Almond Caramelized Duck Breasts With Amaretto Jus Recipes

ALMOND-CARAMELIZED DUCK BREAST WITH AMARETTO JUS

Steps:

• Preheat oven to 450 degrees with a rack set in the lower third of the oven and another rack set 8 inches from the broiler.
• Place vinegar, amaretto, port, wine, and fennel in a medium saucepan and bring to a boil over high heat. Continue boiling rapidly until syrupy and reduced to 1/3 cup, about 20 minutes.
• Meanwhile, heat a large ovenproof skillet over high heat. Season both sides of duck breasts with salt and pepper. Add oil to pan, swirling to coat; add duck, skin-side down. Transfer pan to lowest rack in oven. Cook until skin is dark golden brown and meat feels firm (for medium-rare), 10 to 12 minutes. Transfer duck, skin-side up, to a rimmed baking sheet. Let stand 5 minutes.
• Preheat broiler to the lowest setting possible.
• Using a heavy skillet, crush almonds; spread in a thin, even layer. Spoon 1/2 teaspoon honey on the skin side of each duck breast; press into almonds to adhere. Return to baking sheet, skin-side up and fill in any gaps with remaining almonds. The whole skin side should be evenly coated.
• Transfer baking sheet to broiler and broil until almonds are toasted and sugar starts to melt, about 7 minutes, checking occasionally to make sure the almonds don't burn before the sugar begins to melt. Remove from broiler and let stand 5 minutes before slicing.
• Meanwhile, reheat vinegar mixture over low heat until hot. Whisk in butter, a tablespoon at a time, until emulsified; season with salt and pepper. Divide sauce among serving plates and top each with a duck breast. Serve.

CUMIN CILANTRO DUCK BREAST WITH APRICOT JUS AND JAPANESE EGGPLANT

Steps:

• Heat a medium saucepan with 2 tablespoons of the canola oil over medium-high heat. Add the shallots, pink peppercorns, bay leaf and 2 of the thyme sprigs. Cook, stirring occasionally, until the shallots are softened and translucent, 5 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook for 5 minutes until reduced and slightly thickened.
• Heat 1 tablespoon of oil in a medium saucepan over medium heat, add the apricots and cook until softened. Strain the sauce into the saucepan with the apricots a. Add the remaining 1/2 cup demi-glace and reduce for 5 minutes until thickened. Stir in the butter and remaining 1 tablespoon sherry vinegar and remove from the heat.
• Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Season the duck on both sides with salt and pepper. Gently heat a dry cast-iron pan over low. Place the duck skin-side down into the pan and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat using the remaining 2 thyme sprigs, until the duck reaches an internal temperature of 130 degrees F for medium rare. Remove from the pan and allow to rest. Reserve some of the duck fat.
• Mix together the ground cumin and cilantro stems in a small bowl. Brush the crispy duck skin with the honey. Crust the duck with the cumin and cilantro stem mixture, making sure to firmly press onto the duck to ensure it's nicely adhered. Slice the duck lengthwise.
• Season the eggplant with salt. Heat a large saute pan over medium-high heat with some of the reserved duck fat. Place the eggplant into the pan, flesh-side down. Cook until the flesh is golden brown and crispy, about 5 minutes.
• Serve the duck with the apricot jus alongside the eggplant. Garnish with the toasted hazelnuts and microgreens.

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!