Grilled Duck Breasts With Crème Fraîche Roasted Grapes And Potato Bacon Gratin Recipes

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

SEARED DUCK BREAST WITH GRAPE SAUCE



Seared Duck Breast with Grape Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 duck breasts
Kosher salt
Extra-virgin olive oil
2 cups seedless red grapes
2 strips bacon, cut into lardons
1/2 cup port wine
2 tablespoons red wine vinegar
1 1/2 cups chicken stock

Steps:

  • Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
  • Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
  • Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
  • Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
  • Slice the duck on a severe bias and serve garnished with the sauce.

DUCK BREAST WITH CRèME FRAîCHE AND ROASTED GRAPES



Duck Breast with Crème Fraîche and Roasted Grapes image

Juniper is a traditional seasoning for meats and game. Look for the dried berries in the spice section of the supermarket. What to drink: A Rhône red or varietal Syrah.

Yield Makes 6 servings

Number Of Ingredients 8

6 6- to 8-ounce duck breasts (thawed if frozen)
1 tablespoon dried juniper berries, crushed in resealable plastic bag using flat side of mallet
1 tablespoon fresh thyme leaves
1/2 pound purple seedless grapes, cut into small clusters
1/2 tablespoon olive oil
Coarse kosher salt
3 cups arugula
1/4 cup crème fraîche or sour cream, stirred to loosen

Steps:

  • Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Preheat oven to 500°F. Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 14 minutes. Cool. (Can be made 4 hours ahead. Let stand at room temperature.)
  • Sprinkle both sides of duck breasts with salt and pepper. Heat heavy large skillet over medium heat. Add duck, skin side down; cook until almost all fat is rendered, about 7 minutes. Increase heat to medium-high and cook until skin is brown and crisp, about 4 minutes. Turn duck over and cook about 3 minutes longer for medium-rare. Let duck rest 5 minutes.
  • Divide arugula among 6 plates. Thinly slice duck breasts crosswise and fan out slightly; place 1 breast atop arugula on each plate. Drizzle crème fraîche over each breast. Divide grapes among plates.

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

Steps:

  • Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
  • Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

GRILLED WILD DUCK BREAST



Grilled Wild Duck Breast image

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

¼ cup Worcestershire sauce
2 tablespoons olive oil
½ teaspoon hot sauce
2 tablespoons minced garlic
¼ teaspoon black pepper
8 skinned, boned duck breast halves

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

More about "grilled duck breasts with crème fraîche roasted grapes and potato bacon gratin recipes"

GRILLED DUCK BREAST – HOW TO GRILL DUCK BREAST TO …
Aug 14, 2024 Step 3: Grill the duck. Preheat the grill to 350°F. Place the duck skin-side down onto the grill. Cook for 7-9 minutes, the skin should be crispy …
From simplymeatsmoking.com
Cuisine American, Barbecue, Bbq, Grill
Total Time 1 hr 30 mins
Servings 2
Calories 423 per serving


PERFECTLY COOKED DUCK BREASTS WITH BANYLUS GASTRIQUE …
In a small saucepan over medium-high heat, cook the Granulated Sugar (1/2 cup) and Water (2 Tbsp) swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Lift the pan from the heat and pour in the …
From sidechef.com


DUCK BREAST WITH ROOT VEGETABLES AND RED GRAPES | RICARDO
In a skillet over medium heat, brown the duck breasts, fat-side down, for 10 minutes or until the fat is golden and crispy. Flip the duck over and cook for 2 minutes on the flesh side for rare or …
From ricardocuisine.com


5 BEST GRILLED DUCK RECIPES - WILDFOWL
May 31, 2021 1 to 2 pounds of duck breasts, sliced ½-inch thick, across the grain. 1 cup olive oil. ½ cup seasoned rice vinegar. 2 tablespoons Lowry's seasoning salt. 6 to 12 tablespoons …
From wildfowlmag.com


GRILLED DUCK BREASTS RECIPE - TRAEGER GRILLS
Season both sides of the duck with Traeger Chicken Rub. 3. When ready to cook, set Traeger temperature to 450° and preheat, lid closed for 15 minutes. 450 ˚F / 232 ˚C. 4. Place the duck …
From traeger.com


HOW TO GRILL THE PERFECT DUCK BREAST - BARBECUEBIBLE.COM
Feb 11, 2020 Here is Steven’s multi-step strategy for grilling perfectly-cooked duck breast every time: 1. Score the skin and fat in a diamond-shaped crosshatch pattern. Using a sharp knife, score the skin and fat in a diamond …
From barbecuebible.com


GRILLED DUCK BREAST RECIPE - EPICURIOUS
Dec 20, 2011 Turn the breasts over and use a sharp knife to score the skin and fat in a diamond crosshatch pattern. This cross-hatching allows the skin to render more of its fat as the breast …
From epicurious.com


DUCK BREAST WITH CRèME FRAîCHE AND ROASTED GRAPES RECIPES
Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes. Add the grapes to the pan with …
From tfrecipes.com


MASTER THE ART OF GRILLING DELECTABLE BACON-WRAPPED DUCK BREASTS
Mar 26, 2024 Grill the Duck Breasts: Place the bacon-wrapped duck breasts on the grill grates, leaving some space between each piece for even cooking. Grill for about 2-4 minutes …
From thekitchenknowhow.com


GRILLED DUCK BREASTS WITH ROASTED GRAPES, AND POTATO-BACON GRATIN ...
Save this Grilled duck breasts with roasted grapes, and potato-bacon gratin recipe and more from Leite's Culinaria to your own online collection at EatYourBooks.com ... Grilled duck …
From eatyourbooks.com


GRILLED DUCK BREAST - BON APPETIT
3. Preheat the oven to 200°C (395°F). Place the duck breast, skin side down, in a cold cast-iron pan. Allow the fat to render out over medium heat without adding any oil. 4. After 3 to 4 minutes, when the skin is golden brown, flip the breast …
From thinkbonappetit.com


DUCK BREAST WITH CRèME FRAîCHE AND ROASTED GRAPES
Jan 31, 2004 Step 2. Preheat oven to 500°F. Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but ...
From bonappetit.com


GRILLED DUCK BREAST WITH CRISPY SKIN RECIPE | EAT SMARTER USA
1. Mix together the honey and vinegar and season with salt and ground black pepper. 2. Score slashes along the skin side of the duck breasts, spaced approx. 1 cm apart, taking care not to cut the flesh. 3. Brush the duck with the marinade and grill, skin side down, on the hot barbecue for around 7 minutes.
From eatsmarter.com


GRILLED DUCK BREASTS WITH CRèME FRAîCHE ROASTED GRAPES AND …
Take your duck breasts out of the fridge and salt them well. Let them sit on the counter for 30 minutes to come to room temperature. If you are working with skinless breasts, keep wild …
From tfrecipes.com


Related Search