LEEK DUCK RECIPE

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DUCK BREAST WITH LEEK AND CRANBERRY RECIPE -

French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. My version of a recipe from a duck supplier. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 12

2 duck breasts, skin removed
1 leek, the white bulb of
1 ounce butter
2 tablespoons grapeseed oil
1/2 teaspoon sugar
2 tablespoons red wine vinegar
3/4 cup red wine
1 ounce diced cold butter
16 -20 dried cranberries
1 pinch nutmeg
salt
cracked pepper

Steps:

  • Cut leek into thin slices.
  • Heat butter in sauce pan. Add the leek and cook until translucent.
  • Season with salt, pepper and nutmeg. Remove from heat and set aside.
  • In a skillet over high heat, brown duck breast for 3 minutes.
  • on each side. Remove and place in a pre-heated 175°F (80°C) oven.
  • Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,.
  • and simmer for 1 minute to reduce volume. Add the red wine,.
  • continuing to simmer until the volume in reduced by half.
  • Add cranberries soon enough to be tender.
  • Add the diced cold butter and stir until thick.
  • Spoon the leek into the centre of each plate. Cut the breast into.
  • thin slices and arrange in a star shape around the leek.
  • Spoon sauce over the dish.

Nutrition Facts : Calories 914.8, FatContent 62.8, SaturatedFatContent 22.9, CholesterolContent 387.4, SodiumContent 377.4, CarbohydrateContent 9.7, FiberContent 0.8, SugarContent 3.4, ProteinContent 59.8

QUICHE WITH DUCK BREAST AND LEEKS RECIPE | EAT SMARTER USA

The Quiche with Duck Breast and Leeks recipe out of our category Duck! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 14

150 grams Pastry flour
1 teaspoon salt
1 pinch sugar
100 grams cold butter
1 egg
1 stalk Leeks
1 onion
400 grams smoked duck legs
butter
4 eggs
100 grams Whipped cream (10% fat content)
200 milliliters Whipped cream
salt
freshly ground peppers

Steps:

  • Combine flour, salt, sugar, butter and egg and knead into a smooth dough. Wrap in plastic wrap and chill for about 1 hour. 
  • Rinse the leek and cut lengthwise into quarters and cut into pieces about 3 cm (approximately 1-1/4 inches) long. Peel onion and finely chop. Cut the duck breast into very thin slices.
  • Heat 2 teaspoons butter in a frying pan and saute the onion until soft. Add the leeks and cook briefly. Let cool.
  • Preheat the oven to 180°C (approximately 350°F).
  • Roll out the dough on a lightly floured surface into a thin rectangle. Place in a greased loaf pan and prick the bottom with a fork. Beat the egg and whisk in the sour cream and cream. Season with salt and pepper. Place the leeks and onion and the duck breast slices on the dough. Pour the egg mixture over it.
  • Bake in preheated oven for 35-45 minutes. Serve warm.

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