DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
DERWENTWATER DUCK WITH CUMBERLAND SAUCE
Named for the wild duck found in and around the moors and lakes of Northwest England (Derwentwater Lake). These ducks are valued for their tenderness and flavor, but you can use any duck with success in this recipe. The flavor of the duck is complemented with the sweet, sharp flavor of the Cumberland sauce.
Provided by threeovens
Categories Duck
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
- Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed).
- Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes.
- Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens.
- Once the duck is done, remove to a warmed serving dish and keep hot.
- Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish.
- Stir in the sauce and serve with the duck; garnish with watercress and orange slices.
Nutrition Facts : Calories 1507.7, Fat 134.1, SaturatedFat 45, Cholesterol 258.8, Sodium 223.1, Carbohydrate 26.2, Fiber 2.6, Sugar 16.2, Protein 39.9
NO-FAIL DUCK BREAST
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck and duck products so, easy to source. You might have to search for the magret (duck breast) if you don't live in the south of France. I make it when too lazy to actually cook.
Provided by sansan
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
- Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
- Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 24.8 g, Cholesterol 105.4 mg, Fat 8.8 g, Fiber 5.5 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 1877.3 mg, Sugar 7.3 g
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