DUCK BREASTS WITH TURNIPS AND EASTERN SPICES
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Trim the ends of the turnips and peel them. Cut into 1/4-inch slices.
- Place the duck breasts and the turnips in a large saucepan, and cover with boiling water. Cook, simmering, over low heat for one minute. Remove the duck breast, and cook the turnips two minutes longer. Remove the turnips, and place the duck breasts and the turnips into an ice-water bath to prevent them from cooking further. When cool, remove the duck and the turnips. Pat the duck dry with a paper towel. Using a sharp knife, remove the thick, excess fat, leaving a thin layer of fat underneath. Score the surface of the fat diagonally.
- Grind the coriander, clove and cumin by placing them on a cutting board and crushing them with a heavy sauce pan. This can also be done in a spice mill, but be careful not to grind them too finely -- you want a crunchy texture to the spice crust.
- Meanwhile, season the duck breast with salt and pepper. Place in a skillet over medium-high heat, skin side down, until lightly browned, about 2 minutes. Add the turnips, turning them from time to time, and continue cooking another 2 minutes. Remove the duck and turnips from the skillet, and pour off the fat. Pat the skin of the duck with paper towels to absorb any excess fat.
- In the same skillet, combine the honey and white vinegar. Bring to a boil, stirring constantly, until the mixture begins to caramelize lightly and evenly. Add the ground spices while stirring. Be careful not to burn. Remove the skillet from the heat. Return duck breasts to the skillet, fatty side down. Move them around in the pan to coat them with the spice mixture. Remove the duck, and keep warm.
- Return the skillet to medium-high heat, and add the cider. Cook, scraping the side and bottom of the pan, until all the brown particles are dissolved. Add the chicken broth, and bring to a simmer. Add the duck breasts, fatty side up, and place the turnips around them. Simmer for about 3 to 4 minutes. Remove the duck and keep warm. The meat should be pink in the center.
- Bring the sauce and the turnips to a boil and cook until reduced by more than half, until the sauce has thickened to a syrupy consistency.
- Cut the breasts on a bias into thin slices. Arrange the slices of the breasts in a fan shape in the center of a warm serving plate. Garnish with turnip slices, and spoon the sauce around. Garnish with parsley.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1462 milligrams, Sugar 42 grams, TransFat 0 grams
DUCK BREAST WITH GRAPES, TURNIPS AND A PORT EMULSION
Steps:
- Preheat oven to 200 degrees. Score the duck skin with a sharp knife. Season both sides of the breast with salt, but only put pepper on the flesh side. Place breast in a cold saute pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden, increase flame to medium and turn breast over. Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter. Finish cooking the breasts until medium rare. Remove from the pan and hold in a 200 degree oven. Drain off excess fat from pan. Add shallots and cook until translucent, about one minute. Add port, remaining thyme sprigs, ground coriander seeds and vinegar. Reduce until almost all the liquid is gone. Whisk in cold unsalted butter cubes in small additions. If emulsion becomes too thick , add a touch of chicken stock or water. Strain and keep in a warm, not hot, place. Saute in butter or vegetable oil the turnips until golden or tender. Season with salt and black pepper. Drain on paper towels and keep warm. Repeat the process with the grapes. Drain on paper towels and keep warm. To serve, slice the duck breast thinly. Arrange on warm plates (not too hot, or your emulsion may break). Mix together the emulsion, turnips, and grapes. Spoon over the duck and serve immediately. Garnish with fresh thyme leaves, chervil pluches, or chive points.
FIVE-SPICE DUCK BREAST
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
- Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.
JULIA CHILD'S DUCK ROASTED IN A CASSEROLE WITH TURNIPS
From Mastering the Art of French Cooking, Vol. 1. "in casserole roasting, the duck is browned on all sides, then set to roast in a covered casserole. Cooking in its own steam, the duck's flesh becomes wonderfully tender, and the layer of subcutaneous fat is even more effectively dissolved than by roasting. The turnips finish their cooking with the duc absorbing the cooking juices, are particularly succulent." I have made this duck many times and it is my favorite method. I serve it with this: http://www.recipezaar.com/243203 Note: A bouquet garni consists of 4 sprigs of parsley, 1/2 a bay leaf and 1/4 tsp dried thyme tied in washed cheese cloth.
Provided by davinandkennard
Categories Duck
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325.
- Season the duck inside and out with 1/2 tsp salt and pepper.
- Truss and prick the skin of the lower breast, thigh, and back.
- Brown slowly on all sides in the hot oil in a stove top safe casserole.
- Pour out the fat and salt the duck and place it breast up in the casserole.
- Add the bouquet garni and cover the casserole.
- Roast for 60 minutes.
- Peel and chop the turnips into 3/4 inch dice.
- Drop into boiling salted water for 5 minutes and drain.
- Remove the duck from the oven. Degrease using a bulb baster.
- Arrange the turnips around the duck, cover and return to the oven and cook an additional 30 to 40 minutes.
- Baste the turnips on occasion.
- Remove from the oven, drain the duck and after untrussing place on a platter.
- Remove the turnips with a slotted spoon and arrange around the duck.
- Sprinkle with minced parsley.
- Degrease the cooking juices and serve with the duck.
Nutrition Facts : Calories 2141.5, Fat 204.8, SaturatedFat 67.1, Cholesterol 379.5, Sodium 902.7, Carbohydrate 11.9, Fiber 3.4, Sugar 6.9, Protein 59.1
GRILLED DUCK WITH SAUTEED TURNIPS
Provided by Bryan Miller
Categories dinner, main course
Time 9h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove the ducks' legs, including thighs. Using a boning knife, slice the legs three-quarters of the way through at the joint where they meet the thighs. Cut from the skinless side. This flattens the meat, allowing it to cook faster. Run the knife along both sides of the legbone and thighbone, from the skinless side, just to separate the meat. Remove all skin from the legs and thighs. Remove the duck breasts and skin them. (A butcher can do all this for you.)
- Place all the duck meat in a roasting pan. Combine the salt, bay leaf, thyme, clove and black peppercorns in a blender or spice grinder. Grind them to a powder. Sprinkle the powder all over the duck pieces. Rub the duck pieces with 2 tablespoons of the olive oil and add the garlic. Cover with plastic wrap and let marinate for several hours, or overnight.
- Before cooking the duck, slice the turnips very thinly. You should have about six cups. Place the turnips in a large skillet, preferably cast iron, with the remaining olive oil, 2 tablespoons butter and garlic clove. Place the skillet over the hot grill along with the duck legs, uncovered. Cook the turnips, turning them occasionally, until they are soft, about 15 minutes. Remove from grill, cover and keep warm.
- Cook the duck legs for about 20 minutes, turning occasionally. When the duck legs are done, remove them from grill and place in a roasting pan. Keep warm. Place the breasts on the grill. Cook for about 10 minutes, turning once. Place the breasts in the roasting pan with the legs and add the shallots, butter and parsley. Place roasting pan over the grill and let the butter melt and mix with the duck juices. Place the duck meat on a serving platter or serving dishes. Mix the pan juices well and bring to a boil. Pour over duck meat and serve with the turnips.
BRAISED DUCK WITH TURNIPS
Categories Duck Braise High Fiber Turnip Fall Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
- Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
- Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
- Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
- Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
- Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.
DUCK BREAST WITH MUSTARD GREENS, TURNIPS, AND RADISHES
Don't fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Provided by Alison Roman
Categories Duck Mustard Kid-Friendly Dinner Turnip Mustard Greens Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Score fat side of duck breasts 1/8" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and surface is deeply browned and crisp, 10-15 minutes; transfer to a plate. Wipe out skillet and repeat with remaining duck and 1 tablespoon vegetable oil.
- Arrange all duck breasts in skillet, fat side up, and roast in oven until an instantread thermometer inserted into the center of breasts registers 135°, 5-8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.
- Whisk Dijon mustard, mustard powder, lemon juice, and 3 tablespoons olive oil in a small bowl; season mustard sauce with kosher salt and pepper.
- Toss radishes, turnips, greens, vinegar, and remaining 2 tablespoons olive oil in a large bowl; season with kosher salt and pepper.
- Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.
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