MAPLE PECAN CRUSTED DUCK BREAST
Im not sure if this was an actual recipe I found or one that I just substituted ingredients to make but it turned out incredible, especially for my first time to cook duck! Im not sure of the size bottle of maple syrup used I think it was 12 or 16 ounces. I served this with salad and baked sweet potatoes just buttered with salt and pepper. PREP TIME DOES NOT INCLUDE MARINATE TIME.
Provided by princessshree85
Categories Duck
Time 1h
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1564.3, Fat 107.9, SaturatedFat 14.1, Cholesterol 326.4, Sodium 211.8, Carbohydrate 91.8, Fiber 10.9, Sugar 72, Protein 69.2
MAPLE PECAN CRUSTED SALMON
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
- While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
- Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
- Sprinkle the salmon with a pinch of salt.
- Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.
MAPLE-PECAN-CRUSTED CHICKEN
For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.
Provided by Greubel Rosie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
- Mix maple syrup, mayonnaise, and salt together in a bowl.
- Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g
DUCK BREASTS WITH MAPLE SYRUP
Duck breasts
Provided by tarilang
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Score the duck breast skin. Season with salt and pepper. Place fat-side down in frying pan over medium heat. As the fat begins to heat it will melt and crisp up. Continue to colour the skin for 10-12 mins before turning the duck over and frying for a further 4-5 mins to a pink stage. Remove the duck breasts to one side and keep warm
- Boil maple syrup and simmer until just 2 tbsp are left before removing from the heat and whisking in the sherry vinegar, groundnut oil and hazelnut oil. Season with salt and pepper
- While frying the duck breasts, trim and lightly rinse the wild mushrooms. When duck is resti, fry the mushrooms in half the butter in a hot pan, seasoning with salt and pepper, until just tender. Heat a separate pan with the remaining butter and add washed spinach. Season with salt and pepper, allowing the lea es to wilt and soften before draining
- To serve, divide spinach among 4 ages. Cut each breast into 5-6 slices and place on top of the spinach. Top with the pan-fried wild mushrooms, drizzli. Can with the map,e syrup vinaigrette
PECAN BREADED CHICKEN BREASTS
Very flavorful twist to fried chicken!
Provided by Rhoda McIntosh
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- On waxed paper, combine pecans, flour, and salt.
- Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
- In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Nutrition Facts : Calories 446.8 calories, Carbohydrate 15 g, Cholesterol 83.7 mg, Fat 30.3 g, Fiber 2.8 g, Protein 30.4 g, SaturatedFat 6.2 g, Sodium 700 mg, Sugar 7.1 g
PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE
From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.
Provided by Whats Cooking
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
- To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
- In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
- Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.
MAPLE-PECAN CHICKEN
Dress up chicken breasts with maple syrup and crispy panko bread crumbs in this delicious 5-ingredient, ready in 30-minutes recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 13 g, TransFat 0 g
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- Using a sharp knife, trim off any extra skin around the duck breasts. The skin should just cover the meat, not overhang at all. Also, slice a few slits into the skin with your knife, being careful not to cut into the meat.
- Season the duck breasts with salt and pepper and place them, skin side down, in a dry, cold, large skillet.
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- After five minutes, the skin should be starting to brown and the fat should be rendering out nicely. If it isn't browning, turn up the heat a bit.
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