ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
DUCK BREASTS WITH FRESH PLUM-GINGER GLAZE AND TOMATILLO RELISH
Steps:
- For the relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.
- For the sauce: Preheat grill or side burner. Heat the oil in a large nonreactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and cook until the sauce becomes thick, about 30 to 40 minutes. Remove from heat and let cool slightly. Place plum mixture, in 2 or 3 batches, in a food processor and process until smooth. Remove marinade to a large bowl and let cool completely. Reserve 1 cup. Yield: 4 cups
- For the duck: Preheat grill medium-low heat. Season breast with salt and pepper on both sides to taste. Grill skin-side down for 5 minutes. Baste, using 3 cups of the plum sauce, turn, baste again, and grill for 5 minutes. Baste, turn and baste again; cover the grill and cook the duck skin-side down for 5 minutes. Baste, turn and baste again; cover and cook another 5 minutes or until well-browned on the outside but medium-rare doneness (total 20 minutes). Remove breasts to a platter and brush with the reserved plum sauce. Cover with foil and let sit 10 minutes. Grill the tortillas for 15 seconds on each side. Cut the duck on the bias into 1/4-inch thick slices. Brush some of the reserved sauce in the center of each tortilla, place 3 or 4 slices of the duck and a few green onions, wrap and serve. Serve with Tomatillo Salsa.
GRILLED DUCK BREASTS WITH CHERRY PLUM SAUCE
This dish marries sweet orchard fruit with savory duck for a delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Place sour-cherry preserves in a food processor, and puree. Transfer puree to a small bowl, and set aside. Place peppercorns on a clean cutting board. Using the flat side of a heavy knife, press down on peppercorns until they are coarsely crushed, and set aside.
- Cut both duck breasts in half, and trim away any excess fat, leaving the skin attached to the breasts. Season both sides of duck breasts with salt and pepper. Spread 1 tablespoon pureed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.
- Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tablespoon pureed preserves on skin side of each breast; sprinkle with remaining crushed peppercorns. Place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from the oven; set aside in a warm place.
- Melt butter in large skillet over medium-high heat. Add cherries, plums, sugar, and thyme. Season with salt and pepper. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match, and carefully ignite port; cook until flame dies out. Add vinegar, and cook until juices thicken, 10 to 15 minutes. Remove from heat.
- Transfer duck to a serving dish, and pour fruit sauce over top. Serve.
BLACK-PEPPER-ROASTED DUCK BREASTS WITH GRILLED PLUMS
The intense flavor of grilled plums is delicious with roasted duck.
Provided by Maria Helm Sinskey
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
- Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
- Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.
- Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.
DUCK BREAST TACOS WITH PLUM SALSA
You know you've got a taco problem when you make a duck breast recipe from a destined-to-be-classic Chinese cookbook and think, "Wouldn't these be good in tortillas?" Yes, that's what happened to me when I tried Eileen Yin-Fei Lo's simple baked duck breasts from Mastering the Art of Chinese Cooking. I served them for a Chinese dinner that night, but pretty soon I was playing around with a riff on five-spice powder, combining Asian and Mexican ingredients and rubbing them into the breasts before using Lo's baking technique. A sweet, sour, and spicy plum salsa was just the thing to cut through and complement the deep flavors of the rich duck.
Number Of Ingredients 15
Steps:
- Using a spice grinder (such as a coffee grinder reserved for spices), grind the star anise, dried oregano, and Szechuan peppercorns to a fine powder. Dump into a small bowl and stir in the ground ancho, salt, and cinnamon.
- Pat dry the duck breasts with a paper towel. Use a sharp knife to cut through just the skin and fat, without piercing the meat, in 1-inch intervals, then repeat the cuts at a 90° angle to make a crosshatch pattern all across the skin. Sprinkle the spice mixture all over the duck breasts. Pack in heavy-duty resealable plastic bags, squeezing as much air out as possible, and refrigerate for several hours or as long as 24 hours.
- Preheat the oven to 450°F.
- In a small roasting pan lined with aluminum foil, roast the duck breasts skin side up for 10 minutes. Increase the heat to 550°F and turn the breasts skin side down. Roast until much of the fat has rendered and the skin is browned and crisp, 8 to 10 minutes. Transfer to a plate, pour off the extra duck fat from the pan and reserve for another use. Let the duck breasts rest for at least 10 minutes. (If desired, wrap one of the duck breasts in plastic wrap and refrigerate it for up to 1 week for a later meal.)
- Warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
- Meanwhile, make the salsa. Finely chop the jalapeño. In a small mixing bowl, combine the jalapeño with the plum, shallot, cilantro, mint, lime juice, oil, and a generous sprinkling of salt. Taste, add more salt if necessary; if you want more heat, add some of the reserved jalapeño seeds.
- Lay the tortillas out on a plate. Cut the duck breast crosswise into 1/2-inch slices, place a couple of slices on each tortilla, top each with the plum salsa, and eat.
SPICE-RUBBED DUCK BREASTS WITH PLUM SAUCE
Make and share this Spice-Rubbed Duck Breasts With Plum Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the rub: in a bowl, combine all the rub ingredients; set aside.
- Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
- Score the skin in a diamond pattern.
- Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
- Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
- Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
- Let the sauce cool to room temperature before serving.
- Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
- The juices should be slightly pink, the skin golden brown and crisp.
- Remove from the grill and let rest 3-4 minutes.
- Slice thinly on the bias and serve warm with the sauce.
Nutrition Facts : Calories 479.1, Fat 13.3, SaturatedFat 3.6, Cholesterol 163.2, Sodium 815.4, Carbohydrate 57.5, Fiber 1.2, Sugar 39.7, Protein 30.3
DUCK BREASTS WITH ROASTED PLUMS
Steps:
- Preheat oven to 450 degrees. Arrange plums, cut side down, in a baking dish. Season with salt, pepper, and sugar, if desired; set aside. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper.
- Place breasts skin-side down in a cold medium skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5 to 8 minutes. Pour off fat, and turn duck breasts, meat-side down.
- Place duck and plums in oven. Roast until meat thermometer inserted into the thickest part of the duck registers 125 degrees, about 10 minutes. Remove duck and plums from oven. Remove duck from skillet, and cover to keep warm. Let rest for 10 minutes.
- Slice each breast half into 12 thin slices. Place 6 slices on each plate. Garnish each plate with 2 plum halves. Drizzle with any accumulated juices from the bottom of the baking dish.
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