PAN FRIED DUCK BREAST
Pan Fried Duck Breast is one of the easiest French recipes you'll find. Best served with orange sauce, greens and dauphinoise potatoes.
Provided by Michelle Minnaar
Categories Main Course
Time 15m
Number Of Ingredients 2
Steps:
- Score each duck breast's skin with a sharp knife, ensuring not to cut into the meat.
- Season generously with salt and leave the duck breasts to stand for 15 minutes. Pat both sides dry with a paper towel.
- Place the duck breasts skin side down in a cold frying pan and switch on the heat to a medium-high setting.
- Wait. Leave the duck undisturbed for around 3-5 minutes (depending on size of breasts) and watch as the fat melts, which lubricates the meat. Using a spatula or tongs, you can press down on the meat side to ensure the skin is evenly cooked.
- Flip the breasts over and cook for 3-4 minutes, all depending on how well you like your duck cooked.
- We advise medium-rare pink. If the duck is thicker on one side, tip the breasts onto the thick sides and allow to cook for another 30 seconds to 1 minute.
- Remove from the pan and allow to rest for 5 minutes.
- Serve with your choice of vegetables and accompanying sauce. I suggest dauphinoise potatoes, steamed broccoli and orange sauce. Enjoy!
Nutrition Facts : Calories 808 calories, Sugar 0 g, Sodium 126 mg, Fat 78.7 g, SaturatedFat 26.4 g, Carbohydrate 0 g, Fiber 0 g, Protein 23 g, Cholesterol 152 mg
CRISPY DUCK
Crispy duck is very popular in the Sichuan province and it can be found in many restaurants. However, it is also equally popular to cook at home because, unlike Peking duck, it is easier to make in the home kitchen. My modern variation uses duck breast with the skin on. The duck is first seasoned and then pan-fried until the skin is crispy; the cooking is then finished off in the oven. I like serving this with a sweet and sour apricot and plum sauce.
Provided by Food Network
Categories main-dish
Time 59m
Yield 2 servings
Number Of Ingredients 19
Steps:
- To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
- Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
- Preheat an oven to 400 degrees F.
- Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
- To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
- To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.
DUCK FRIED RICE
This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.
Provided by foodelicious
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook the duck skin and fat in a wok or large skillet over medium heat until the skin is crispy, and the fat has rendered, about 10 minutes. Increase heat to medium-high, and stir in the duck meat, pork, half of the green onions, and the soy sauce. Cook and stir until the meats are heated through, about 5 minutes.
- Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of the rice, exposing the bottom of the pan. Pour in the beaten eggs and stir until the eggs have scrambled. Then stir the scrambled eggs into the rice along with the rest of the green onions. Toss and stir until the rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 35.8 g, Cholesterol 143.8 mg, Fat 15.7 g, Fiber 1.1 g, Protein 20.7 g, SaturatedFat 5.3 g, Sodium 527.6 mg, Sugar 0.9 g
CRISP ROAST DUCK
A golden-skinned roasted duck is a festive main course for any special meal. In this recipe, the bird is doused with boiling water before being scored all over. The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin. Serve the bird as is, or with some kind of sauce - either sweet or pungent - such as cranberry sauce, salsa verde or a spicy soy dipping sauce. And save the duck fat at the bottom of the pan. It will keep for at least three months in the refrigerator and is excellent on roasted vegetables, especially potatoes.
Provided by Melissa Clark
Categories poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a full kettle or medium pot of water to a boil (at least 2 quarts).
- Meanwhile, remove giblets and neck from the duck cavity and reserve for another use. Trim any excess fat from around the duck cavity and the neck. Place duck, breast side up, on a rack in the sink. Pour half of the boiling water all over the top of the duck to tighten the skin. Flip the bird and pour remaining boiling water over the back.
- Once the duck is cool enough to handle, using the tip of a very sharp paring knife, prick duck skin all over to help release the fat, especially where the skin is thickest, and be careful not to pierce the meat. It can be helpful to hold the knife nearly parallel to the bird. After piercing the skin, use the knife blade to score the duck breast in a crosshatch pattern (making deep cuts into the skin only, and not into the breast meat). Flip the bird and score the back as well (you don't need to prick the back). You may need to sharpen your knife along the way, as it's much easier to make clean cuts into the skin with a sharp knife. Using a clean kitchen towel or paper towels, thoroughly pat duck dry, including inside the cavity.
- Season the duck all over, including cavity, with salt and pepper. In a small bowl, combine garlic, chopped herbs, citrus zest and coriander, if using, and make a paste. Rub garlic paste all over duck, inside and out. Place duck, breast side up, on rack in a roasting pan, stuff cavity with herb sprigs, and refrigerate, uncovered, for at least 4 hours and up to 24 hours.
- When it's time to cook the bird, heat the oven to 450 degrees. Roast for 30 minutes. Remove the pan from the oven and carefully prick duck skin all over the top of the bird using a sharp paring knife. (You don't need to prick the back of the duck.) Reduce the oven temperature to 350 degrees and continue roasting until skin is golden brown and crispy, and the internal temperature at thickest part of the thigh reads 165 degrees on an instant-read thermometer, about 1 hour to 1 hour 45 minutes longer. Using tongs, gently tip duck to drain any liquid from the cavity. Transfer bird to cutting board to rest for at least 10 minutes. Carve and serve.
SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY
Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams
More about "fried duck recipes"
20 BEST IDEAS DEEP FRIED DUCK RECIPES - BEST RECIPES …
From delishcooking101.com
- Duck Tareko Crispy Deep Fried Duck Marinated In Nepali. from Duck Tareko Crispy Deep Fried Duck Marinated In Nepali. Source Image: www.food.com.
- Duck Fest 2010 Duck Choo Chee Part 1. from Duck Fest 2010 Duck Choo Chee Part 1. Source Image: shutupandcook.wordpress.com.
- Spicy Deep Fried Duck. from Spicy Deep Fried Duck. Source Image: vintagerecipecards.com. Visit this site for details: vintagerecipecards.com.
- Vietnamese Street Food Tour. from Vietnamese Street Food Tour. Source Image: www.mrlinhadventure.com. Visit this site for details: www.mrlinhadventure.com.
- Fried Duck Recipe with Green Chilli Sambal Arie s Kitchen. from Fried Duck Recipe with Green Chilli Sambal Arie s Kitchen.
- Fried Duck Chang Chung Op Gourmet Cookie Bouquets. from Fried Duck Chang Chung Op Gourmet Cookie Bouquets. Source Image: www.gourmet-cookie-bouquets.com.
- Deep Fried Duck with Minced Shrimps & Chicken Thai. from Deep Fried Duck with Minced Shrimps & Chicken Thai. Source Image: www.bawarchi.com.
- The Best Deep Fried Duck Recipes Best Round Up Recipe. from The Best Deep Fried Duck Recipes Best Round Up Recipe. Source Image: justsotasty.club.
- Stir Fried Duck Breast recipe. from Stir Fried Duck Breast recipe. Source Image: www.kenwoodworld.com. Visit this site for details: www.kenwoodworld.com.
- Orange and Maple Whole Fried Duck Recipe Great British Chefs. from Orange and Maple Whole Fried Duck Recipe Great British Chefs.
LEFTOVER PEKING DUCK FRIED RICE RECIPE - ET FOOD VOYAGE
From etfoodvoyage.com
RECIPE THIS | AIR FRYER ROAST DUCK
From recipethis.com
OUR ALL-TIME BEST DUCK RECIPES | SAVEUR
From saveur.com
DUCK CONFIT (FRENCH SLOW-COOKED DUCK) | RECIPETIN EATS
From recipetineats.com
SOUTHERN FRIED DUCK SLIDER RECIPE – DUCK BREASTS - LUV-A-DUCK
From luvaduck.com.au
AIR FRYER DUCK - AIR FRYING FOODIE
From airfryingfoodie.com
CRISPY DUCK | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
14 FAVORITE DUCK RECIPES FOR SPECIAL DINNERS | ALLRECIPES
From allrecipes.com
PHIL ROBERTSON REVEALS HIS FRIED WOOD DUCK RECIPE - OUTSIDER
From outsider.com
DUCK RECIPES | JAMIE OLIVER
From jamieoliver.com
DELICIOUS DEEP FRIED DUCK RECIPE | A MUST-TRY FIELD TO …
From youtube.com
DUCK STIR FRY RECIPE - BBC FOOD
From bbc.co.uk
STIR FRIED DUCK GIZZARDS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THE NASTY BITS: DUCK TONGUE RECIPE - SERIOUS EATS
From seriouseats.com
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DEEP-FRIED DUCK - KUALI
From kuali.com
DUCK FAT RECIPES: FRIED, SEARED, ROASTED — DUCKCHAR
From duckchar.com
CHICKEN FRIED DUCK RECIPE - COUNTRY FRIED DUCK RECIPE
From honest-food.net
DEEP-FRIED DUCK - DUCKS UNLIMITED
From ducks.org
A SIMPLE AND QUICK GUIDE TO DEEP FRYING DUCK
From thedeepestfry.com
BEBEK MADURA: INDONESIAN FRIED DUCK RECIPE » INDONESIA EATS
From indonesiaeats.com
DEEP-FRIED DUCK RECIPE BY KYLIE KWONG | GOURMET TRAVELLER
From gourmettraveller.com.au
PAN-FRIED DUCK BREAST - HOW TO COOK MEAT
From howtocookmeat.com
DUCK FRIED RICE RECIPE - CHINESE STYLE DUCK FRIED RICE | HANK SHAW
From honest-food.net
HOW TO COOK DUCK BREAST - BBC GOOD FOOD
From bbcgoodfood.com
CHEF'S RECIPE: PAN-FRIED DUCK BREAST WITH PURéED SWEET POTATOES
From lacucinaitaliana.com
PAN-FRIED DUCK BREAST WITH SPRING VEG | JAMIE OLIVER RECIPES
From jamieoliver.com
45 DUCK RECIPES - OLIVEMAGAZINE
From olivemagazine.com
HOW TO DEEP-FRY A DUCK | EHOW
From ehow.com
PAN FRIED DUCK BREAST RECIPES - THERESCIPES.INFO
From therecipes.info
HOW TO PAN-FRY A DUCK BREAST - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN FRIED DUCK WITH SWEET AND SOUR SAUCE | RECIPES - GOODTO
From goodto.com
DEEP FRIED DUCK BREAST RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
FRIED WILD DUCK RECIPE - MISSISSIPPI SPORTSMAN
From ms-sportsman.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
From seriouseats.com
CHICKEN FRIED DUCK BREAST - THE SPORTING CHEF
From sportingchef.com
FRIED WILD DUCK RECIPE - LOUISIANA SPORTSMAN
From louisianasportsman.com
PEKING DUCK STIR-FRY RECIPE - KEN HOM | FOOD & WINE
From foodandwine.com
CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
23 BEST IDEAS FRIED DUCK RECIPES - BEST RECIPES IDEAS AND …
From eatandcooking.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