WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
DUCK BREAST OVER GREENS
Steps:
- Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
- Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
- Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
- Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
- Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.
BRAISED DUCK WITH COLLARD GREENS AND BLACK PEPPER SPOONBREAD
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 22
Steps:
- To make the spoonbread, preheat the oven to 400 degrees. Butter a 2-quart souffle dish and set aside. Place the water in a medium saucepan over medium heat, add the salt and bring to a boil. Stirring constantly, add the cornmeal in a slow, steady stream. Cook, stirring, for 2 minutes. Scrape into a mixing bowl, stir in the butter and set aside to cool to lukewarm. In another bowl, whisk together the eggs, buttermilk, baking powder, baking soda and pepper. Gradually stir the egg mixture into the cornmeal mixture. Scrape into the prepared pan and bake until set, about 40 minutes.
- To make the duck, heat the oil in a large skillet over medium-high heat. Add the duck and sear on both sides. Set aside. Add the onion and carrots to the skillet and cook for 3 minutes. Add the mushrooms and cook for 5 minutes. Add 1 cup of wine and deglaze the pan.
- Add the remaining wine and the broth. Bring to a boil. Reduce to a slow simmer. Add the duck and cook until medium rare, about 10 minutes. Remove the duck, slice on the diagonal and set aside. Increase the heat and simmer until liquid has reduced to 1 1/2 cups. Strain through a fine-mesh sieve. Season with salt and pepper. Place in a medium skillet and add the duck. Set aside.
- While the sauce is reducing, make the collard greens: cook the bacon in a large pot over medium heat until the fat is rendered. Remove the bacon with a slotted spoon. Add the greens and cook, stirring until wilted. Add the water, cover the pot, turn heat to low and cook until the greens are tender, about 15 minutes. Season with salt and pepper. Keep warm.
- Heat the duck and the sauce just until warmed through. Arrange the duck slices on each of 4 plates, spoon some of the sauce over them and sprinkle with parsley. Divide the collard greens and the spoonbread among the plates. Serve immediately.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 24 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 1763 milligrams, Sugar 9 grams, TransFat 0 grams
RED-WINE-BRAISED DUCK LEGS WITH ROASTED PEARS AND ONIONS
Steps:
- Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
- Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
- Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
- Make roasted pears and onions during last hour of duck braising:
- Preheat oven to 400°F.
- In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
- Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
- Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.
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.
More about "duck with pear sauce and wilted greens recipes"
DUCK BREASTS WITH PEARS - FRANCE TODAY
Web Jun 17, 2013 Pour off all but 2 tablespoons of duck fat and add the pear slices. Season with the Sichuan pepper and cook over medium-high …
From francetoday.com
Estimated Reading Time 2 mins
From francetoday.com
Estimated Reading Time 2 mins
PAN-SEARED DUCK BREAST WITH SAGE & PEAR SAUCE (AIP, SCD)
Web Nov 4, 2019 2 boneless duck breasts, 4-5 ounces each coarse sea salt 4 whole sage leaves 1 ripe pear, peeled and cut into a small dice 1/4 …
From gutsybynature.com
Reviews 4Category EntreeServings 2Estimated Reading Time 4 mins
From gutsybynature.com
Reviews 4Category EntreeServings 2Estimated Reading Time 4 mins
DUCK WITH PEARS - FINE DINING LOVERS
Web Nov 28, 2018 Rub with salt and 1 tbsp oil. Place on the prepared baking tray, breast side down and roast for 1 hour. Drain the fat, turn the duck …
From finedininglovers.com
3.3/5 (9)Total Time 2 hrs 40 minsServings 6
From finedininglovers.com
3.3/5 (9)Total Time 2 hrs 40 minsServings 6
DUCK BREAST WITH PEARS AND BALSAMIC VINAIGRETTE
Web Jun 14, 2011 In a large ovenproof skillet cook pears in hot butter over medium heat for 8 to 10 minutes or until golden brown and tender, stirring frequently. Sprinkle with coarsely ground pepper; remove from skillet and …
From bhg.com
From bhg.com
GLAZED DUCK WITH SPICED PEARS - WAITROSE
Web Wash and shake dry. Heat the reserved duck fat in a large saucepan, add the pak choi, season and sweat for a few minutes. Skim the excess fat off the juices in the roasting tin, add the juices to the saucepan, cover and …
From waitrose.com
From waitrose.com
GRILLED DUCK WITH PEARS AND CRANBERRIES - FOOD NETWORK CANADA
Web May 4, 2010 Step 4. Rub all duck meat with spice rub. Grill for about 3-4 minutes per …
From foodnetwork.ca
From foodnetwork.ca
ROASTED BROME LAKE DUCK WITH CARAMELIZED PEARS
Web Drain excess fat from the roasting pan, sprinkle the remaining pears with sugar and place …
From canardsdulacbrome.com
From canardsdulacbrome.com
DUCK WITH PEAR SAUCE AND WILTED GREENS | RECIPE | PEAR SAUCE, …
Web Apr 6, 2012 - Get Duck with Pear Sauce and Wilted Greens Recipe from Food …
From pinterest.com
From pinterest.com
DUCK THREE WAYS RECIPE - BBC FOOD
Web For the roasted pears and shallots, preheat the oven to 220C/425F/Gas 7. Heat half the …
From bbc.co.uk
From bbc.co.uk
DUCK WITH PEAR SAUCE AND WILTED GREENS RECIPE - FOOD NEWS
Web Preparation steps 1. Preheat the oven to 180°C (approximately 350°F) top and bottom …
From foodnewsnews.com
From foodnewsnews.com
DUCK WITH PEAR SAUCE AND WILTED GREENS – RECIPES NETWORK
Web Nov 28, 2015 Place some of the braised meat in front and the Wilted Greens on either …
From recipenet.org
From recipenet.org
You'll also love