PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
Adapted by Sally Schneider's A New Way to Cook Notes: I cannot give you a foolproof way of cooking your duck breasts. I've described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. There are so many factors and truthfully, we ruined several duck breasts before we figured out just how to get it right. The rub and the sauce recipes below, however, are simple and foolproof.
Provided by Alexandra Stafford
Categories Duck
Time 4h5m
Yield 2
Number Of Ingredients 7
Steps:
- Schneider's recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
- Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
- Heat a cast iron skillet over high heat. When the pan is hot - it doesn't have to be smoking - put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn't getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
- While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe - I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don't slice the breasts, just pour the sauce over top.)
DUCKLING WITH PORT-WINE AND RED CURRANT SAUCE
This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look elsewhere!
Provided by Kim A. Heaphy
Categories Whole Duck
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
- Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
- While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
- In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
- In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
- To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.
Nutrition Facts : Calories 2163.7, Fat 101.2, SaturatedFat 26.9, Cholesterol 1234.9, Sodium 1039.7, Carbohydrate 67, Fiber 3.4, Sugar 45.3, Protein 224.2
DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE
I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.
Provided by Penny Stettinius
Categories Duck Breasts
Time 9h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- marinade:.
- In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
- Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
- Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
- Remove the duck from the marinade and pat it dry between layers of paper towels.
- Preheat oven to 450.
- Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste.
- Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
- Turn the duck and cook it for 2 minutes more.
- Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
- While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
- Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
- Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
- Add the dry red wine and boil the mixture until it is reduced by half.
- Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
- Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth.
- Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
- Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
- **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.
CRISPY SKINNED DUCK WITH TRUFFLED RED CURRANT PORT SAUCE AND TRU
This is a very elegant dinner party meal, it looks and smells wonderful and it tastes unbelievable with the truffle oil in the parsnip mash and the port berry sauce is very good. It is a little time consuming as there is a little prep time, chopping vegetables and also the cooking down of the sauce, but it is well worth it for the end result. My whole family thought it was yummo and kept raving about both the duck with the sauce and how much they loved the parsnip mash, I had gone up to my mum's house for dinner and made this so it was tested out on many and a success all round. I am listing the recipe below for 2 people as I wrote down the ingredients I used when just making for myself and hubby, because it is hard to reduce the sauce amounts without affecting the flavour the sauce would be enough for 4-6 people. So you could cook extra breasts and then just up the amount of mash ingredients.
Provided by The Flying Chef
Categories Duck Breasts
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 20
Steps:
- Sauce.
- Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).
- Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
- Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
- Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
- Parsnip Mash.
- Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
- Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
- In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
- Add to mash and stir to combine, add truffle oil and mix well.
- Duck Breasts.
- Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
- Place duck breasts skin side up in an oven proof dish and place in preheated oven 180°C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
- To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
- Sauce.
Nutrition Facts : Calories 980.8, Fat 50.3, SaturatedFat 18.5, Cholesterol 373.6, Sodium 1143.7, Carbohydrate 16.5, Fiber 1.2, Sugar 4.5, Protein 66.2
More about "duckling with port wine and red currant sauce recipes"
RECIPE: PAN-SEARED DUCK BREAST WITH CHERRY PORT SAUCE
From duckchar.com
PAN-FRIED DUCK BREAST RECIPE | PAN-FRIED DUCK BREAST - SPAR
From spar.co.uk
REDCURRANT JUS RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
PAN-SEARED DUCK BREAST WITH RED WINE REDUCTION SAUCE
From tastyduck.com
REDCURRANT AND PORT SAUCE RECIPES
From tfrecipes.com
ROASTED DUCK BREAST AND REDCURRANT JUS RECIPE - HELLOFRESH
From hellofresh.co.uk
WHOLE SLOW-ROAST DUCK WITH A PORT, GINGER AND …
From daffodilkitchen.com
PORT WINE SAUCE FOR DUCK RECIPES
From tfrecipes.com
DUCK WITH A REDCURRANT AND RED WINE SAUCE
From instructables.com
DUCKLING WITH PORT WINE AND RED CURRANT SAUCE FOOD - HOME …
From homeandrecipe.com
DUCKLING WITH PORT WINE AND RED CURRANT SAUCE RECIPES
From tfrecipes.com
DUCK BREAST WITH REDCURRANT GRAVY RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
DUCK BREAST WITH REDCURRANT AND PORT SAUCE - FOODISTA.COM
From foodista.com
CRISPY DUCK WITH PORT WINE SAUCE RECIPE - D'ARTAGNAN
From dartagnan.com
PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
From hungrypinner.com
DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE - BBC
From bbc.co.uk
SPICED ORANGE DUCK RECIPE - NYT COOKING
From cooking.nytimes.com
SEARED DUCK BREAST WITH RED CURRANT SAUCE - HOME COOKING WITH …
From homecookingwithflair.net
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