Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe By Tasty

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

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty image

Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey

Provided by Rie McClenny

Categories Dinner

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 lb duck breast, 1-pound
1 salt, to taste
1 pepper, to taste
1 lb fingerling potato
1 sprig fresh rosemary
1 cup red wine
1 cup chicken stock
½ orange
2 tablespoons honey

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!

Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams

SEARED DUCK BREAST

Seared Duck Breast image

Provided by Tyler Florence

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 6

Ingredients

One 4-ounce Pekin duck breast (see Cook's Note)
Salt and freshly ground black pepper
Grapeseed or vegetable oil, for frying
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves garlic

Steps:

With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

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

Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty image

Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey

Provided by Rie McClenny

Categories Dinner

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 lb duck breast, 1-pound
1 salt, to taste
1 pepper, to taste
1 lb fingerling potato
1 sprig fresh rosemary
1 cup red wine
1 cup chicken stock
½ orange
2 tablespoons honey

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!

Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams

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