Marinated Duck Breasts Recipes

MARINATED PAN- ROASTED DUCK BREASTS

Steps:

• For marinade: Combine wine, soy sauce, garlic, tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.
• Marinate the breasts overnight.
• Just before cooking, strain marinade liquid into saucepan.
• Heat a large saute pan without any oil.
• Score the fatty side of each breast several times.
• Pan-roast breasts, FAT-side down for about 2 minutes.
• Turn to flesh side, and cook another 10 minutes.
• Remove from saute pan to cutting board.
• At the same time as you are cooking the breasts, bring marinade to boil, adding butter and sherry.
• Boil vigorously 5 minutes or until slightly reduced and beginning to thicken.
• Slice breast thinly on the bias, away from the fat.
• Return the slices BRIEFLY to the hot saute pan to brown.
• By this I mean literally lay each slice in the pan, immediately turn it over, and remove.
• This will cook the duck medium rare.
• Serve with sauce.

MARINATED DUCK BREASTS

Steps:

• Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
• Next day, remove meat from marinade, and drain them, preserving the marinade.
• Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
• Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
• Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
• Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
• As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.

MARINATED DUCK BREAST WITH SAUTED POTATOES

Steps:

• In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.
• Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
• Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.
• Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.

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.

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

DUCK MARINATED IN RED WINE AND ORANGE

Steps:

• In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
• Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
• To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.

DUCK BREASTS WITH HONEY AND MUSTARD

Steps:

• Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
• Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.