Seared Duck Breast With Plums And Port Recipes

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



Seared Duck Breast image

Recipe From foodnetwork.com

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 6



Seared Duck Breast with Fig Sauce image

Recipe From foodnetwork.com

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11



Roasted duck breast with plum sauce image

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



Seared Duck Breast With Plums and Port image

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 image

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

More about "seared duck breast with plums and port recipes"

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON …
seared-duck-breast-with-cherries-and-port-sauce-bon image
From bonappetit.com
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, …

4.5/5 (68)
Author Diane Rossen Worthington
Servings 2

  • 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.
See details


PAN-SEARED DUCK BREAST RECIPE - THE SPRUCE EATS
pan-seared-duck-breast-recipe-the-spruce-eats image
From thespruceeats.com
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 …
See details


PERFECT PAN-SEARED DUCK BREASTS | ALEXANDRA'S KITCHEN
perfect-pan-seared-duck-breasts-alexandras-kitchen image
From alexandracooks.com
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.
See details


PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
pan-seared-duck-breast-with-orange-pan-sauce image
From seriouseats.com
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 …
See details


PAN SEARED DUCK BREAST WITH PORT CHERRY SAUCE - WELL …
pan-seared-duck-breast-with-port-cherry-sauce-well image
From wellseasonedstudio.com
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, …
See details


DUCK BREAST RECIPE, WITH PLUM SAUCE | THE LONDON ECONOMIC
From thelondoneconomic.com
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 …

5/5 (7)
Category Main Course
Servings 2
Total Time 50 mins

  • 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.
See details


PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
From alexandracooks.com
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 …

5/5 (1)
Category Duck
Cuisine French
Total Time 4 hrs 5 mins

  • 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.)
See details


SEARED DUCK BREAST WITH ROASTED GRAPE AND PORT WINE SAUCE WITH …
From foodnetwork.com
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 …

Author Anne Burrell
Steps 9
Difficulty Intermediate

See details


PAN SEARED DUCK BREAST WITH CRANBERRY MAPLE SAUCE - RUNNING TO …
From runningtothekitchen.com
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 …
See details


ROAST DUCK WITH CITRUS PAN SAUCE RECIPE - FOOD & WINE
From foodandwine.com
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, …
See details


SEARED DUCK BREAST WITH ROASTED PLUMS AND CELERIAC
From foodnetwork.ca
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 …
See details


SEARED DUCK BREAST WITH RUBY PORT SAUCE RECIPE | MYRECIPES
From myrecipes.com
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 …
See details


SEARED DUCK BREAST WITH PLUMS AND PORT RECIPES RECIPE
From food-recipe.info
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 …
See details


SEARED DUCK BREAST WITH PLUMS AND PORT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
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 …
See details


PAN-SEARED DUCK BREAST RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
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 …
See details


Related Search