DUCK BREAST WITH FRISéE SALAD AND PORT VINAIGRETTE
Provided by Gina Marie Miraglia Eriquez
Categories Duck Mustard Roast Quick & Easy Dinner Port Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Put a small shallow flameproof roasting pan in middle of oven and preheat oven to 400°F.
- Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Heat a heavy medium skillet (not nonstick) over medium-high heat until hot, then cook duck, skin side down, until golden brown and crisp, about 3 minutes. Turn and cook until other side is golden, about 2 minutes. Transfer to roasting pan and roast in oven until an instant-read thermometer inserted horizontally into center registers 135°F, 10 to 14 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes. (Internal temperature will rise to at least 142°F.)
- Pour off all but 1 tablespoon fat from roasting pan, then add oil and shallot and cook over medium heat, stirring, until golden brown, about 2 minutes. Remove from heat and add Port, then return to heat (Port may ignite) and cook, stirring and scraping up brown bits, 1 minute.
- Remove from heat and stir in mustard and salt and pepper to taste. Add frisée, tossing to combine, and sprinkle with almonds. Serve duck with salad.
PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
WARM DUCK SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place the duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you're making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.
- Meanwhile, in a small bowl, combine the shallots, sherry vinegar, orange zest, and 1 1/2 teaspoons of salt. Whisk in the olive oil and set aside.
- For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.
ARUGULA, RADICCHIO AND PARMESAN SALAD
Steps:
- Place the arugula, radicchio and endive in a medium bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.
GARLIC ROASTED DUCK BREAST
Duck breast. Pan seared, then roasted with garlic and rosemary.
Provided by silvertail
Categories Meat and Poultry Recipes Game Meats Duck
Time 28m
Yield 1
Number Of Ingredients 5
Steps:
- Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
- Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g
FRISEE AND RADICCHIO SALAD
The slightly bitter greens and bright dressing make this salad the perfect antidote to the winter blues.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Tear the frisee into bite-size pieces, and place in a large bowl with the radicchio; set aside.
- Whisk together vinegar and mustard in a small bowl. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Just before serving, drizzle vinaigrette over salad; toss gently.
RADICCHIO, ARUGULA, AND FRISéE SALAD
Categories Salad Leafy Green Appetizer Vegetarian Wheat/Gluten-Free Arugula Winter Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat fennel seeds in oil in a small skillet over low heat, stirring, until seeds are a shade darker, 1 to 2 minutes, then cool.
- Whisk together lemon juice, salt, and pepper in a large bowl, then whisk in fennel oil until combined well. Just before serving, whisk vinaigrette and toss with greens.
ROASTED DUCK
I made this last year out of the blue, and my whole family enjoyed it. We had never had duck before, and it was a nice exchange for the traditional turkey. We served it with all the usual side dishes.
Provided by Rhonda Brock Fuller
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
Nutrition Facts : Calories 624.9 calories, Carbohydrate 1 g, Cholesterol 280 mg, Fat 45.1 g, Fiber 0.6 g, Protein 51.8 g, SaturatedFat 20.3 g, Sodium 1538.1 mg, Sugar 0.1 g
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