Trio Of Flavors On A Stick Duck Mousse Duck Breast And Meringue Berry Recipes

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

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.

DUCK MOUSSE TOAST



Duck Mousse Toast image

Provided by Amy Pottinger

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 22

2 crowns broccoli
4 cloves garlic, minced
1/2 shallot, minced
1 tablespoon red wine vinegar
Lemon juice
2 teaspoons olive oil
1 teaspoon salt
1/4 cup whole milk
Toast Points:
1 loaf white bread
Olive oil
Salt
1 1/2 cups duck mousse
1/4 cup heavy cream
2 tablespoons diced pimientos
1 tablespoon lemon juice
Salt and pepper
1/2 cup packed micro-parsley
2 cloves garlic, minced
Zest of 2 lemons
Juice of 1 lemon
Salt

Steps:

  • For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
  • Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
  • Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
  • For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
  • For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
  • For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
  • To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.

FIVE-SPICE DUCK BREASTS WITH VEGETABLE STICKS



Five-Spice Duck Breasts With Vegetable Sticks image

Make and share this Five-Spice Duck Breasts With Vegetable Sticks recipe from Food.com.

Provided by English_Rose

Categories     Duck Breasts

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

2 ounces green beans, trimmed
3 1/2 ounces carrots, peeled
1/2 red pepper, seeded
1 small zucchini, trimmed
2 ounces snow peas
2 duck breasts, with skin
1/2 teaspoon Chinese five spice powder
1 tablespoon clear honey
2 tablespoons ketjap manis (sweet soy sauce)
1/2 red chile, seeded and finely chopped
1 tablespoon sunflower oil
1 small garlic clove, chopped
1/2 inch fresh gingerroot, peeled and finely chopped
1 teaspoon salt & freshly ground black pepper

Steps:

  • Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil.
  • Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
  • Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat.
  • Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
  • Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
  • Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
  • Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
  • Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables.
  • Spoon over any remaining glaze and serve immediately.

Nutrition Facts : Calories 642.6, Fat 33.3, SaturatedFat 8, Cholesterol 326.4, Sodium 248.2, Carbohydrate 23, Fiber 4.6, Sugar 15.4, Protein 61.9

More about "trio of flavors on a stick duck mousse duck breast and meringue berry recipes"

DUCK MOUSSE OR PATE - THE SPORTING CHEF
Apr 19, 2014 1 1/3 cups skinless duck breast fillets, chopped into 1 - 2-inch chunks; 1/3 cup roasted pistachios; 1/3 cup dried cranberries or "Craisins" 1/2 cup goat cheese; 2 tablespoons fresh parsley leaves minced; 1 teaspoon …
From sportingchef.com


TEA-SMOKED DUCK BREAST WITH PEARS AND BLUEBERRY JUS
Nov 1, 2007 Preparation. Marinate duck Step 1. Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below.
From epicurious.com


DUCK BREAST WITH ROASTED LEEK AND ONION | RICARDO - RICARDO …
Duck breast comes from farmed ducks while magret refers to the breast of a larger duck that has been force-fed to produce foie gras (a fatty liver). You can replace the duck breasts with 4 …
From ricardocuisine.com


DUCK BREAST RECIPE - GORDON RAMSAY RECIPES
Keep warm while you cook the duck. Preheat the oven to 240°C/220°C fan/Gas 9. Lightly score the fat on each duck breast using a sharp knife, then season each one with salt. Put the duck …
From gordonramsayacademy.com


TRIO OF FLAVORS ON A STICK: DUCK MOUSSE, DUCK BREAST AND MERINGUE …
Ingredients 2 sticks unsalted butter3 slices brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour12 to 16 long toothpicks or small skewers1 thick slice (about …
From cookart.us


DUCK BREAST WITH BLACKBERRY SAUCE - CAROLINE'S COOKING
Sep 9, 2021 Pat the duck breasts dry and lightly score the skin to break the skin but not cut through to the flesh below. Sprinkle both sides with a little salt. If cooking in a pan, place the duck breasts skin-side down in a cold pan and …
From carolinescooking.com


RASPBERRY WINE VINEGAR AND GARLIC MARINATED DUCK BREASTS
Place the duck breasts, fat side down, on the unheated side of the grill. Close the lid. Cook for about 15 minutes. Transfer the breasts onto the heated section of the grill and cook for 3 to 4 …
From ricardocuisine.com


27 BEST DUCK BREAST RECIPES: A CULINARY ADVENTURE FOR …
Aug 18, 2023 With its tender texture and rich, distinct flavor, duck breast has become a sought-after delicacy in gourmet kitchens worldwide. Duck breast pairs exceptionally well with a variety of vegetables and flavors. Earthy root …
From chefspencil.com


DUCK, DUCK, MOUSSE! PAIRINGS FOR OUR PâTé OF THE MONTH
Feb 17, 2023 There’s a lot to celebrate about our Pâté of the Month. Winner of the prestigious Good Food Award in San Francisco, our creamy Duck Liver and Pork Mousse with Cognac …
From alexianpate.com


TRIO OF FLAVORS ON A STICK DUCK MOUSSE DUCK BREAST AND …
For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste. For the micro-parsley gremolata: Chop the …
From tfrecipes.com


STICKY MARMALADE DUCK RECIPE - DELICIOUS. MAGAZINE
Jun 30, 2007 Preheat the oven to 220°C/fan200°C/gas 7. Slash the skin of the duck breasts in a criss-cross pattern, season and sear in a hot frying pan over a high heat for 2 min each side. Meanwhile, in a small roasting tin, mix the …
From deliciousmagazine.co.uk


TRIO OF FLAVORS ON A STICK: DUCK MOUSSE, DUCK BREAST AND MERINGUE …
Apr 17, 2012 - Get Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry Recipe from Food Network. Apr 17, 2012 - Get Trio of Flavors on a Stick: Duck Mousse, Duck …
From pinterest.com


DUCK BREASTS WITH ORANGE SAUCE (BEST SAUCE FOR DUCK!)
Jun 27, 2022 Prep the duck breasts; Render off the fat; Make the orange sauce; Finish the duck breasts in the oven; Let them rest; If you want to prep this dish ahead of time complete step 1 …
From alwaysusebutter.com


HONEY-SPICE DUCK BREAST WITH CARROT PURéE AND APPLE SAUCE
In a non-stick skillet over medium heat, brown the duck, fat-side down, for 6 minutes or until the fat is golden and crispy. Flip the duck over and cook for another minute to brown the flesh …
From ricardocuisine.com


HARISSA MARINATED DUCK BREASTS | RICARDO - RICARDO CUISINE
Place the duck breasts, fat side down, on the off section the grill. Cook for about 15 minutes. Grill the duck breasts on the lit section for 3 to 4 minutes per side or until the desired doneness. …
From ricardocuisine.com


TRIO OF FLAVORS ON A STICK: DUCK MOUSSE, DUCK BREAST AND MERINGUE …
Get full Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry (Dzintra Dzenis) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Trio of …
From recipeofhealth.com


Related Search