GARLIC ROASTED DUCK BREAST
Duck breast. Pan seared, then roasted with garlic and rosemary.
Provided by silvertail
Categories Meat and Poultry Recipes Game Meats Duck
Time 28m
Yield 1
Number Of Ingredients 5
Steps:
- Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
- Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g
STUFFED AND SEARED DUCK BREASTS
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors - traditionally garlic, rosemary and fennel. It is fantastic, but it's not simple, and it's not fast. Indeed, one could argue that it's easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Provided by Mark Bittman
Categories dinner, easy, for two, lunch, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
- Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
- Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams
SEARED DUCK BREAST WITH RED POTATOES, BROCCOLI RABE AND BLOOD ORANGE-FENNEL PAN SAUCE
Steps:
- For the duck: Juice three of the oranges and cut the remaining two into supremes by cutting away the peel, then cutting the segments free from the white pith. Set aside.
- Score the duck skin and place skin-side down in a saute pan over medium-low heat to render the fat until the skin is browned and crispy, about 6 minutes. Turn the breast and cook to medium-well, 5 to 6 minutes. Pour the rendered duck fat into two large saute pans, leaving a little behind in the original saute pan.
- Add fennel to the original pan, reserving the fronds, and cook over medium-high heat until soft and translucent. Add chicken stock, white wine, thyme, blood orange juice, red pepper flakes and a pinch of salt and cook, stirring occasionally, until the liquid has reduced by half.
- For the red potatoes: Bring a large stock pot of salted water and garlic to a boil. Add the potatoes and cook until fork tender.
- Add the onion to one of the saute pans and cook over medium-high heat, stirring occasionally, until caramelized, about 15 minutes. Mix in potatoes and rosemary and cook until potatoes have a nice brown exterior, 3 to 4 minutes.
- For the broccoli rabe: Add garlic to the third saute pan and cook over medium heat until the oil is aromatic. Add the broccoli rabe and toss to coat with the garlic oil. Season with salt.
- Serve duck breast with potatoes and broccoli rabe. Garnish dish with pan sauce, fennel fronds and supremed blood oranges.
More about "duck breast with fennel and rosemary recipes"
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
Web Dec 28, 2020 1 sprig fresh rosemary, leaves removed from stem and minced pinch of Kosher salt Instructions Place a large cast iron skillet …
From runningtothekitchen.com
4.9/5 (65)Total Time 20 minsCategory Main DishesCalories 258 per serving
From runningtothekitchen.com
4.9/5 (65)Total Time 20 minsCategory Main DishesCalories 258 per serving
- Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
FIVE-SPICE DUCK BREASTS - EATINGWELL
Web Jul 29, 2021 Ingredients 1 tablespoon reduced-sodium soy sauce plus 1 teaspoon, divided 1 tablespoon Shaoxing rice wine ¾ teaspoon five …
From eatingwell.com
Servings 8Calories 303 per servingTotal Time 1 hr 30 mins
From eatingwell.com
Servings 8Calories 303 per servingTotal Time 1 hr 30 mins
DUCK BREAST WITH FENNEL AND ROSEMARY RECIPE
Web Apr 19, 2018 Step 1 Place duck breasts, skin side down, on work surface. Step 2 Sprinkle with salt and pepper. Step 3 Combine garlic, fennel, …
From friendseat.com
Cuisine ItalianCategory Dinner, Lunch, Main Dish
From friendseat.com
Cuisine ItalianCategory Dinner, Lunch, Main Dish
FENNEL-ROASTED DUCK BREAST - ROBERT SINSKEY VINEYARDS
Web Score the skin of the duck breasts with a fine diamond pattern. Sprinkle the fennel seed evenly over both sides of the duck then follow with salt and pepper. 2. Heat a medium heavy-bottomed sauté pan over low heat. …
From robertsinskey.com
From robertsinskey.com
ROSEMARY DUCK WITH APRICOTS RECIPE - SIMPLY RECIPES
Web Jun 4, 2022 3 tablespoons fresh rosemary, chopped 2 tablespoons brown sugar 1 tablespoon freshly ground black pepper 2 teaspoons salt 2 whole duck breasts, halved 1/2 cup granulated sugar 1/2 cup champagne …
From simplyrecipes.com
From simplyrecipes.com
ROAST DUCK BREAST, FENNEL & ORANGE SALAD RECIPE · …
Web Put the fennel and red onions into a mixing bowl. Add the olive oil, vinegar and season with salt and pepper, then set aside whilst you cook the duck. Season each duck breast generously with salt and place skin side down …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
PERFECT PAN-SEARED DUCK BREASTS | ALEXANDRA'S KITCHEN
Web Oct 19, 2017 Blot the duck breasts dry. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place …
From alexandracooks.com
From alexandracooks.com
EASY DUCK BREAST RECIPE READY IN MINUTES — EAT THIS …
Web Apr 11, 2019 Season all over with salt and black pepper. Add the duck breasts to the pan, skin side down, and cook for 5 to 6 minutes, until plenty of fat has rendered and the skin is a deep golden brown. Flip and cook …
From eatthis.com
From eatthis.com
ROAST DUCK BREAST RECIPE WITH FIGS, ROSEMARY AND …
Web Oct 17, 2019 1 large clove garlic, crushed 2 sprigs rosemary, finely chopped 8 ripe figs, quartered 2 sprigs thyme icing sugar 50ml crème de cassis 250g green beans, blanched to serve Method STEP 1 Put the …
From olivemagazine.com
From olivemagazine.com
10 BEST DUCK BREAST RECIPES | YUMMLY
Web May 1, 2023 Japanese Curry Duck Breast + Baby Arugula Salad With Lemon Balsamic Vinaigrette & Parmigiano Reggiano SamuelThornhill94212. balsamic vinegar, baby …
From yummly.com
From yummly.com
DUCK BREAST IN A ROSEMARY, BALSAMIC AND CITRUS MARINADE | POULTRY ...
Web Place the duck breast in the marinade, skin side up, cover and marinade in the refrigerator overnight. Remove the duck breast from the marinade, pat dry and transfer, skin side …
From touringandtasting.com
From touringandtasting.com
RECIPES - SPICE-CRUSTED DUCK BREAST WITH FENNEL COUSCOUS
Web Taste and adjust the seasoning, if necessary. Directions for Fennel. 1. Melt the butter in a large straight-sided sauté pan, swirling the pan until the butter is lightly browned. Sear …
From hallmarkchannel.com
From hallmarkchannel.com
SAUTéED DUCK WITH ROSTI POTATO AND CRISP FENNEL RECIPE - BBC
Web 1 garlic clove, chopped ¼ fennel bulb, finely chopped ½ red chilli, finely chopped 1 duck breast, skinned and sliced 2 tbsp red wine sprig fresh thyme, leaves only salt and freshly …
From bbc.co.uk
From bbc.co.uk
CHICKEN UNDER A BRICK (POLLO ALLA MATTONE) | RACHAEL RAY | RECIPE ...
Web May 12, 2023 Place chicken skin-side down and brown about 5 minutes under 2 bricks wrapped in foil or a weighted cast-iron pan. Flip bird and roast 30 minutes. Add halved …
From rachaelrayshow.com
From rachaelrayshow.com
DUCK WITH CITRUS AND FENNEL - GREAT BRITISH CHEFS
Web Duck sauce 1 dash of vegetable oil 800g of duck trimmings 37g of shallots, finely sliced 9g of garlic cloves, roughly chopped 1 sprig of thyme 1 bay leaf 150ml of port 150ml of red …
From greatbritishchefs.com
From greatbritishchefs.com
DUCK BREASTS WITH FENNEL AND ROSEMARY RECIPE | EAT YOUR BOOKS
Web Save this Duck breasts with fennel and rosemary recipe and more from New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England to your …
From eatyourbooks.com
From eatyourbooks.com
DUCK BREAST RECIPES | BBC GOOD FOOD
Web 35 Recipes. Magazine subscription – your first 5 issues for only £5! Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck …
From bbcgoodfood.com
From bbcgoodfood.com
DUCK BREAST IN A FIG AND ROSEMARY SAUCE - CANARDS DU LAC BROME
Web Thickly slice the breasts on the diagonal and serve with the fig and rosemary sauce. Serve with potatoes sautéed in duck fat and a red cabbage salad. Fig and rosemary sauce ; In …
From canardsdulacbrome.com
From canardsdulacbrome.com
2023 SPRING ARIZONA RESTAURANT WEEK: 5 BEST MENUS IN METRO …
Web May 16, 2023 $55/person; 3 courses; Takeout and dine-in; For the opener, choose squash blossoms stuffed with Argentine crab and cream cheese or fire-roasted asparagus …
From azcentral.com
From azcentral.com
ROAST DUCKS WITH POTATOES, FIGS, AND ROSEMARY RECIPE - BON APPéTIT
Web Nov 13, 2014 Place ducks, breast side down, in a large roasting pan; pour in ½ cup water. Roast, rotating pan occasionally, until duck fat starts to render, water is evaporated, and …
From bonappetit.com
From bonappetit.com
You'll also love
Related Search