Seared Duck Breasts With Orange And Red Wine Vinegar Sauce Recipes

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:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

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.

Steps:

• Score skin of duck breasts; season with salt and pepper. Place skin side down in a cold medium skillet; cook over low heat until fat is rendered and skin is dark golden, 12-15 minutes. Turn duck, increase heat to medium, and cook 2 minutes. Transfer to a plate.
• Meanwhile, cut peel and white pith from oranges. Cut along sides of membranes to release segments into a medium bowl.
• Pour off all but 2 Tbsp. fat from skillet. Add shallot, vinegar, and half of orange segments. Season with salt and simmer until thick, about 4 minutes. Thinly slice duck and serve over frisée with pan sauce and remaining segments.

Steps:

• To prepare the red wine and orange sauce.
• Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
• Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
• Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
• To prepare the duck breasts:.
• Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
• Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
• Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

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:

• Preheat oven to 350 degrees. Heat a saute pan over medium heat. Season duck and place skin side down on hot saute pan and sear for about 5 minutes. Place pan into the oven and cook for 10 minutes more leaving duck on the skin side. When desired temperature is reached, remove from oven and let rest for 3 minutes. Keep warm. Serve with Caramelized Orange Relish and Black-eyed Pea Fritters.
• Heat oil in a saucepan over medium heat. Quickly sear the oranges until brown. Transfer to a bowl and chill. Place cranberries and orange juice in a food processor. Process for about 15 seconds or until evenly chopped. Place sugar, caramelized oranges, and ginger in a medium bowl. Stir in the cranberry mixture. Add sage, mint and vinegar. Season to taste with salt and pepper.
• Soak black-eyed peas in hot water for 30 minutes. Drain. Squeeze and remove skin. Combine peas, onions, pepper flakes, red bell pepper, scallions, salt and sugar in a food processor. Process until very smooth. Add 4 to 6 tablespoons of water if necessary. You should not feel any lumps when you rub mixture between your fingers.
• In large pot heat oil to 325 degrees. Stir batter vigorously to remove air bubbles. Scoop up a spoonful of the batter and drop into the oil. Fry until golden, about 4 minutes per side. Drain on paper towels.

Steps:

• For the duck: Juice three of the oranges and cut the remaining two into supremes by cutting away the peel, then cutting the segments free from the white pith. Set aside.
• Score the duck skin and place skin-side down in a saute pan over medium-low heat to render the fat until the skin is browned and crispy, about 6 minutes. Turn the breast and cook to medium-well, 5 to 6 minutes. Pour the rendered duck fat into two large saute pans, leaving a little behind in the original saute pan.
• Add fennel to the original pan, reserving the fronds, and cook over medium-high heat until soft and translucent. Add chicken stock, white wine, thyme, blood orange juice, red pepper flakes and a pinch of salt and cook, stirring occasionally, until the liquid has reduced by half.
• For the red potatoes: Bring a large stock pot of salted water and garlic to a boil. Add the potatoes and cook until fork tender.
• Add the onion to one of the saute pans and cook over medium-high heat, stirring occasionally, until caramelized, about 15 minutes. Mix in potatoes and rosemary and cook until potatoes have a nice brown exterior, 3 to 4 minutes.
• For the broccoli rabe: Add garlic to the third saute pan and cook over medium heat until the oil is aromatic. Add the broccoli rabe and toss to coat with the garlic oil. Season with salt.
• Serve duck breast with potatoes and broccoli rabe. Garnish dish with pan sauce, fennel fronds and supremed blood oranges.

Steps:

• Preheat the oven to 400 degrees F.
• For the duck: Score the skin on the duck breasts in a crosshatch pattern and season on both sides with salt. Place skin-side down in a cold medium sauté pan. Place the pan over low heat and slowly render the fat for 10 minutes, occasionally removing and reserving the fat. Flip the breasts and cook on the flesh side for 2 to 3 minutes. Transfer to a sheet pan, reserving the sauté pan, and bake for 5 minutes. Set aside to rest for 10 minutes and leave the oven on for the sweet potato cake.
• Meanwhile, to the reserved sauté pan, add the shallots and salt and turn the heat to medium. If the pan is too dry, add 1 tablespoon of the reserved duck fat. Sweat the shallots, stirring occasionally, until soft and translucent, about 5 minutes. Add 1/4 cup of the stock and deglaze the bits from the bottom of the pan. When the stock is reduced by about half, add the grapes and 1/2 cup of the stock. Bring to a boil, then reduce the stock by about half again.
• Remove the pan from the heat and add the port wine. Return to the heat and slightly tilt the pan forward to flambe. Reduce until the alcohol has cooked off, about 2 minutes. Add the remaining 1/4 cup stock and any juices from the duck that have accumulated on the sheet pan and reduce by about half. Finish the sauce with the butter, taste for seasoning and keep warm.
• For the sweet potato cake: Coat a small nonstick pan with olive oil. Starting in the center of the pan, arrange a layer of sweet potato slices to cover the bottom of the pan, slightly overlapping them in a circular pattern. Season with salt. Repeat the process with a second layer, adding salt, olive oil and 1 tablespoon of the Parmesan. Repeat this process 4 more times, adding Parmesan on every other layer. On the last layer, add salt and Parmesan, but not olive oil. Firmly press down on the top of the potatoes.
• Place the pan over medium-low heat and slowly cook until the bottom of the potatoes is golden brown, 5 to 7 minutes, gently shaking the pan occasionally to prevent the potatoes from sticking. Cover with a flat lid, flip the sweet potato cake onto the lid, then slide the cake back into the pan (the layer of potatoes that was on the bottom will now be on the top). Cook 5 minutes more, then bake until the potatoes are fully cooked through and fork tender, 10 to 15 minutes. Drain off some of the excess fat, then slide the cake onto a cutting board and slice into wedges.
• For the haricot verts: While the sweet potato cake bakes, season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath.
• Coat the bottom of a large sauté pan with olive oil, add the shallots, red pepper flakes and salt and sweat over medium-high heat until the shallots are soft and translucent, 5 minutes. Add a bit of the reserved duck fat and the drained haricot verts and toss to combine. Season with salt to taste, then remove from the heat.
• To serve: Slice the duck on the bias, then plate it. Spoon the sauce over the duck and around the plates and garnish with some chives. Serve alongside a wedge of sweet potato cake and the haricot verts.

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

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.

Steps:

• Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
• Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

Steps:

• Preheat oven to 450°F.
• Pierce skin of duck breasts all over with fork.
• Sprinkle duck with salt and pepper.
• Heat heavy large skillet over high heat.
• Add duck breasts, skin side down, to skillet.
• Cook until skin is well browned, about 4 minutes.
• Turn duck breasts over; cook 2 minutes.
• Remove from heat.
• Set rack in roasting pan.
• Transfer duck breasts to rack (reserve drippings in skillet).
• Roast duck to desired doneness, about 20 minutes for medium-rare.
• Meanwhile, heat drippings in skillet over medium heat.
• Add shallots and sauté until beginning to brown, about 5 minutes.
• Tilt skillet; push shallots to higher end of skillet, allowing drippings to flow to lower end.
• Spoon off drippings and discard.
• Add broth, orange juice and tea leaves to skillet.
• Boil until mixture is reduced to 1 1/4 cups, about 17 minutes.
• Pour mixture through strainer set over bowl, pressing on solids to extract as much liquid as possible.
• Discard solids in strainer.
• Return liquid to same skillet.
• Add honey; bring to simmer.
• Whisk in butter.
• Season sauce with salt and pepper.
• Thinly slice duck breasts crosswise.
• Fan slices on each of 4 plates, dividing equally.
• Spoon sauce around duck.
• Garnish with orange segments, if desired.

Steps:

• For the red wine sauce:.
• Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml), about 30 minutes.
• Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.
• Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.
• Preheat the oven to 400 degrees F (200 degrees C).
• For the duck breasts:.
• Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes.
• Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve.
• Butternut Squash Gnocchi:.
• Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.
• Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.
• Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not over mix.
• Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch) in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch) long. Transfer the prepared baking sheet.
• Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese.
• Roasted Fennel:.
• Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes.