method. Preheat the oven to 200C/390F/Gas 6. Heat a frying pan until medium hot, then add the duck skin-side down and fry for 2-3 minutes to render out the …
From bbc.co.uk


DUCK BREAST WITH HIGHBUSH CRANBERRY SAUCE RECIPE - MODERN ...
2018-09-26 In the meantime you can turn to the sauce for your duck breast. Turn the heat up to medium high with the fat that remains in the pan and add about 2 tablespoons of minced shallots and one clove of minced garlic. Stir for a minute to soften the shallots, then deglaze the pan with ¼ cup of red wine. Add ½ cup of duck stock, or chicken stock if ...
From modcarn.com


DUCK BREAST WITH LEEKS RECIPE | EAT SMARTER USA
Return the duck to the pan, cover and cook 2-3 minutes. Add the soy sauce and turn the duck over. Cover and simmer over low heat 3-4 minutes. Remove the meat from the pan and keep warm in foil, pour the sauce away. Heat the oil in another pan and saute the leeks 3 minutes, season with salt and pepper. Place the leeks on a platter, thinly slice ...
From eatsmarter.com


DUCK BREAST FILLETS ON POACHED LEEKS WITH CURRANTS
2011-05-13 20g butter. ¼ cup flat-leaf parsley leaves, to serve. 1 Preheat oven to 200˚C. Grease a shallow baking dish. Cut leeks into 10cm lengths, then cut in half lengthways. Place leeks into baking dish. Add stock and season with salt and pepper. Sprinkle over currants. Cover with foil; bake for 20 minutes or until tender.
From mindfood.com


DUCK BREAST WITH ROASTED LEEK AND ONION | RICARDO
Preparation. With both racks in the middle positions, preheat the oven to 425°F (220°C). In a square glass baking dish, stand the leek pieces cut side up and add the garlic and butter. Season with salt and pepper. Cover with foil and cook for 40 minutes. Remove the foil and cook for another 5 minutes.
From ricardocuisine.com


BEST PAN SEARED DUCK BREAST WITH DRIED CRANBERRY …
2012-11-15 Step 2. Transfer pan to a 375°F (190°C) oven and roast to desired doneness, 10-12 minutes for medium. Remove breasts from oven and keep warm. Step 3. Pour off fat from the pan use for the breast and discard. Place pan over medium-high heat and add shallots and cranberries. Sauté for 1 minute, then add orange juice to deglaze, scraping any ...
From foodnetwork.ca


DUCK BREASTS WITH A HONEY RASPBERRY & CRANBERRY SAUCE ...
2014-12-15 Take up the duck breasts and place them in a piece of foil. Pour 1/2 glass of water to the same pan along with 1,5 cup of cranberry juice, honey and cherry vinegar. Cook together until it forms a thick syrup. Add the cherry vinegar and cook one more minute. Cut the duck breasts into slices, season with pepper and pour over the sauce with whole ...
From delscookingtwist.com


10 BEST DUCK BREAST RECIPES | YUMMLY
2022-04-30 Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano SamuelThornhill94212. ginger, meyer lemon, fresh ground black pepper, garlic cloves and 8 more.
From yummly.com


DUCK BREASTS WITH CRANBERRY SAUCE RECIPE | HELLOFRESH
2. Place potatoes in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes. Drain and return to pot. 3. While duck and potatoes cook, place garlic and 2 TBSP butter in a small bowl and microwave on high until butter melts.
From hellofresh.com


DUCK BREASTS WITH CRANBERRY SAUCE RECIPE | HELLOFRESH
download icon. 1. Pat duck dry with paper towels; season all over with salt and pepper. Place skin sides down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 15-20 minutes, pouring off fat as it renders. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook to desired doneness, 3-5 ...
From hellofresh.com


DUCK BREAST WITH LEEK AND CRANBERRY
Recipe. 1 cut leek into thin slices. 2 heat butter in sauce pan. add the leek and cook until translucent. 3 season with salt, pepper and nutmeg. remove from heat and set aside. 4 in a skillet over high heat, brown duck breast for 3 minutes. 5 on each side. remove and place in a pre-heated 175°f (80°c) oven.
From worldbesteuropeanrecipes.blogspot.com


LEEK AND DUCK RECIPES (15) - SUPERCOOK
Supercook found 15 leek and duck recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list leek and duck. Order by: Relevance. Relevance Least ingredients Most ingredients. 15 results. Page 1. Morel Mushroom Risotto. …
From supercook.com


DUCK BREAST RECIPES | BBC GOOD FOOD
Thai red duck with sticky pineapple rice. A star rating of 4 out of 5. 11 ratings. Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner.
From bbcgoodfood.com


RECIPE: PAN-SEARED DUCK BREAST WITH AN ORANGE-CRANBERRY ...
2020-11-22 Season the duck on both sides with salt and freshly-ground black pepper. Preheat the oven to 400F. Starting with a cold and dry oven-safe skillet, place the duck skin side-down. Cook for 13-minutes over medium heat. Flip the breast over and sear on other side for 1-minute. Flip the breast back to skin side-down, and transfer the skillet to the ...
From thelunchbelle.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
2017-05-10 Preheat oven to 425°F (218°C). Right before cooking, pat the duck dry with paper towels. Score the skin 1/2-inch (1 cm) apart to a diamond pattern (but careful not to score the meat). You might need to cook the duck in two batches. Place the breast pieces in a cold ovenproof 12-inch heavy skillet, skin-side down.
From omnivorescookbook.com


DUCK BREASTS WITH FRUITY CLE... | ASDA GOOD LIVING
2015-09-20 Heat the oil in a small pan and cook the shallot over a low heat until soft. Add the clementines and cranberries. Cover and simmer for 5-10 minutes. Add the sugar, marmalade and shredded peel. Stir until the marmalade has melted, set aside. 5. Pre-heat the oven to 200C/180C Fan/Gas 6. Put the duck breasts skin side down in a frying pan. Cook ...
From asda.com


CRANBERRY-ORANGE DUCK BREASTS | METRO
In a skillet over medium heat, cook shallot in hot olive oil until glassy. Put in duck breasts, fat-side down, and cook about 10 minutes. Pour off fat regularly and save it for future use. Turn breasts over and continue cooking; add sugar and caramelize 5 minutes or so. Add ginger, orange juice and zest, and cranberries and cook about 10 minutes.
From metro.ca


PAN SEARED DUCK BREAST CRUSTED WITH SUMAC, CRANBERRY ...
Boil rice until cooked (20-25 minutes), strain water if necessary. Saute all other ingredients. Mix rice with sauteed ingredients and serve. Watch The Social Daily at 1pm ET on CTV. the social Smoked pheasant with wild mushroom and sweet grass sauce By Bill Alexander. the social Duck legs with balsamic glaze By Chef David Wolfman.
From more.ctv.ca


DUCK BREAST WITH CRANBERRY SAUCE - ALL INFORMATION ABOUT ...
Duck Breasts with Maple Cranberry Sauce. 1. In a small saucepan, combine cranberries, water, and maple syrup. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, 10 to 13 minutes, stirring occasionally. Remove from heat and …
From therecipes.info


LEEK AND CRANBERRY RECIPES (55) - SUPERCOOK
Supercook found 55 leek and cranberry recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list leek and cranberry. Order by: Relevance. Relevance Least ingredients Most ingredients. 55 results. Page 1. Pumpkin …
From supercook.com


RASPBERRY WINE VINEGAR AND GARLIC MARINATED DUCK BREASTS ...
Preheat one side of the grill, setting the burner to high. Oil the grate on the unheated section of the grill. Place the duck breasts, fat side down, on the unheated side of the grill. Close the lid. Cook for about 15 minutes. Transfer the breasts onto the heated section of the grill and cook for 3 to 4 minutes on each side, or until medium rare.
From ricardocuisine.com


MUSCOVY DUCK WITH DRIED CRANBERRIES, CREAM AND RASPBERRY ...
Return the skillet to medium heat and add the cranberries and heavy cream. Lower the heat to see just a light simmer of the cream. Cook until thickened, 5 minutes. Add the raspberry jam to the cream-cranberries sauce and blend well. Spread the sauce on the bottom of the plate and serve the duck sliced over it.
From giangiskitchen.com


DUCK BREASTS WITH CRANBERRY SAUCE • RECIPE | YUMECIPE.COM
Children recipes Bread maschine recipes Recipes for ActiFry 2 in 1 Steamers recipes No-Bake Gluten-Free Lactose-Free Christmas Easter recipes Grill recipes Halloween New Year's Eve Slavic carnival Valentine's Day Raw food Seasonal recipes Vegan recipes Vegetarian recipes. All recipes > Main dishes > Meat > Duck. Duck Breasts with Cranberry Sauce . 4 5 1. I like …
From yumecipe.com


LAKE BROME DUCK BREAST WITH CRANBERRY AND KUMQUAT CHUTNEY ...
2009-05-13 2. Heat olive oil until hot but not smoking in large heavy-bottomed non stick skillet over medium heat. 3. Season duck breasts with salt and pepper. 4. Place duck breasts, skin side down into skillet and sear until golden brown, approximately 5 minutes. Turn and continue to sear, for another 2-3 minutes.
From canadianliving.com


RECIPE: DUCK BREAST WITH CRANBERRY SAUCE STEP BY STEP WITH ...
Rub duck breasts with salt and poultry spices and let marinade for 1 to 2 hours. Marinated breast fried in olive oil on both sides until golden brown, put a few mushrooms to the duck, put the lid on and stew for 15-20 minutes. Duck and mushrooms on a napkin, add cranberries to the formed juice, stew for another 10-15 minutes. Under the lid, the ...
From handy.recipes


PAN SEARED DUCK BREAST - EASY DUCK BREAST RECIPE WITH ...
2021-12-17 To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. Bring the mixture to a simmer over medium-low heat then reduce to low. Use a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce.
From runningtothekitchen.com


PAN FRIED DUCK BREAST - EASY FRENCH RECIPE | GREEDY GOURMET
2021-02-10 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.
From greedygourmet.com


EASY DUCK BREAST RECIPE WITH CRANBERRY SAUCE ...
2021-12-08 This crispy duck breast recipe utilizes a simple pan-sear method on the stave top using precisely some kitchen basics – salt, pepper and a hot cast iron frying pan . sol, let ’ s learn how to cook a duck breast ! And even better, there ’ s a simple 10-minute cranberry maple sauce to go with it ! PREPARING THE DUCK BREAST
From usscienceeducation.com


DUCK BREAST W/ CRANBERRY SAUCE RECIPE - CULVER DUCK
Cut the duck skin into diamond pattern; place in cold skillet and bring to medium heat and sear for 10 minutes, turn over and sear other side for 6-8 minutes, remove from skillet and let rest. Pour out majority of rendered fat and add 4oz. of jellied cranberry sauce w/berries and 1T of tap water, bring to simmer and stir until the jelly has ...
From culverduck.com


SOUS VIDE DUCK BREAST WITH BRAISED LEEKS & MASHED POTATOES ...
2018-09-25 Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 15-20 minutes; drain. In a small saucepan, heat butter and milk over low heat until butter is melted. Slowly add milk mixture into potatoes and mash until smooth and creamy. Season with garlic powder, salt, and pepper to taste. Set aside.
From streetsmartkitchen.com


DUCK BREAST RECIPE & POTATO DAUPHINOISE - GREAT BRITISH CHEFS
print recipe. 1. To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required. 400g of Maris Piper potatoes. 2. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside.
From greatbritishchefs.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 »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #main-dish     #poultry     #french     #easy     #european     #meat     #duck     #duck-breasts     #taste-mood     #savory     #number-of-servings

Related Search