Duck Fat Turkey Breasts With Green Onion Puree Recipes

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

DUCK BREAST OVER GREENS

Steps:

• Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
• Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
• Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
• Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
• Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

ONION PUREE

Steps:

• Slice the onions into very thin rings.
• Place the rings in a pan and pour in cold water to cover.
• Bring to a boil and simmer for two minutes.
• Then drain and refresh under cold water.
• Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
• Sweat for 10-15 minutes, stirring frequently.
• Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
• After about three hours, the liquid should have reduced down to a syrup.
• If it is reducing too quickly, add some more cold water and lower the heat.
• After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
• Leave to cool, then remove the star anise and the chicken and liquidise.
• Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
• To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
• It will take a lot of salt, but this is important because it balances out any bitter flavours.

GRILLED DUCK BREASTS WITH NECTARINE- GREEN GRAPE CHUTNEY

Steps:

• In a medium saute pan, heat the oil over medium heat until hot but not smoking. Add the onion and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the nectarines and grapes, and cook, stirring, until the nectarines are a bit browned, about 4 minutes. Add the vinegar, sugar, allspice, mace, basil and salt and pepper to taste. Bring the mixture just to a boil, reduce the heat to low and simmer 10 minutes. Remove from heat and set aside.
• Meanwhile, build a small fire in one side of a grill, using enough coals to fill a shoe box. Salt and pepper the duck breasts well and place them on the grill, withy the fat side down, along the edge of the fire. Cook them for 6 minutes, being careful of flare-ups caused by fat dripping into the fire. If flare-ups do occur, move the breasts so that they are not directly over the flames. You want them to cook slowly, allowing the fat to drip off at an even pace and giving the skin time to crisp. Flip the breasts over and cook 5 to 7 minutes more. When the duck breasts are nicely browned and as firm to the touch as the heel of your hand, they are medium rare.
• Pull the duck breasts off the fire, allow to cool for about 4 minutes, then slice them thinly on the bias and serve with the chutney.