DUCK WITH HONEY, SOY, AND GINGER
These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables.
Provided by Ollie Martin
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259.9 calories, Carbohydrate 21.3 g, Cholesterol 106 mg, Fat 8.8 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 1186 mg, Sugar 18.1 g
TWICE COOKED DUCK
Steps:
- In a large saute pan on medium heat coated with oil, saute garlic, ginger, black beans and scallions until soft. Add hoisin and stir for 2 minutes. Add red wine, soy sauce and sugar. Check for seasoning. Bring sauce to a boil then add roasted duck. Turn duck frequently to completely coat with sauce. Braise in sauce for 15 minutes then remove duck. Keep sauce on a low simmer. When duck is cool enough to touch, break down duck to small pieces. Add pieces back to the sauce, completely coat and serve immediately.
SEARED DUCK BREAST WITH CHILI, HONEY & GINGER GLAZE
Provided by Michael Lomonaco
Categories Duck Ginger Poultry Sauté Quick & Easy Dinner Hot Pepper Honey Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat. Season the duck breasts with salt and pepper. Heat a sauté pan over medium heat for 1 minute before adding the breasts, skin side down. Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over. When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and sauté the flesh side for 3 to 4 minutes. Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.)
- While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid. Place the chili into a blender and begin to pureé, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture. This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
- After removing the duck breasts from the pan add the onion to still hot pan and return to the heat. Add a tablespoon or two of reserved duck fat. Sauté the onion briefly before adding the ginger and 2 tablespoons of the chili paste. Add the honey and port to the ginger chili, stir to combine and cook for one minute.
- The breasts have rested for several minutes and should now be medium rare. They can be sliced lengthwise or cross-wise and several slices placed on each plate. Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle. If you desire, drizzle some around the duck breasts on the serving dish.
SLOW-COOKER DUCK BREASTS
My husband and son are duck hunters, and I am always trying to find new ways to cook the meat. I created this slow-cooker duck breast dish a couple of years ago, and it instantly became a family favorite. The flavors of the herbs really compliment the duck. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Pat duck breasts dry with paper towel; using a sharp knife, score fat to create a tight diamond pattern. Working in batches, place duck breasts, fat sides down, into a cold skillet. Heat pan over medium-low heat. Cook, uncovered, until browned, 15-20 minutes, pouring drippings from pan as needed. Save duck fat for another use., In a small bowl, mix together mushroom soup, white wine, onion, celery, marjoram, rosemary and pepper; pour into 6- or 7-qt. slow cooker. Place duck breasts, fat sides up, on top of soup mixture. Cook, covered, on low until meat is tender and thermometer reads 170°, 3-1/2 to 4-1/2 hours. Remove duck breasts and keep warm; skim fat from the slow cooker. Combine cold water and cornstarch; add to slow cooker. Cook until thickened, 10-15 minutes. Return duck breasts to slow cooker; heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 27g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 417mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
HONEY AND CHILI ROASTED DUCK
A roast duck with spicy, crispy skin. Basting sauce doubles as a dipping sauce and could be used for chicken or game hens also.
Provided by Outta Here
Categories Whole Duck
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375°F.
- Coat a shallow roasting pan, and rack, with non-stick cooking spray.
- In a small bowl, combine the wine, honey, lemon juice, mustard and chili paste. Set aside.
- Rinse the duck and cut down the center of the back, to butterfly. Pat dry. Pierce skin several times with a metal skewer. (this helps drain fat as it cooks). Season with some of the salt and pepper.
- Place the celery, onion and carrot in the bottom of the roasting pan. Place rack over the vegetables and arrange the duck on the rack, skin side up. Place in oven.
- After 20 minutes, baste with the honey-chili mixture. Roast for a total of 1 1/2 to 2 hours, basting every 15 minutes.
- Remove the duck from the oven, place on a platter and keep warm.
- Combine the orange juice and cornstarch. Set aside.
- Strain the pan juices into a saucepan. Discard vegetables.
- Bring to a simmer, adding any leftover baste. Thicken with the cornstarch mixture and season with salt and pepper.
- Cut duck into pieces (legs, thighs, breasts and wings).
- Serve the duck with the sauce on the side.
Nutrition Facts : Calories 2055.9, Fat 178.9, SaturatedFat 60.1, Cholesterol 345, Sodium 953, Carbohydrate 46.6, Fiber 2, Sugar 39.4, Protein 53.4
SEARED DUCK BREAST WITH CHILI, HONEY, & GINGER GLAZE
I love duck but haven't tried that many recipes for it because it's expensive and usually only available here during the holidays. I found this one in Bon Appetit and it has several rave reviews. Hope to try this next time I find some duck.
Provided by lazyme
Categories Duck Breasts
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With the point of a knife, score the skin side of the breasts in crosshatch pattern, being careful not to pierce the flesh of the meat.
- Season the duck breasts with salt and pepper.
- Heat a saute pan over medium heat for 1 minute before adding the breasts, skin side down.
- Cook skin side down over medium to low heat, for approximately 10 to 12 minutes to render the fat from the skin before turning the breasts over.
- When the duck has rendered its fat and the skin has taken on a crisp exterior quality turn the breasts over and saute the flesh side for 3 to 4 minutes.
- Carefully remove the duck from the pan, place on a platter to keep warm and pour the excess fat safely into a heat proof container. (The reserved duck fat may be chilled and used for another cooking use.).
- While the duck is cooking (or even before you cook the duck), remove the chili pepper from the water in which it had soaked and reserve the liquid.
- Place the chili into a blender and begin to puree, adding as much of the reserved liquid as necessary to create a smooth and thin paste-like texture.
- This chili paste may be refrigerated for a day covered with plastic wrap or pour a tablespoon of olive oil on its surface and keep refrigerated for up to 1 week.
- After removing the duck breasts from the pan add the onion to still hot pan and return to the heat.
- Add a tablespoon or two of reserved duck fat.
- Saute the onion briefly before adding the ginger and 2 tablespoons of the chili paste.
- Add the honey and port to the ginger chili, stir to combine and cook for one minute.
- The breasts have rested for several minutes and should now be medium rare.
- They can be sliced lengthwise or cross-wise and several slices placed on each plate.
- Drizzle the warm glaze over the duck or for more impact, brush some on the duck breasts before slicing, run the duck under a hot broiler for 1 minute, caramelize the glaze and then slice and drizzle.
- If you desire, drizzle some around the duck breasts on the serving dish.
Nutrition Facts : Calories 194.8, Fat 8.8, SaturatedFat 2.4, Cholesterol 108.8, Sodium 69.6, Carbohydrate 8.4, Fiber 0.6, Sugar 6.8, Protein 20
DUCK BREASTS WITH HONEY AND MUSTARD
Provided by Jonathan Reynolds
Categories dinner, roasts, main course
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
- Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams
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