Sage Duck Breasts With Balsamic Honey Recipes

CRISPY BALSAMIC DUCK BREASTS

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.

DUCK WITH HONEY, SOY, AND GINGER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
• Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
• Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
• Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

SAGE DUCK BREASTS WITH BALSAMIC HONEY

Steps:

• Marinade:.
• Combine buttermilk, Dijon mustard and garlic.
• Place duck breast in a plastic bag or container and add marinade.
• Refrigerate 4 hours or overnight.
• Sauce:.
• Combine honey and vinegar.
• Duck:.
• Remove duck from marinade, rinse and pat dry.
• Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
• Place 2 sage leaves in each pocket.
• Score skin with diagonal cuts at 1/4 inch intervals.
• Turn breasts and score in the opposite direction.
• Heat a skillet over medium heat, add breasts and cook 5 minutes.
• Reduce heat to medium low and cook 5 minutes.
• Turn breasts and cook 5-8 minutes.
• Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.

DUCK BREASTS WITH BALSAMIC CHERRY GLAZE

Steps:

• For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper.
• Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• Momentarily remove the duck from the pan and set the duck aside.
• Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• Transfer the sage to paper towels to drain.
• Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• Remove the duck from the pan and slice the breasts crosswise or diagonally.
• For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

DUCK IN HONEY AND SAGE SAUCE WITH RHUBARB RELISH

Steps:

• For the relish, place the onion, rhubarb, currants, sugar and water into a saucepan and simmer 30 minutes until tender.
• Stir in the balsamic vinegar and cool.
• Melt the butter in a skillet and lightly fry the duck pieces on both sides.
• Add the shallots and cook until soft.
• Carefully remove the duck pieces and keep warm.
• Strain off any excess fat.
• Add the wine to the shallots and bring to the boil; stirring, then add the honey and lemon juice.
• Stir until the honey has dissolved, then add the sage, lemon rind and seasoning.
• Stir in the cream and heat through thoroughly.
• Return the duck pieces to the skillet, cover and simmer very gently for 15 minutes, or until tender.
• Place the duck pieces on a warm serving dish.
• Remove the lemon rind from the sauce and spoon over duck pieces.
• Serve garnished with the rhubarb relish and accompanied by minted new potatoes and green peas.