MARINATED PAN- ROASTED DUCK BREASTS
I prepare this on special occasions such as a romantic New Year's Eve dinner or my husband's birthday. Though I prefer tarragon, you could use basil leaves or rosemary instead. I keep it simple, serving with oven roasted herbed-potatoes (over which the sauce is excellent) and fresh asparagus.
Provided by FlemishMinx
Categories Duck
Time 12h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- For marinade: Combine wine, soy sauce, garlic, tarragon and pepper in a shallow bowl large enough to contain both breasts side by side.
- Marinate the breasts overnight.
- Just before cooking, strain marinade liquid into saucepan.
- Heat a large saute pan without any oil.
- Score the fatty side of each breast several times.
- Pan-roast breasts, FAT-side down for about 2 minutes.
- Turn to flesh side, and cook another 10 minutes.
- Remove from saute pan to cutting board.
- At the same time as you are cooking the breasts, bring marinade to boil, adding butter and sherry.
- Boil vigorously 5 minutes or until slightly reduced and beginning to thicken.
- Slice breast thinly on the bias, away from the fat.
- Return the slices BRIEFLY to the hot saute pan to brown.
- By this I mean literally lay each slice in the pan, immediately turn it over, and remove.
- This will cook the duck medium rare.
- Serve with sauce.
Nutrition Facts : Calories 682.7, Fat 31.9, SaturatedFat 10.7, Cholesterol 341.7, Sodium 2271.1, Carbohydrate 6.9, Fiber 0.3, Sugar 2, Protein 62.9
PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F. Season the entire duck breast with Essence. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces. Serve the duck with the Foie Gras Bread Pudding.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
MARINATED DUCK BREASTS
An ex-hunter, I still enjoy wild game. While this recipe is for duck breasts, it will work equally well with thighs, or wild goose. Note that the "red wine" referred to is of course French Bordeaux; remember that the "better the wine, the better the result"; please enjoy the more ancient or promising ones by the glass, but don't get cheap! This recipe is primarily inspired from one in Time Life's 1983 "The Good Cook Wine", and credits Andre Daguin of Le Nouveau Cuisinier Gascon. I've changed some elements, as I couldn't access the fancier spices, and oils. If you have access to fresh wild duck, as you eviscerate and butcher the birds, I'd suggest soaking the meat overnight in a stainless steel bowl, (about 2 quarts) and adding water and a handful of salt (or you could use Seasoning Salt, and meat tenderiser) as this tends to pull the blood out and with it, a lot of the "wild" taste.
Provided by John DOH
Categories Wild Game
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
- Next day, remove meat from marinade, and drain them, preserving the marinade.
- Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
- Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
- Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
- Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
- As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.
Nutrition Facts : Calories 1209.2, Fat 95.9, SaturatedFat 49.1, Cholesterol 331.3, Sodium 291.5, Carbohydrate 9.9, Fiber 0.9, Sugar 3.1, Protein 40.2
PAN ROASTED DUCK BREAST
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.
- After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board.
- In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes.
- To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.
- Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes.
- Yield: about 1 cup
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.
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.
SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)
Provided by quantumgirl
Categories Duck Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare marinade, whisk balsamic vinegar through pepper together until combined.
- Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
- Remove duck from marinade; reserve marinade.
- Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
- Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
- Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
- Remove to platter and keep warm.
- Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
- Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
- Taste and adjust for seasoning if needed.
- Pour reduction (sauce) over duck and serve at once.
Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 48.1, Carbohydrate 17.6, Fiber 0.9, Sugar 14.5, Protein 1.3
BASIC ROAST DUCK BREAST
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Score fat on duck breast in criss-cross pattern at one-inch intervals.
- Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
- Preheat oven to 175 degrees.
- Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
- Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
- To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 4 grams
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
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.
GARLIC ROASTED DUCK BREAST
Duck breast. Pan seared, then roasted with garlic and rosemary.
Provided by silvertail
Categories Meat and Poultry Recipes Game Meats Duck
Time 28m
Yield 1
Number Of Ingredients 5
Steps:
- Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
- Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g
JAPANESE-STYLE MARINATED DUCK BREAST
This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.
Provided by The Flying Chef
Categories Duck
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
- Preheat oven to 180°C.
- Remove duck breasts from marinade, reserve marinade.
- Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
- In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 minutes.
- Remove duck beasts and allow to rest for 5 minutes, slice thickly.
- If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
- For the Vegetables.
- Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
- Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 minutes until veg are just tender, you want them to still have a nice crunch.
- Add dressing and onion and stir until heated through.
- To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.
Nutrition Facts : Calories 805, Fat 27.3, SaturatedFat 7.3, Cholesterol 327.3, Sodium 3157.7, Carbohydrate 59, Fiber 6.2, Sugar 42.4, Protein 70
More about "marinated pan roasted duck breasts recipes"
OUR BEST MARINATED DUCK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE
From runningtothekitchen.com
PAN SEARED DUCK BREAST (HOW TO COOK A PERFECT DUCK BREAST …
From bakeitwithiove.com
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK DUCK BREAST - BBC GOOD FOOD
From bbcgoodfood.com
HARISSA MARINATED DUCK BREASTS - RICARDO CUISINE
From ricardocuisine.com
STICKY MARINATED DUCK RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
DUCK BREASTS WITH COFFEE MARINADE (ROASTED OR GRILLED)
From ineedcoffee.com
CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
MARINATED PAN ROASTED DUCK BREASTS RECIPE - WEBETUTORIAL
From webetutorial.com
WORLD BEST ROASTED FOOD RECIPES: MARINATED PAN- ROASTED DUCK …
From roastedfood.blogspot.com
PAN-SEARED DUCK BREASTS WITH RED WINE-RASPBERRY SAUCE
From foodandwine.com
PAN SEARED DUCK BREAST RECIPE | RESTAURANT STYLE DUCK
From askchefdennis.com
WILD DUCK BREAST MARINADE RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
BASIC DUCK MARINADE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN SEARED DUCK BREAST WITH HONEY-SOY GLAZE - SIMPLY …
From simply-delicious-food.com
WILD DUCK BREAST MARINADE RECIPES - THERESCIPES.INFO
From therecipes.info
MARINATED ROAST DUCK RECIPE | EAT SMARTER USA
From eatsmarter.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
From seriouseats.com
MARINATED DUCK BREAST RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PAN ROASTED DUCK BREAST | EMERILS.COM
From emerils.com
MARINATED DUCK BREAST WITH TOMATO AND BASIL PASTA
From gressinghamduck.co.uk
RECIPE FOR PAN-ROASTED FILLET OF DUCK BREAST - THE SPRUCE EATS
From thespruceeats.com
PAN-SEARED DUCK BREAST RECIPE - JAMES BEARD FOUNDATION
From jamesbeard.org
JAPANESE PAN-ROASTED AND MARINATED DUCK BREAST (KAMO RO-SU)
From justhungry.com
PAN FRIED DUCK BREAST - EASY FRENCH RECIPE | GREEDY GOURMET
From greedygourmet.com
PAN-SEARED, COCONUT MILK MARINATED DUCK BREAST AND FRESHLY …
From whatscookingatrays.com
PAN-SEARED DUCK BREAST WITH CHERRY SHALLOT WINE SAUCE
From hungerthirstplay.com
JAPANESE-STYLE MARINATED DUCK BREAST - GLUTEN FREE RECIPES
From fooddiez.com
PAN-FRIED MARINATED DUCK BREASTS WITH CINNAMON-SPICED CHERRIES
From autoimmunewellness.com
PAN-ROASTED DUCK BREASTS WITH ONIONS AND CRISP PANCETTA - FOOD …
From foodandwine.com
PEPPERED DUCK BREAST WITH RED WINE SAUCE - THERESCIPES.INFO
From therecipes.info
MARINATED DUCK BREASTS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
You'll also love