DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE
Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.
Provided by rmdalrymple
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
- Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
- While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
- Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
- Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
- Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g
ROAST DUCK WITH BLUEBERRY SAUCE
Provided by Nigella Lawson
Categories dinner, sauces and gravies, main course
Time 4h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
- Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
- If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
- Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
- To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.
CRISPY ROAST DUCK WITH BLACKBERRY SAUCE
Provided by Emily Ansara Baines
Categories Berry Duck Fruit Poultry Roast Dinner Blackberry Advance Prep Required Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Yields 2-3 servings
Number Of Ingredients 14
Steps:
- 1. Melt 1/2 cup butter in a large skillet over medium-high heat.
- 2. Slowly stir in sugar, stirring until sugar thoroughly dissolves and sauce turns a deep amber color, about 5-8 minutes. Pour in wine, orange juice, lemon juice, and red wine vinegar. Still stirring, bring entire mixture to boil.
- 3. Add berries and chicken broth to sauce; continuing to boil until sauce thickens and is reduced to about 1 1/2 cups, stirring occasionally. This will take about 20-30 minutes.
- 4. Add Cognac and maple syrup. Using the back of a spoon, mash the berries into the mixture. Set aside.
- 5. Preheat oven to 400°F. After trimming any excess fat from the duck breasts, cut small slits in the skin (but not in the meat) of the duck. Thoroughly season breasts with salt and pepper.
- 6. Heat a heavy ovenproof skillet over high heat. Add duck-skin-side down-and sear until lightly brown, about 5 minutes. Turn over and cook for an additional 2-3 minutes. Transfer skillet to oven and cook until duck reaches desired doneness (about 5 minutes for medium).
- 7. As duck bakes, reheat blackberry sauce over low heat. Add last tablespoon of butter and whisk until just barely melted. Season to taste with salt and pepper.
- 8. Spoon sauce onto plates, then place duck atop sauce. Garnish with additional sauce and blackberries if so desired.
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- Score the duck skin with several slashes across, season each fillet with salt and pepper, especially generously on the skin side. Set aside while you make the sauce. You can salt the duck fillets up to a day ahead.
- Reserve a third of the blueberries and place the rest in a saucepan with half a cup of water. Add the sugar, rosemary, lime quarters and black pepper and bring it to a vigorous boil. Cook it for 7-10 minutes, stirring frequently, until the liquid starts to evaporate.
- Remove the rosemary and lime. Stir the cornflour with a couple of tablespoons of water and add to the sauce. Let it bubble for a second and take it off the heat. Stir in the reserved blueberries.
- Preheat the oven as high as it will go with a rack in the lowest position. Preheat a cast iron pan on the hob until smoking. Pat the duck skin with a paper towel to make sure it’s completely dry.
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