ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT
Steps:
- Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- When ready to cook the duck, preheat the oven to 375 degrees F.
- Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
- In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
- Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
- Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION
This is another wonderful recipe that was served to us at the Indian Pueblo Cultural Center in Albuquerque. Richard Hetzler, who is the Executive Chef at the Mitsitam Cafe in the National Museum of the American Indian in Washington, D.C. prepared this dish. What an honor and a treat to have such a master in the house. I loved the smoky flavor of this dish. Richard says not to over smoke it and the middle of the duck should be pink. You will need 1/4 pound of oak wood chips for this recipe. I noticed that he used both dry and wet chips for this recipe. He said that soaking the chips is done to maintain a longer smoke. Zaar wouldn't let me say 2 duck breasts, so I repeated it twice. Please note: I didn't include the cooking time for the Port Wine Reduction in this recipe. You could probably prepare it ahead of time as long as you keep it warm.
Provided by Chef Joey Z.
Categories Duck Breasts
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- For the duck:.
- Soak the wood chips in water for about 1 hour.
- Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
- Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
- Remove and let the duck rest for 3-5 minutes before serving.
- For the Port Wine Reduction:.
- In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
- Reduce the wine to 1/2-3/4 until thickened.
- Removed from heat and reserve. Keep warm and serve over the duck.
- Bon Appetit!
Nutrition Facts : Calories 1109.3, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 236.1, Carbohydrate 63.5, Fiber 1.2, Sugar 39.6, Protein 60.5
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
PORT WINE REDUCTION
This recipe can be found in "Emeril's Creole Christmas" cookbook, written by Emeril Lagasse and Marcelle Bienvenu, and is used to make a delicious Beef Tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve; let cool to room temperature before serving.
DUCK BREASTS POACHED IN RED WINE AND PORT
Provided by Marian Burros
Categories dinner, weekday, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
- In a small pan, combine red wine and port, and boil to reduce by half.
- Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
- To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
- Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
- With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 4 grams
BREAST OF DUCK WITH PORT SAUCE
Steps:
- Make the marinade:
- In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.
- Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450°F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
- While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
- Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
- Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit.
More about "oak smoked breast of duck with port wine reduction recipes"
PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
From alexandracooks.com
5/5 (1)Category DuckCuisine FrenchTotal Time 4 hrs 5 mins
- Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
- Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
- Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
- While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)
DUCK BREAST WITH PORT AND CHERRY SAUCE | GIANGI'S KITCHEN
From giangiskitchen.com
Ratings 22Total Time 50 minsCategory DuckCalories 424 per serving
PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
From hungrypinner.com
4.9/5
SEARED DUCK BREAST WITH PORT WINE CHERRY SAUCE
From foodnetwork.com
Author Anne BurrellSteps 6Difficulty Advanced
SMOKED DUCK WINE PAIRING – THE BEST WINES FOR SMOKED DUCK
From happymuncher.com
SMOKED DUCK BREAST WITH EASY CHERRY ORANGE SAUCE
From smokedbbqsource.com
DUCK BREAST WITH FOIE GRAS & PORT SAUCE RECIPE | D'ARTAGNAN
From dartagnan.com
DUCK BREASTS WITH PORT SAUCE AND CELERIAC PURéE
From deliciousmagazine.co.uk
PAN SEARED DUCK BREAST W/PORT REDUCTION SAUCE
From crsandidgewines.com
OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION FOOD
From topnaturalrecipes.com
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON …
From bonappetit.com
OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION RECIPE
From recipenode.com
SMOKED DUCK BREAST RECIPE - BONAPPETEACH
From bonappeteach.com
BEST WINE TO PAIR WITH DUCK BREAST | INTOWINE
From intowine.com
OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION RECIPES
From tfrecipes.com
PAN SEARED DUCK WITH CHERRY PORT SAUCE - COOKING WITH WINE BLOG
From cookingwithwineblog.com
CRISPY DUCK WITH PORT WINE SAUCE RECIPE | D'ARTAGNAN
From dartagnan.com
#30-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #poultry #meat #duck #duck-breasts #number-of-servings
You'll also love