PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS
Provided by Christine Hanna
Categories Wine Duck Poultry Christmas Dinner Vinegar Spice Winter Christmas Eve Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
- Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
- To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
- Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
FIVE-SPICE DUCK BREAST
Provided by Guy Fieri Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
- Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY
Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 180˚C (350˚F).
- Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
- Season each side of the duck breast with 1 teaspoon of salt and pepper each.
- Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
- Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
- For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
- For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
- Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
- Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
- To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
- Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
- Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
- Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
- Heat a non-stick skillet over medium-high heat.
- Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
- After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
- Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
- Remove duck from pan to cutting board and slice thinly against the grain.
- Serve immediately, passing extra balsamic vinegar for drizzling if desired.
FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS
Make and share this Five-Spice Duck Breasts With Vegetable Sticks recipe from Food.com.
Provided by English_Rose
Categories Duck Breasts
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil.
- Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
- Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat.
- Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
- Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
- Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
- Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
- Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables.
- Spoon over any remaining glaze and serve immediately.
Nutrition Facts : Calories 642.6, Fat 33.3, SaturatedFat 8, Cholesterol 326.4, Sodium 248.2, Carbohydrate 23, Fiber 4.6, Sugar 15.4, Protein 61.9
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