WHOLE DUCK WITH GREEN PEPPERCORN GLAZE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
- Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
- In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
- Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
- Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
- Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to "rest" for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE
Steps:
- Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
- While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
- Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.
DUCK BREAST WITH BRAISED BELGIAN ENDIVE, SHAVED CAULIFLOWER AND GREEN PEPPERCORNS
Duck breasts are remarkably delicious, easy to cook and almost as tender as beef tenderloin. Once seasoned, the breasts go skin-side down in the pan and stay there for 20 or so minutes while the skin crisps, the fat renders out and the meat gently cooks to a perfect rosy medium. Along the way, you pour off the accruing melted fat every few minutes into a heatproof jar, and when it has cooled, you can save the duck fat in the freezer. It has such a special flavor; it would be a pity to throw it away. We use the duck fat for the best roasted potatoes but also love it for cooking trout and char and salmon fillets, and recommend roasting cauliflower and baby white turnips in it as well, for the most special combination of clean, juicy and luscious.
Provided by Gabrielle Hamilton
Categories meat, poultry
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Split and trim the duck breasts to yield 4 individual breasts. Some people remove the "tenders," as there is a small span of unchewable silver skin within, but I just leave them intact and deal with it when eating, like the fat or gristle in any steak or chop. It's just part of the deal.
- Season the duck with salt and pepper generously on both skin and flesh sides, then place breasts skin-side down in an extra-large heavy-bottomed steel pan.
- Set the pan over medium-low heat, and gently cook the duck breasts 20 to 25 minutes, skin-side down the whole time, pouring off the rendering duck fat many times along the way so that the duck does not poach or steam in its own fat. Save all of that duck fat.
- In the meantime, split the endive heads in half lengthwise, and remove any limp outer leaves. Crush the green peppercorns with the flat side of your chef's knife, then mince the crushed peppercorns further, sometimes dragging the mince under the flat side of your knife to make it into a paste, as you might with a clove of garlic.
- When the duck skin is dark golden brown and crisp and most of the white fat has rendered out, turn the breast flesh-side down. Increase heat to medium-high (you want to get a true sear and not a gray "steam"), and sear for 2 to 4 minutes, or until the flesh is golden brown. Remove the duck breasts from the pan, and set them aside in a warm place.
- Add a nice spoonful of the rendered duck fat back into the hot pan, and lay in the endive halves, cut-side down. Cook until you get a dark golden sear on the cut sides of the endive, about 3 minutes. Turn the endives over onto their rounded backs, and add the cauliflower, shallot and peppercorn paste to the pan.
- Add back in another nice spoonful of the rendered duck fat, and stir together as best as you can without disturbing the endive. You can move it to the side and give yourself some room for stirring and cooking the cauliflower. You want to make sure the cauliflower and the shallots have contact with the fond (the fat, salt and pepper that have been left behind from the cooking of the duck breasts) in the pan.
- Add the chicken stock and the sherry or vermouth, and partly cover the pan to simmer the vegetables until soft and cooked, about 4 minutes. The liquid will be absorbed, the high note of the alcohol will burn off and a loose sauce will remain when finished cooking.
- Season the vegetables with salt and pepper as needed, and drizzle some more of the rendered duck fat over the whole deal if that moves you, as it does me.
- Slice the duck breasts across at a slight bias, approximately the thickness of your pinkie, and serve each with endive and cauliflower. Sprinkle a few drops of sherry vinegar over each serving to finish.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 687 milligrams, Sugar 4 grams
More about "duck breasts with green peppercorn sauce recipes"
BREAST OF DUCK WITH GREEN PEPPERCORN SAUCE - GREAT CHEFS
Web Aug 18, 2014 Breast of Duck with Green Peppercorn Sauce By Great Chefs August 18, 2014 Sauteed duck breasts are served medium-rare …
From greatchefs.com
Estimated Reading Time 2 mins
From greatchefs.com
Estimated Reading Time 2 mins
PAN-SEARED DUCK BREASTS WITH GREEN PEPPERCORN SAUCE …
Web 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy ½ jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 butterscotch caramel lollipops 12 tbsp …
From americastestkitchen.com
From americastestkitchen.com
DUCK BREAST WITH GREEN PEPPERCORN SAUCE - FRENCH …
Web Apr 2, 2018 Main ingredients: 2 duck breasts salt and pepper to season For the sauce: 2 cups of duck stock or chicken stock 1 tablespoon of green peppercorns. 100 ml /0.4 cups of dry white wine (sauvignon blanc) 25 ml …
From thefrenchcookingacademy.wordpress.com
From thefrenchcookingacademy.wordpress.com
ROAST DUCK BREAST WITH GREEN PEPPERCORN SAUCE
Web Nov 11, 2016 Roast Duck Breast with Green Peppercorns & Tiny Roast Potatoes View Recipe A few years ago, I was lucky enough to spend a week on a repurposed rice boat, cruising Kerala's canals and lakes, …
From food52.com
From food52.com
SAUTéED DUCK BREAST WITH GREEN PEPPERCORN AND MOREL CREAM SAUCE
Web 1 tablespoon green peppercorns plus 1 tablespoon of brine ¼ cup dry white wine ¾ cup heavy cream Kosher salt and freshly ground pepper, to taste Equipment 2 heavy …
From gildedfork.com
Estimated Reading Time 4 mins
From gildedfork.com
Estimated Reading Time 4 mins
10 BEST DUCK BREAST RECIPES | YUMMLY
Web Apr 11, 2023 Duck Breast with Cherry Sauce The Gourmet Gourmand. pepper, low sodium chicken stock, tart cherries, olive oil, butter and 9 more. salt, pepper, sugar, rice …
From yummly.com
From yummly.com
ROAST DUCK WITH PEPPERCORN SAUCE RECIPE · GRESSINGHAM
Web Method Preheat your oven to 200oC, Fan 180oC, Gas Mark 6 and remove all packaging. If included, take the giblets out of the body cavity (they're useful for making stock) Place on …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
HOW TO MAKE A FRENCH BISTROS STYLE PEPPERCORN SAUCE ( WITH DUCK …
Web green peppercorn sauce cooked with delicious duck breasts. This French peppercorn sauce recipe is made using homemade stock, white wine, cognac and cream. Simply …
From youtube.com
From youtube.com
DUCK BREAST WITH HONEY, MUSTARD, PEPPERCORN RECIPE · GRESSINGHAM
Web Method Pre heat your oven to 200c or 180c fan, gas mark 6 Score the skin of the duck breasts and pat dry. Season both sides. Place a small frying pan onto a low to medium …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
ROAST DUCK WITH GREEN PEPPERCORN SAUCE | MAPLE LEAF FARMS
Web 2 Tbsp. Drained, Bottled Green Peppercorns 17 1 Tbsp. Dijon mustard Directions 1 Preheat the oven to 450 degrees F. Remove the neck and giblets from the cavity of the duck and …
From mapleleaffarms.com
From mapleleaffarms.com
DUCK BREASTS WITH PEPPERCORN SAUCE RECIPE | HELLOFRESH
Web Add shallot and ¼ tsp crushed peppercorns; cook until browned and softened, 1-2 minutes. • Stir in demi-glace and ¼ cup water. Bring to a simmer and cook until slightly reduced, 2 …
From hellofresh.com
From hellofresh.com
20 HEALTHY 6-INGREDIENT DINNERS IN 20 MINUTES OR LESS - MSN
Web From chicken skillets to cheesy pasta dishes, all you need is 6 ingredients—alongside pantry staples like salt, pepper and oil—to whip up one of these simple dinner recipes. …
From msn.com
From msn.com
EASY DUCK BREAST RECIPE READY IN MINUTES — EAT THIS NOT THAT
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 …
From eatthis.com
From eatthis.com
PAN-SEARED DUCK BREASTS WITH GREEN PEPPERCORN SAUCE …
Web Pan-Seared Duck Breasts with Green Peppercorn Sauce (Magret de Canard au Poivre Vert) SERVES Serves 4 TIME 1 hour WHY THIS RECIPE WORKS We found that the …
From americastestkitchen.com
From americastestkitchen.com
BEST DUCK BREASTS WITH GREEN PEPPERCORN SAUCE RECIPES
Web Feb 4, 2022 Directions Step 1 Heat the oven to 400°F/200°C. Score the duck breast and render the fat in a sauté pan. Pour off the fat, and transfer to the oven to finish, about 10 …
From foodnetwork.ca
From foodnetwork.ca
SEARED AND ROASTED DUCK BREASTS WITH GREEN PEPPERCORN SAUCE
Web For the duck breasts: Preheat the oven to 400°F. With a sharp knife, cut the flesh side of the duck breasts in a shallow crosshatch pattern. Season with salt and pepper. Place a …
From cookstr.com
From cookstr.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
PAN-SEARED DUCK WITH PEPPERCORN CREAM SAUCE | DUCKS UNLIMITED
Web 2 tablespoons cracked tricolor peppercorns 1 cup heavy cream Directions [Step 1] Season duck breast fillets liberally with salt and pepper. Heat oil in a large skillet over medium …
From ducks.org
From ducks.org
30 RECIPES YOU CAN MAKE WITH FRESH GARLIC - YAHOO NEWS
Web Apr 23, 2023 Lemon-Rosemary-Garlic Chicken and Potatoes. Becky Luigart Stayner. Garlic, lemon, and rosemary are a classic trio used in chicken recipes, and for good …
From news.yahoo.com
From news.yahoo.com
DUCK BREASTS WITH GREEN PEPPERCORN SAUCE : RECIPES : COOKING …
Web Directions Heat the oven to 400 degrees F/200 degrees C. Score the duck breast and render the fat in a saute pan. Pour off the fat, and transfer to the oven to finish, about 10 …
From cookingchanneltv.com
From cookingchanneltv.com
You'll also love