Pan Grilled Paillards Of Duck Recipes

PAN-GRILLED PAILLARDS OF DUCK

Steps:

• Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels to drain.
• Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.
• Heat grill pan over moderately high heat until hot but not smoking.
• While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil.
• While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.
• Season cracklings with salt and pepper and sprinkle over duck and oranges.
• *Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246).

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE

Steps:

• One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
• Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
• Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

BEEF PAILLARD

Steps:

• Place tenderloin in the freezer for 2 hours.
• Preheat the oven to 200 degrees F.
• Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.
• Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

PAN-GRILLED DUCK WITH SPINACH AND POACHED APPLES

Steps:

• Preheat the oven to 450 degrees. Use a sharp knife to remove any excess fat from the duck. Remove the neck, cut in half and place in a shallow roasting pan. Remove the wings, being careful not to cut into the breast. Place the wings in the roasting pan. Cut along one side of the ridge of the breastbone, then scrape the knife against the side of the breastbone, gently freeing one half of the breast from the cavity. Repeat on the other side. Remove as much fat as possible from the meat and discard the fat. Remove the loose, sinewy flap of meat from the underside of both breast pieces. Set aside. Blend the salt and pepper and rub the mixture into the skin side of the breasts. Cover and refrigerate. Remove the duck legs and use the back of the knife to break up the carcass. Add the carcass to the roasting pan and roast in the oven along with the neck and wings for 20 to 25 minutes, turning frequently until evenly browned.
• Put the browned duck parts, onion, leek, carrots, peppercorns and bouquet garni -- and enough water to cover, about 6 quarts -- in a stockpot over low heat. Bring to a boil and reduce the heat to a simmer. Add the legs, the flaps of meat from the breast and the mushrooms, cover partially and simmer for 4 hours to get about 2 1/2 to 3 quarts. Skim any foam as it rises to the top.
• Strain the broth and discard the solids. Strain again through a fine sieve or a large strainer lined with cheesecloth. Cool and then refrigerate overnight to chill completely. Skim and discard the fat.
• Prepare the spicy poached apples. They can be kept at room temperature for up to 2 hours.
• An hour before serving, begin making the sauce. Put the duck broth in a saucepan over medium heat and cook until it has reduced to 1 1/4 cups, about 35 minutes. (Freeze the remaining broth to make soup.) Add the leek or onion and simmer for 5 minutes. Add the carrot, remove from heat and set aside for 15 minutes.
• Heat a heavy skillet over medium-high heat until it is hot, but not smoking. Lay the breasts skin side down, and cook until brown, about 4 to 5 minutes. Turn them over and cook until done, about 3 to 5 minutes, depending on the thickness of the breasts. Pour out the fat as it accumulates in the pan. Remove the breasts to a tray, cover loosely with foil and allow to rest for at least 5 minutes and up to 15 minutes before slicing.
• Five minutes before you are ready to serve the duck, return the sauce to the heat and bring it to a simmer. Add the peppers and set aside for 3 minutes.
• Steam the spinach until just wilted and drain well.
• Use a sharp knife to slice the duck breasts thinly. Lay out 4 warmed plates. Place a mound of steamed spinach in the center of each plate and fan the duck slices around the spinach. Spoon the sauce over the meat, garnish with the spiced apples and serve.

GRILLED PORK PAILLARDS

Steps:

• Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
• Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.

CHICKEN PAILLARDS WITH CHERRY SAUCE & PARSLEY RICE

Steps:

• In a large saucepan, bring 2-1/4 cups stock and rice to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender., Meanwhile, pound chicken with a meat mallet to 1/4-in. thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm., In the same skillet, cook and stir onion in 1 tablespoon butter over medium-high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and remaining stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump, about 6 minutes. Stir in mustard., Fluff rice; stir in parsley and remaining butter; serve with chicken and sauce.

GRILLED PORK PAILLARDS

Steps:

• Place a pork chop between 2 layers of plastic wrap on work surface. using a meat pounder, pound to 1/4 in thickness. Repeat with remaining pork chops.
• Transfer to a nonmetal container. Add balsamic vinegar and oil. marinate, covered, in the refrigerator 15 minutes.
• Meanwhile, heat a grill or grill pan to med-high heat. Remove pork from marinade; season with salt and pepper.
• Grill until cooked through and browned on both sides, about 1 minute per side.
• Serve hot, garnished with basil and tomatoes.

GRILLED PAILLARDS OF BEEF WITH RED WINE AND PORT SAUCE

Steps:

• Prepare grill.
• Make a bouquet garni by wrapping parsley, thyme, and bay leaf in cheesecloth and tying it closed with kitchen string. Thinly slice shallots. In a heavy 3- to 4-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté shallots with bouquet garni, stirring, until shallots are golden. Add Port and deglaze pan, scraping up any brown bits. Add red wine and boil sauce until almost evaporated and reduced to a glaze, about 2 tablespoons. Add stock and boil sauce until slightly thickened and liquid is reduced to about 2/3 cup. Pour sauce through a fine sieve into a small saucepan and discard bouquet garni. Season sauce with pepper and salt and keep warm, covered.
• Pat steaks dry and season with pepper and salt. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals about 30 seconds on each side for medium-rare. (Alternatively, grill steaks in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat.)
• Serve steaks with sauce.

PORK PAILLARDS WITH GRILLED PINEAPPLE

Steps:

• Cut open two sides of a resealable plastic bag. Place 1 chop in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chops. Add marinade. Chill 2 hours.
• Heat a grill or grill pan. Brush pineapple with 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until browned, about 4 minutes, turning as needed. Transfer to cutting board; cut into 1/2-inch cubes.
• Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides,1 1/2 to 2 minutes per side. Combine lettuce, cilantro, lime juice, remaining olive oil, and salt and pepper to taste in a bowl; toss to combine. Serve with pork paillards, chopped pineapple, and halved limes.