Sauteed Duck Breasts With Game Chips Recipes

SAUTEED DUCK BREAST WITH WILD MUSHROOMS AND CARROT-CAULIFLOWER PUREE

Steps:

• Clean and trim the mushrooms, then halve or quarter them lengthwise to accentuate the natural shapes of the different mushrooms.
• Score the duck skin in a crosshatch pattern with a small sharp knife. Season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
• Heat the oil in a medium skillet over medium-high heat until hot but not smoking, then add the mushrooms, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the mushrooms are golden and any liquid they give off evaporates, 6 to 8 minutes. Add the broth, butter, lemon juice and parsley and cook, swirling the skillet, until the butter melts and the liquid forms a sauce. Keep warm.
• Heat a large heavy skillet over medium-high heat until hot, then add the duck skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, and then reduce the heat to medium. Pour any excess fat from the pan as needed while cooking the duck (use a large spatula to hold the duck in place). Continue to cook the duck, uncovered, without turning, until the skin is golden brown and crisp, about 10 minutes. Turn the duck over and continue to cook until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 1 minute more. Transfer the duck to a cutting board and let rest 5 minutes.
• Slice each duck breast into 5 to 6 pieces diagonally. Divide the Carrot-Cauliflower Puree among 4 plates, then top with the sliced duck breasts. Spoon the mushrooms and sauce around the plates and serve.
• 3/4 pound carrots, cut into small pieces
• 3/4 pound cauliflower florets, trimmed and cut into small pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• Put the carrots and cauliflower in a heavy medium saucepan with 1 teaspoon salt, 1/2 teaspoon pepper and 1 cup water. Bring to a boil over medium heat, cover and lower the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes.
• Transfer the vegetables to a food processor. Add the heavy cream and process until very smooth. Return the puree to the saucepan, reheat over medium heat and season with salt and pepper. (The puree can be made up to a day ahead and reheated.)

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 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!

SAUTEED DUCK BREASTS WITH WILD MUSHROOMS

Steps:

• Preheat oven to 300°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven.
• Pour all but 1 tablespoon drippings from skillet. Add oil. Reduce heat to medium-high. Add mushrooms and shallots and sauté until mushrooms are tender, about 8 minutes. Season with salt and pepper. Add wine and stir until juices thicken, scraping up browned bits, about 1 minute.
• Place 1 duck breast on each of 4 plates. Pour mushroom sauce over, sprinkle with parsley, and serve.

SAUTEED DUCK BREASTS WITH GAME CHIPS

Steps:

• Remove the skin from the duck breasts and cut the breasts in half. Place them on a plate and sprinkle with the soy sauce, sesame oil, garlic and fermented black beans. Turn the pieces so that the breasts are coated on both sides. Leave to marinate for at least one hour at room temperature.
• Cut the skin into strips and place them in a large heavy skillet (preferably cast iron) over medium to low heat. When the skin itself has reduced to a crisp crackling, remove it with a slotted spoon and drain it on paper towels. Leave the fat in the skillet, but turn off the heat until you are ready to cook potatoes.
• Peel the potatoes and slice them thinly, using your food processor. Place the slices in a large bowl and cover with cold water. Rinse thoroughly, put the potatoes back in the bowl and cover again with cold water. Leave them to soak in the water until you are ready to cook them.
• Heat the duck fat in the skillet. Meanwhile, dry the potato slices. This can be done with a spin salad drier or with a dishcloth. Fry the potatoes a few slices at a time and drain them on paper towels. Season. Keep them warm in the oven, along with the pieces of crackling.
• Heat a separate skillet and when it is hot, add the duck breasts with their marinade and brown lightly on both sides. Add the wine and the cornstarch mixture and bring to boil. Season to taste. Turn the breasts in the mixture and remove from heat. The breasts should be rare inside. Place them on heated individual plates and sprinkle with the chives. Serve the potatoes and crackling in a separate dish so that they remain crisp.

SEARED DUCK BREASTS WITH CHERRY AGRODOLCE

Steps:

• Score the fat on the skin side of the duck breasts with a paring knife in a crisscross pattern, being careful not to pierce the flesh. Season the duck with salt and pepper on both sides and place skin-side down in a cold large skillet. Place a saute pan or other heavy pan directly on top of the duck to keep it pressed down and cook over low heat for 5 minutes.
• Remove the saute pan and cook until the skin is fully rendered, brown and crispy, about 15 minutes. Increase the heat to medium, flip and cook until an instant-read thermometer inserted into the duck breasts registers 135 degrees F, 5 to 7 minutes. Transfer to a plate and let rest for 10 minutes.
• Stir together the vinegar, dried cherries, honey, shallots and chiles in a small saucepan over high heat and cook, stirring occasionally, until boiling, about 5 minutes. Lower the heat to medium-low and simmer until reduced by half, about 15 minutes.
• Drain all but 1 tablespoon of the rendered duck fat from the skillet. Reserve the drained rendered duck fat for another use. Add the frozen or fresh cherries and the rosemary to the skillet and cook over high heat until the cherries soften, about 2 minutes for frozen cherries and about 4 minutes for fresh cherries. Add a splash of vinegar and scrape up any browned bits with a wooden spoon to deglaze the skillet. Cook until the cherries soften, about 2 minutes for frozen cherries and about 4 minutes for fresh cherries.
• Slice each duck breast into 1/2-inch-thick slices on the bias. Spoon 3 tablespoons of the dried cherry agrodolce sauce in the center of a plate, top with a quarter of the duck and garnish with a quarter of the duck fat-sauteed cherries. Repeat with the remaining sauce, duck and cherries and serve.

MARINATED DUCK BREAST WITH SAUTED POTATOES

Steps:

• In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.
• Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.
• Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.
• Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.

SAUTEED DUCK BREAST WITH RASPBERRY GLAZE

Steps:

• Preheat the oven to 375 degrees.
• Season the duck breasts with the salt and pepper.
• Heat the olive oil in a pan over medium-high heat.
• Add the duck breasts, skin down, to the pan and allow the skin to sear to a golden brown, about 6 to 8 minutes.
• Turn the duck breasts over and sear remaining side to golden brown, about 2 to 4 minutes.
• Brush each duck breast with the raspberry puree.
• Bake the duck breasts in the oven for about 10 to 15 minutes, or until they reach an internal temperature of 165 degrees.
• Be sure to brush the breasts with the raspberry puree every 5 minutes.
• Serve each duck breast brushed with the raspberry puree and sprinkled with lemon juice.
• Serving size: 1 duck breast.
• Exchanges Per Serving: 4 Lean Meat, 1 Fat, 1/2 Fruit.
• Nutrition Facts: Calories 304; Calories from Fat 151; Total Fat 17g; Saturated Fat 4g; Cholesterol 163mg; Sodium 392mg; Carbohydrate 8g; Dietary Fiber 4g; Sugars 3g; Protein 30g.

SAUTEED DUCK BREAST WITH FIGS AND PORT

Steps:

• Remove excess fat from duck breasts. Brush breasts with oil; sprinkle with 1/2 teaspoon thyme and pepper. Cover and let stand 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
• Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add duck bones, chicken backs and onion and cook until brown, turning occasionally, about 12 minutes. Add both stocks. Bring to boil. Reduce heat and simmer until reduced to 3/4 cup liquid, about 1 hour. Strain and degrease duck stock. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season duck breasts with salt; add to skillet skin side down and cook 4 minutes. Turn and cook about 2 minutes longer for medium-rare. Transfer to heated platter and tent with foil to keep warm.
• Pour off fat from skillet. Add 1 tablespoon butter to skillet and melt over medium heat. Add shallot and sauté until translucent, about 2 minutes. Add Port and figs. Increase heat and boil until liquid is reduced to glaze, scraping up any browned bits, about 4 minutes. Add duck stock and boil until syrupy, adding any juices accumulated on duck platter, about 6 minutes. Remove from heat and whisk in remaining 2 tablespoons butter 1 tablespoon at a time. Season with salt and pepper.
• Thinly slice duck on diagonal. Arrange on plates. Spoon sauce over. Sprinkle with 3/4 teaspoon thyme.