SEARED DUCK BREAST WITH FIG SAUCE
Steps:
- For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes.
- Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy.
- For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
- Serve the sauce alongside thinly sliced duck breast.
DUCK WITH CHERRIES AND RED WINE VINEGAR
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
Provided by David Tanis
Categories dinner
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
- Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
- Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
- Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
- To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
- Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 13 grams, TransFat 0 grams
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
DUCK BREAST WITH FRESH FIGS
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine five-spice powder and 1 teaspoon pepper in a bowl. Stir in soy sauce. Score fat on duck in crisscross. Rub duck on both sides with marinade. Set aside 2 hours.
- Heat a grill to very hot. Heat the oven to 200 degrees. Sear duck on fat side about a minute, until dark brown (flare-ups are normal). Turn and sear on flesh side about 1 1/2 minutes, until browned. Or sear duck over high heat in a cast-iron skillet. Place duck in a baking dish in oven.
- Dust figs with pepper; sear on grill 3 to 5 minutes, until starting to sizzle. Remove from grill and halve. Or sear figs in a skillet.
- Melt 1 tablespoon butter in a skillet, add shallots and cook until soft. Stir in thyme and half the wine. Cook until wine just films pan. Stir in stock. Add figs and remaining wine; cook until wine is reduced by a third. Stir in remaining butter. Season with salt and pepper. Remove from heat.
- When duck has baked for 45 minutes, serve it, or reduce heat to 150 degrees and keep in oven up to 30 minutes longer. To serve, slice duck on the bias. Reheat sauce and spoon over duck.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 564 milligrams, Sugar 21 grams, TransFat 0 grams
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.
FIG VINAIGRETTE
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
- Stir in mustard and mashed figs and mix well. Whisk in olive oil.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams
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