PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE RECIPE ...
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.
Provided by rmdalrymple
Categories Duck Recipes
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
- Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
- While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
- Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
- Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
- Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.
Nutrition Facts : Calories 846.1 calories, CarbohydrateContent 111.7 g, CholesterolContent 121.1 mg, FatContent 32.9 g, FiberContent 12.9 g, ProteinContent 33.2 g, SaturatedFatContent 7.3 g, SodiumContent 1589.3 mg, SugarContent 53 g
ROASTED DUCK BREAST WITH PLUM SAUCE RECIPE | BBC GOOD FOOD
This easy yet impressive recipe makes a stylish main course for a special occasion
Provided by James Martin
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 10
Steps:
- For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
- Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
- When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
- To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.
Nutrition Facts : Calories 904 calories, FatContent 64 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 38 grams sugar, FiberContent 2 grams fiber, ProteinContent 44 grams protein, SodiumContent 1.05 milligram of sodium
More about "duck breast sauce recipes"
DUCK BREAST WITH BERRY SAUCE RECIPE | ROBERT IRVINE | FOOD ...
Reviews 4.9
Total Time 1 hours 5 minutes
Category main-dish
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
PEPPERED DUCK BREAST WITH RED WINE SAUCE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 239 per serving
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SEARED DUCK BREAST WITH FIG SAUCE RECIPE | KELSEY NIXON ...
Reviews 4.8
Total Time 45 minutes
Category main-dish
- Serve the sauce alongside thinly sliced duck breast.
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE RECIP…
From bonappetit.com
Reviews 4.6
- With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.
DUCK BREAST WITH ORANGE SAUCE | ASDA GOOD LIVING
From asda.com
Reviews 3
Total Time 30 minutesins
Calories 468 kcal per serving
- Add the marmalade and simmer until it melts. Serve the sauce with the duck, green beans and roast potatoes.
DUCK BREAST WITH ORANGE SAUCE | ASDA GOOD LIVING
From asda.com
Reviews 3
Total Time 30 minutesins
Calories 468 kcal per serving
- Add the marmalade and simmer until it melts. Serve the sauce with the duck, green beans and roast potatoes.
10 BEST DUCK BREAST RECIPES | YUMMLY
From yummly.com
DUCK BREAST RECIPES - HUNTER ANGLER GARDENER COOK
From honest-food.net
DUCK BREAST RECIPES · GRESSINGHAM
From gressinghamduck.co.uk
10 BEST WILD DUCK BREAST RECIPES | YUMMLY
From yummly.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
From seriouseats.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
From seriouseats.com
DUCK BREAST WITH ORANGE SAUCE- A CLASSIC COMBINATION O…
From recipesformen.com
PAN SEARED DUCK BREAST - EASY DUCK BREAST RECIPE WITH ...
From runningtothekitchen.com
DUCK BREAST WITH CRANBERRY SAUCE - JULIA'S ALBUM
From juliasalbum.com
DUCK BREAST RECIPES - NYT COOKING
From cooking.nytimes.com
DUCK BREAST WITH RED WINE SAUCE RECIPE | D'ARTAGNAN
From dartagnan.com
PAN-SEARED WILD DUCK BREAST WITH PORT WINE SAUCE ...
From alexandracooks.com
DUCK SAUCE RECIPE | ALLRECIPES
From allrecipes.com
DUCK RECIPES | D'ARTAGNAN
From dartagnan.com
ROAST DUCK WITH CHERRY SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
DUCK SAUCE RECIPE | ALLRECIPES
From allrecipes.com
ROAST DUCK WITH CHERRY SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
WHAT TO SERVE WITH DUCK BREAST – 19 SIDE DISHES AND SAUCES ...
From lacademie.com
DUCK OR GOOSE BREAST JERKY | TRAEGER GRILLS
From traeger.com
BUY FRESH DUCK - DUCK BREAST, DUCK FAT, DUCK LEGS, DUCK ...
From farmfreshduck.com
DUCK BREAST RECIPE & POTATO DAUPHINOISE - GREAT BRITISH CH…
From greatbritishchefs.com
WHAT TO SERVE WITH DUCK BREAST (17 EASY SIDES) - INSANELY GOOD
From insanelygoodrecipes.com
PLUM SAUCE RECIPE · GRESSINGHAM - DUCK, TURKEY, …
From gressinghamduck.co.uk
SHOP | WHOLE DUCK | MAPLE LEAF FARMS
From mapleleaffarms.com