DUCK BREAST WITH A SERRANO CHILI RASPBERRY- BLACKBERRY MARSALA SAUCE OVER A SCALLION CREPE
Steps:
- Preheat the oven to 350 degrees F.
- Score the skin side of the duck in a crisscross pattern, being careful not to cut all the way into the flesh. Season with salt and pepper and place in a very hot non-stick pan, skin side down, and cook until the skin is crispy and golden brown, about 4 minutes. Turn over and continue to cook for an additional 3 minutes. Place in the oven for 15 minutes for medium rare 25 minutes for medium to well. Take out and let stand for 5 minutes before slicing.
- To prepare the sauce: In a hot saute pan add butter, chiles and red onion, and saute until onion is translucent. Add the berries, Marsala, and sugar, and let simmer for 5 minutes -until sauce begins to thicken.
- To plate: Slice duck, place on platter top with sauce and finish with a crepe on the side.
- Combine all ingredients except the butter. Whisk until blended, the consistency should that of heavy cream. Meanwhile, have a small non-stick omelet pan on medium heat. Add butter and melt. Add 3 ounces of the mixture and swirl around and cook for 1 minute per side. Repeat if more cakes are wanted.
DUCK WITH BLACKBERRY SAUCE
Make and share this Duck With Blackberry Sauce recipe from Food.com.
Provided by lazyme
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat.
- Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes.
- Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel.
- Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes.
- Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon.
- Mix in cognac and maple syrup.
- Set sauce aside. (Can be prepared 1 day ahead. Cover and chill).
- Preheat oven to 400.
- Trim any excess fat from duck breasts.
- Cut three 4-inch long by 1/16-inch deep lengthwise slits in skin (not meat) of duck.
- Season duck with salt and pepper.
- Heat heavy large ovenproof skillet over high heat until hot.
- Add duck, skin side down, and sear until brown, about 5 minutes.
- Turn over; cook 3 minutes.
- Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
- Meanwhile, bring sauce to simmer over low heat.
- Add remaining 1 tablespoon butter and whisk just until melted.
- Season to taste with salt and pepper.
- Spoon sauce onto plates.
- Slice duck and place atop sauce.
- Garnish with additional berries, if desired, and serve.
DUCK BREASTS WITH RASPBERRY SAUCE
This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.
Provided by IngridH
Categories Duck Breasts
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Score the skin of the duck breasts, being careful not to cut into the meat. Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
- Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point).
- Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
- In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water. Cook over medium low heat until the berries are soft and the sugar has dissolved. Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up. Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare).
- Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.
DUCK BREASTS WITH RASPBERRY SAUCE
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Provided by Wynne
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g
DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
More about "duck breast with a serrano chili raspberry blackberry marsala sauce over a scallion crepe recipes"
DUCK WITH BLACKBERRY SAUCE - CONSTANTLY COOKING WITH …
From constantlycooking.com
DUCK BREAST WITH BLACKBERRY SAUCE - CAROLINE'S COOKING
From carolinescooking.com
DUCK WITH RASPBERRY SAUCE RECIPE - PALEO LEAP
From paleoleap.com
DUCK BREAST WITH MARSALA SAUCE AND SAUTéED POTATOES - FOOD BY …
From foodbybram.com
SEARED DUCK BREAST WITH RASPBERRY SAUCE – LA FERME ST …
From lafermestjacques.com
DUCK BREAST WITH BLACKBERRY SAUCE RECIPE - LOVEFOOD.COM
From lovefood.com
DUCK BREASTS WITH RASPBERRY SAUCE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
DUCK BREAST WITH A SERRANO CHILI RASPBERRY- BLACKBERRY MARSALA …
From recipeofhealth.com
DUCK BREAST WITH A SERRANO CHILI RASPBERRY BLACKBERRY MARSALA …
From tfrecipes.com
DUCK BREAST WITH A SERRANO CHILI RASPBERRY- BLACKBERRY MARSALA …
From recipe-finder.com
DUCK BREASTS WITH RICH MARSALA AND BLACKBERRY SAUCE
From saucydressings.com
5 BEST SAUCES FOR DUCK BREAST (WITH RECIPES) - OUTDOORSCHEF
From outdoorschef.com
12+ BEST SAUCES FOR DUCK BREAST (EASY RECIPES) - PLATINGS
From platingsandpairings.com
DUCK BREAST WITH BLACKBERRY SAUCE - SODELICIOUS
From sodelicious.recipes
DUCK BREAST WITH A SERRANO CHILI RASPBERRY- BLACKBERRY MARSALA …
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love