Spice Crusted Duck Breast With Orange Honey Glaze And Cumin Scented Carrots Recipes

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS

Steps:

• In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
• Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
• To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
• Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

PAN ROASTED DUCK BREASTS WITH ORANGE VANILLA GLAZE

Steps:

• Preheat the oven to 375oF/190oC
• With a sharp knife, make shallow cuts in the skin and fat of the duck breast, ensuring you do not cut into the meat.
• Season the duck breast well with salt and pepper and place it fat side down into a cold cast iron or non-stick pan.
• Turn the heat on low to cook the duck breast slowly, allowing the fat to render, and create a golden crispy crust. Remove the duck fat as it renders and keep it for other uses, freezing if necessary.
• Continue cooking for about 10 to 15 minutes without turning. Remove any excess fat as the breast cooks. Place the duck breast, crispy side up, on a parchment-lined baking sheet. Set the duck breast aside while you prepare the glaze.
• Preparing the glaze: Deglaze the pan with the 1 tablespoon white wine vinegar. Add the confiture into the hot pan and stir to combine. Lower the heat. Whisk in the butter. The mixture will reduce slightly and should be bubbly and thickened.
• Spoon the glaze on top of the duck breasts. Place the duck breast in the preheated oven with a digital thermometer probe inserted into the duck breast and set to an alert of 137oF/58oC (medium rare).
• Roast until the internal thermometer reaches a temperature of 137oF/58o Place the duck breast onto a plate and cover loosely. Let it rest for 5 minutes.
• Slice the duck breast on a diagonal and plate onto a platter with roasted potatoes and grilled or roasted vegetables drizzled with a little balsamic. Serve with a glass of Pinot Noir or Merlot.

SPICE CRUSTED DUCK BREAST WITH ORANGE-HONEY GLAZE AND CUMIN SCENTED CARROTS

Steps:

• Place the baby carrots in a large skilled with butter, honey and about ⅓ cup water. Heat over medium high heat and season the carrots with cumin, cayenne, salt and pepper and cook stirring occasionally, until lightly caramelized and tender, about 20 minutes. While the carrots are cooking, stir together the star anise, cumin, coriander and white pepper in small bowl. Season the duck breasts on both sides with salt, then crust the skin side of the duck breasts with the spice mixture. Divide the canola oil into 2 sauté pans and heat over medium heat. When the pans are hot, gently place two duck breasts, skin side down in each pan. Lower the heat to medium low and cook until skin is golden brown and crispy, about 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium rare. Transfer the duck breasts to the cutting board to rest. Return the pan to the stove. Over medium heat, divide the shallots between the pans and cook until soft. Add the honey, orange juice and lemon juice and reduce by half. Finish the pan sauce by whisking in the butter, seasoning to taste with salt then combine the sauce into one pan. Thinly slice the duck breasts crosswise. Place the duck slices on the plates, spoon some of the glaze over the duck and serve with the roasted carrots.