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!
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
DUCK BREASTS WITH RASPBERRY SAUCE
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Provided by Wynne
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g
More about "saucy duck breasts or whole recipes"
BRAISED DUCK BREAST IN A CREAMY MUSHROOM SAUCE
Transfer the duck breasts to a plate. In the same pan, sauté the white mushrooms, oyster mushrooms and shiitakes for 2 to 3 minutes over me-dium heat. Add the shallots and garlic to the pan and sauté for 2 minutes. Add the …
From canardsdulacbrome.com
From canardsdulacbrome.com
HOW TO COOK CHEF GORDON RAMSAY'S RECIPE OF DUCK …
2020-11-02 In this video, the famed British chef shows you how to cook duck breast perfectly with the help of a hot pan and a few little tricks. His tricks involve a simple salt and pepper seasoning. It's important to start the duck breast …
From finedininglovers.com
From finedininglovers.com
10 EASY DUCK BREAST RECIPES - IZZYCOOKING
2022-06-08 Using a sharp knife, score the skin in 1/2 inch intervals with a crosshatch (diamond) pattern. (Be sure to cut through the fat, but not the meat.) Season the breast: Season the skin …
From izzycooking.com
Servings 2Total Time 2 hrs 15 mins
From izzycooking.com
Servings 2Total Time 2 hrs 15 mins
10 BEST SLOW COOKED DUCK BREAST RECIPES | YUMMLY
2022-11-04 duck breast, honey, duck breast, melon, melon, water, rice, water and 2 more Barbecued honey Gressingham duck breast Gressingham Chinese five spice powder, soy …
From yummly.co.uk
From yummly.co.uk
DUCK BREASTS WITH RASPBERRY SAUCE RECIPE | ALLRECIPES
Directions. Step 1. Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat. Advertisement. Step 2. Heat a large …
From stage.element.allrecipes.com
From stage.element.allrecipes.com
SAUCES FOR DUCK · GRESSINGHAM
Sweet Chilli Marinade for Duck. Classic Turkey Gravy. Red Wine Gravy. Port, Tangerine & Cranberry Sauce. Gressingham duck breast with sour cherry and cinnamon sauce, fondant …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
SMOKED DUCK BREAST WITH EASY CHERRY ORANGE SAUCE
2022-07-26 Instructions. Trim your duck breast of excess fat. Score breast in diagonal pattern approx 1/2" wide and pat the skin dry. Dust duck breast with chinese five spice. Set up BBQ …
From smokedbbqsource.com
From smokedbbqsource.com
CRISPY DUCK BREAST WITH ORANGE SAUCE - ALLERGIC LIVING
Sear duck, fat side down 4-6 minutes, then cook for same time on other side, until golden brown and cooked through. Remove duck to a plate to rest. For the sauce: heat remaining 1 tbsp of …
From allergicliving.com
From allergicliving.com
45 DUCK RECIPES | OLIVEMAGAZINE
2022-04-25 Duck with lavender honey, and spinach, ricotta and pine nut dumplings. Try this for an alternative to your Sunday roast. The lavender honey is subtly floral but not overpowering, …
From olivemagazine.com
From olivemagazine.com
BONELESS DUCK BREAST - CANARDS DU LAC BROME
The breast should be medium firm to the touch and still pink inside. Remove the duck breast from the oven and place on a plate. Let stand for 5 minutes, loosely covered with a piece of …
From canardsdulacbrome.com
From canardsdulacbrome.com
FIVE ESSENTIAL SAUCES FOR DUCK BREAST: A BEGINNERS GUIDE - MAPLE …
2022-03-02 3. Cherry Sauce. This classic recipe offers a sweet-sour flavor combination that enhances duck’s rich flavor. 4. Currant Sauce. This traditional European sauce has a notable …
From mapleleaffarms.com
From mapleleaffarms.com
SAUCY DUCK -BREASTS OR WHOLE RECIPE - YOUTUBE
21 DUCK BREAST RECIPES - SELECTED RECIPES
Roast (whole duck: 2 ¼ hours for ducks weighing 1.75-2 kg, 2 ¾ hours for ducks weighing 2.5-3 kg; breasts, 30 mins). Dry fry, grill or barbecue (3-4 mins on each side). Dry fry, grill or …
From selectedrecipe.com
From selectedrecipe.com
You'll also love