Hazelnut Crusted Duck Breast Recipes

GARLIC ROASTED DUCK BREAST

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

DUCK BREAST WITH DUKKAH CRUST, ENDIVE, POTATO AND SOUR CHERRY JUS

Steps:

• Preheat the oven to 350 degrees F.
• Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Sprinkle the duck on both sides with kosher salt and pepper. Gently heat a dry cast-iron pan over low heat. Place the duck into the pan, skin side down, and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat, until the duck reaches an internal temperature of 130 degrees F for medium-rare. Remove from the pan and allow to rest on a sheet tray lined with a rack. Reserve the duck fat.
• Add a drizzle of oil, 2 sprigs of the thyme, the bay leaf, shallots and pink peppercorns to a small saucepan. Saute over medium-high heat until the shallot has softened, 3 to 4 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the veal demi and 1/2 cup of the chicken stock and cook until reduced and slightly thickened, about 5 minutes. Strain the sauce into another saucepan and put back on the heat. Add the sour cherries and the remaining cup of demi and reduce until thickened, about 5 minutes. Stir in 1 tablespoon of the butter and the remaining 1 tablespoon sherry vinegar and remove from the heat.
• Coat the bottom of a large cast-iron pan with oil and heat over medium-high heat. Season the endive with salt and place into the pan, cut side down, and sear for 3 to 4 minutes. Remove and place onto a sheet tray.
• In another large saute pan, add the orange juice and the remaining 4 sprigs thyme and 1/2 cup chicken stock. Bring the sauce to a boil, then reduce to a simmer for 10 minutes. Add the charred endive and the remaining 1 stick butter and braise in the sauce until softened, about 10 minutes.
• Combine the coriander, cumin, sesame seeds, cardamom and 1 teaspoon kosher salt in a small bowl. Brush the skin side of the duck breast with the honey. Press an even crust with the spice mixture onto the duck, making sure to firmly press to ensure it's nicely adhered to the honey. Slice the duck lengthwise.
• For the potatoes, using a cast-iron pan, heat up the reserved duck fat on medium heat. Season the sliced potatoes. Sear the potatoes gently in the duck fat and then place in the oven. Cook on the first side until golden brown, 8 to 10 minutes, then flip over for another 8 minutes.
• To plate, place one endive at the 2 o'clock position, 2 slices of roasted potato at 5 o'clock and the sliced duck breast at 9 o'clock - or just have fun and artfully display the beautiful work you've just produced. Sauce the center of the plate and a little bit around the duck. Garnish with flaky sea salt.

HAZELNUT & LEMON-CRUSTED TURKEY BREAST

Steps:

• Place the first nine ingredients in a food processor; cover and process until finely chopped. Rub mixture over turkey., Arrange lemon slices in a foil-lined 13x9-in. baking pan; top with turkey., Bake, uncovered, at 325° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Let stand for 10 minutes before slicing.

NO-FAIL DUCK BREAST

Steps:

• Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
• Preheat the oven to 500 degrees F (260 degrees C).
• Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
• Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
• Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.

MAPLE PECAN CRUSTED DUCK BREAST

Steps:

• Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
• Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
• Cover and refrigerate for 3 hours or overnight.
• Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
• Remove duck from frige and set at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
• Place in a buttered baking dish.
• Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.