PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Provided by Sohla El-Waylly
Categories Entree Mains Quick and Easy Quick Dinners
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
- Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.
Nutrition Facts : Calories 419 kcal, Carbohydrate 6 g, Cholesterol 189 mg, Fiber 0 g, Protein 30 g, SaturatedFat 11 g, Sodium 856 mg, Sugar 3 g, Fat 26 g, ServingSize Serves 4, UnsaturatedFat 0 g
DUCK BREASTS WITH RED FRUITS
Provided by Nicolas Moreau, le cuisinier paresseux
Categories Meats
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop duck breast with a knife. Salt and pepper. Cool down for 15 minutes in a plate at room temperature.
- Meanwhile
- cook leeks into raspberries vinegar with maple syrup at high heat. Reduce of three quarters.
- Add red fruits
- poultry broth and demi-glace sauce.
- Mix well with a whisk and simmer at medium heat for about 30 minutes or until desired consistency.
- Add cream
- continue cooking few minutes while whisking. Set at warm.
- Cook duck breasts (fat side) at medium high heat in a non-stick pan until fat is well browned and crispy. Turn duck breasts. Continue cooking for 3 to 4 minutes.
- Mince and serve with fruits sauce.
DUCK BREAST WITH DRIED FRUIT AND VIN SANTO
Steps:
- Duck is one of those dishes that can be intimidating because it seems fancy and elegant. But there's nothing to be scared of-making great duck just takes patience. To get a really beautiful, crackling, brown piece of skin you have to take your time and render the fat SLOWLY. If you rush it, you'll end up with crispy skin but a thick layer of fat between the skin and the meat-which is totally icky. Taking your time to render the fat will not only make your duck absolutely delicious, but it will also leave you with a treasure trove of duck fat-an ingredient that in restaurant kitchens is considered liquid gold and makes killer duck fat potatoes. I think that duck lends itself to sweet flavors, so in this dish I use a sweet Tuscan wine-Vin Santo-to reconstitute dried fruit to make a chutney-like sauce with rich chicken stock. Together the rich, meaty, succulent duck and the intense, fruity sauce make this dish perfect for a holiday, a special occasion, or even a Tuesday.
- In a small bowl, soak the apricots, apples, and cherries in the Vin Santo.
- Using a knife, cut or score the fat of the duck breasts in a crosshatched pattern, cutting through the fat, down to the meat, but not into the meat (this allows the fat to escape more easily as it cooks). Season generously with salt.
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with about a tablespoon of olive oil. Place the duck breasts skin side down in the pan (be sure that the duck fits in the pan comfortably and is not crowded). Bring the pan to low heat and render the fat from the duck breasts. This needs to be done S-L-O-W-L-Y; otherwise the fat will be sealed into the skin and will not render out. This process will take about 20 to 25 minutes, maybe more. As the fat builds up in the pan, scoop it out, but SAVE IT!
- When the fat has rendered from the breasts you will see the meat through the score marks. At this point, crank up the heat and brown both sides of the duck, 2 to 3 minutes per side. Then move the duck to a rimmed baking sheet and place it in the preheated oven for 5 to 6 minutes for medium-rare. Remove any remaining fat from the pan and set the pan aside to make the sauce (look at me-saving you dishes!). Remove the duck from the oven and let rest for about 10 minutes before slicing.
- Strain the Vin Santo from the dried fruit, add it to the saute pan, bring to medium-high heat, and reduce it until it's almost a syrup. Add 1/2 cup of the chicken stock, all the dried fruit, and the thyme leaves to the pan; season with salt. When the chicken stock has reduced and the sauce looks kind of chunky, add the remaining chicken stock; bring to a boil (BTB), cook for 2 to 3 minutes, and turn off the heat. Taste to make sure the sauce is yummy and reseason if needed.
- Slice each duck breast on the bias, fan the meat on a plate, and spoon some of the sauce on and around the duck.
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
More about "duck breasts with red fruits recipes"
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
From runningtothekitchen.com
4.7/5 (22)Total Time 20 minsCategory Main DishesCalories 258 per serving
- Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
RECIPE: DUCK BREASTS WITH RED FRUITS - YOUTUBE
From youtube.com
DUCK BREAST WITH FRUIT RECIPE | EAT SMARTER USA
From eatsmarter.com
DUCK BREAST WITH RED CURRY RICE RECIPE - GREAT BRITISH …
From greatbritishchefs.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS
From allrecipes.com
RECIPE: CRISPY SEARED DUCK BREAST – CLEVELAND CLINIC
From health.clevelandclinic.org
PAN-SEARED DUCK BREASTS WITH RED WINE-RASPBERRY SAUCE …
From foodandwine.com
- 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 up, cover and refrigerate for 30 minutes.
- Scrape the marinade from the duck breasts into the remaining marinade and reserve. Pat the duck breasts dry, season them with salt and pepper and set them in a large skillet, skin side down. Cook over moderately high heat for 1 minute. Reduce the heat to low and cook until the skin is well browned, about 6 minutes. Turn the duck breasts and cook until medium-rare, about 3 minutes longer; transfer to a carving board and let rest for 5 minutes.
- Discard the fat from the skillet. Add the remaining 1/4 cup of red wine and boil until reduced by half. Add the reserved marinade and the water and simmer over moderate heat until the sauce is slightly reduced, about 5 minutes. Strain the sauce into a small saucepan and whisk in the honey and butter. Add the thyme and season with salt and pepper.
- Thickly slice the duck breasts crosswise on the diagonal and transfer to plates. Spoon the red wine sauce around the duck, scatter the remaining 1 cup of raspberries on top and serve.
EASY DUCK BREAST RECIPE READY IN MINUTES — EAT THIS NOT THAT
From eatthis.com
DUCK BREAST WITH THREE RED FRUITS - ALLRECIPES.CO.UK - YOUTUBE
From youtube.com
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRUITY DUCK RECIPES · GRESSINGHAM
From gressinghamduck.co.uk
DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE RECIPE
From bbc.co.uk
FOOLPROOF CRISPY DUCK BREAST WITH RED WINE SAUCE | RECIPE
From kitchenstories.com
DUCK BREAST WITH THREE RED FRUITS - SUGENG.US.TO
From sugeng.us.to
ROASTED DUCK WITH ROASTED FRUIT COMPOTE RECIPE | MYRECIPES
From myrecipes.com
DUCK BREAST RECIPE WITH PASSION FRUIT SAUCE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK BREAST WITH THREE RED FRUITS - EASY COOK FIND
From easycookfind.com
E-NEWS 冷 藍 DUCK BREAST WITH THREE RED FRUITS RECIPE
From kvatchii.com
PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.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 »
You'll also love