DUCK BREAST WITH PINEAPPLE SALSA
Cooking duck at home really couldn't be simpler. It just takes a bit of patience to render the skin into golden crispiness. Chopped fan-favorite items like pineapple, avocado and jicama get tossed together in a quick, bright salsa that perfectly balances the richness of the duck.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the chile powder over the meat sides of the breasts.
- Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes.
- Meanwhile, combine the pineapple, jicama, cilantro, chile and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt.
- Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side.
DUCK WITH PINEAPPLE
Make and share this Duck With Pineapple recipe from Food.com.
Provided by lazyme
Categories Whole Duck
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse duck and place on rack in baking pan.
- Combine 1/2 cup water, 3 tablespoons each of the sherry, vinegar, soy sauce, and barbecue sauce, and the 1/4 teaspoon five-spice powder.
- Pour mixture over duck.
- Roast duck uncovered in preheated 425ºF oven, basting and turning frequently, until light brown, about 20 minutes.
- Reduce heat to 350ºF and roast duck, basting and turning frequently, 1 hour longer.
- Remove duck from oven.
- Cool completely.
- Cut duck in half.
- Remove and discard backbone.
- Cut duck into small serving-size pieces.
- Remove top leaves and all skin from pineapple.
- Cut pineapple into quarters.
- Cut out and discard core.
- Cut pineapple quarters crosswise into 1/4-inch slices.
- Cut onions into thin diagonal slices.
- Heat oil in wok over high heat.
- Stir-fry ginger and garlic in the oil 1 minute.
- Add duck and stir-fry until duck is hot throughout, 3 to 4 minutes.
- Combine remaining 3/4 cup water, 3 tablespoons sherry, 1 1/2 tablespoons each vinegar and soy sauce, 1 tablespoon barbecue sauce and the cornstarch.
- Pour mixture over duck.
- Cook and stir until liquid boils.
- Add pineapple and onions.
- Cook and stir until pineapple is hot, about 2 minutes longer.
- Garnish with Green Onion Curls.
Nutrition Facts : Calories 2538.6, Fat 230.6, SaturatedFat 75.6, Cholesterol 431.3, Sodium 1625, Carbohydrate 40.4, Fiber 3.9, Sugar 27.1, Protein 68.9
ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY
Try something different for dinner with our flavourful one-pan curry. The lovely richness of the duck is balanced by the veg
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
- With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
- Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.
Nutrition Facts : Calories 573 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
TENDER DUCK & PINEAPPLE RED CURRY
This slow-cooked curry improves if made up to two days ahead, perfect for relaxed entertaining
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Dry-fry the duck legs in an ovenproof frying pan or casserole dish on a low heat for a good 10-15 mins, turning once, until coloured all over. Remove from the pan. Add the sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for few mins until fragrant. Stir in the coconut milk and half a can of water. Simmer and stir until everything is combined, then add the fish sauce and lime leaves.
- Slip in the duck legs, cover the pan and cook in the oven for 1½ hrs until the duck is really tender. Lift the duck legs into a serving dish and remove fat from the sauce, if you like. The curry can be prepared to this stage up to 2 days ahead and left in the fridge, in which case it will be easier to remove the fat.
- Place the pan back on the heat, add the pineapple and simmer for 2 mins. Adjust the seasoning, adding more fish sauce for salt, and more sugar for sweetness. At the last moment, stir through half the chilli and half the Thai basil leaves, if using, pour over the duck, then scatter with the rest of the chilli and basil. Serve with jasmine rice
Nutrition Facts : Calories 659 calories, Fat 49 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.29 milligram of sodium
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