DUCK BREAST WITH MUSTARD PAN SAUCE, DUCK FAT POTATOES, HARICOTS VERTS AND FRISEE
Steps:
- Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain.
- Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry.
- Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
- Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
- Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper.
- Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat.
- Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!
GRILLED PORK PAILLARDS
Paillards are simply pork chops (or chicken cutlets) that have been pounded to a uniform thickness for even cooking; because they are so thin, the pieces cook very quickly. The pork can also be cooked on a grill pan; heat the pan over medium-high for five minutes before adding paillards.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
- Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.
PAN-GRILLED DUCK WITH SPINACH AND POACHED APPLES
Provided by Molly O'Neill
Categories dinner, main course
Time 8h30m
Yield Four servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees. Use a sharp knife to remove any excess fat from the duck. Remove the neck, cut in half and place in a shallow roasting pan. Remove the wings, being careful not to cut into the breast. Place the wings in the roasting pan. Cut along one side of the ridge of the breastbone, then scrape the knife against the side of the breastbone, gently freeing one half of the breast from the cavity. Repeat on the other side. Remove as much fat as possible from the meat and discard the fat. Remove the loose, sinewy flap of meat from the underside of both breast pieces. Set aside. Blend the salt and pepper and rub the mixture into the skin side of the breasts. Cover and refrigerate. Remove the duck legs and use the back of the knife to break up the carcass. Add the carcass to the roasting pan and roast in the oven along with the neck and wings for 20 to 25 minutes, turning frequently until evenly browned.
- Put the browned duck parts, onion, leek, carrots, peppercorns and bouquet garni -- and enough water to cover, about 6 quarts -- in a stockpot over low heat. Bring to a boil and reduce the heat to a simmer. Add the legs, the flaps of meat from the breast and the mushrooms, cover partially and simmer for 4 hours to get about 2 1/2 to 3 quarts. Skim any foam as it rises to the top.
- Strain the broth and discard the solids. Strain again through a fine sieve or a large strainer lined with cheesecloth. Cool and then refrigerate overnight to chill completely. Skim and discard the fat.
- Prepare the spicy poached apples. They can be kept at room temperature for up to 2 hours.
- An hour before serving, begin making the sauce. Put the duck broth in a saucepan over medium heat and cook until it has reduced to 1 1/4 cups, about 35 minutes. (Freeze the remaining broth to make soup.) Add the leek or onion and simmer for 5 minutes. Add the carrot, remove from heat and set aside for 15 minutes.
- Heat a heavy skillet over medium-high heat until it is hot, but not smoking. Lay the breasts skin side down, and cook until brown, about 4 to 5 minutes. Turn them over and cook until done, about 3 to 5 minutes, depending on the thickness of the breasts. Pour out the fat as it accumulates in the pan. Remove the breasts to a tray, cover loosely with foil and allow to rest for at least 5 minutes and up to 15 minutes before slicing.
- Five minutes before you are ready to serve the duck, return the sauce to the heat and bring it to a simmer. Add the peppers and set aside for 3 minutes.
- Steam the spinach until just wilted and drain well.
- Use a sharp knife to slice the duck breasts thinly. Lay out 4 warmed plates. Place a mound of steamed spinach in the center of each plate and fan the duck slices around the spinach. Spoon the sauce over the meat, garnish with the spiced apples and serve.
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
SOUTH TEXAS BARBECUED DUCK
This is a remarkably straightforward way of cooking a duck and results in powerfully smoky and salty-sweet meat. The recipe came to The Times in 2015 via the San Antonio chef Quealy Watson, who cooked it in a smoker filled with small logs of mesquite. You could make do with a grill if you kept one side of it entirely free of coals and placed the duck away from the flames. Straight kosher salt and freshly ground black pepper can be used in place of the Lawry's.
Provided by Sam Sifton
Time 5h
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Light a charcoal grill or smoker, or heat oven to 250.
- Make a dry rub by combining the cinnamon, coriander, cumin, black pepper and seasoned salt in a small bowl. Season the duck aggressively with the rub, applying it all over the body, inside and out.
- If smoking, place the duck on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill and place duck on the other, away from the direct flame, then cover the grill. If oven-roasting, place duck in a roasting pan, and put in the oven.
- Cook the duck for 2 hours or so, until it has taken on some color, then remove from the heat, and place on a large sheet of aluminum foil. Wrap the duck in the foil, using another sheet if necessary.
- Place the wrapped duck in a clean roasting pan, and put in the oven to continue cooking for 2 or 3 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 49 grams, Carbohydrate 2 grams, Fat 81 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 27 grams, Sodium 667 milligrams, Sugar 0 grams
More about "pan grilled paillards of duck recipes"
PAN SEARED DUCK BREAST WITH HONEY-SOY GLAZE - SIMPLY …
Web Feb 27, 2021 Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep …
From simply-delicious-food.com
4.2/5 (33)Total Time 20 minsCategory DinnerCalories 355 per serving
From simply-delicious-food.com
4.2/5 (33)Total Time 20 minsCategory DinnerCalories 355 per serving
- Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.
- Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.
PAN-GRILLED PAILLARDS OF DUCK - MEALPLANNERPRO.COM
Web 1 whole boneless Moulard duck breast* with skin (2 lb total), halved; 2 tablespoons water; 2 teaspoons salt; 2 teaspoons ground ginger; 1 teaspoon black pepper; 1 teaspoon curry powder; 1 teaspoon cinnamon; …
From mealplannerpro.com
From mealplannerpro.com
SKILLET DUCK RECIPE - CLAUDINE PéPIN, JACQUES PéPIN - FOOD & WINE
Web Mar 27, 2015 Transfer the duck legs, breasts, liver and heart to a large platter and keep warm in a low oven; discard the neck and gizzard. Pour the rendered duck fat into a …
From foodandwine.com
From foodandwine.com
FOODCOMBO
HOW TO GRILL WHOLE DUCK | MAPLE LEAF FARMS
Web Secure with a skewer. 4. Place the duck, breast side up, on a rack over the drip pan. Cover the grill and cook the duck for 1-1/2 hours. (If using a charcoal grill, add 10-12 …
From mapleleaffarms.com
From mapleleaffarms.com
GRILLED DUCK RECIPE - NAPOLEON
Web Preheat the grill to 350°F (175°C) using the rear burner. Prepare the duck by removing excess fat and scoring the skin in the breast area. Stuff the duck with the cut oranges. …
From napoleon.com
From napoleon.com
PAN-GRILLED PAILLARDS OF DUCK - GLUTEN FREE RECIPES
Web You can never have too many side dish recipes, so give Pan-Grilled Paillards of Duck a try. This recipe serves 4. One portion of this dish contains approximately 12g of protein, …
From fooddiez.com
From fooddiez.com
HOW TO MAKE CRISPY SKINNED ROAST DUCK ON THE GRILL – JESS …
Web Season the duck generously all over with kosher salt. The grill should be at least 450f-475f the entire cooking time. Once the grill is at temperature, place the duck over the water …
From jesspryles.com
From jesspryles.com
SUCCULENT AND DECADENT GRILL ROASTED PEKING DUCK RECIPE
Web Dec 2, 2017 Combine the soy sauce, rice wine vinegar, and honey in a microwave safe bowl and microwave on high for 15 seconds to liquefy the honey. Stir well to combine the …
From amazingribs.com
From amazingribs.com
HOW TO GRILL DUCK BREAST - THERMOWORKS BLOG
Web Remove the pan from the grill and add the half-chimney of coals to your coal pile. Place the duck breasts, without the pan, on the grill grate above the coals and cook, skin-side up. …
From blog.thermoworks.com
From blog.thermoworks.com
GRILLED DUCK | CASA FRAINE
Web You can never have too many side dish recipes, so give Grilled Duck a try. Watching your figure? This gluten free, dairy free, and whole 30 recipe has <b>107 calories</b>, <b>3g …
From casafraine.com
From casafraine.com
ROTISSERIE DUCK WITH DRIP PAN POTATOES - DADCOOKSDINNER
Web Dec 1, 2016 Toss with 2 teaspoons kosher salt and 1 teaspoon pepper in a microwave safe bowl. Seal the top of the bowl with plastic wrap and microwave for 5 minutes to par …
From dadcooksdinner.com
From dadcooksdinner.com
ROAST DUCK WITH ORANGE SAUCE RECIPE | CDKITCHEN.COM
Web Dec 24, 2007 directions Preheat the oven to 375 degrees F. Wash the duck, dry it, and make sure to remove any remaining pinfeathers. Pull away and discard any loose pieces …
From cdkitchen.com
From cdkitchen.com
PAN-GRILLED PAILLARDS OF DUCK | MARKY'S
Web Heat grill pan over moderately high heat until hot but not smoking. While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck …
From markys.com
From markys.com
You'll also love