ROASTED DUCK BREAST WITH PLUM SAUCE
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, Fat 64 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.05 milligram of sodium
DUCK BREAST WITH CHERRY SAUCE
Provided by [email protected]
Number Of Ingredients 13
Steps:
- In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.
- Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.
- Simmer over medium heat until mixture reduces by half and cherries are softened.
- Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.
- Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.
- Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.
- Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.
- Remove from oven and rest on a separate plate for 5 minutes before slicing.
- Serve with cherry sauce.
GRILLED WILD DUCK BREAST
A simple way to treat SMALL duck - and it's a HUGE hit! It's like having steak. Use the breasts, save the rest of the bird for a stew or stock.
Provided by Spencer & Serena
Categories Meat and Poultry Recipes Game Meats Duck
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
- Preheat a grill for medium-high heat.
- Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 4.8 g, Cholesterol 222.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 43.2 g, SaturatedFat 1.8 g, Sodium 346.3 mg, Sugar 1.8 g
DUCK BREAST WITH SWEET CHERRY SAUCE
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Provided by Paul Grimes
Categories Duck Fruit Poultry Roast Valentine's Day Dinner Cherry Meat Summer Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
- Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
- Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
- Put oven rack in middle position and preheat oven to 450°F.
- Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
- Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
- Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
- Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
- Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
- Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
- Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.
GRILLED DUCK BREASTS WITH CHERRY PLUM SAUCE
This dish marries sweet orchard fruit with savory duck for a delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Place sour-cherry preserves in a food processor, and puree. Transfer puree to a small bowl, and set aside. Place peppercorns on a clean cutting board. Using the flat side of a heavy knife, press down on peppercorns until they are coarsely crushed, and set aside.
- Cut both duck breasts in half, and trim away any excess fat, leaving the skin attached to the breasts. Season both sides of duck breasts with salt and pepper. Spread 1 tablespoon pureed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.
- Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tablespoon pureed preserves on skin side of each breast; sprinkle with remaining crushed peppercorns. Place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from the oven; set aside in a warm place.
- Melt butter in large skillet over medium-high heat. Add cherries, plums, sugar, and thyme. Season with salt and pepper. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match, and carefully ignite port; cook until flame dies out. Add vinegar, and cook until juices thicken, 10 to 15 minutes. Remove from heat.
- Transfer duck to a serving dish, and pour fruit sauce over top. Serve.
GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE
DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay.
Provided by Dr. Jenny
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
- To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
- Remove from heat.
- Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
- Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
- Turn and grill for 5 minutes more.
- Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
- Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.
DUCK BREASTS WITH BRANDIED CHERRY SAUCE
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
- Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
GRILLED MARINATED DUCK BREAST WITH FRESH PLUM CHUTNEY LEEK AND GARLIC FONDUE WITH HOISIN LIME OIL
Steps:
- Mix all ingredients and marinate duck overnight, refrigerated. Season the duck and grill until medium rare, about 12 minutes. Let duck rest 5 minutes and slice. Fan duck over fondue and chutney. Drizzle with hoisin lime oil and garnish with scallion brush. Serve with steamed Chinese pancakes.
- In a saute pan coated with oil, add garlic and begin to caramelize. Season. When garlic is brown, add leeks. Cook until soft then add butter. Check for seasoning.
- In a saucepan add a little oil and caramelize onions with ginger. Add chiles, sugar and plums. Season. Stir for 5 minutes then deglaze with wine. Simmer on low heat until most of the wine is evaporated. Check for seasoning.
CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
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- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
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- In a shallow dish, combine 2 tablespoons of the olive oil with 1 tablespoon of the thyme and the garlic and season with salt and pepper. Add the apricot halves and toss to coat. Let stand for 1 hour.
- Meanwhile, preheat the oven to 400°. In a medium saucepan, combine the apple juice, vinegar and sugar and boil over moderately high heat until slightly thickened, about 15 minutes. Add the cherries and boil until tender, about 3 minutes. With a slotted spoon, transfer the cherries to a bowl. Add the shallots to the saucepan and boil over high heat until the liquid has reduced to 1/2 cup, about 4 minutes. Return the cherries to the saucepan. Stir in the remaining 1 teaspoon of thyme and season with salt and pepper. Keep the cherry sauce warm.
- Light a grill. In a medium bowl, mix the remaining 1 1/2 tablespoons of olive oil with the lime juice and season with salt and pepper. Add the fennel and toss well.
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WHAT TO SERVE WITH DUCK BREAST » 11 INCREDIBLE SIDE DISHES
From recipefairy.com
4.4/5 (12)Estimated Reading Time 6 minsCategory Serve WithPublished 2020-12-09
- Potato Dauphinoise. Duck is pretty rich, it sometimes makes sense to give it an equally impressive accompaniment. Dauphinoise potatoes are packed with lovely flavours.
- Sticky Marinated Duck Sauce. Sweet and savory is a well-known pairing. It works beautifully with duck too. The skin on a duck breast is one of life’s pleasures, so you want to make the most of it.
- Redcurrant Gravy. Roasted meats always go well with a slightly sweet jus. Pork and apple, lamb and mint, and of course duck and redcurrant. It is really easy to make.
- Spinach, Mushroom and Pomegranate Salad. Duck can be a little heavy. If you want something light to go along with it, then a fresh and simple salad can make the ideal choice.
- Sweet Chilli and Tomato Jelly. If the sound of sweet and spicy Jelly doesn’t tickle your tastebuds, nothing will. This works perfectly with duck. Add two crushed cloves of garlic and two finely chopped chilli’s to the frying pan that you cooked the duck in.
- Sweet Potato Mash. If you want super simple, then this could be the ideal side dish for duck breast. Sweet potato is filling, tasty, and it also (as the name suggests) has a sweet edge that works perfectly with oily and savory duck.
- Fried Egg and Potatoes. This is like a more refined version of hash. If you cook the egg right, you’ll get a lovely runny yellow yolk that works so well with duck breast.
- Brussels Sprouts. No, we don’t mean cut crosses in the bottom and boil them to death. Yuck! We like to finely shred our sprouts and then fry them. Do you know what is the best thing to fry sprouts in?
- Mashed Potatoes. A simple dish, so many possibilities. If you have cooked your duck to perfection, then there should be a lot of succulent juice left on your plate.
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