DUCK BREAST PASTA RECIPES
SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED ...
Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey
Provided by Rie McClenny
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pat dry the duck breasts with a paper towel.
- Score the duck skin with sharp knife, making sure to not cut into the flesh.
- Season the duck breasts on both sides with salt and pepper.
- Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
- Using the bottom of a ramekin or your palm, gently smash the potatoes.
- Preheat the oven to 400˚F (200˚C).
- Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
- Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
- Roast for 4 minutes for medium-rare, or 6 minutes for medium.
- Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
- In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
- Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
- Slice the duck ½-inch (1 cm) pieces.
- Serve with the sauce and the potatoes.
- Enjoy!
Nutrition Facts : Calories 1329 calories, CarbohydrateContent 117 grams, FatContent 47 grams, FiberContent 5 grams, ProteinContent 94 grams, SugarContent 34 grams
ROAST WILD DUCK | RECIPE | CUISINE FIEND
Roast wild mallard duck, easy to cook, tender and full of flavour. Female specimen are plumper but if in doubt, salt the mallard in advance to tenderise it.
Provided by Cuisine fiend
Total Time 40 minutes
Yield 2
Number Of Ingredients 9
Steps:
- As soon as you have brought the duck home, unwrap it and generously sprinkle with sea salt, inside and out, rubbing the salt into the skin. Place on a plate, unwrapped, and leave in the fridge ideally for 24 hours or as long as you can (up to 48 hours).
- When you're ready to cook it, preheat the oven to 240C/475F/gas 9. Scatter the diced vegetables in a roasting pan with the juniper berries and the bay leaves, pour in the wine and place in the oven while you brown the duck in a pan.
- Heat the vegetable oil in a frying pan and, over a medium heat, brown the duck well on all sides - with the windows open as it will smoke ferociously.
- Transfer the duck to the roasting pan and settle on the vegetable bed. Season the breast with black pepper and roast for 14-25 minutes depending on the size of the duck. If you have spent some time browning the duck, 10 minutes may be enough.
- Take the tray with the duck out of the oven and remove the legs, cutting through the hip bone with poultry scissors. The bird will be hot so use a tea-towel or oven gloves to protect your hands. Put the legs back in the pan to cook for a further 3 minutes. Leave the rest of the bird to rest in a warm place.
- When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.
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EASY ROAST DUCK RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Roast 20 minutes, then prick the breast all over , and brush with soy sauce. Roast 10 minutes; brush with soy sauce. Roast 5 or 10 minutes more if necessary, or until duck is a glorious brown all over and an instant-read thermometer inserted into the thigh measures at least 155 degrees. Let rest 5 minutes before carving and serving.
KEN HOM'S CLASSIC PEKING DUCK - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Cuisine Chinese
If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.
Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture. Reserve the mixture. Hang the duck in a cool, well-ventilated place to dry, or alternatively hang it in front of a cold fan for about 2-3 hours, or overnight. When the duck is dried, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry in front of fan for at least 2-3 hours more. Once the duck has dried, the surface of the skin will feel like parchment. Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.
Preheat the oven to 240°C/475°F/gas 9. Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up. Pour 150ml (¼ pint) of water into the pan (this will prevent the fat from splattering). Roast for 15 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and continue to roast for 1 hour and 10 minutes.
While the duck is roasting, make the spring onion brushes. Cut off and discard the green part of the spring onion then trim off the base. You should be left with a 7.5 cm (3in) white segment. Make a lengthways cut of about 2.5cm (1in) long at one end of the spring onion. Roll the spring onion 90° and cut again. Repeat this process at the other end. Soak the cut spring onions in iced water and they will curl into brushes. Pat them dry before use.
Remove the duck from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).
ROAST DUCK WITH ORANGE AND GINGER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine chinese
- To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions, cucumbers, duck meat and crispy skin. Roll up and enjoy warm.
ROAST WILD DUCK | RECIPE | CUISINE FIEND
From cuisinefiend.com
Total Time 40 minutes
Cuisine british
- When the legs are ready (you might want to check with a digital probe, it should read 65 – 70C inserted in the thickest part of the leg), let them rest for a few minutes with the duck crown, then carve the breast or just cut each in half and serve with the legs and some cooking juices.
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