Seared Orange Duck Breast 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:

• 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:

• Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
• Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
• Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
• Add orange supremes to sauce and pour over sliced duck just before serving.

Steps:

• For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
• Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
• When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
• For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
• Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
• For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
• For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
• Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
• Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
• Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

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:

• Score duck skin almost all the way through the skin and fat each way on the diagonal in a crosshatch pattern. Generously season with salt and rub salt into each breast. Let rest, skin-side up, at room temperature, for 15 minutes.
• Whisk chicken broth, orange liqueur, sherry vinegar, orange marmalade, orange zest, and cayenne pepper together in a small bowl.
• Pat duck breasts dry with paper towels. Re-season skin-side of duck breasts with salt.
• Heat duck fat in a heavy skillet over medium heat for 2 minutes. Place duck in skillet, skin-side down, and cook for 6 minutes. Flip duck breasts and cook until they start to firm and are reddish-pink and juicy in the center, about 4 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer breasts to a plate to rest. Pour any rendered duck fat into a glass jar.
• Return skillet to medium heat and whisk flour into pan; cook and stir until flour is completely incorporated, about 1 minute. Pour orange mixture into skillet; bring to a boil. Cook until sauce thickens and is reduced, 3 to 5 minutes. Reduce heat to low. When orange mixture stops bubbling, add butter; stir until butter is completely melted and incorporated into the sauce, about 1 minute. Season with salt to taste.
• Slice duck breasts across the grain, arrange on a plate, and spoon orange sauce over the top.

Steps:

• Combine duck, orange rind, salt, pepper and garlic in a medium bowl. Cover and refrigerate for 30 minutes.
• Preheat oven to 400 degrees.
• Combine juice, sake, soy sauce and honey in a small saucepan; bring to boil. Reduce heat to medium-low, and simmer until mixture is reduced to 2/3 cup (about 10 minutes).
• Heat canola oil in a large ovenproof skillet over medium-high heat. Add duck; saute about 5 minutes. Turn duck over; drizzle with about 3 TBS of juice mixture.
• Bake at 400 degrees for about 10 minutes.
• Remove duck from pan; cut duck into 1/4 inch thick slices (if using a breast).
• Serve with orange sauce.
• Serves: 6.
• Calories: 167.
• Fat: 6.3 g.
• Protein: 18.8 g.
• Fiber: 0.3 g.
• Chol: 71 mg.
• Sodium: 580 mg.

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.