Seared Duck Breast With Red Wine Jus And Orange Olive Oil Mash Recipe By Tasty

Steps:

• Preheat the oven to 180˚C (350˚F).
• Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
• Season each side of the duck breast with 1 teaspoon of salt and pepper each.
• Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
• Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
• For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
• For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
• Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
• Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
• To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
• Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
• Enjoy!

Steps:

• With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
• Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

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:

• Preheat the oven to gas 6, 200C, fan 180°C Score a crisscross pattern into the duck fat using a sharp knife. Rub the soy sauce into the flesh side of the duck and season.
• Heat a heavy frying pan and place the duck, skin-side down. Keep the heat on medium-low and let the fat slowly melt away for 8 minutes or until the skin is thin and crispy. Turn over to brown the other side of the meat for a minute and then remove from the pan. Arrange in a baking dish and cook in the oven for 10 minutes, or 12 minutes if your duck breasts are on the large side. Remove from the oven, cover with foil, and rest for 10 minutes.
• While the duck is resting, discard most of the duck fat from the frying pan, leaving just enough to coat the bottom. Add the shallots to the pan and season. Fry for 2 minutes, then add the vinegar and sugar and bring to the boil. After a minute, once syrupy, add the oranges to warm through. Remove from the heat. Serve the duck with the orange sauce and some chopped parsley, if you like.

Steps:

• Combine duck, rind, salt, pepper and garlic in a covered dish and refrigerate at least 30 minutes.
• Preheat oven to 400 degrees.
• Combine the orange juice, sake, tamari and honey in a small sauce pan; bring to a boil. Reduce heat and simmer until liquid in reduced to 2/3.
• Heat oil in an oven-safe skillet. Add duck and sear each side - the time you should leave it on each side depends on the thickness of the duck and your preference for the doneness.
• Drizzle the duck with a few tablespoons of the sauce. Bake for 5 - 10 minutes, again depending on the thickness of the duck breast and your preference for the doneness.
• Remove duck from the pan, slice into strips and top with the sauce. Serve with rice and a healthy, steamed veggie.
• Additional notes: The picture is from my first attempt at this recipe, which admittedly is a hack from a CookingLight recipe. The duck was cooked more than I prefer, but it was still delicious. The sauce was thin, so you could add corn starch to thicken it, but I would rather have a thin sauce. It is very flavorful. I also drizzled it on the rice and snow peas.