Duck Breasts With Turnips And Eastern Spices Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK BREAST WITH GRAPES, TURNIPS AND A PORT EMULSION



Duck Breast with Grapes, Turnips and a Port Emulsion image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 12

4 Pekin duck breast
Salt and freshly ground black pepper
4 sprigs fresh thyme
1 clove garlic, crush slightly but unpeeled
1/4 to 1/2 pounds cold unsalted butter cut into 1-inch cubes
2 tablespoons shallots
1 cup ruby port
1 tablespoon freshly ground coriander seed
1/4 teaspoon red wine vinegar
Butter or vegetable oil for sauteing
2 turnips, cut into medium dice
1 pound assorted grapes, halved and seeded

Steps:

  • Preheat oven to 200 degrees. Score the duck skin with a sharp knife. Season both sides of the breast with salt, but only put pepper on the flesh side. Place breast in a cold saute pan and place over low heat. As fat renders out of the skin, drain it off. When skin is crisp and golden, increase flame to medium and turn breast over. Add 2 of the thyme sprigs, the garlic clove and about 2 tablespoons butter. Finish cooking the breasts until medium rare. Remove from the pan and hold in a 200 degree oven. Drain off excess fat from pan. Add shallots and cook until translucent, about one minute. Add port, remaining thyme sprigs, ground coriander seeds and vinegar. Reduce until almost all the liquid is gone. Whisk in cold unsalted butter cubes in small additions. If emulsion becomes too thick , add a touch of chicken stock or water. Strain and keep in a warm, not hot, place. Saute in butter or vegetable oil the turnips until golden or tender. Season with salt and black pepper. Drain on paper towels and keep warm. Repeat the process with the grapes. Drain on paper towels and keep warm. To serve, slice the duck breast thinly. Arrange on warm plates (not too hot, or your emulsion may break). Mix together the emulsion, turnips, and grapes. Spoon over the duck and serve immediately. Garnish with fresh thyme leaves, chervil pluches, or chive points.

BRAISED DUCK WITH TURNIPS



Braised Duck with Turnips image

Categories     Duck     Braise     High Fiber     Turnip     Fall     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

2 5- to 5 1/2-pound ducklings, giblets reserved
1 tablespoon vegetable oil
3 cups finely chopped onions
2 medium carrots, chopped
1 bunch Italian parsley, stems chopped, 3 tablespoons leaves mince
1 teaspoon dried thyme
1 bay leaf
3 3/4 cups canned chicken broth
1 1/2 cups dry white wine
8 turnips (about 2 pounds), trimmed, peeled
3 tablespoons cornstarch

Steps:

  • Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper.
  • Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl.
  • Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes.
  • Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate.
  • Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend.
  • Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley.

DUCK BREASTS WITH TURNIPS AND EASTERN SPICES



Duck Breasts With Turnips And Eastern Spices image

Provided by Pierre Franey

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 11

2 medium, round white turnips, about 1/3 pound each
2 duck breasts, like magret, skin on, about 6 ounces each
2 tablespoons coriander seeds
2 whole cloves
2 teaspoons cumin seeds
Salt and freshly ground pepper to taste
4 tablespoons natural honey
3 tablespoons white vinegar
1 cup hard cider, or 1/2 cup dry white wine
1 cup fresh chicken broth or good canned version
2 sprigs flat leaf parsley

Steps:

  • Trim the ends of the turnips and peel them. Cut into 1/4-inch slices.
  • Place the duck breasts and the turnips in a large saucepan, and cover with boiling water. Cook, simmering, over low heat for one minute. Remove the duck breast, and cook the turnips two minutes longer. Remove the turnips, and place the duck breasts and the turnips into an ice-water bath to prevent them from cooking further. When cool, remove the duck and the turnips. Pat the duck dry with a paper towel. Using a sharp knife, remove the thick, excess fat, leaving a thin layer of fat underneath. Score the surface of the fat diagonally.
  • Grind the coriander, clove and cumin by placing them on a cutting board and crushing them with a heavy sauce pan. This can also be done in a spice mill, but be careful not to grind them too finely -- you want a crunchy texture to the spice crust.
  • Meanwhile, season the duck breast with salt and pepper. Place in a skillet over medium-high heat, skin side down, until lightly browned, about 2 minutes. Add the turnips, turning them from time to time, and continue cooking another 2 minutes. Remove the duck and turnips from the skillet, and pour off the fat. Pat the skin of the duck with paper towels to absorb any excess fat.
  • In the same skillet, combine the honey and white vinegar. Bring to a boil, stirring constantly, until the mixture begins to caramelize lightly and evenly. Add the ground spices while stirring. Be careful not to burn. Remove the skillet from the heat. Return duck breasts to the skillet, fatty side down. Move them around in the pan to coat them with the spice mixture. Remove the duck, and keep warm.
  • Return the skillet to medium-high heat, and add the cider. Cook, scraping the side and bottom of the pan, until all the brown particles are dissolved. Add the chicken broth, and bring to a simmer. Add the duck breasts, fatty side up, and place the turnips around them. Simmer for about 3 to 4 minutes. Remove the duck and keep warm. The meat should be pink in the center.
  • Bring the sauce and the turnips to a boil and cook until reduced by more than half, until the sauce has thickened to a syrupy consistency.
  • Cut the breasts on a bias into thin slices. Arrange the slices of the breasts in a fan shape in the center of a warm serving plate. Garnish with turnip slices, and spoon the sauce around. Garnish with parsley.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1462 milligrams, Sugar 42 grams, TransFat 0 grams

More about "duck breasts with turnips and eastern spices recipes"

27 BEST DUCK BREAST RECIPES: A CULINARY ADVENTURE FOR …

From chefspencil.com
  • Thai Crispy Skin Duck Noodle Salad. Crispy skin, juicy duck, and fresh and crunchy vegetables – this recipe is truly a delight. The bright, zingy dressing with lemongrass, lime juice, and umami notes from fish sauce, perfectly complements all the other ingredients of the salad.
  • French Roast Duck with Orange Sauce. Classic and sophisticated, this is the recipe to make when you want to impress your dinner guests. The technique detailed in the recipe keeps the meat tender and moist, and all the other elements (skin crisped separately, orange confit, and a delicious sauce), build up to perfect results.
  • Smoked Duck Breast. Smoking the meat not only ensures an amazing taste, it also reduces the chances of it drying out. Don’t skip the brine – it’s an essential step.
  • Duck Choila Recipe by Chef Binod Baral. Diversify your duck breast portfolio of recipes with this Nepalese dish that’s actually pretty easy to put together.
  • Roasted Duck Breast with Ginger-Rum Sauce. The fatty, dark duck meat pairs well with the warm flavors of ginger and rum. The sauce contains, alongside ginger and quite a good amount of rum, chicken stock and heavy cream, resulting in a velvety, rich and very flavorful counterpart to the meat.


DUCK WITH TURNIPS RECIPE - DUCK BREAST WITH TURNIPS
Oct 22, 2018 Load up your spätzle maker and get a large bowl of ice water ready. Fill up the pot of boiling water with the dumplings. Once they float to the …
From honest-food.net
  • Start with the spätzle. Mix all the spaetzle ingredients together in a large bowl. The batter should be sticky and should flow like thick lava. Set aside while you bring a large pot of water to a boil. Salt the water heavily; it should taste like the sea.
  • Load up your spätzle maker and get a large bowl of ice water ready. Fill up the pot of boiling water with the dumplings. Once they float to the top, let the spaetzle cook for 2 minutes. Remove with a slotted spoon and dunk in the ice water. When all the spätzle are cooked, remove from the ice water to a tea towel and let the dumplings dry a few minutes. Put into a baking sheet and toss with the vegetable oil to prevent them from sticking. You can make the spaetzle up to a day in advance.
  • Preheat the oven to 425°F. Remove the greens from the turnips and set aside. Toss the turnips in the squash seed oil, salt well and roast in an uncovered baking sheet for 35 minutes, or until slightly browned.
  • Meanwhile, put the red wine in a small pot and boil it for 2 minutes. Add the glace de viande and keep boiling the mixture. You need to be vigilant here, tasting every few minutes, because you can get a weird, bitter taste to the sauce if you boil it down too much. When it tastes good to you, turn off the heat. This should take about 5 to 10 minutes total.


JUICY PAN SEARED DUCK BREASTS (WITH CRISPY SKIN!)
Dec 8, 2020 How To Cook Duck Breast. Cook the duck breasts.Preheat oven to 350 F.We’re aiming for a perfect medium-rare, which is reached when the internal temperature is 135 F. (Rare = 125 F; Medium = 140 F).Heat a small amount of …
From wellseasonedstudio.com


SPICED DUCK BREAST RECIPE - GREAT BRITISH CHEFS
Heat the remaining vegetable oil in a large, heavy heatproof pan until very hot. Add the duck breast to the pan skin-side down and cook until brown and crispy, 4-5 minutes.
From greatbritishchefs.com


PAN-CRISPED DUCK BREASTS WITH TURNIP PICKLES RECIPE - LOS ANGELES …
Jan 4, 2006 In a small saucepan, bring 1 1/4 cups water, the vinegar, 2 tablespoons salt, the sugar, red pepper, mustard seed, coriander seed, peppercorns and bay leaf to a simmer.
From latimes.com


CRISPY SPICED DUCK WITH ROASTED BABY TURNIPS RECIPE - LOS ANGELES …
Dec 20, 2006 When the duck has reached 170 degrees, increase the oven heat to 450 degrees, add the turnips to the roasting pan and cook until the duck is well-browned and the …
From latimes.com


DUCK BREASTS WITH TURNIPS AND EASTERN SPICES RECIPES
Trim the ends of the turnips and peel them. Cut into 1/4-inch slices. Place the duck breasts and the turnips in a large saucepan, and cover with boiling water. Cook, simmering, over low heat …
From tfrecipes.com


13 CHRISTMAS ENTREES SO GOOD, THEY’LL BE THE TALK OF THE TABLE
2 days ago The tender beef is infused with flavors from garlic, thyme, and a savory broth. The low-carb recipe is hearty and satisfying without being heavy. It’s a great option for keeping the …
From immigrantstable.com


DUCK WITH TURNIPS | SBS FOOD
Place the duck, skin-side down, in the hot pan and cook on medium heat for about 8 minutes. Turn the duck over and cook for a further 2 minutes. Transfer the duck fillets to warm plates …
From sbs.com.au


ROASTED CUT-UP DUCK WITH TURNIPS - BRENDA GANTT
Jul 18, 2023 Stir and baste the turnips every 10 minutes or so until the duck is done, approximately 30 minutes longer. You’ll know the duck is cooked when the juices run clear, the leg bone wiggles slightly in its socket, and the meat is …
From cookingwithbrendagantt.net


CRUNCHY ROAST DUCK WITH TURNIPS RECIPE - COOKITSIMPLY.COM
Sep 8, 2023 Stab the duck legs all over with a fork, rub with seasoning, then place in the roasting tin and cook for 20 minutes. Turn the duck legs, and add the whole shallots and …
From cookitsimply.com


8 HERBS AND SPICES THAT GO WELL WITH DUCK - HAPPY …
Feb 3, 2022 Duck is an easy-to-cook, healthy, and delicious food that you can prepare with a simple combination of herbs and spices. Here is our Duck with herbs recipe: Things you’ll need: 1 duck breast (about 1⁄2 lb.) Kosher salt; …
From happymuncher.com


DUCK BREASTS WITH TURNIPS AND EASTERN SPICES
Jul 26, 2015 Ingredients 2 medium, round white turnips, about 1/3 pound each 2 duck breasts, like magret, skin on, about 6 ounces each 2 tablespoons coriander seeds 2 whole cloves 2 …
From diningandcooking.com


DUCK BREAST WITH MUSTARD GREENS, TURNIPS, AND RADISHES
Mar 24, 2015 Toss radishes, turnips, greens, flowers (if using), vinegar, and remaining 2 Tbsp. olive oil in a large bowl; season with kosher salt and pepper. Step 5 Thinly slice duck.
From bonappetit.com


MARY BERRY DUCK BREAST RECIPE - BRITISH BAKING RECIPES
Nov 30, 2024 Step 3: Rest the duck. Remove the duck breasts from the pan and cover loosely with foil. Let them rest for 5 minutes to retain their juices. Step 4: Make the sauce
From britishbakingrecipes.co.uk


POT-ROAST DUCK WITH BABY TURNIPS RECIPE - DELICIOUS.
Apr 30, 2005 Return the duck to the pot, breast-side down. Add the vinegar, sherry, water or stock, salt, sugar and tomato purée. Return the bacon and all the vegetables to the pot and give it a gentle shake to let it settle. Bring to a good …
From deliciousmagazine.co.uk


CRISPY DUCK BREAST WITH FARRO, TURNIPS, AND SORGHUM FIGS
Sep 1, 2012 In an ovenproof saucepot, lightly brown the cipollini onions in 1 tablespoon of butter over medium heat. Add the sherry vinegar, thyme, duck jus, sorghum and 1 tablespoon of butter. Place the pot in the oven at 350 degrees …
From thelocalpalate.com


5 EASY DUCK BREAST SEASONING RECIPES FOR MOUTHWATERING MEALS
Mar 28, 2023 The Importance of Seasoning Your Duck Breast; Recipe 1: Sweet & Spicy Duo; Recipe 2: Aromatic Herb Blend; Recipe 3: Citrus Sensation; Recipe 4: Peppercorn Perfection; …
From hangryhanna.com


PAN-FRIED DUCK BREAST WITH SPRING VEG | JAMIE OLIVER …
Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. Turn the duck over and cook for 4 …
From jamieoliver.com


Related Search