Pan Grilled Paillards Of Duck Recipes

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GRILLED BLUEFISH PAILLARDS



Grilled Bluefish Paillards image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

2 (3-pound) bluefish
1 teaspoon minced garlic
Salt and pepper
2 tablespoons olive oil
Extra-virgin olive oil
Lemon juice

Steps:

  • Fillet bluefish, removing skin, to make 4 10-to 12-ounce fillets. Holding your knife almost parallel to work surface, slice each fillet into 4 broad, thin slices. In a glass baking dish, season bluefish paillards with garlic, salt and pepper. Pour olive oil over and turn several times to coat completely. Cover and refrigerate for 1 hour.
  • Prepare a hot charcoal fire. Oil grill well. Brush garlic from paillards and grill about 1 minute per side, or until just done. Serve 4 paillards per person, drizzled with extra-virgin olive oil a

HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE



Herb-Marinated Grilled Chicken Paillards with Pan Sauce image

Provided by Amy Finley

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage
1 lemon, zested and juiced, 1 tablespoon juice reserved
1/4 cup plus 2 tablespoons olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh parsley leaves
Salt, for seasoning
Pepper, for seasoning
1/2 cup white wine
1 cup chicken broth
1 tablespoon cold butter

Steps:

  • One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
  • Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
  • Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

GRILLED CHICKEN PAILLARDS WITH MINT SALAD



Grilled Chicken Paillards with Mint Salad image

The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. A mint salad rounds out the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (about 2 pounds total)
Vegetable oil, for grill
Coarse salt and ground pepper
5 tablespoons Lemon-Herb Dressing
1 head Boston or Bibb lettuce, torn into bite-size pieces
1/4 cup packed fresh mint leaves
1 medium carrot, shredded
1/2 small red onion, thinly sliced

Steps:

  • Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
  • In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.

Nutrition Facts : Calories 325 g, Fat 14 g, Fiber 2 g, Protein 41 g, SaturatedFat 3 g

PAN-GRILLED PAILLARDS OF DUCK



Pan-Grilled Paillards of Duck image

Time 40m

Yield Makes 4 servings

Number Of Ingredients 9

1 whole boneless Moulard duck breast* with skin (2 lb total), halved
2 tablespoons water
2 teaspoons salt
2 teaspoons ground ginger
1 teaspoon black pepper
1 teaspoon curry powder
1 teaspoon cinnamon
2 navel oranges, cut into 1/4-inch-thick slices
a well-seasoned ridged grill pan

Steps:

  • Pull skin off duck and thinly slice skin, then cook skin with water in a 10- to 12-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and cracklings are browned and crisp, about 15 minutes. Drain in a sieve set over a bowl and reserve rendered fat. Spread cracklings on paper towels to drain.
  • Remove tender from underside of each breast half if attached and reserve for another use, then trim silver membrane from each breast half. Halve each breast half horizontally to make a total of 4 thin pieces. Gently pound each piece between 2 sheets of plastic wrap to an even 1/4-inch thickness with flat side of a meat pounder or with a rolling pin.
  • Heat grill pan over moderately high heat until hot but not smoking.
  • While pan is heating, stir together salt, ginger, pepper, curry, and cinnamon in a small bowl. Sprinkle each duck paillard with 1/2 teaspoon spice mixture per side and lightly brush with some rendered duck fat. Grill duck, turning over once, 3 to 4 minutes total for medium-rare, then transfer to a cutting board and let stand, loosely covered with foil.
  • While paillards stand, lightly brush orange slices with some rendered duck fat, then sprinkle with remaining spice mixture. Grill orange slices, turning over once, until just warmed through and grill marks appear, about 1 minute total, then transfer with duck to a platter.
  • Season cracklings with salt and pepper and sprinkle over duck and oranges.
  • *Available at the butcher section of many supermarkets and D'Artagnan (800-327-8246).

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