GLAZED DUCK BREAST RECIPES
MAPLE GLAZED DUCK BREAST RECIPE - TABLESPOON.COM
Duck doesn't have to be scary. Here's how to cook it right. The duck breasts get a fall flavor boost with a slightly spicy maple syrup glaze.
Provided by Macheesmo
Total Time 40 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Using a sharp knife, trim off any extra skin around the duck breasts. The skin should just cover the meat, not overhang at all. Also, slice a few slits into the skin with your knife, being careful not to cut into the meat.
- Season the duck breasts with salt and pepper and place them, skin side down, in a dry, cold, large skillet.
- Place the skillet over medium-high heat and cook for about 5 minutes. Starting the breasts in a cold pan will help the fat render out of the skin.
- After five minutes, the skin should be starting to brown and the fat should be rendering out nicely. If it isn't browning, turn up the heat a bit.
- If the skin is browned, flip the breasts so they sear on the bottom side. Cook for about 2 minutes, then flip back over to the skin side.
- Add breasts to a 400°F oven and bake for 4 minutes, skin side down. If your pan is oven safe, you can move it right to the oven, otherwise transfer your duck breasts to an oven-safe dish.
- Remove breasts from oven, flip them (skin side up now), and baste them with maple glaze. Return to oven for 4 more minutes.
- Remove from oven and glaze again. Let breasts rest for 5 minutes.
- Slice duck thickly (1 breast should be 4-5 slices) and serve immediately.
Nutrition Facts : Calories 300 , CarbohydrateContent 17 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 0 g, ProteinContent 31 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 115 mg, SugarContent 15 g, TransFatContent 0 g
GRILLED HONEY AND CHILE-GLAZED DUCK BREAST RECIPE | MYRECIPES
New Mexican chile powder serves as the White Dog's nod to southwestern Native Americans. Serve with the Butternut Squash and Apple Relish, roasted sweet potatoes, and haricots verts.
Provided by Andrew Brown
Yield 4 servings (serving size: 1 breast half)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in a small bowl; stir until blended. Combine chile powder mixture and duck in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove duck from bag; discard marinade.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle duck with salt and pepper. Add duck to pan; cook 5 minutes on each side or until desired degree of doneness.
- Wine note: This duck is tailor made for a powerful but thickly soft red that can cushion the bird's sweet spiciness. Try a top Argentinian malbec, such as the mouth-filling 2005 Otello Malbec 2005 from Mendoza ($16). --Karen MacNeil
Nutrition Facts : Calories 204 calories, CarbohydrateContent 6.7 g, CholesterolContent 182 mg, FatContent 3.2 g, FiberContent 0.1 g, ProteinContent 35.3 g, SaturatedFatContent 0.7 g, SodiumContent 402 mg
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