Roasted Duck Breasts With Farro Risotto And Duck Confit Recipes

ROASTED DUCK BREASTS WITH FARRO RISOTTO AND DUCK CONFIT

Steps:

• For sauce:
• Mix first 5 ingredients and duck legs and thighs in bowl. Cover leg-thigh mixture and breasts and carcasses separately; chill overnight.
• Preheat oven to 200°F. Heat duck fat in medium ovenproof pot over medium heat to 200°F. Add duck leg-thigh mixture; transfer to oven and cook until meat falls from bones, about 2 hours. Allow duck confit to cool 2 hours.
• Preheat oven to 400°F. Place duck carcasses in large ovenproof pot; roast uncovered until lightly browned, about 30 minutes. Transfer pot to stove top. Add leek and next 3 ingredients and sauté over medium-high heat until vegetables are lightly browned, about 3 minutes. Add Port; boil until liquid is reduced by half, about 2 minutes. Add 6 cups water; boil gently for 30 minutes. Add peppercorns; boil broth 10 minutes. Strain broth; skim fat from surface. Boil broth in medium saucepan until reduced to 1/2 cup, about 30 minutes. Whisk butter into sauce. (Can be made 1 day ahead. Chill confit and sauce separately.)
• Rewarm duck confit to melt fat; remove duck from fat. Cut meat from bones and add to sauce.
• For farro risotto:
• Soak farro in cold water 20 minutes. Drain; rinse. Bring 8 cups water to boil in medium saucepan. Add 1/2 cup oil and farro. Simmer 20 minutes. Drain in strainer and rinse. Melt 1 tablespoon butter with 1 tablespoon oil in medium saucepan over medium heat. Add shallots; sauté 1 minute. Add farro and wine. Simmer until almost all liquid evaporates, stirring frequently, about 5 minutes. Add chicken broth 1 cup at a time and simmer until liquid is absorbed and farro is just tender, stirring frequently, about 14 minutes total. Stir in cheese and 1 tablespoon butter. Season with salt and pepper.
• Meanwhile, prepare duck breasts:
• Preheat oven to 450°F. Sprinkle duck breasts with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat. Add duck breasts, skin side down; cook until skin is crisp, about 5 minutes. Turn duck over. Cook 1 minute; remove from heat.
• Bring honey to boil in medium saucepan over medium-high heat. Add nuts and star anise; boil until honey is reduced to thick syrup, stirring constantly, about 2 minutes. Spoon honey-nut mixture onto duck breasts. Cook in oven about 4 minutes for medium-rare.
• Rewarm duck confit sauce over low heat. Divide risotto among 4 plates. Using slotted spoon, remove duck meat from sauce and spoon over risotto. Slice breasts diagonally; arrange around risotto. Drizzle duck with confit sauce.
• *Farro is sold at some Italian markets and natural foods stores.
• **A brown star-shaped seed pod available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

PAN ROASTED DUCK BREAST

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

RISOTTO WITH DUCK CONFIT

Steps:

• Place the mushrooms in a small bowl and cover with boiling water. Pour the broth into a saucepan and keep it hot but not simmering as you prepare the risotto.
• In a large, deep sauté pan, heat oil and 1 tablespoon of butter over medium heat. Add the onion and cook, stirring, until just soft. Add the rice and cook, stirring, 1 minute.
• Add the broth, 1/2 cup at a time, stirring constantly and adding more broth when the previous addition has been absorbed. Continue stirring and adding broth until the rice is just al dente, 20 to 30 minutes. Drain and chop the mushrooms and stir them into the rice. Stir in the duck meat and cook until heated through.
• Remove the pan from the heat and fold in the remaining 7 tablespoons butter. Stir in the Parmesan, adjust seasoning and serve.

DUCK CONFIT, THE RIGHT WAY

Steps:

• Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
• Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
• Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
• Preheat oven to 225 degrees F (110 degrees C).
• Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
• Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
• Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

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.

BASIC ROAST DUCK BREAST

Steps:

• Score fat on duck breast in criss-cross pattern at one-inch intervals.
• Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
• Preheat oven to 175 degrees.
• Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
• Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
• To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.

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!