SEARED BREAST OF MOULARD DUCK A LA D'ARTGNAN ON POTATO GALETTE
Steps:
- For the galette, blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Do not worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve.
- For the duck, score the skin. Season both sides of duck breasts with salt and pepper. Heat 2 heavy skillets until medium hot, over medium high heat. Put duck breasts in pans, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove duck from heat and keep warm in one of the skillets. Meanwhile, heat the port wine in a saucepan to a boil. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Puree with a hand mixer until smooth. Adjust seasoning and keep warm. Heat 2 tablespoons of sugar until lightly caramelized. Add the Armagnac in which prunes have marinated for no less than 15 days. Reduce by half. Add 3 tablespoons prune juice. Reduce until almost syrupy. Strain and season. Keep warm. Cut the breasts across the grain into 1/4-inch slices. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Serve immediately with a potato galette. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif.
DUCK BREASTS A LA D'ARTAGNAN
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.
- Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.
- Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.
DUCK BREAST A L'ORANGE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
- Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
- Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
- Add orange supremes to sauce and pour over sliced duck just before serving.
More about "duck breasts a la dartagnan recipes"
5 DUCK BREAST RECIPES TO TRY NOW – CENTER OF THE PLATE
DUCK RECIPES | D'ARTAGNAN
Web Up to 4% cash back Whole duck, duck breast and duck bacon recipes featuring our moulard, muscovy, pekin and rohan ducks: complete with photos, instructions, tips and links to buy the key ingredients. ... Magret Duck Breast …
From
From
DUCK BREASTS WITH FIG RECIPE | D'ARTAGNAN
Web Up to 4% cash back Preheat the oven to 400 degrees F. Prepare the figs: With a sharp paring knife, cut the figs in half top to bottom, right through the stem, so their natural shape is preserved. Scatter a few thyme branches in the …
From
From
DUCK BREAST WITH BLACKBERRIES RECIPE | D'ARTAGNAN
Web Up to 4% cash back RECIPE Preparation. Remove the duck breasts from the refrigerator 30 minutes before cooking. Score the skin in a crosshatch pattern, cutting through the skin and fat but not cutting the meat. Season both sides …
From
From
DUCK BREAST WITH HERB BUTTER RECIPE | D'ARTAGNAN
Web Up to 4% cash back 1 teaspoon salt 1/4 teaspoon pepper 2 Moulard Duck Magret Salt and freshly ground pepper, to taste *Makes sixteen 1 tablespoon servings Recipe notes In this easy recipe, pan-seared duck breast is …
From
From
DUCK BREAST WITH RED WINE SAUCE RECIPE | D'ARTAGNAN
Web Up to 4% cash back 1 shallot, finely chopped 1 cup full-bodied red wine, such as Madiran 2 tablespoons Duck and Veal Demi-Glace Salt and freshly ground pepper Recipe notes The original "duck steak" recipe was created by …
From
From
RECIPES FOR MEAT, POULTRY, GAME, DUCK & FOIE GRAS
Web Duck Breast with Pomegranate Molasses By D'Artagnan Duck Confit Pasta with Mushroom Sauce By D'Artagnan Beer-Braised Porcelet Shanks with Pickled Cabbage and Maple Mustard By D'Artagnan Cornbread …
From dartagnan.com
From dartagnan.com
MAGRET à LA D’ARTAGNAN | SAVEUR
Web Ingredients 2 Magret duck breasts, skin scored in a cross-hatch pattern Kosher salt and freshly ground black pepper, to taste 1 shallot, finely chopped 1 cup duck and veal demi-glace 1 cup...
From saveur.com
From saveur.com
DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
Web Aug 16, 2016 Preparation. Step 1. Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and …
From bonappetit.com
From bonappetit.com
GET 2 EXCLUSIVE DUCK RECIPES FROM THE NEW SPANISH COOKBOOK
Web Jul 6, 2018 Cook for 1 minute, stirring constantly. Pour in the sherry wine and red wine and deglaze the pot, using a wooden spoon to scrape up any browned bits from the pan …
From center-of-the-plate.com
From center-of-the-plate.com
PAN-ROASTED DUCK BREASTS WITH ONIONS AND CRISP PANCETTA RECIPE
Web Dec 11, 2015 Turn the duck and roast in the oven for about 6 minutes for medium rare. Transfer the duck to a cutting board and let rest for 5 minutes. Add the pancetta to the …
From foodandwine.com
From foodandwine.com
MAGRET à LA D'ARTAGNAN - THE DAILY MEAL
Web Cover the duck with foil to keep warm and set aside. Drain fat from pan, leaving 1 tablespoon of fat in pan. Sauté the shallots in the rendered duck fat until they are …
From thedailymeal.com
From thedailymeal.com
D'ARTAGNAN DUCK BREAST RECIPE - COOKCREWS.COM
Web Sep 27, 2022 2 Magret duck breasts, skin scored in a cross-hatch pattern; Kosher salt and freshly ground black pepper, to taste; 1 shallot, finely chopped; 1 cup duck and veal …
From cookcrews.com
From cookcrews.com
HOW TO COOK DUCK BREAST ON THE GRILL - D'ARTAGNAN
Web Up to 4% cash back Turn and grill the meat side for 3 – 5 minutes over indirect heat, off to the side of the flames. Duck breast is best left rare to medium-rare. 9. Remove from the grill …
From
From
GRILLED DUCK BREASTS WITH PINEAPPLE SAUCE RECIPE | D'ARTAGNAN
Web Up to 4% cash back Keep warm. Score the skin of the duck breasts in a crosshatch pattern, almost down to the meat. Season with salt and pepper and lightly rub with oil. Preheat the …
From
From
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE - SERIOUS …
Web Mar 8, 2023 Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts …
From seriouseats.com
From seriouseats.com
BEST DUCK BREASTS A LA DARTAGNAN RECIPES
Web Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, …
From alicerecipes.com
From alicerecipes.com
DUCK WITH ORANGE SAUCE (MAGRET DE CANARD à L’ORANGE)
Web Pour this mixture into the pan with the duck fat, and warm over medium-low heat. Add the marmalade and let the mixture come to a simmer. Once the sauce has come to a …
From monpetitfour.com
From monpetitfour.com
THIS WHOLE DUCK RECIPE IS PERFECTLY IMPERFECT (PUBLISHED 2021)
Web Dec 10, 2021 This tightens the pores, making the skin easier to cut. Once roasted, the bird emerges with the skin golden, the meat tender and the fat melted and just waiting to …
From nytimes.com
From nytimes.com
EASY DUCK A L'ORANGE RECIPE | D'ARTAGNAN
Web Up to 4% cash back Preheat oven to 375 degrees F. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and …
From
From
You'll also love