Duck Breast With Plum Sauce Recipes

ROASTED DUCK BREAST WITH PLUM SAUCE

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.

SLOW-ROASTED DUCK BREAST WITH PLUM SAUCE

Steps:

• Score the skin: Using a sharp knife, score the skin in a cross-hatch pattern (try not to cut the meat).
• Marinate the meat: overnight or longer, max. for 2 days. Prepare a small pot - the meat should be almost completely submerged in the marinade, you can also use a thick ziplock bag. Whisk the ingredients for the marinade (red wine, honey, soy sauce, vinegar, jam, and spices), bring them to boil then leave to cool. Add the duck breast, skin-side up, cover, and put in the fridge.
• On the second day: Preheat the oven to 212°F / 100°C.
• Sear the meat: it's best to use an oven-proof pan but if you don't have such pan, just use a regular skillet then transfer the meat to a small baking dish.Remove the meat from the marinade, pat dry thoroughly with paper towels. Place in a cold (!) pan, skin-side down. Turn on medium-low heat and cook for a couple of minutes or until the skin is browned and the fat rendered. Don't cook it over too high heat, the fat needs to be rendered slowly. It's good to weigh the meat down so that the skin that be browned uniformly - you can place a loaf pan on top of the meat and put an olive oil bottle on top to weigh it down. Turn the breast on the other side and cook briefly, until the meat is browned. Leave a tablespoon of fat in the pan and discard the rest.
• Bake: Place the duck breast in a small baking dish (I used a 20 cm/8-inch oven-safe pan). Pour in the marinade. Cut the plums in half, remove the stones, arrange them around the meat. Place the dish in the oven.
• Bake in a preheated oven for about 55-60 minutes or less, to your desired doneness. After this time the duck should be around 150°F (66°C). It should come to the 'well-done' temperature (160°F/71°C) while resting. If you prefer your duck breast medium, bake it for about 45 minutes, to 60°C / 140°F. Medium-rare is 52°C / 125 °F . The baking time will depend on how long you've seared the meat in the pan and how big your duck breast is (it's best to use a grill thermometer to measure the temperature!*).It's important to cook the meat to a temperature and not to time, you can measure internal temperature with an instant thermometer (stick it into the thickest part of the meat). Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Remember that after removing the meat from the oven, its internal temperature will continue to rise.
• Remove the dish from the oven. Transfer the meat to a plate, cover it tightly with aluminum foil, and leave to rest for 5-10 minutes.
• Prepare the sauce: If the plums are very soft, remove them from the sauce, but leave harder fruits in (very soft plums will fall apart completely while reducing the sauce). Cook the sauce for about 5 minutes over medium heat until thickened. Discard cardamom capsules, star anise, and cinnamon stick.
• Serve: Cut the duck breast into thin slices against the grain*, pour the sauce over, serve with cooked rice and roasted plums. Optionally, sprinkle with coriander leaves and sesame seeds.
• Enjoy!

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE

Steps:

• Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
• Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

DUCK BREAST WITH PLUM SAUCE

Steps:

• Preheat your oven to 215 Celsius.
• In a cold pan lay the duck breast fillets skin side down. Turn the fire onto the lowest setting and slowly render the fat. Once the fat begins to bubble around the edges of the breast, turn the heat up a little at a time until you are at medium high. Check to see if the skin is golden brown, then flip and cook the other side for one minute.
• Flip the breasts back to skin side down and move the pan to the oven and bake for 7 minutes. If your pan is not oven safe you will have to move the fillets to a baking dish that has been sitting in the oven since the beginning so it stays hot. While it is baking you can start the plum sauce.
• Remove the duck from the oven and let rest on a counter top for 5 minutes.
• Cut the breasts into about 1 cm thick slices. Plate and spoon over some of the plum sauce directly from the pan.

GRILLED DUCK BREASTS WITH CHERRY PLUM SAUCE

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.

SEARED DUCK BREAST WITH PLUMS AND PORT

Steps:

• In a small bowl, combine the soy sauce, 1/4 cup of the port, the shallot, ginger, red pepper flakes, cumin and pepper. Stir to combine.
• Trim away the silverskin from the meat side of the duck breasts and trim away any excess skin and fat along the edges. Score the skin by making diagonal cuts just through the skin at 1/8-inch intervals. Put the duck breasts, skin side up, on a large rimmed plate and pour the marinade over them. Marinate, turning the breasts over once or twice during the process, for 1 hour at room temperature.
• To cook the plums and make the sauce:.
• Heat the butter in a small sauté pan over medium-high heat until hot. Season the plums with salt and pepper and cook, tossing them occasionally, until they are browned, about 5 minutes. Using a flexible spatula, transfer the plums and most of the butter to a plate. To the pan the plums were cooked in, add the remaining 1 cup of port and the chicken stock. Remove the duck breasts from the marinade and pour the marinade into the pan as well. Bring the liquid to a boil, reduce to a simmer, and cook until reduced by almost half. Add the browned plums to the sauce and continue to cook over lowest heat until the plums are tender (the time it takes for all this to happen is about the same time as it takes for the duck to cook).
• To cook the duck:.
• Pat the duck breasts dry with paper towels. Heat enough vegetable oil to coat the bottom of a large sauté pan over medium heat. Add the duck, skin side down. As the meat cooks, fat will render. Pour this fat off, using a large spatula or plate to hold the breasts in place. Keep pouring off the fat as the duck cooks, adjusting the heat if the skin begins to burn (use your nose to detect any burning, as the sugar in the port as well as the soy sauce will blacken the skin). While the duck cooks, check on the sauce; if it seems to be reducing too much, remove from the heat.
• Turn the duck over when almost all of the fat in the skin has melted away and the skin is dark and crispy, about 12 minutes. Cook an additional 2 minutes on the flesh side. Take the pan off the heat and let the duck rest in the pan off the heat for at least 5 minutes before slicing it. At this point you can heat up the plum sauce over low heat, if you had to take it off the heat earlier because it was in danger of becoming too reduced.
• To serve:.
• Remove the duck breasts to a cutting board, skin side up. Pour any juices (but not the fat) from the sauté pan into the pan with the plums. Slice the breasts across the grain into thin pieces, about 6 slices per breast. Place the duck slices neatly on each plate. Spoon some sauce and plums onto each plate.

SPICE-RUBBED DUCK BREASTS WITH PLUM SAUCE

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.