PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
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
PAN-FRIED DUCK BREAST WITH WINE AND BLACKCURRANT SAUCE
Make and share this Pan-Fried Duck Breast With Wine and Blackcurrant Sauce recipe from Food.com.
Provided by hectorthebat
Categories Duck Breasts
Time 48m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
- Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Nutrition Facts : Calories 585.6, Fat 13.2, SaturatedFat 3.6, Cholesterol 163.2, Sodium 300.5, Carbohydrate 62.6, Fiber 0.6, Sugar 50, Protein 30.2
PAN FRIED DUCK BREAST WITH HONEY SOY SAUCE AND PAK CHOI
My planned dinner is easy, quick to make, and most importantly, very very delicious! Thanks to Mr Gordon Ramsay, this recipe has brought many happiness in my family!!! This is a modified version to suit me.
Provided by NoOnionNoGarlic
Categories Duck Breasts
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Score the skin of the duck breasts in a criss cross pattern with a very sharp knife. Season the duck breast generously with salt and the five spice and rub into the skin thoroughly. Mix the honey and soy sauce in a bowl.
- Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat. Drain the fat from the pan.
- Now turn up the heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Baste the duck continuously. Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
- Meanwhile, heat a wok or a large pan, add vegetable oil. When the oil becomes hot, add Pak Choi and oyster sauce. Stir fry it for 5 minutes, dish out onto a plate.
- Slice the duck lengthways. You can use some of the Pak Choi as garnish.
- I like serving it with plain rice, drizzled with any left over honey soy sauce.
Nutrition Facts : Calories 470.9, Fat 25.9, SaturatedFat 6, Cholesterol 238, Sodium 2147.6, Carbohydrate 12.1, Fiber 0.3, Sugar 9.1, Protein 46
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