Seared Duck With Pinot Noirpomegrante Reduction Recipes

SEARED DUCK BREAST

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 DUCK WITH PINOT NOIR/POMEGRANTE REDUCTION

Steps:

• Preheat oven to 400 degrees.
• Add shallots, season with 1 teaspoon each salt and pepper. Cook until soft. Add wine, beef stock, pomegranate juice, thyme and cayenne. Bring to a boil then reduce to simmer and cook until reduced by half, about 20 minutes. Just before serving add remaining tablespoon of butter.
• Let the duck breasts come to room temperature on the kitchen counter while heating a cast iron skillet with medium-high heat.
• Generously season both sides of the duck with remaining salt and pepper and add to the skillet, skin side down. Allow some fat to render and the skin to crisp, about 7-10 minutes.
• When the skin is crisp, flip the breasts. Using a spoon, empty most of the rendered duck fat from the skillet into a small dish. Add the skillet into the preheated oven to finish cooking (another 7-10 minutes for medium). (Removing extra fat from the skillet will prevent the chance of a fire in the oven).
• When duck has finished cooking, remove from skillet and let rest for 5 minutes. Add 1 tablespoon of reserved duck fat to skillet and then add brussel sprouts. Season with salt and pepper and cook until soften and crisp around the edges.

SEARED PEKIN DUCK WITH CHESTNUTS AND WINE

Steps:

• In a small saucepan, combine the wine and vinegar and reduce by half over medium heat. Add the chestnuts and cook until they are cooked through and tender, about 10 minutes. Set aside.
• Heat a heavy bottom saute pan over medium heat and season the duck on both sides with salt and pepper. Saute the duck breasts slowly skin-side down, draining the fat that accumulates in the pan into a bowl. Reserve the fat.
• When the fat has rendered off the duck breasts and the skin is golden brown and crispy, ladle the fat over the tops of the breasts to cook the other side for 2 or 3 minutes, for medium-rare meat. Remove from heat and keep warm.
• Drain all but 1 tablespoon of fat from the pan and increase the heat to high. Add the Brussels sprouts and vinegar and cook until they are golden brown and tender. Season, to taste, with salt and pepper.
• To serve, pile some Brussels sprouts in the center of a plate. Slice the duck breasts into 5 pieces and lay on top of the greens. Scatter some of the chestnuts about and drizzle the dish with the wine reduction.
• Note: To peel the chestnuts, score with an X on the flat side and cook in a pot of boiling water until the outer shell peels back. Drain and remove the peel with a paring knife.

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!