Spice Rubbed Duck Breasts With Plum Sauce Recipes

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SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE



Seared Five-Spice Duck Breast with Plum Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 1 serving

Number Of Ingredients 9

10 ounces boneless duck breast with skin
1 teaspoon five-spice powder
1 tablespoon finely chopped fresh ginger root
3 scallion heads white part only, finely chopped
Salt and pepper
4 ounces sesame oil
2 cups duck stock or canned chicken stock
1 cup plum wine
1 ounce unsalted butter

Steps:

  • Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
  • Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

PULLED DUCK WITH PLUM SRIRACHA SAUCE



Pulled Duck with Plum Sriracha Sauce image

Pulled Duck with Sririacha plum sauce - The easiest way to make, slow-cooked, fall apart duck with crispy skin.

Provided by Nicky Corbishley

Categories     Appetizer     Dinner

Time 3h50m

Number Of Ingredients 12

1 duck (approx. 2.4kg in weight. Innards removed.)
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp vegetable oil
1 red onion (peeled and chopped)
1 tsp minced ginger
4 cloves garlic (minced)
600 g ripe plums (de-stoned and cut into small (1 cm pieces) - no need to take the skin off)
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp sriracha

Steps:

  • Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
  • Pat the duck down with some kitchen paper to ensure the skin is dry.
  • Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.
  • Place the duck - breast side up - on the rack in the roasting tin.
  • Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).
  • Whilst the duck is in the oven, make the plum sriracha sauce.
  • Heat the oil in a medium sized sauce pan.
  • Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
  • Add in the ginger and garlic and cook for a further minute.
  • Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
  • After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.
  • After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.
  • Turn the duck so that it's breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).
  • Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.
  • Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
  • Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

Nutrition Facts : Calories 646 kcal, Carbohydrate 26 g, Protein 17 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 1510 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

SEARED FIVE-SPICE DUCK BEAST WITH PLUM WINE SAUCE



Seared Five-Spice Duck Beast with Plum Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 6h40m

Yield 1 serving

Number Of Ingredients 8

10 ounces boneless duck breast, with skin
1 teaspoon five-spice powder
1 tablespoon finely chopped fresh ginger root
3 scallion heads white part only, finely chopped
Salt and pepper
2 cups duck stock or canned chicken stock
1 cup plum wine
1 ounce unsalted butter

Steps:

  • Marinate the duck breast with five-spice powder, ginger root, scallions, salt and pepper for at least 6 hours or overnight, covered and refrigerated.
  • Preheat oven to 400 degrees. Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease from the skillet, add plum wine, add duck stock, season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter into the sauce and set aside and keep warm. Remove duck from oven let it sit for 5 minutes before slicing.

FIVE-SPICE DUCK BREAST



Five-Spice Duck Breast image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 3

4 duck breasts (7 to 8 ounces each)
1 tablespoon five-spice powder
2 teaspoons kosher salt

Steps:

  • Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
  • Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.

SPICE-RUBBED DUCK BREASTS WITH PLUM SAUCE



Spice-Rubbed Duck Breasts With Plum Sauce image

Make and share this Spice-Rubbed Duck Breasts With Plum Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon dried thyme
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon mace
4 boneless muscovy duck breast halves (7-8 oz. each and 1/2 inch thick)
1 cup plum jam or 1 cup plum preserves
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon grated fresh ginger
1/8 teaspoon sesame oil
ground cloves (a pinch)

Steps:

  • Make the rub: in a bowl, combine all the rub ingredients; set aside.
  • Use a sharp knife to trim excess fat from the duck breasts; if skin is very fatty, trim it to a thickness of ¼ inch.
  • Score the skin in a diamond pattern.
  • Coat both sides of the breasts evenly with the rub; cover with plastic wrap and marinate at room temperature for 30 minutes or in the refrigerator for up to several hours.
  • Make the plum sauce: in a small saucepan over medium heat, stir the plum jam until liquefied and bubbling, 3-4 minutes.
  • Add in the remaining sauce ingredients; cook and whisk frequently until smooth, about 2 minutes.
  • Let the sauce cool to room temperature before serving.
  • Grill the breasts, skin side down over Direct Low heat, until the internal temperature reaches 160°, 11-13 minutes, turning once halfway through the grilling time.
  • The juices should be slightly pink, the skin golden brown and crisp.
  • Remove from the grill and let rest 3-4 minutes.
  • Slice thinly on the bias and serve warm with the sauce.

Nutrition Facts : Calories 479.1, Fat 13.3, SaturatedFat 3.6, Cholesterol 163.2, Sodium 815.4, Carbohydrate 57.5, Fiber 1.2, Sugar 39.7, Protein 30.3

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