Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. Fresh ground pepper. Of course, when I am cooking for myself I make a whole one for me since I’m a glutton for duck. Spoon the sauce onto plates and arrange the duck over the sauce. Season the duck breast with salt and pepper. For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for … Place the duck breast on each plate and drizzle the sauce around. Pan Fried Duck Breasts in Plum Sauce. Many of my wild game meals involve eating grilled duck while standing around a fire at a remote duck camp. Duck breast is red meat, so we need to treat it like a steak. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Duck Breasts With Raspberry Sauce. Add shallot to skillet and stir over … Recipe by IngridH. 1. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Pour the mixture evenly over the duck breasts, then turn the breasts to coat them evenly. 1 Medium Red Onion, finely chopped. 6 Large Plums. Knob of Butter. Cooking Time: less than 12 minutes All in one place. Peach Sauce for Grilled Duck Breasts. Marinates apricots in garlic and thyme, then serves them alongside slices of golden, crispy-skinned duck and a bright cherry sauce. Sear for 6 minutes. Duck breasts instill fear, but are very easy to prepare. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. Cover and refrigerate for 4 hours. This is from a local cooking class that I took. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … Top the duck with shredded green onions. My style of waterfowl cooking is typically fast and furious. Preheat an oven to 200°F. Sign up for the Recipe of the Day Newsletter Privacy Policy, Bacon Wrapped Duck Breast with Cranberry Duck Sausage, Roast Duck Breast With Dried Cherries and Port. Transfer the duck to a plate and lightly cover with foil for 5 minutes. https://www.food.com/recipe/duck-breast-with-asian-sauce-256326 When pan is hot, lay duck breast in it skin-side down. Impress dinner guests with a simple but elegant recipe, 1 cup freshly squeezed orange juice, strained, 3/4 cup chilled butter, cut into 6-7 pieces. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. You can make your own sauce for duck breast, or buy any fruit or berry based sauce for meats in the grocery store, such as pomegranate, cranberry, cherry, or blueberry sauce. This duck breast with blackberry sauce is incredibly quick and easy to prepare and makes for a delicious and elegant meal. 2. Redcurrant Jus. It also pairs well with a range of sides. Preparation Time: 10 minutes Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. This dish can also be made in one pan by putting the sauce ingredients on top of the duck breast fillets as they cook, but the color of the sauce will be darker and less impressive. Flip the duck breast over and place the pan in the oven. Prep Time. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Mix together the red wine, cassis, and cornstarch in a small bowl. In a small bowl, whisk together the wine, mustard and green onions. Whether your goal is to impress guests at home or simply to prepare a memorable meal for friends at the duck club, surprise them with a dish that looks, and tastes, like something that might be available in a fine restaurant. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Duck is my go-to meat for any special occasion. Cook Time. Optional Seasoning Time: 1-2 hours Slice duck diagonally into 1/4-inch-thick slices. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. 10 mins. Duck Breast with Apple-Pomegranate Sauce Recipe. Place a cast-iron pan over medium-high heat. This post may contain affiliate … Whether your goal is to impress guests at home or simply to prepare a memorable meal for friends at the duck club, surprise them with a dish that looks, and tastes, like something that might be available in a fine restaurant. Drain all of fat from the pan and place over medium heat. 3. Print. Eat the breasts alone as a tasty snack or serve them with a fruit sauce … It’s easy to cook and looks … Roasted duck breast with plum sauce Plum is a classic flavour to serve with duck; the sweet sharpness of the fruit goes well with the rich meat. Roast the breasts for 8 to 10 minutes for medium rare. As an alternative to cooking with liqueur, you can substitute 2 tablespoons of orange juice concentrate and a drop or two of vanilla extract in place of the Grand Marnier. Heat the oil in a large saute pan over medium-high heat. Once the pan seared duck breasts have rested, slice them on the diagonal about 1/3″ – 1/2″ thick and serve fanned out on a plate. Season the duck breast with salt and pepper. Prep Time • Prep and cook time: 1 hour & 40 minutes • Yield: Serves 4 Ingredients • pinch of sugar • 1 tbsp minced garlic • 1 tbsp fresh lime juice • Prepared in a separate pan, the sauce will be vibrant and colorful. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. ¼ teaspoon herbes de Provence, or dried thyme. Place the duck breast halves in a shallow nonreactive bowl. Many wild game newcomers may already be a bit apprehensive about eating duck in the first place, so both flavor and presentation are important when choosing a recipe for a dinner party or other special occasion. Enough for two large duck breasts, which should serve 4. Duck breasts with Grand Marnier sauce is an impressive, flavorful dish that is easy to prepare. Plum Sauce… The sauce is really delicious and quick to make. To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. I present you my version of the recipe – duck breast with orange sauce. 1 Tablespoon butter. Duck Breast Preheat the oven to 400˚F. The breasts only take about 10 minutes to prepare and 15 minutes to cook. Bring to a boil, uncovered, over medium-high heat. Add the shallots and cook until soft, about … Duck breast with plum sauce is a well balanced dish with a surprisingly easy recipe. Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 … The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Add the plums … Strain into a bowl and whisk in the butter to finish. The meat is quickly seared in a pan, then roasted in the oven at low temperature. Heat the oil in a large saute pan over medium-high heat. Remove the duck breasts to a platter, reserving the juices in the pan. Duck Breast with Cranberry Sauce – one of the best recipes you can make for a special occasion or a holiday! … Duck & Berry Sauce. On special occasions, however, I want a duck dinner to be more than just a feeding frenzy. semi-skimmed milk, butter, cloves, breadcrumbs, Knorr Chicken Stock Pot and 3 more. Duck breast is an easy and delicious meal! Place the skillet into the preheated oven and roast until the internal temperature of the thickest part … If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. It tastes really good as is, but even better with the sauce for duck breast. Your favorite shows, personalities, and exclusive originals. Preheat oven to 300°F. Marmalade Sauce. Thanks to this method, it comes out tender, never rubbery and bakes evenly. Duck meat loves sweet garnishes like orange, pomegranate, honey, so don’t be afraid to try them. Duck breasts with Grand Marnier sauce is an impressive, flavorful dish that is easy to prepare. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. © 2021 Discovery or its subsidiaries and affiliates. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Work in batches, if necessary. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch … 1 Tablespoon olive oil, plus more if needed. 4.6 from 5 votes. Work in batches, if necessary. Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. High heat, a splash or two of liquid ingredients, a handful of herbs or vegetables, and we're ready to eat. Use the rendered duck … 4 Duck Breasts. Duck breast with plum sauce. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. In a large sauté pan, over medium heat, add olive oil. Pour into the pan, and simmer for … ⅛ teaspoon French four spice, or a pinch each of nutmeg and ginger ¼ cup chopped onion. 6 large boneless duck breast fillets, skin on, 2 cups berries: blueberries, raspberries, or blackberries. Honey & Soy Marinade for Duck. Orange Glazed Duck. 50ml Port … Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. Serves: 4. Duck Breast with a Tamarind & Ginger Sauce. Remove the duck breasts to a platter, reserving the juices in the pan. Salt. 200ml Chicken Stock. Serve it with a starchy side dish and seasonal vegetables. Season the duck breast with salt and pepper. All rights reserved. If you're introducing someone to the flavors of waterfowl, it's best not to plop a whole roast duck on their plate and let them fend for themselves. Boozy Sauce for Duck. A duck breast will come in at around 400-500 grams assuming you get a good quality one, which means that one breast can serve two people. French bean & duck Thai curry Duck makes for … Add the duck breast, skin side down. How To Cook Duck Breast. Cook and looks … duck breast in aromatic plum sauce with cinnamon, star anise, ground... Are very easy to prepare the sauce onto plates and arrange the duck breast with orange sauce is. 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