DUCK BREAST A L'ORANGE
Provided by Martha Stewart
Number Of Ingredients 8
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.
DUCK BREASTS A LA D'ARTAGNAN
This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 11
Steps:
- Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.
- Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.
- Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.
- Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.
SEARED BREAST OF MOULARD DUCK A LA D'ARTGNAN ON POTATO GALETTE
Steps:
- For the galette, blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Do not worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve.
- For the duck, score the skin. Season both sides of duck breasts with salt and pepper. Heat 2 heavy skillets until medium hot, over medium high heat. Put duck breasts in pans, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove duck from heat and keep warm in one of the skillets. Meanwhile, heat the port wine in a saucepan to a boil. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Puree with a hand mixer until smooth. Adjust seasoning and keep warm. Heat 2 tablespoons of sugar until lightly caramelized. Add the Armagnac in which prunes have marinated for no less than 15 days. Reduce by half. Add 3 tablespoons prune juice. Reduce until almost syrupy. Strain and season. Keep warm. Cut the breasts across the grain into 1/4-inch slices. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Serve immediately with a potato galette. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif.
MAGRET À LA DARTAGNAN (SEARED DUCK BREAST)
Steps:
- 1. Season duck generously on both sides with salt and pepper. Place duck skin side down in a 12" skillet; heat over medium-high heat. Cook, without flipping, until fat is rendered and skin is crisp, 5-6 minutes. Flip duck; cook until browned and to desired doneness, about 3 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the duck reads 130°. Transfer duck to a cutting board; let rest 10 minutes before thinly slicing on an angle. 2. While duck is resting, make the sauce: Drain all but 1 tbsp. duck fat from pan; add shallot to skillet and cook, 2 minutes, until translucent. Add demi-glace and red wine and reduce by half, 20 minutes. Add armagnac and cook until alcohol is cooked off, about 3 minutes. Whisk in butter and season with salt and pepper. Serve over duck breast.
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DUCK BREAST à L’ORANGE RECIPE | BON APPéTIT
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3.6/5 (8)Estimated Reading Time 1 minServings 4
- Score fat of each duck breast in a crosshatch pattern, spacing about ½" apart. Combine orange zest, orange juice, honey, soy sauce, and pepper in a large resealable plastic bag. Add duck, seal bag, and turn to coat. Chill at least 6 hours and up to 12 hours.
- Remove duck breasts from marinade; set marinade aside. Place duck, skin side down, in a cold large skillet, then set over low heat and cook, shifting breasts in skillet occasionally for even cooking, until fat is rendered and skin is deep golden brown, 12–15 minutes. Turn duck, cover skillet, and cook until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 3 minutes. Transfer to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing.
- Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until sauce is thick and syrupy, about 5 minutes.
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- Start by combing the thyme, smoked paprika, salt, and pepper. Rub the spices on the outside of the chilled duck breasts. Place the duck skin side down in a cold pan and turn the heat on medium high.
- Let the duck brown for 3 minutes or until it starts to render out some fat. Seal the duck up in a plastic bag and cook the breasts in a water bath at 131℉ for 1-1/2 to 2 hours.
- Take the duck out of the bag and brown it, skin side down, in a hot pan until it is nice and crispy, this usually takes a couple of minutes.
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- With a knife, score the skin of the duck in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
- Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.
- Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.
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- Remove the duck breasts from the refrigerator 30 minutes ahead to allow them to come to room temperature.
- Being careful not to cut into the meat, score the skin on each duck breasts in a crosshatch pattern at 1/4-inch intervals. Season both sides with salt and pepper.
- Zest the orange into a small bowl, then trim away both ends. Following the curve of the orange, carefully cut away the remaining peel down to the flesh, then trim any stray bits of the white pith.
- Using a sharp knife, carefully slice along both sides of each membrane toward the center of the orange to remove the segments (these are called orange supremes). Set aside.
DUCK WITH ORANGE SAUCE (MAGRET DE CANARD à …
From monpetitfour.com
Cuisine FrenchCategory Main CourseServings 2Total Time 40 mins
- Using a sharp knife, score the skin-side of the duck breasts. To do this, make diagonal cuts going one way in the duck breasts, then diagonal cuts going the opposite way. You should end up with diamond cuts in the duck breast skin, and the cuts should be about a quarter inch deep.
- Season the duck breasts with salt and pepper, using a scant 1/4 tsp of salt per side of duck breast and a small pinch of pepper.
- Heat a cast-iron pan over medium heat. Once the pan is very hot, place the duck breasts, skin-side down, into the pan and grill for 8 minutes, or until it's nicely seared. Flip and grill for another 8 minutes, or until a thermometer reads 165°F. If the breasts still need to cook, continue flipping the breasts every 2 minutes, as needed. Loosely wrap the duck breasts in foil and let them rest for 30 minutes.
- In the meantime, begin by using the supreme technique on your orange. To do this, cut off a portion of skin from the top and bottom of the orange. Use a sharp knife to remove the orange skin and white pith, following the curve of the orange. Then follow the membrane lines to cut the orange sections/wedges out. Set aside.
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- Easy Duck a l’Orange. This is a great recipe – and no doubt popular in our busy age for its ease of preparation. A simplified version of a classic recipe, this is Duck a l’Orange for the 21st century.
- Cassoulet D’Artagnan. Another classic recipe, and a signature dish at D’Artagnan, cassoulet is a traditional, thick bean and meat stew from the Southwest of France, where it takes on almost religious importance.
- Mushroom-Stuffed Wild Boar Roast with Black Truffle Sauce. Wild boar is a bit exotic. But this roast couldn’t be easier or more delicious. Ariane made it with Chef Marc Murphy in our cooking video, and you can follow along to do the same.
- Duck Fat Roasted Potatoes. This recipe belongs in the top 5 of all time. There’s nothing so simple as roasting potatoes in duck fat, and yet it yields incredible results.
- Magret Duck Breast à la D’Artagnan. This history-making recipe originated with Ariane’s father, Chef André Daguin. The well-known 2-star Michelin chef was the first to treat duck breast like a steak, serving it rare in the 1950s at his restaurant in Southwest France.
- Spicy Cajun-Style Jambalaya. Comfort food at its finest! This quick-cooking, one-pot jambalaya is satisfying and super easy to make. Tender chicken, shrimp, andouille sausage, and Tasso ham create a hearty meal with layers of flavor and texture.
- Slow-Roasted Boneless Leg of Lamb with Mint Gremolata. No mint jelly here. This simply seasoned, butterflied leg of lamb is tasty and easy to prepare. The gremolata-style condiment is packed with fresh mint and citrus, lending bright, fresh flavor.
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- Duck Breast with Sauteed Foie Gras & Port Reduction. But wait, there’s more! Another pan-seared duck breast recipe that cooks quickly, as does the foie gras.
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