PAN-SEARED DUCK BREAST WITH BLACKBERRY SAUCE
The easy fruity sauce is the perfect pairing for tasty duck. An elegant and delicious main.
Provided by Caroline's Cooking
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- For the sauce, place the blackberries, stock, vinegar, brandy, sugar and cloves in a small pan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries, and reducing the liquid by around half.
- Optionally, press the sauce through a relatively fine strainer or mesh to hold back the seeds and other firmer solids. You can make the sauce a day or two ahead of time, chill it covered then re-heat as needed.
- (You can cook the duck as the sauce cooks, then strain sauce as duck rests, or cook separately, and re-heat sauce, as you prefer.) Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the flesh below. Sprinkle both sides with a little salt.
- If cooking in a pan, place the duck breasts skin-side down in a cold pan and place over a medium-high heat. Let them cook for around 6-10 minutes until you can see the sides cooking and the skin has crisped up. Turn over and cook around another around 4 - 5 minutes, depending on thickness and how rare you want it. Generally, you want it to feel slightly soft and springy, but still giving a bit of resistance when you press in the middle.
- Once the duck has cooked, set it aside to rest - you can tent it with foil - for a few minutes before slicing and serving with the sauce poured over or on the side.
Nutrition Facts : Calories 329 kcal, Carbohydrate 8 g, Protein 46 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 175 mg, Sodium 465 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
DUCK BREASTS WITH RASPBERRY SAUCE
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
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
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.
Provided by rmdalrymple
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
- Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
- While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
- Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
- Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
- Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g
ROAST WILD DUCK WITH BLACKBERRY SAUCE
Make and share this Roast Wild Duck With Blackberry Sauce recipe from Food.com.
Provided by TammieV
Categories Wild Game
Time 2h
Yield 1-2 Ducks with Sauce
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Prick skin all over duck, remove as much fat as possible on the domestic bird.
- Rub wild duck with walnut oil or wrap in bacon.
- Domestic duck is more greasy and does not need oil or bacon.
- Stuff 1/2 the onions and turnip cubes into the cavity.
- Season cavity with salt and pepper.
- Place duck in roasting pan with about 1/2 inch of water on center rack in oven, breast side down.
- turn breast side up after cooked for 20 minutes and bake about 40 minutes longer, til just done.
- While duck is roasting, place giblets and remaining onions and turnips in a small dutch oven or oven proof saucepan and roast in the oven with the duck til well browned, about 20 minutes.
- Remove dutch oven to the stove top.
- Over medium heat, deglaze the dutch oven in the stock, scraping all the bits stuck to the bottom and sides of the pan.
- Add the seasonings, wine and vinegar.
- Continue to cook til liqid is reduced by 1/3, about 20 minutes.
- Add preserves and blackberries.
- Cook another 10 minutes or until the preserves are melted into the liquid and the berries have cooked down and are soft.
- Strain liquid into a clean sauce pan and set aside.
- Discard the solids strained out.
- Remove roasted duck from the oven and let stand tented under aluminum foil for 15 minutes before carving.
- Reheat sauce just before serving.
- Carve duck or quarter, discarding the stuffing and serve hot with sauce poured over top.
Nutrition Facts : Calories 8215.6, Fat 743.4, SaturatedFat 242.8, Cholesterol 1380.2, Sodium 1276.2, Carbohydrate 153.3, Fiber 19.6, Sugar 104.7, Protein 217.5
DUCK WITH BLACKBERRY SAUCE
Make and share this Duck With Blackberry Sauce recipe from Food.com.
Provided by lazyme
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
- Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
- Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
- Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
- Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
- Mix in cognac and maple syrup.
- Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400.
- Trim any excess fat from duck breasts.
- Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
- Season duck with salt and pepper.
- Heat heavy large ovenproof skillet over high heat until hot.
- Add duck, skin side down, and sear until brown, about 5 minutes.
- Turn over; cook 3 minutes.
- Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat.
- Add remaining 1 tablespoon butter and whisk just until melted.
- Season to taste with salt and pepper.
- Spoon sauce onto plates.
- Slice duck and place atop sauce.
- Garnish with additional berries, if desired, and serve.
DUCK WITH BLACKBERRY SAUCE
Categories Duck Roast Valentine's Day Blackberry Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
- Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
CRISPY ROAST DUCK WITH BLACKBERRY SAUCE
Provided by Emily Ansara Baines
Categories Berry Duck Fruit Poultry Roast Dinner Blackberry Advance Prep Required Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Yields 2-3 servings
Number Of Ingredients 14
Steps:
- 1. Melt 1/2 cup butter in a large skillet over medium-high heat.
- 2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
- 3. Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
- 4. Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
- 5. Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
- 6. Heat a heavy ovenproof skillet over high heat. Add duck-skin-side down-and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
- 7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
- 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.
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