Boneless Duck Breast With Cumberland Sauce Recipes

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GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

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

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

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

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY



Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty image

Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey

Provided by Rie McClenny

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 lb duck breast, 1-pound
1 salt, to taste
1 pepper, to taste
1 lb fingerling potato
1 sprig fresh rosemary
1 cup red wine
1 cup chicken stock
½ orange
2 tablespoons honey

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!

Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams

BREAST OF DUCK WITH PORT SAUCE



Breast of Duck with Port Sauce image

Categories     Duck     Ginger     Roast     Valentine's Day     Port     Gourmet

Yield Serves 8

Number Of Ingredients 23

For the marinade
1 1/4 cups dry red wine
1/4 cup balsamic vinegar
3 tablespoons soy sauce
1/4 cup fresh lemon juice
3 garlic cloves, crushed
1 1/2 tablespoons grated fresh gingerroot
1/4 cup olive oil
two 2-pound whole boneless duck breasts with skin*
3 tablespoons sugar
3 tablespoons water
2 tablespoons white-wine vinegar
3 tablespoons balsamic vinegar
1/4 cup minced shallot
1 large garlic clove, minced
1 1/2 cups dry red wine
3/4 cup beef broth
1/3 cup heavy cream
1/4 cup Tawny Port
a beurre manié made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
dried cherry and shallot confit
dried cherry and shallot confit
*Whole boneless duck breasts are available at many butcher shops and specialty foods shops.

Steps:

  • Make the marinade:
  • In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste.
  • Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450°F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
  • While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
  • Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit.

DERWENTWATER DUCK WITH CUMBERLAND SAUCE



Derwentwater Duck With Cumberland Sauce image

Named for the wild duck found in and around the moors and lakes of Northwest England (Derwentwater Lake). These ducks are valued for their tenderness and flavor, but you can use any duck with success in this recipe. The flavor of the duck is complemented with the sweet, sharp flavor of the Cumberland sauce.

Provided by threeovens

Categories     Duck

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs duck, cut in four portions or 4 duck breasts
1 large orange, zest and juice
1 lemon, zest and juice
4 tablespoons red currant jelly
2 teaspoons cornstarch
4 tablespoons port wine
2 tablespoons brandy
fresh watercress and orange slice (to garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
  • Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed).
  • Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes.
  • Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens.
  • Once the duck is done, remove to a warmed serving dish and keep hot.
  • Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish.
  • Stir in the sauce and serve with the duck; garnish with watercress and orange slices.

Nutrition Facts : Calories 1507.7, Fat 134.1, SaturatedFat 45, Cholesterol 258.8, Sodium 223.1, Carbohydrate 26.2, Fiber 2.6, Sugar 16.2, Protein 39.9

NO-FAIL DUCK BREAST



No-Fail Duck Breast image

My husband came up with this, and it's one his very few culinary creations that work. It's easy and pretty darn tasty. Also good for guests who want something a bit different. We live in the land of duck and duck products so, easy to source. You might have to search for the magret (duck breast) if you don't live in the south of France. I make it when too lazy to actually cook.

Provided by sansan

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h20m

Yield 2

Number Of Ingredients 6

2 large duck breasts, with skin on
¼ cup soy sauce
1 lemon, juiced
2 tablespoons garlic powder
1 (1/2 inch) piece ginger, grated
2 medium onions, coarsely chopped

Steps:

  • Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
  • Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
  • Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 24.8 g, Cholesterol 105.4 mg, Fat 8.8 g, Fiber 5.5 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 1877.3 mg, Sugar 7.3 g

DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE



Divine Boneless Duck Breast With Port Wine Sauce image

I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.

Provided by Penny Stettinius

Categories     Duck Breasts

Time 9h

Yield 8 serving(s)

Number Of Ingredients 18

1 1/4 cups dry red wine
1/4 cup balsamic vinegar
3 tablespoons soy sauce
1/4 cup lemon juice, freshly squeezed
3 garlic cloves, crushed
1 1/2 tablespoons fresh ginger, grated
1/4 cup olive oil
2 boneless duck breasts, whole, with skin on (approx. 2 lbs each)
3 tablespoons sugar
3 tablespoons water
2 tablespoons white wine vinegar
3 tablespoons balsamic vinegar
1/4 cup shallot, minced
1 large garlic clove, minced
1 1/2 cups dry red wine
3/4 cup beef broth
1/3 cup heavy cream
1/4 cup tawny port

Steps:

  • marinade:.
  • In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
  • Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
  • Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
  • Remove the duck from the marinade and pat it dry between layers of paper towels.
  • Preheat oven to 450.
  • Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
  • Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
  • Turn the duck and cook it for 2 minutes more.
  • Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
  • While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
  • Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
  • Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
  • Add the dry red wine and boil the mixture until it is reduced by half.
  • Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
  • Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
  • Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
  • **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

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