SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE
This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.
Provided by Expat in Holland
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
- While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
- In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
- Turn duck over and let cook 2 minutes.
- Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
- Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
- Add shallot and cook until tender.
- Add port wine and bring to a boil. Reduce by half.
- Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
- Add fig preserves. Stir until completely melted and combined into sauce.
- In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
- Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
- Cut duck breast, into 1/2 inch slices, angled, against the grain.
- On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
- Serve immediately. Bon Appetit.
Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8
MAGRET DE CANARD WITH COLONEL HAWKER SAUCE
Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.
Provided by Jason Epstein
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Score the duck by drawing a sharp knife at a slant diagonally through the skin and fat in rows 1/4 inch apart without penetrating the flesh. Do the same in the opposite direction. Salt the breasts on both sides.
- Heat a large cast-iron skillet over medium-high heat until hot. Place duck breasts skin side down and reduce heat to low to render the fat without overcooking the meat, which should be served pink. Cook slowly until the layer of fat all but disappears, about 30 minutes. Increase heat to medium-high, turn breasts over and sear until browned, about 1 minute. Let duck sit for 10 minutes to reabsorb its juices. Remove breasts and cover loosely. Save fat for another purpose.
- Combine stock, sauces, lemon juice, shallot, cloves, mace and cayenne. Heat to boiling; then simmer 10 minutes. Strain and discard solids. Return sauce to the cleaned pan, add port and reduce to about 1 cup. Adjust seasonings. (If desired, thicken sauce slightly with roux, as in previous recipe.)
- To serve, thinly slice breasts lengthwise and accompany with the sauce.
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams
DUCK MAGRET WITH BOK CHOY AND VEGETABLE FRIED RICE
Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.
Provided by The Flying Chef
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
- Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
- For The Sauce: Combine both sauces in a pan and heat until hot.
- Bok Choy:.
- Cut ends off bok choy and pull leaves apart.
- Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
- Vegetable Fried Rice:.
- Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
- Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
- Serve sliced duck breast with bok choy, fried rice and sauce.
Nutrition Facts : Calories 5719.9, Fat 513.6, SaturatedFat 169.9, Cholesterol 965.1, Sodium 3377, Carbohydrate 99.8, Fiber 21.9, Sugar 39, Protein 178
More about "magret of duck with fig and shallot compote recipes"
MAGRET OF DUCK WITH FIG AND PORT SAUCE | CANADIAN LIVING
From canadianliving.com
WHAT IS DUCK MAGRET? | D'ARTAGNAN
From dartagnan.com
DUCK LIVER PâTé WITH FIG-RAISIN COMPOTE - THREE MANY …
From threemanycooks.com
DUCK CONFIT WITH FIG COMPOTE AND APRICOTS RECIPE - EAT …
From eatsmarter.com
DUCK MAGRET WITH FIGS - RECIPE WITH IMAGES - MEILLEUR …
From meilleurduchef.com
MAGRET DE CANARD - DUCK BREAST - RECIPES - TO-TABLE
From to-table.com
DUCK BREAST WITH RED WINE SAUCE RECIPE | D'ARTAGNAN
From dartagnan.com
MAGRET DE CANARD AUX FIGUES – DUCK BREAST WITH FIGS
From smokedfinefood.co.uk
ROASTED DUCK MAGRET - RECIPE WITH IMAGES - MEILLEUR …
From meilleurduchef.com
MAGRET DUCK BREAST WITH WHISKEY AND SHALLOT SAUCE
From tastykitchen.com
MAGRET WITH RED WINE AND SHALLOTS — COOKS WITHOUT BORDERS
From cookswithoutborders.com
DUCK SPRING ROLLS WITH MISSION FIG COMPOTE - HOTELTALK.APP
From hoteltalk.app
DUCK MAGRET WITH FRUIT COMPOTE AND FARRO - VIVA GOURMET
From vivagourmet.com
MAGRET OF DUCK WITH FIG AND SHALLOT COMPOTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MAGRET OF DUCK WITH FIG AND SHALLOT COMPOTE RECIPE
From recipenode.com
MAGRET DUCK RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HARVEST IN PROVENCE A RECIPE WITH DUCK AND FIGS
From perfectlyprovence.co
MAGRET DE CANARD (DUCK BREAST) WITH SHALLOT SAUCE
From thenourishedepicurean.com
DUCK MAGRET WITH FIGS AND FIVE SPICES | MARCHéS PUBLICS MTL
From marchespublics-mtl.com
SEARED DUCK BREAST WITH FIGS – MAGRET DE CANARD AUX FIGUES
From chilliandlife.com
FIG AND SPICE DUCK MAGRET - RECIPES LIST
From recipes-list.com
MAGRET DUCK RECIPE BY CHEF STUART HEENEY FROM CLONTARF CASTLE
From thetaste.ie
SHALLOT COMPOTE | METRO
From metro.ca
SEARED MAGRET DUCK BREAST W/ ORANGE PAN SAUCE - MARX FOOD
From marxfood.com
SEAR-ROASTED DUCK BREASTS WITH FIG-SHALLOT COMPOTE
From rexgoliath.com
PORK, DUCK AND FIG TERRINE, YOU’LL FEEL LIKE THE MASTER OF CHARCUTERIE
From bellyrumbles.com
MAGRET DUCK RECIPE BY CHEF STUART HEENEY AT CLONTARF CASTLE
From thetaste.ie
SEARED DUCK BREAST WITH PEAR AND BALSAMIC COMPOTE WITH SHALL
From bigoven.com
DUCK MAGRET WITH CRANBERRY AND VODKA SAUCE - RICARDO
From ricardocuisine.com
FIG AND SPICE DUCK MAGRET - RICARDO
From ricardocuisine.com
PAN SEARED MAGRET OF DUCK WITH ARTICHOKE VANILLA PUREE, BRAISED ...
From foodnetwork.ca
DELICIOUS MAGRET DE CANARD (DUCK) - TINY ISLAND KITCHEN
From tinyislandkitchen.com
HOLIDAY DINNER: BRINED DUCK WITH PLUM COMPOTE RECIPE, CHEF …
From starchefs.com
MAGRET OF DUCK WITH FIG AND SHALLOT COMPOTE RECIPE
From pinterest.co.uk
DUCK MAGRET WITH SOUR-CHERRY AND PORT SAUCE
From eatswritesshoots.com
MAGRET OF DUCK WITH FIG AND SHALLOT COMPOTE – RECIPES NETWORK
From recipenet.org
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