Roasted Duck Breast With Dirty Quinoa Pine Nuts And Dried Cherries Recipes

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT

Steps:

• Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
• When ready to cook the duck, preheat the oven to 375 degrees F.
• Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
• In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
• Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
• Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

DUCK WITH CHERRIES AND RED WINE VINEGAR

Steps:

• Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
• Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
• Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
• Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
• To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
• Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.

GARLIC ROASTED DUCK BREAST

Steps:

• Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
• Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE

Steps:

• Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
• Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
• Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
• What to drink:
• With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

ROAST DUCK WITH CHERRIES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, stir together cloves, ground star anise, and ground cinnamon. Place potatoes, carrots, onion, turnip, and sweet potato in a roasting pan large enough to hold the duck; sprinkle half the spice mixture over the pan and season with salt and pepper. Drizzle with 3 tablespoons olive oil and mix to coat.
• Rinse duck in cold water and pat dry. Rub duck all over with remaining spice mixture and 3 tablespoons olive oil; season generously, inside and out, with salt and pepper. Place duck, breast side up, on top of vegetables in roasting pan. Add neck and organs, along with thyme, bay leaves, and 2 cinnamon sticks. Cover pan tightly with parchment paper-lined aluminum foil; transfer to oven and cook for 2 hours.
• Meanwhile, in a saucepan, combine cherries, red wine, sugar, remaining cinnamon stick, and whole star anise. Place over low heat and cook until cherries are soft and wine has reduced to a syrupy consistency, about 30 minutes. Reserve about 3 tablespoons of syrup for glazing the duck. Transfer remaining syrup to a small serving bowl; set aside and keep warm.
• Carefully uncover duck and baste with pan juices. Add garlic cloves to pan and re-cover with parchment paper-lined foil. Return duck to oven and continue cooking until meat starts pulling away from the bone, about 2 hours more.
• Uncover duck and brush with reserved cherry-wine syrup. Return to oven and roast until skin is crispy and dark, rich brown in color, about 15 minutes.
• Carefully transfer duck to a large serving platter. Let stand, uncovered, while preparing the vegetables. Transfer vegetables to a large bowl. Remove meat from the neck and add to vegetables, discarding bones. Thinly slice remaining organs and add to the vegetables; mash vegetables and meat together and season with salt and pepper.
• Transfer vegetable mixture to a serving bowl and serve immediately along with duck and cherry-wine syrup.

PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE

Steps:

• In a small bowl, combine the Port and dried cherries; set aside.
• Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
• In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
• Season the breasts on both sides with the salt mixture.
• Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
• Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
• Holding the breasts back with a spatula, pour the fat out of the pan.
• Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
• Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
• Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
• Add the shallots and cook, stirring often, until softened, about 2 minutes.
• Add the Port and cherries and bring to a boil over high heat.
• Cook until the Port is reduced almost to a glaze, about 1 minute.
• Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
• Remove from the heat.
• Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
• Season to taste with salt and pepper; keep warm.
• Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
• Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
• Spoon some sauce over each breast and serve immediately.