Duck With Pear Sauce And Wilted Greens Recipes

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

DUCK WITH PEAR SAUCE AND WILTED GREENS



Duck with Pear Sauce and Wilted Greens image

Provided by Food Network

Categories     main-dish

Time P2DT4h

Yield 4 servings

Number Of Ingredients 20

1 (8-pound) whole duck
Vegetable oil
1 1/2 cups dry white wine (about half a bottle)
Salt and freshly ground black pepper
1 1/4 cups chicken stock
Pear sauce, recipe follows
1 tablespoon pear brandy
1 tablespoon butter
Butternut squash Barley Risotto, recipe follows
Wilted greens, recipe follows
4 ounces whole, blanched, peeled hazelnuts, toasted
6 pears
1 small butternut squash
Vegetable oil, to oil baking sheet
1 cup barley
1 1/2 cups water
Salt and freshly ground black pepper
2 tablespoons butter
2 bunches cleaned, dried Swiss chard
Canola oil, for wilting greens

Steps:

  • Remove the breast and the legs from the duck (you can ask your butcher to do this for you). Remove the skin from the legs and reserve with the neck, heart, and gizzard.
  • Heat an 8-inch saute pan over high heat. Add enough oil to lightly coat the bottom of the pan. Add the duck legs and sear until well browned on all sides, but not cooked through, about 8 to 10 minutes. Lower the heat to medium-low, pour off any excess fat and add the white wine. Season with salt and freshly ground black pepper. Cover with a tight lid and cook slowly over low heat for 1 1/2 hours or until the meat falls off the bones. Remove the legs from the liquid and remove all the meat from the bones and set aside. Pour the braising liquid into a shallow container and remove the fat - if you refrigerate the braising liquid overnight the fat will solidify and be easy to remove. There should be at least 1 cup of braising liquid left after the removal of the fat, if not, add chicken stock to make up 1 cup. Add the braised meat back to the braising liquid and cook over low heat, just until the meat is heated through. Set aside and keep warm.
  • Heat a large saute pan over medium-high heat. When the pan is hot, add the duck breasts, skin side down, lower the heat to medium-low, and cook without turning for 20 minutes, lowering the heat if the skin gets too dark and removing excess fat from the pan as it renders from the duck. During the last few minutes of cooking, season the flesh side with salt. Turn the breasts over and cook for 3 minutes. The duck breast should be medium rare to medium to be perfect.
  • Remove the duck breast from the pan and let rest on a plate, reserving any juices that accumulate. Slice each breast into 4 to 6 slices. Remove the stewed duck meat from the braising liquid. Add the Pear Sauce to the braising liquid and strain through a fine strainer. Add any juices from the duck breast, the pear brandy and the butter and whisk well.
  • Place a scoop of Barley Risotto slightly off center. Place some of the braised meat in front and the Wilted Greens on either side of the risotto. Place slices of the duck atop the braised meat. Drizzle the meat with the sauce. Sprinkle with toasted hazelnuts and place the dried pear slices into the risotto.
  • Using a juicer, juice 2 pears to get 1/2 cup of juice. The pears can also be grated into a bowl lined with a clean kitchen towel. Once the pulp is in the towel, close the towel and squeeze all the juice out into the bowl.
  • Thinly slice the remaining 4 pears lengthwise. Place in a food dehydrator and dry until crisp according to manufacturer's recommendations. Save the best looking dry pear slices to garnish the plate.
  • Using a spice grinder grind the dried pears to a powder. Add 1/2 cup of the pear powder to the 1/2 cup of juice and let sit. The juice will thicken quickly and be about the consistency of peanut butter.
  • Preheat oven to 350 degrees F.
  • Halve the butternut squash lengthwise and scoop out the seeds and discard. Lightly oil a sheet pan, place the squash flesh side down, and roast until soft, about 45 minutes. Set aside to cool, then scoop out of the skin and puree until smooth using a food mill or food processor. Refrigerate.
  • Soak the barley in the water, cover, and refrigerate overnight. Pour the barley and the soaking water into a saucepan and bring to a simmer. Simmer until softened, about 10 to 15 minutes. Add the butternut squash puree and season with salt and black pepper and keep warm until needed. Add butter right before serving.
  • Heat a large saute pan over medium-high heat. Add enough canola oil to lightly coat the bottom of the pan. Add the greens and cook, tossing often, just until greens are wilted and stalks are crisp-tender, about 5 minutes. Set aside and keep hot.

CRISPY DUCK BREASTS WITH PEAR AND PEPPERCORN SAUCE



Crispy Duck Breasts With Pear and Peppercorn Sauce image

The sauce makes this dish extra-special. I like to serve this with a warm goat-cheese salad and parsley new potatoes.

Provided by MsKittyKat

Categories     Duck Breasts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless duck breasts
1 firm-ripe bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons calvados or 2 tablespoons armagnac (can use apple juice if you prefer)
1 tablespoon green peppercorn, packed in brine,drained and crushed lightly
1 tablespoon veal demi-glace or 1/2 extra-large vegetarian vegetable bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme, crumbled

Steps:

  • Trim excess fat from duck breasts.
  • Heat a 12-inch heavy skillet over high heat until very hot.
  • Pat breasts dry and season with salt.
  • Put breasts, skin sides down, in skillet and reduce heat to moderate.
  • Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered.
  • Turn breasts and cook about 2 minutes for medium-rare or to desired doneness.
  • Transfer breasts to a plate and keep warm, covered loosely.
  • While duck breasts are cooking, peel pear and cut into 1/4-inch dice.
  • Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute.
  • In a measuring cup stir together apple juice and cornstarch.
  • To pear add Calvados or Armagnac.
  • Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
  • Serve duck breasts, sliced, with sauce spooned over them.

Nutrition Facts : Calories 390.8, Fat 18.6, SaturatedFat 5, Cholesterol 231.2, Sodium 144.7, Carbohydrate 12.2, Fiber 1.4, Sugar 9.1, Protein 41.9

PEAR AND DUCK CONFIT SALAD



Pear and Duck Confit Salad image

Categories     Salad     Duck     Blue Cheese     Pear     Pecan     Winter     Gourmet

Yield Serves 4,

Number Of Ingredients 9

1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
5 tablespoons extra-virgin olive oil
2 tablespoons finely chopped shallot
1/2 cup pecans, coarsely chopped
2 confit duck legs
3 firm-ripe Anjou or Bartlett pears (preferably red)
8 cups mixed greens, such as frisée (French curly endive), tender watercress sprigs, and baby spinach leaves
2 ounces crumbled Roquefort or other blue cheese (1/2 cup), optional

Steps:

  • Preheat oven to 250°F.
  • Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
  • Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
  • Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.
  • Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

WARM WILTED WINTER GREENS



Warm Wilted Winter Greens image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1/4 cup honey
1/2 cup balsamic vinegar
1/2 pint walnuts, for garnish
3 bunches assorted winter greens (such as Swiss chard, radicchio, or escarole), washed, stemmed, and torn into pieces
1 tablespoon grainy mustard
Extra-virgin olive oil
1/2 cup pomegranate seeds, for garnish
Parmesan shavings, for garnish
1 shallot, chopped, for garnish

Steps:

  • Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
  • Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

CRISPY DUCK BREASTS WITH PEAR AND GREEN PEPPERCORN SAUCE



Crispy Duck Breasts with Pear and Green Peppercorn Sauce image

Categories     Duck     Fruit     Sauté     Apple     Pear     Brandy     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 10

1 1/2 pounds boneless duck breast* (4 boneless breast halves, cut from two 5 1/2- to 6-pound ducks)
1 firm-ripe Bosc pear
3/4 cup apple juice
1/2 teaspoon cornstarch
2 tablespoons Calvados or Armagnac
1 tablespoon green peppercorns packed in brine, drained and crushed lightly
1 tablespoon duck or veal demiglace* or 1/2 extra-large vegetarian vegetable bouillon cube
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried, crumbled
Garnish: fresh thyme sprigs
*available at many butcher shops and specialty foods shops

Steps:

  • Trim excess fat from duck breasts. Heat a 12-inch heavy skillet over high heat until very hot. Pat breasts dry and season with salt. Put breasts, skin sides down, in skillet and reduce heat to moderate. Cook breasts 20 minutes, or until skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or very carefully pouring it off). Turn breasts and cook about 2 minutes for medium-rare or to desired doneness. Transfer breasts to a plate and keep warm, covered loosely.
  • While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 tablespoon fat from skillet and sauté pear until lightly browned, about 1 minute. In a measuring cup stir together apple juice and cornstarch. To pear add Calvados or Armagnac. Stir in cornstarch mixture, peppercorns, demiglace or bouillon cube, and thyme and simmer, stirring, 2 minutes, or until slightly thickened.
  • Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme sprigs.

More about "duck with pear sauce and wilted greens recipes"

DUCK WITH PEAR GINGER SAUCE | THE CHARMED KITCHEN
Jan 14, 2015 I simmered the sauce for about 10 minutes, stirring from time to time to prevent sticking. The pears were just starting to fall apart. When the duck was ready to serve I warmed …
From thecharmedkitchen.com


DUCK WITH KUMQUAT AND PEAR CHUTNEY RECIPE
Dec 31, 2003 Method. Peel and core the pears, then roughly dice. Cut the kumquats in half and put both fruits aside. Heat the oil in a medium-sized pan and cook the onion for 3-4 minutes until softened.
From deliciousmagazine.co.uk


MICHEL ROUX JR’S ROAST DUCK WITH SPICED PEARS
Nov 24, 2021 Peel, core and cut the pears in half, keeping the trimmings. Put the pears in a pan with the red wine, sugar and spices, then simmer for 10 minutes until cooked. Remove the pears and set aside, keeping the cooking …
From deliciousmagazine.co.uk


DUCK THREE WAYS WITH ROASTED PEARS, SHALLOTS, WILTED CHARD AND A …
Add the shallots and pears, stir well, then transfer to the oven and roast for 15 minutes, or until cooked and tender. The other half of the butter add to a separate pan and add the chard add a little water and cook until wilted. To serve, place the wilted chard on the plates, carve the duck breast into slices on the diagonal and place on the ...
From beebrecipes.co.uk


ROAST DUCK WITH PEARS - SAVOR AND SAGE
Dec 6, 2021 Place Duck breast side up and surround with seasoned and halved pears. Bake for 15 minutes. Remove, baste and lower oven to 350F and cook an additional 45-50minutes or until internal temp reads 165F. Allow to rest before …
From savorandsage.com


DUCK WITH PEARS - FINE DINING LOVERS
Nov 28, 2018 Add the pears halves and cook for 10-20 minutes until soft. Fry the onion in the remaining oil for around 10 minutes on a low heat. Stir in the tomatoes and simmer until thick.
From finedininglovers.com


DUCK WITH PEARS - FARMBOY
Jan 12, 2020 Add the tomatoes, some salt and the sugar and cook, stirring every so often, over high heat for 8 minutes or until the sauce is jammy. Add the stock, thyme, and bay leaf, pour in …
From farmboyinthekitchen.com


DELICIOUS DUCK WITH PEARS RECIPE - GOOD FOOD BAKES
Oct 3, 2023 Follow this easy recipe to achieve the perfect balance of flavors and textures in your dish. Fusion of Flavors: Duck and Pear. If you’re looking for a dish that combines savory and sweet flavors, look no further than duck with …
From goodfoodbakes.com


PAN-FRIED DUCK BREAST WITH CREAMED CABBAGE, CHESTNUTS
Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day …
From bbcgoodfoodme.com


PAN-SEARED DUCK BREAST WITH SAGE & PEAR SAUCE (AIP, …
Nov 4, 2019 With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. Season breasts with coarse salt, more heavily on the skin side.
From gutsybynature.com


A ROMANTIC DINNER TO IMPRESS YOUR VALENTINE: DUCK …
Feb 10, 2010 Transfer breasts to plate and pour the fat from the pan into a bowl, reserving it. Return duck breasts to the pan, skin side up, and place in the hot oven for 5 to 10 minutes, until an instant-read thermometer inserted diagonally …
From blue-kitchen.com


DUCK AL MATTONE WITH PEAR MOSTARDA RECIPE | EPICURIOUS
Jan 26, 2012 Preparation. Step 1. To cure the duck, put the salt, brown sugar, red pepper flakes, and peppercorns in a large bowl and stir to combine. Place the ducks in a large nonreactive …
From epicurious.com


GRILLED DUCK WITH PEARS AND CRANBERRIES - FOOD NETWORK CANADA
Feb 4, 2022 Simmer uncovered for about 35-40 minutes until duck is tender and sauce is thickened. Just before serving, preheat oven to 350 D. and cook reserved duck breast for a …
From foodnetwork.ca


DUCK WITH PEAR SAUCE AND WILTED GREENS RECIPE | FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Gazpacho. Tofu Lettuce Wraps
From foodnetwork.cel28.sni.foodnetwork.com


Related Search