Duck Breast With Quince Compote Recipes

DUCK BREAST WITH QUINCE COMPOTE

Steps:

• Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
• Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
• Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
• Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.

DUCK BREAST WITH BERRY SAUCE

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.

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

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!

SEARED DUCK BREAST

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.

DUCK BREAST WITH QUINCE COMPOTE

Steps:

• 1. Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife, score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper. 2. Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin-side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in baking dish skin side up. Place in oven for 1 hour. 3. Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup of stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside. 4. Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.