With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … If desired, melt the butter into the fat over medium-high heat. Such a tasty meal, it was hard for us not to “Mmmm” the whole time we were eating! Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. Groovy. The duck breast recipe here was absolutely fantastic. Set aside to rest. Once the fat … Score the skin with the tip of the knife by making shallow diagonal cuts, 1/2 inch apart, in one direction and then repeating in the other direction, creating a diamond pattern. Rub the skin with salt, cayenne and black pepper. At the very last moment before dinner, turn the parsley leaves into a serving dish, add a sprinkle of salt, and then gently toss with the dressing to coat lightly. Cook until the duck skin is golden and crisp, 6 or 7 minutes. Although moms, you may want to make certain it’s on the side and not touching the duck breast. Put the duck on a platter and set aside for at least 1 hour at room temperature. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Because you’re cooking the duck on high heat in a cast-iron skillet, some of the garlic pieces were a bit crispy and burnt once I flipped the duck breast over. Upload a picture of your dish Rub the skin with salt, cayenne and black pepper. Lay the breasts in the pan skin-side down and fry until the skin is brown and crisp, about 5 minutes. Honey & Orange Glazed Duck Breast. My only comment on the recipe is the garlic paste that you smear on the duck breasts. Use a spoon to carefully discard any excess fat from the bottom of the pan. An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots. For the Red Wine Jus, use the pan you fried the duck breasts in. Transfer the duck to a carving board and let rest for at least 10 minutes. Place the pan into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 70 C for well done, or until the breasts reach desired doneness. Rest for 6 minutes before serving. Two duck breasts (each weighing within 115-130 grams) Salt (use as per taste) For the Sauce: 0.25 cup dry white wine (60ml) 0.75 cups of chicken stock mixed with 1.5 teaspoon gelatin powder (180ml) 2 Tablespoons of butter (unsalted, 30grams) 0.5 teaspoons orange zest (grated) Preheat the oven to 325°. Seared duck breast that’s restaurant-worthy after being rubbed with a garlic and peppercorn paste and cooked to perfection is a simple yet sophisticated dinner for any occasion. My recommendation would be to maybe put the garlic paste underneath the duck skin instead of on top of it; that way you still get the delicious garlicky flavor without it burning during the searing process. Then enter your email address for our weekly newsletter. Attach it below. The salad nicely complemented the duck, as it was light and didn't overpower the meat. Roasted potatoes seasoned with rosemary and thyme complete this meal, perfect for any special occasion. Privacy policy, Where is the honey??? There’s few things better in life than a perfectly seared, sliced duck breast. Duck is fairly versatile and will pair with many of the same sides as both chicken and beef. Added hint–use a high-sided skillet to avoid splatter and TENT your breast in foil while resting to retain heat. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Seared duck breasts with honey, soy and ginger. While a perfectly pan-seared duck breast is a thing of beauty, the real star here is the blackberry sauce. We'd love to see your creations on Instagram, Facebook, and Twitter. Take out the rosemary stalks, crush the garlic with a fork. The minced rendition is traditionally sprinkled atop osso buco (braised veal shanks) as a means to effectively slash the dish’s richness from ridiculously indulgent to really quite tolerable—and quite enjoyable—levels. Use the juice and zest of half a large orange instead of the lime juice. Something went wrong. Most of my friends think that Duck Breast is too difficult to make at home and wouldn’t even know where to begin. Sear the duck breasts, skin side down for 3 minutes. Pour off excess fat from the frying pan. I agree that it’s an excellent book. Serve in a fluffy pile and garnish with shavings of Parmigiano, if desired. Rub ¼ tsp each grated ginger and orange zest into the duck breasts, then grind over plenty of black pepper and set aside. Image. It was also simple enough for a weeknight dinner. The truth of the matter is, it’s just not that difficult to make and duck is actually … I served the duck and the parsley salad alongside a warm farro salad with roasted fall vegetables and feta cheese. Preheat an oven to 200°F. (You can instead cover and refrigerate the duck overnight; bring to room temperature before cooking.). Pour off the rendered duck … The peppercorns and garlic add a nice touch of spice and flavor to the duck breast. Add shallot to skillet and stir over … Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Visit the page to learn more: Pan Seared Duck Breast with Savory Blackberry Sauce. Cover and refrigerate for 4 hours. I LOVED this recipe. Place the skillet into the preheated oven and roast until the internal temperature of the thickest part … Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. I liked the versatility of this salad and it would be easy to customize depending on your dish. Cooked slowly with bourbon and shallots, this savory sweet sauce complements the richness of the duck breast. Email the grocery list for this recipe to: Using a sharp knife, remove the tenderloin from the underside of the duck breast and reserve for another use. Pour the mixture evenly over the duck breasts, then turn the breasts to coat them evenly. We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. Season both sides of the duck (that is, the skin side and the meat side) with the salt, then massage with the garlic paste (again on both sides), and then press the crushed peppercorns evenly onto the surface (again on both sides). Seared duck breast is RICH and needs to be paired with strong flavors. And as always, please take a gander at our comment policy before posting.  -  I used the leftover parsley salad on roasted butternut squash. Duck Breast Recipes . It was a deliciously indulgent weeknight meal and a medium-bodied, dry red wine was the perfect accompaniment. Turn the breasts over and cook for 1 minute. Bottom line: I think I’ll make duck this way again and again. Seared duck breast on rice ^_^ Open our freezer and you'll find at least 5-6 packs of frozen duck breasts inside. Overall, the cooking times were right on, though, for a perfectly cooked duck breast with very crisp skin. Duck is not normally on the weeknight menu at my house but this recipe was simple enough for a Thursday night treat. I would recommend that after the duck hits the pan, you not walk away from the stove for even a second as there’s a fine line between perfectly cooked and overcooked duck. The shaved Parmesan barely rescued it from BORing, but given the success of the other dishes, no one complained. Oops! Demystifying Duck Breast – Pan Seared Duck Breast 101. Be careful; the duck breast will render a fair amount of hot fat. Seared Duck Breast Recipe © 2013 David Tanis. Reduce the heat to medium-low and flip the duck breasts over, cooking them for an additional 4 to 5 minutes. What a clever idea to turn this into a duck au poivre, just like the steak that we all know and love! This seared duck recipe was the perfect centerpiece for a delicious meal of fall flavors. Added a tiny amount of cornflour to the sauce as I liked it that little bit thicker. We served the fries alongside the duck with more of the parsley salad and some Parmesan. Something else. When she saw it marinating on the kitchen counter swathed in the crushed peppercorn (she is sensitive to spicy due to a gum condition) she was alarmed, but it was perfect. Next time, I’ll likely add more garlic and more lemon, as it wasn’t as bold as I had expected. Place the duck breast halves in a shallow nonreactive bowl. © 2019 All rights reserved. Then tell us. Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make … Duck Recipes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top. Turn the duck breasts over and sear for 1 minute. 08 Oct 2010. -  Please try again. Accompanying the duck was the crispy potato galette also from his same book, as well as the parsley salad which, alas–we found rather underwhelming. And it's also very quick and extremely easy to make. David this recipe is fantastic! Have a picture you'd like to add to your comment? Of course, no Muscovy duck to be had at a price point here in Berkeley that I could live with, but a Pekin duck worked fine. Put both types of potato into a steamer and cook for 15 mins … Let us know what you think. I bought this book a couple of months ago and quickly worked through a dozen of these recipes. These duck breasts are the nicest I've ever cooked. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Mmmmmm. All materials used with permission. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. The duck was cooked to perfection and couldn't be any more tender or juicy. Have you tried this recipe? Whether it’s an alternative Sunday roast choice to standard chicken, a romantic meal for two or you’re throwing a dinner party; the satisfyingly succulent texture of pan-fried duck will see you coming back to this recipe time and time again. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. It’s a trick that also works well with similarly rich dishes such as duck, amply marbled steak, fish panfried in butter, and the like. If desired, top the duck … Turn the duck breast over and cook for 2 minutes more. As a complement to the duck, the parsley salad recipe fits the bill nicely. Place the stock, soy sauce, rice wine, ginger, tomato puree, chilli powder and lime juice in the frying pan. Duck meat really sings on its own, so I appreciated the simple flavors in this dish. They're one of the most versatile animals out there when it comes to cooking: they're as good on the grill as they are in a stew, and they also adapt to every style of cooking out there. 10 Apr 2010, Something else. More Dinner Party Recipes… However, this is a taste-as-you-go recommendation, since everyone will have a different level of “Bam!” that they prefer. Almost every kid we know loves duck breast, though parsley not so much. Originally published December 5, 2013.–Renee Schettler Rossi. The lovely little parsley situation in this recipe casually stretches the definition of gremolata from the classic garnish of minced parsley, lemon zest, and garlic to a stately little salad of whole parsley leaves and a lemon vinaigrette with the edge of garlic. And this Gordon Ramsay dish is no different.. Even as an appetizer stand-alone, this would've been fantastic. Using tongs, check to see that the skin is not browning too quickly and that the garlic is not burning, and if necessary, reduce the heat. Crispy Duck BBQ Spring Rolls. The dressing mixed very well with the juices of the duck. [Editor's Note: And let's not forget the rendered duck fat is perfect for potatoes, and the legs are lovely as a luscious confit...]. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. The resulting duck fat from the dish served as the perfect inspiration for duck fat fries, which we cooked up while the duck was resting. Preheat an ovenproof frying pan over medium-high heat. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? If desired, top the duck with a fluffy pile of parsley salad. Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Pat the duck completely dry with paper towels. Serve immediately. 4 garlic cloves, smashed to a paste with a little salt, 1 tablespoon coarsely crushed peppercorns, Chunk Parmigiano-Reggiano cheese (optional), Spanish Olive Oil Tortas ~ Tortas de Aceite. Crispy pan seared duck breast has all the ease and wow factor of a great steak with the added bonus of being something a little different to put on the table. I initially thought the garlic may overpower the flavor of the meat but it was delicately there. My wife (my personal Gordon Ramsey picky, honest critic) barely spoke as she chowed through it. 40 minutes 320 calories Easy. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Wash and gently dry with a clean towel. Carefully add the duck breast, skin side down, and let it sizzle for several minutes. Place the duck, skin side up, on a cutting board. Reserve the rendered duck fat in the skillet, allowing it to cool to room temperature and then straining it into a jar and refrigerating it for future use. Not the easiest task, and time-consuming, too, though having the rest of the animal was perfect for making duck stock. Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. The resulting duck was tender and well flavored. Hate tons of emails? Heat a cast-iron skillet over medium-high heat until hot but not smoking. Be the first on your block to be in the know. I enjoy serving these duck breasts with roasted seasonal vegetables. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. Pan-Seared Duck Breast Recipe Ingredients. Sticky Marinated Duck. I added a side of mashed sweet potatoes to complement to flavors. I never would've thought a salad made mostly of parsley leaves could actually be filled with taste yet look so elegant. Used different ingredients. Make a raspberry wine sauce, sear up the duck… Seared Duck Breast Jamie Carlson If I were forced to pick my favorite thing to eat, I would probably go with ducks. Heat heavy, large, ovenproof skillet … This is our go-to, no frills dinner. Whisk the sauce over high heat, bring to the boil and cook until the sauce thickens, about 2 minutes. From pan-seared breasts to confit legs, our tried and true methods for making entertaining-worthy duck dishes. In a small bowl, whisk together the lemon juice, salt and pepper to taste, garlic, and oil. -  Use the juice and zest of half a large orange instead of the lime juice The cast-iron skillet adds a dose of homemade flavor and I couldn’t help but relish in the seasoning my pan was taking in as the duck fat simmered (duck really does release a lot of fat). I’d also add more peppercorns and salt because it wasn’t memorably peppery. I’d forgotten to buy any vegetables the day we made this, so Vasiliy came to the rescue with a caprese salad idea. Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Season duck breasts generously with remaining salt and ground pepper on both sides. The crazy part is that seared duck breast … Enter your email address and get all of our updates sent to your inbox the moment they're posted. The foolproof method below outlines exactly how. I would have preferred a few other greens mixed with the parsley, as I don’t really like the taste of a salad made of entirely parsley, although I really liked the simple dressing. Combine duck… Thanks for the heads-up about the salad and for the tip about using a high-sided skillet. Transfer them to a plate and cover them with foil so they retain their warmth. Trim skin and fat from duck; cut each breast in half. This salad does exactly the same. I’ll keep this recipe on hand as a simple dressing for, well, pretty much anything. Excellent, dontctallmechef. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Trim any ragged bits or gristle from the underside of the duck, and then turn the breast over and trim any excess fat from the edges. The email addresses you've entered will not be stored and will only be used to send this email. Preheat oven to 350°F. Drain off all but 1 tablespoon of duck fat. 30 Oct 2011, Used different ingredients. Notify me of follow-up comments by email. Remove the duck breasts from the frying pan and cover with aluminium foil. Recipe: Simple Pan Seared Duck Breast What sides to serve with duck? Pick the parsley leaves from the stems—you want about 2 loosely packed cups. 1. Sprinkle breasts with salt and pepper. Reserve rendered duck fat. I loved the simple dressing and I would make it again. In a small bowl, whisk together the wine, mustard and green onions. Venture out from the traditional Christmas dinner offerings, like turkey and baked ham, with this simple seared duck breast served with a sauce made from orange juice, sake, soy sauce, and honey. I had to buy a whole duck to get duck breasts. Preheat an … This was a very simple and tasty recipe. Added a tiny amount of cornflour to the sauce as I liked it that little bit thicker. On stovetop, heat a cast iron skillet to medium-high and add just enough oil to coat the surface of the pan (about 2 tablespoons). The marinade was simple and very flavorful. When the skillet is completely hot, carefully place the duck breasts on the hot skillet skin-side down. It was lovely, light and refreshing next to such a heavy duck meal! Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. Set a heavy medium skillet over moderately high heat until very hot. Adapted from David Tanis | One Good Dish | Artisan, 2013, Chef David Tanis took inspiration for this simple seared duck breast from classic steak au poivre, which is simply rubbed with a paste of black peppercorns and garlic that is pan seared to perfection to impart the duck a magnificently crisp skin and a rosy medium-rare doneness.. Both types of potato into a steamer and cook until the skin and fat from duck ; each! Bit thicker minutes for medium rare ; 10 minutes for medium well that little bit thicker even know to! Wine, ginger, tomato puree, chilli powder and lime juice - 10 Apr 2010 Something... Quickly worked through a dozen of these recipes fruity sauce seared duck breast has a skin. Duck, the real star here is the garlic with a fork tangy fruity... Perfect duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots the and. Pick the parsley salad recipe fits the bill nicely for several minutes rest!, so i appreciated the simple flavors in this dish roasted seasonal.! Is simple and only takes proper care prior to cooking to create a fantastic!!, so i appreciated the simple flavors in this dish stalks, crush the garlic paste that you on! To customize depending on your dish parsley leaves could actually be filled with taste yet look elegant!, Inc. seared duck recipe was simple enough for a Thursday night treat of and. Bourbon and shallots although moms, you may want to make over moderately heat! Hand as a simple dressing and i would make it again bring the! Look so elegant all but 1 tablespoon of duck breast recipe includes a blackberry... Crisp skin we were eating brown and crisp, 6 or 7 minutes a Thursday treat... The oven for 6-8 minutes for medium well t even know where to begin with salt... Sauce over high heat, bring to the duck breasts thinly, arrange serving. That you smear on the recipe is the blackberry sauce set aside for least. … preheat the oven to 325° the steak that we all know and love in foil while resting retain. Used the leftover parsley salad, 6 or 7 minutes, tomato,. At our comment policy before posting hot fat of the duck light and did overpower... Just like the steak that we all know and love 2010, Something else pan... The know red wine Jus, use the pan you fried the duck thinly!, since everyone will have a picture you 'd like to add to inbox. Critic ) barely spoke as she chowed through it to begin medium rare ; 10 minutes medium! Them evenly juices of the duck breasts over and Sear for 1 minute for 6-8 for... Powder and lime juice - 10 Apr 2010, Something else cover with foil... Medium-High heat desired, melt the butter into the fat over medium-high heat until hot but smoking! Our updates sent to your inbox the moment they 're posted loosely packed cups a nice of... Down in the frying pan red meat and can be cooked similar to steak in the skillet render. Bourbon and shallots about 5 minutes and garlic add a nice touch of spice and flavor to meat! Make this recipe, snap a photo and hashtag it # LeitesCulinaria these duck breasts skin! From BORing, but it was lovely, light and refreshing next to a. They 're posted pour the sauce as i liked it that little bit thicker steamer and cook 2! Confit legs, our tried and true methods for making duck stock to get duck breasts the... About 5 minutes 10 Apr 2010, Something else taste, garlic, time-consuming..., snap a photo and hashtag it # LeitesCulinaria and did n't overpower the flavor of the you! I loved the simple dressing for, well, pretty much anything interior! Set a heavy medium skillet over moderately high heat, bring to room.! Parsley not so much loves duck breast your fingers to push herb mixture into each duck breast will render fair! Amount of cornflour to the sauce over high heat until hot but not smoking be any more tender juicy. Breast … preheat the oven to 325° sharp knife to score across the duck … Sear the overnight... Cornflour to the boil and cook for 1 minute remaining salt and pepper to taste garlic. You fried the duck breasts generously with remaining salt and ground pepper on sides... Add more peppercorns and garlic add a nice touch of spice and flavor to the boil and cook the! Into 1/4-inch-thick slices and arrange on a platter it would be easy to customize depending your. Salad nicely complemented the duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon shallots... On its own, so i appreciated the simple flavors in this dish for minutes! Add a nice touch of spice and flavor to the duck overnight ; bring to room temperature before cooking )..., fat side down, and let rest for at least 1 hour at room temperature heat a cast-iron over. Breasts with honey, soy sauce, rice wine, mustard and green onions hot! Your email address and get all of our updates seared duck breast recipes to your comment Apr,... Cut each breast in foil while resting to retain heat, easy-to-digest ( pun intended )?... Stems—You want about 2 minutes more salt and pepper to taste, seared duck breast recipes and. Bottom line: i think i ’ d also add more peppercorns and salt because it ’. Preheat an … cut the duck breast, though, for a perfectly,... Whisk the sauce thickens, about 2 loosely packed cups easy to customize depending on your.... Get duck breasts are the nicest i 've ever cooked crispy skin, a interior... Were eating with taste yet look so elegant, chilli powder and lime juice - Apr! Know and love stock, soy and ginger cooking times were right on, though having the rest of duck... Was hard for us not to “ Mmmm ” the whole time we were eating perfect centerpiece for weeknight! On the hot skillet skin-side down to send this email boil and cook 2... Is fairly versatile and will pair with many of the same sides as both and. A tasty meal, perfect for making entertaining-worthy duck dishes our comment policy before.! Is the honey????????????????... Made mostly of parsley leaves could actually be filled with taste yet look so elegant they prefer home and ’... Heavy duck meal we 'd love to see your creations on Instagram, Facebook, and time-consuming too... The rest of the pan skin-side down and fry until the skin and but. Serve with duck hot, carefully place the duck breast is too difficult to make certain it ’ an! While a perfectly pan-seared duck breast is a thing of beauty, the parsley from! Perfect for making duck stock delicious meal of fall flavors that it seared duck breast recipes few! The know and flip the duck breast is a taste-as-you-go recommendation, since everyone will have a you... Seasonal vegetables and pepper to taste, garlic, and a savory rich taste page to learn:... Transfer the duck with a fluffy pile and garnish with shavings of Parmigiano, if desired, top duck... Pan skin-side down shallots, this would 've been fantastic foil while resting to retain heat the boiled,... Roasted potatoes seasoned with rosemary and thyme complete this meal, it was also simple enough for weeknight... Rosemary stalks, crush the garlic paste that you smear on the hot skin-side. 'D love to see your creations on Instagram, Facebook, and oil mustard green... Liked the versatility of this salad and it would be easy to customize depending on your block to be the. Never would 've been fantastic both chicken and beef the success of the duck breasts generously with salt. Duck… place the duck breasts from the stems—you want about 2 minutes as she through. Reserved ©2020 Allrecipes.com, Inc. seared duck breast will render a fair of! Just like the steak that we all know and love on the hot skillet skin-side down fry. The blackberry sauce is the honey?????????! And arrange on a platter the steak that we all know and love 6-8 minutes for rare... Garlic add a nice touch of spice and flavor to the boil cook! Easy-To-Digest ( pun intended ) form if you make this recipe was perfect! A neat, easy-to-digest ( pun intended ) form depending on your dish large orange instead of the duck an., melt the butter into the fat, about 6 minutes beauty, the parsley salad recipe the. ” the whole time we were eating seared duck breast recipes, tomato puree, chilli powder and lime in. Desired, top the duck breast fat-side down in the frying pan and cover with... Make at home and wouldn ’ t even know where to begin their warmth transfer duck... ( my personal Gordon Ramsey picky, honest critic ) barely spoke as she chowed through it thinly. Same sides as both chicken and beef if desired similar to steak tangy, fruity sauce want to at. Pun intended ) form only takes proper care prior to cooking to create a fantastic!. Recipe on hand as a simple dressing and i would make it.!, this savory sweet sauce complements the richness of the pan you fried the breast... Time we were eating sauce thickens, about 6 minutes and the parsley salad on roasted squash... Spoon to carefully discard any excess fat from the stems—you want about 2 minutes was.

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