DUCK BREASTS WITH PORT REDUCTION SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry
Number Of Ingredients 9
Steps:
- Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature.
- Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
- Drain all of fat from the pan and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve.
- Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.
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.
SUSAN'S DUCK BREAST WITH FIG AND PORT SAUCE
This recipe is a creation of mine, that came together after combining 3 different recipes. I was looking to make a new and different recipe for duck breast to surprise my husband. I combined what I thought was the best combination of ingredients and flavors, then further tweaked it after making it several times. I have finally perfected it and it now turns out superb each time. This is my husband's favorite duck recipe and he request it often. It may appear to be a bit putsy, however it actually is easy. The flavors meld perfectly together creating the most complimentary sauce for the duck breast. This is an impressive main coarse to serve guest. I like to pair it with wild rice as it goes well with the richness of the duck and sauce. It is an excellent combination and never fails to get raves from my guest.
Provided by Expat in Holland
Categories Duck Breasts
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
- While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern. Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
- In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin) side down, and cook for 6 minutes.
- Turn duck over and let cook 2 minutes.
- Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
- Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
- Add shallot and cook until tender.
- Add port wine and bring to a boil. Reduce by half.
- Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
- Add fig preserves. Stir until completely melted and combined into sauce.
- In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie).
- Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
- Cut duck breast, into 1/2 inch slices, angled, against the grain.
- On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
- Serve immediately. Bon Appetit.
Nutrition Facts : Calories 246.1, Fat 12.9, SaturatedFat 6.2, Cholesterol 24.7, Sodium 352.5, Carbohydrate 22.4, Fiber 0.4, Sugar 12.9, Protein 2.8
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.
DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
- In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
- Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
- Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
- Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.
ROAST DUCK WITH PORT-GARLIC SAUCE
Steps:
- Make sauce:
- Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes.
- Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and sauté until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving.)
- Make duck:
- Preheat oven to 400°F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce.
PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE
Make and share this Panfried Duck Breasts With Dried Cherry-Port Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the Port and dried cherries; set aside.
- Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
- In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
- Season the breasts on both sides with the salt mixture.
- Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
- Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
- Holding the breasts back with a spatula, pour the fat out of the pan.
- Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
- Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
- Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
- Add the shallots and cook, stirring often, until softened, about 2 minutes.
- Add the Port and cherries and bring to a boil over high heat.
- Cook until the Port is reduced almost to a glaze, about 1 minute.
- Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
- Remove from the heat.
- Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
- Season to taste with salt and pepper; keep warm.
- Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
- Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
- Spoon some sauce over each breast and serve immediately.
Nutrition Facts : Calories 225.4, Fat 10, SaturatedFat 4.9, Cholesterol 81, Sodium 137.2, Carbohydrate 7, Sugar 3.2, Protein 18.2
DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE
I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.
Provided by Penny Stettinius
Categories Duck Breasts
Time 9h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- marinade:.
- In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, 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.
- Preheat oven to 450.
- 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 the 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.
- **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.
DUCK WITH PORT-CHERRY SAUCE
Steps:
- Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
- Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
- Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
- Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
- Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
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- The day before: score the skin of the duck breast to help render the fat. Either use a very sharp knife to score the skin in a criss cross, diagonal pattern, being careful to only cut the fat, not going into the duck meat at all. The second option for scoring duck breasts: use a sausage pricker. By gently pressing down all over the surface of the duck skin and fat, you're creating lots of tiny holes.
- Dry out the skin. Once the skin is scored (or pricked), place duck breasts on a rimmed baking sheet and refrigerate uncovered for 8-12 hours, or up to 3 days. The cold air from the refrigerator will help to dry out the skin. This is key to getting crispy skin when you render the fat.
- Preheat oven to 350F. Heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or vegetable oil) in a large skillet over medium heat, no higher!
- Cook the duck breasts. Season the duck on both sides with salt and pepper, then add skin side down. Cook undisturbed for 5-8 minutes, or until the fat has rendered. You'll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and the skin is crispy and golden brown.
PAN-SEARED WILD DUCK BREAST WITH PORT WINE SAUCE
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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.)
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON …
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4.5/5 (68)Servings 2
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
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