Crispy Duck Breasts With Balsamic Glazed Tangerines Recipes

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

Steps:

• In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
• Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
• To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
• Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

Steps:

• 1. Heat a large skillet, preferably cast-iron, over medium heat until very hot. Using a paper towel, pat both sides of duck dry. Sprinkle both sides with 3/4 tsp. salt total. Lay duck in pan, skin side down. Immediately reduce heat to low. 2. Cook duck slowly, without turning, until a lot of fat has rendered and skin is crisp, about 20 minutes; reduce temperature if skin starts getting too dark. Meanwhile, preheat oven to 400°. 3. Set a cooling rack on top of a rimmed baking sheet. Transfer duck to rack, skin side up. Roast until done the way you like, about 10 minutes for medium. Remove duck from oven and let rest 10 minutes. 4. Meanwhile, pour duck fat into a measuring cup; if needed, add butter to make 1/4 cup. Return fat to pan, heating over low heat until it's warm. Whisk in vinegar and remaining 1/4 tsp. salt. Add tangerine segments, stirring gently to combine. Slice duck through skin into 1/2-in.-thick pieces and set on plates. Spoon tangerines with sauce over duck.

Steps:

• Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
• Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
• The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

Steps:

• For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper.
• Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• Momentarily remove the duck from the pan and set the duck aside.
• Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• Transfer the sage to paper towels to drain.
• Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• Remove the duck from the pan and slice the breasts crosswise or diagonally.
• For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.