Seared Duck Breast With Plums And Port Recipes
Recipe From foodnetwork.com
Provided by Tyler Florence
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 6
Recipe From foodnetwork.com
Provided by Kelsey Nixon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
This easy yet impressive recipe makes a stylish main course for a special occasion
Recipe From bbcgoodfood.com
Provided by James Martin
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
This recipe is from "Bistro Cooking at Home" by Gordon Hamersley. It is an excellent way to prepare duck, and it is not very difficult. An excellent main course for a holiday meal or for a dinner party. This pairs very nicely with a Zinfandel, a Syrah or a Shiraz.
Recipe From food.com
Provided by xtine
Categories Duck Breasts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Recipe From allrecipes.com
Provided by rmdalrymple
Categories Meat and Poultry Recipes Game Meats Duck
Time 1h30m
Yield 4
Number Of Ingredients 19
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SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON …
Web Apr 16, 2009 · 2 Servings 2 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half 2 tablespoons (1/4 stick) chilled butter, …
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
Web May 22, 2022 · Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. You do not need any oil since the fat under the skin will quickly begin to melt. Cook for 4 minutes. Season the meat with salt …
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PERFECT PAN-SEARED DUCK BREASTS | ALEXANDRA'S KITCHEN
Web Oct 19, 2017 · For the gastrique: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes.
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PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
Web Jun 2, 2021 · Season duck breasts with salt, heavily on the skin side and lightly on the flesh side. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges …
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PAN SEARED DUCK BREAST WITH PORT CHERRY SAUCE - WELL …
Web Dec 8, 2020 · Allow the duck breasts to rest for 5-10 minutes before slicing into ¼-½" thick slices. Meanwhile, make the sauce. Make the port cherry sauce. Sauté 2 Tbsp olive oil, 2 halved garlic cloves, ¼ cup cherry jam, …
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DUCK BREAST RECIPE, WITH PLUM SAUCE | THE LONDON ECONOMIC
Web Mar 11, 2021 · 2 duck breasts Salt Freshly ground black pepper 400 g plums halved and stoned 50 g demerara sugar 200 ml red wine 1 cinnamon stick 50 g unsalted butter …
- To prepare the duck breasts, score the skin with a cross hatch pattern, being careful to avoid cutting deep enough to expose the flesh. Generously season the skin and place in the fridge, skin-side-up, for 30 minutes – 2 hours to dry.
- To prepare the plum sauce, add the halved, stoned plums to a medium saucepan with the sugar, red wine, butter, the cinnamon stick, and a pinch of salt. Slowly bring to the boil then simmer uncovered for around 20 minutes, until the plums are soft. Stir occasionally to prevent the plums from sticking.
- Place the duck breasts in a cold pan, skin-side-down, and cook over low heat, using a smaller pan or weight to press the duck breasts, exposing more of the skin to the heat. Cook slowly until the fat renders and the skin begins to crisp. This should take around 15 – 20 minutes, depending on the size of the duck breasts. At this point, increase the heat and cook for another 2-3 minutes until the skin is golden brown and crispy.
- Turn the breasts over and cook over a medium heat until the flesh is seared, and the internal temperature reaches 120-130F for medium-rare. This will only take up to five minutes. Cook to 155F if you prefer your duck breasts well-done.
PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
Web Dec 9, 2011 · Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 …
- Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
- Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
- Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
- While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)
SEARED DUCK BREAST WITH ROASTED GRAPE AND PORT WINE SAUCE WITH …
Web Flip the breasts and cook on the flesh side for 2 to 3 minutes. Transfer to a sheet pan, reserving the sauté pan, and bake for 5 minutes. Set aside to rest for 10 minutes and …
PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE - RUNNING TO …
Web Dec 17, 2021 · Instructions. Place a large cast iron skillet over medium-high heat. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of …
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ROAST DUCK WITH CITRUS PAN SAUCE RECIPE - FOOD & WINE
Web Jan 3, 2023 · In a medium bowl, make a paste with butter and flour. Whisk in 1/4 cup hot liquid until smooth, then scrape mixture into the saucepan. Simmer over low heat, …
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SEARED DUCK BREAST WITH ROASTED PLUMS AND CELERIAC
Web Nov 11, 2010 · Directions Step 1 Score skin side of breast lightly. Step 2 Combine black pepper, orange zest, juniper berries, parsley and thyme and pat firmly onto flesh side of …
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SEARED DUCK BREAST WITH RUBY PORT SAUCE RECIPE | MYRECIPES
Web Directions. Step 1. To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy …
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SEARED DUCK BREAST WITH PLUMS AND PORT RECIPES RECIPE
Web This recipe is from "Bistro Cooking at Home" by Gordon Hamersley. It is an excellent way to prepare duck, and it is not very difficult. An excellent main course for a holiday meal or …
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SEARED DUCK BREAST WITH PLUMS AND PORT RECIPE | EAT YOUR BOOKS
Web Save this Seared duck breast with plums and port recipe and more from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes to your own online collection …
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PAN-SEARED DUCK BREAST RECIPE | JAMES BEARD FOUNDATION
Web In a small bowl, combine the Armagnac and dried cherries and set aside to soak. In a medium pan, heat 1 tablespoon olive oil over medium heat until simmering. Add the …
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