PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
MAGRET OF DUCK WITH GINGER AND GREEN ONIONS
Magret is the boneless breast meat of a domestic duck and are meaty and plumper than the breast you'll find on an ordinary roasting duck and can be found in gourmet shops...that being said, you can still use a regular duck breast for this recipe.
Provided by Hey Jude
Categories Duck Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350°.
- For the glaze, combine the ginger and green onions in a food processor; pulse until coarsely chopped; add the hoisin sauce, mirin, soy sauce and chili oil; process until pureed; adjust seasoning with soy sauce and chili oil, if desired.
- Crosshatch the skin of the duck breast with the point of a knife, cutting very close to the meat but DON'T cut into the meat or you'll lose precious juices in the cooking process!
- Heat a dry skillet over medium heat; fry the duck breast until the skin is thoroughly brown and crisp, about 5 minutes; turn, brown the other side for about 3 minutes; pour off excess fat.
- Transfer the duck to a shallow baking dish; pour the glaze over to coat the meat, roast until it feels resilient to the touch, for medium, about 12 minutes (I don't like red in my duck so I roast 2 minutes longer); transfer the duck to a shopping board and let it rest 5 minutes.
- Carve on the diagonal; transfer to a platter or plates and spoon the pan juices over.
Nutrition Facts : Calories 304.9, Fat 13.6, SaturatedFat 3.6, Cholesterol 163.7, Sodium 863.4, Carbohydrate 8.8, Fiber 0.7, Sugar 4.7, Protein 31.1
NO-FAIL DUCK BREAST
My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck and duck products so, easy to source. You might have to search for the magret (duck breast) if you don't live in the south of France. I make it when too lazy to actually cook.
Provided by sansan
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
- Preheat the oven to 500 degrees F (260 degrees C).
- Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
- Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
- Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 24.8 g, Cholesterol 105.4 mg, Fat 8.8 g, Fiber 5.5 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 1877.3 mg, Sugar 7.3 g
MAGRETS DE CANARD AUX POMMES (DUCK BREASTS WITH CALVADOS APPLE SAUCE)
Succulent duck breasts, butter, apples and calvados - just four ingredients make up this fabulous dish. I just made this recipe tonight and it was so good... I had my husband's seal of approval who could not wait to eat it while I was taking the picture. The sweet and sour taste is very nice. I think I'll do it again for Christmas.
Provided by Anizou
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place duck breasts skin-side down in a nonstick skillet over high heat; cook for 2 minutes. Reduce heat to low; cook until golden brown, about 5 minutes per side.
- Melt butter in a separate skillet over high heat. Add apples; cook and stir until golden brown, 2 to 3 minutes. Reduce heat to low; cook until tender, about 10 minutes. Remove skillet from heat; pour in Calvados. Cook and stir over low heat, scraping up browned bits from the bottom of the skillet, until alcohol evaporates, about 1 minute.
- Serve duck breasts with Calvados sauce.
Nutrition Facts : Calories 403.4 calories, Carbohydrate 23 g, Cholesterol 117.2 mg, Fat 13 g, Fiber 3.3 g, Protein 19.5 g, SaturatedFat 5 g, Sodium 97.4 mg, Sugar 18.3 g
DUCK MAGRET WITH A BLUEBERRY PORT SAUCE
I decided to try another new way to prepare a duck breast with a new sauce, both my hubby and I enjoyed this. I thought it turned out really well with sauce really complimenting the duck. I did adjust the ingredients several times but I think I have written the right quantities for 2 people.
Provided by The Flying Chef
Categories Duck
Time 1h
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Duck Breast.
- Place the duck breast in a container with the garlic, orange zest and thyme. Cover the container and place it in a refrigerator, leave it to infuse for a few hours.
- Cook duck breast skin side down over medium/high heat to render fat and crisp skin. This will take 8-10 minutes, you will have to drain fat periodically as a lot of fat will fill the pan, just be careful. as it is very hot.
- Transfer duck to an oven proof dish, place on a wire rack and cook in 180c oven for 20-25 minutes, this will leave it nice and pink in the middle. I turn the oven, to grill, for the last few minutes to really crisp up the skin, but take your pick I like it this way.
- Blueberry Sauce.
- Heat port, half the berries and redcurrant jelly in a pan. Heat to a medium/high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency.
- Add a little water to cornflour and add to sauce to thicken slightly, add Dijon mustard and whisk to dissolve.
- Remove from heat and stir in remaining berries and serve immediately.
- Spinach.
- Heat oil in a large pan add onion and garlic, cook until onion softens.
- Melt butter in same pan, add spinach and cook until spinach is soft.
- Rosti Style Potatoes.
- Heat butter in a pan, add onion and garlic and cook until soft, using an absorbent cloth squeeze any excess liquid from potatoes and add to pan, cook until potato is sticky. Remove mixture from pan.
- Using egg rings place mixture inside and cook until browned and crisp on both sides.
- Alternatively I did this last night as I was in a hurry, but it does not make for the best presentation. Just leave potato in pan and stir cooking until crisp, it is a little quicker but potato is in bits rather than a nice shaped ring.
- To Serve: Pour a little sauce on plate, place sliced duck breast on top of sauce, serve spinach and rosti on the side.
Nutrition Facts : Calories 1256, Fat 56.3, SaturatedFat 22.2, Cholesterol 385.2, Sodium 590.6, Carbohydrate 90, Fiber 12.2, Sugar 29.2, Protein 70.2
More about "magret duck breast recipes"
WHAT IS DUCK MAGRET? - D'ARTAGNAN FOODS
From dartagnan.com
DUCK AS FOOD - WIKIPEDIA
From en.wikipedia.org
DUCK BREAST WITH RED WINE SAUCE RECIPE - D'ARTAGNAN …
From dartagnan.com
MAGRET DE CANARD - DUCK BREAST | TO-TABLE
From to-table.com
ROASTED DUCK MAGRET - RECIPE WITH IMAGES - MEILLEUR …
From meilleurduchef.com
MAGRET DUCK BREASTS - MARX FOODS
From marxfoods.com
WHAT IS DUCK MAGRET? – CENTER OF THE PLATE
From center-of-the-plate.com
MAGRET DE CANARD | TRADITIONAL DUCK DISH FROM FRANCE
From tasteatlas.com
DRIED DUCK BREAST RECIPE – DRIED DUCK MAGRET RECIPE
From eatwell101.com
BREASTS & MAGRET | METRO
From metro.ca
MOULARD MAGRET DUCK BREAST - GOURMET FOOD MARKET INSPIRED BY …
From cuisineryfoodmarket.com
MAGRET DUCK BREAST, 12 LOBES, 12 LBS AVG. - BELLA BELLA GOURMET
From bellabellagourmet.com
SEARED MAGRET DUCK BREAST W/ ORANGE PAN SAUCE - MARX FOOD
From marxfood.com
MAGRET DUCK BREAST (PER KG) DELIVERY OR PICKUP NEAR ME - INSTACART
From instacart.ca
MAGRET DUCK BREAST COOKING GUIDE | ALLEN BROTHERS
From allenbrothers.com
SMOKED MAGRET DUCK BREAST – SPECIALITYFOOD
From specialityfoodsinc.com
DUCK MAGRET RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BUY DUCK BREAST, CONFIT SPECIALTIES ONLINE - ORDER DUCK BREAST AND ...
From markys.com
SPICED DUCK BREASTS – MAGRET DE CANARD AUX ÉPICES
From perfectlyprovence.co
FRESH DUCK MAGRET - MOULARD (BREAST) - FLASH FROZEN
From gourmetfoodstore.com
LABELLE FARMS MAGRET DUCK BREAST
From mobilegourmetfoods.com
MAGRET SINGLE DUCK BREAST | MEAT & POULTRY | BALDOR SPECIALTY FOODS
From baldorfood.com
MAGRET DUCK BREAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROAST MAGRET DUCK BREASTS WITH SHAVED BLACK TRUFFLES
From epicurious.com
SEARED DUCK BREAST WITH FIGS – MAGRET DE CANARD AUX FIGUES
From chilliandlife.com
MALE DUCK BREAST MAGRET - CLASSIC FINE FOODS
From classicfinefoods.market
DUCK BREAST - DUBAI AND ABU DHABI - SECRETS FINE FOOD
From secretsfinefood.com
COOKING MAGRET DUCK BREAST - YOUTUBE
From youtube.com
DUCK BREAST MAGRET - PLANTIN KAVIARI - CAVIAR & TRUFFLE EXPERTS
From plantinkaviari.hk
MOULARD MAGRET DUCK BREAST – SPECIALITYFOOD
From specialityfoodsinc.com
BONELESS TENDER DUCK BREAST (MAGRET DU CANARD) - TO-TABLE
From to-table.com
DUCK BREAST (MAGRET DE CANARD) – PERFEITO FOODS
From perfeitofoods.com
STARCHEFS - RECIPE: MAGRET DUCK BREAST | CHEF MATT BOLUS
From starchefs.com
D'ARTAGNAN DUCK BREAST, FRESH MAGRET, MOULARD NUTRITION FACTS
From inlivo.com
MOULARD MAGRET DUCK BREAST - CUISINERY
From cuisineryfoodmarket.com
MOULARD DUCK BREAST | SMALL 9 OZ DUCK BREAST - FOSSIL FARMS
From fossilfarms.com
DUCK BREAST | BUTTON SOUP
From buttonsoup.ca
You'll also love