SEARED FIVE-SPICE DUCK BEAST WITH PLUM WINE SAUCE
Steps:
- Marinate the duck breast with five-spice powder, ginger root, scallions, salt and pepper for at least 6 hours or overnight, covered and refrigerated.
- Preheat oven to 400 degrees. Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease from the skillet, add plum wine, add duck stock, season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter into the sauce and set aside and keep warm. Remove duck from oven let it sit for 5 minutes before slicing.
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS
Provided by Christine Hanna
Categories Wine Duck Poultry Christmas Dinner Vinegar Spice Winter Christmas Eve Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
- Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
- To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
- Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY
Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary
Provided by Evelyn Liu
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 180˚C (350˚F).
- Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
- Season each side of the duck breast with 1 teaspoon of salt and pepper each.
- Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
- Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
- For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
- For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
- Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
- Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
- To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
- Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
SEARED DUCK BREAST WITH PLUMS AND PORT
This recipe is from "Bistro Cooking at Home" by Gordon Hamersley. It is an excellent way to prepare duck, and it is not very difficult. An excellent main course for a holiday meal or for a dinner party. This pairs very nicely with a Zinfandel, a Syrah or a Shiraz.
Provided by xtine
Categories Duck Breasts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the soy sauce, 1/4 cup of the port, the shallot, ginger, red pepper flakes, cumin and pepper. Stir to combine.
- Trim away the silverskin from the meat side of the duck breasts and trim away any excess skin and fat along the edges. Score the skin by making diagonal cuts just through the skin at 1/8-inch intervals. Put the duck breasts, skin side up, on a large rimmed plate and pour the marinade over them. Marinate, turning the breasts over once or twice during the process, for 1 hour at room temperature.
- To cook the plums and make the sauce:.
- Heat the butter in a small sauté pan over medium-high heat until hot. Season the plums with salt and pepper and cook, tossing them occasionally, until they are browned, about 5 minutes. Using a flexible spatula, transfer the plums and most of the butter to a plate. To the pan the plums were cooked in, add the remaining 1 cup of port and the chicken stock. Remove the duck breasts from the marinade and pour the marinade into the pan as well. Bring the liquid to a boil, reduce to a simmer, and cook until reduced by almost half. Add the browned plums to the sauce and continue to cook over lowest heat until the plums are tender (the time it takes for all this to happen is about the same time as it takes for the duck to cook).
- To cook the duck:.
- Pat the duck breasts dry with paper towels. Heat enough vegetable oil to coat the bottom of a large sauté pan over medium heat. Add the duck, skin side down. As the meat cooks, fat will render. Pour this fat off, using a large spatula or plate to hold the breasts in place. Keep pouring off the fat as the duck cooks, adjusting the heat if the skin begins to burn (use your nose to detect any burning, as the sugar in the port as well as the soy sauce will blacken the skin). While the duck cooks, check on the sauce; if it seems to be reducing too much, remove from the heat.
- Turn the duck over when almost all of the fat in the skin has melted away and the skin is dark and crispy, about 12 minutes. Cook an additional 2 minutes on the flesh side. Take the pan off the heat and let the duck rest in the pan off the heat for at least 5 minutes before slicing it. At this point you can heat up the plum sauce over low heat, if you had to take it off the heat earlier because it was in danger of becoming too reduced.
- To serve:.
- Remove the duck breasts to a cutting board, skin side up. Pour any juices (but not the fat) from the sauté pan into the pan with the plums. Slice the breasts across the grain into thin pieces, about 6 slices per breast. Place the duck slices neatly on each plate. Spoon some sauce and plums onto each plate.
Nutrition Facts : Calories 298.2, Fat 8.2, SaturatedFat 3.2, Cholesterol 71.5, Sodium 838.3, Carbohydrate 16.4, Fiber 0.8, Sugar 9.5, Protein 19.9
PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.
Provided by rmdalrymple
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
- Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
- While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
- Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
- Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
- Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g
ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
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