Pink Duck Breast With Armagnac And Chocolate Sauce Recipes

DUCK BREASTS A LA D'ARTAGNAN

Steps:

• Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.
• Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.
• Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.
• Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.

PINK DUCK BREAST WITH ARMAGNAC AND CHOCOLATE SAUCE

Steps:

• One day in advance: Marinate the grapes in 4 tsp of Armagnac. Place on one side. Dry off the duck breast fillets. Use a sharp knife to cut the skin in a criss-cross pattern, without cutting into the flesh. Drizzle the rest of the Armagnac over the duck breasts. Place aside in a cool place.
• On the day of preparation: Chop up the shallots. Preheat the oven, and the tray to 80 °C. Season the duck breast fillets with salt and pepper.Without adding any fat, sear them first on the skin side for 3-4 minutes, and then on the flesh side for 1-2 minutes. Lay them flesh side down on the roasting tray, and cook gently for 50 minutes.
• Sauté the shallots in the meat juices in the searing pan until golden brown. Dust the corn flour over them and continue to simmer briefly. Add the red wine. Top up with stock. Simmer for ten minutes over a low heat.
• Sieve into another pan. Add the grapes in Armagnac and the green pepper corns. Break up the chocolate and add to the sauce. Dissolve into the sauce over a medium heat. Add salt and pepper to taste. Place on one side.
• Remove the duck from the oven. Slice and arrange on warmed plates. Pour the sauce around.
• HINT. Serve with fennel and wild rice mix.

DUCK BREAST WITH CHERRIES AND CHOCOLATE

Steps:

• Preheat the oven to 375 degrees F.
• Score the duck breast using a crosshatch pattern and season both sides with salt and pepper, to taste.
• In a large oven proof skillet heat the grapeseed oil, over medium heat, until it begins to smoke, then add the seasoned duck breasts fat side down first. Cook until golden brown on both sides. Remove the duck breasts from the skillet to a baking sheet, and bake for another 10 minutes. Remove the duck to a plate and allow to rest.
• Remove all but 1 tablespoon of the duck fat in the same skillet, and over medium heat, add the garlic and chopped onion. Saute until translucent. Remove from the heat and add the brandy. Ignite the brandy with a long kitchen match to burn off the alcohol. Return the skillet to the heat and add the can of cherries. Continue to cook for another 4 minutes, then add the heavy cream, chocolate and the fresh chopped rosemary leaves. Add the cooked duck breasts to the sauce, then remove the pan from the heat and let rest for 5 minutes.
• Meanwhile in another skillet, over medium heat, add 1/2 of the butter and a little oil. When hot, add the cabbage and saute until tender. Season with salt and pepper and remove from the heat. Finish the sauce by adding the remaining butter. Whisk well and adjust seasoning, if necessary. To serve, spoon some of the cabbage in the center of each plate and top with a duck breast. Ladle a little of the sauce on top of the duck and serve.

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.

CRISP DUCK BREAST WITH PINK PEPPERCORN SAUCE

Steps:

• Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with salt. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Put duck, skin sides down, in skillet and immediately reduce heat to moderately low. Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered. Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. (Reserve 1 tablespoon rendered fat for Sautéed Kohlrabi and Watercress) Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes. (Duck will continue to cook as it stands until it reaches medium.)
• While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered.
• Diagonally cut duck breast halves and serve with sauce.

DUCK BREASTS WITH WINE & MARMALADE SAUCE

Steps:

• Sprinkle duck breasts generously with seasoning.
• Dredge in flour that has been seasoned with salt and pepper; shake off excess and allow to stand at room temperature.
• Fry the bacon until very crisp; remove to paper towels and drain.
• Saute onions in hot bacon grease until limp; remove and set aside.
• Fry floured duck breasts in hot fat, turning once, until golden brown.
• Mix wine and marmalade until thoroughly combined.
• Crumble bacon and add along with the onions to the sauce.
• Stir well.
• Pour the sauce over the duck breasts; cover and reduce heat to medium.
• Allow to simmer for 3 to 5 minutes.
• Do NOT overcook the breasts; they should still be pink in the center for best flavor.

CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE

Steps:

• Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
• While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
• Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.

CRISP DUCK BREAST WITH PINK PEPPERCORN SAUCE RECIPE

Steps:

• Halve duck breasts and trim excess fat. Pat duck dry. Pierce skin of duck all over with a fork and score with a knife to allow fat to drain and help skin become crisp. Season duck with salt. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Put duck, skin-sides down, in skillet and immediately reduce heat to moderately-low. Cook duck 20 minutes, or until skin is mahogany-colored and most of fat is rendered. Remove fat from skillet with a metal bulb baster or by very carefully pouring it off. Turn duck over and cook 2 minutes more. Transfer duck to a cutting board and let stand 5 minutes. (Duck will continue to cook as it stands until it reaches medium.) While duck is standing, in a small saucepan boil demiglace until reduced to about 3/4 cup and add vinegar, sugar, and peppercorns. Remove pan from heat and keep sauce warm, covered. Diagonally cut duck breast halves and serve with sauce. This recipe yields 4 servings.