MARINATED DUCK BREAST RECIPES

MARINATED DUCK BREASTS RECIPE - FOOD.COM

Marinated Duck Breasts Recipe - Food.com image

An ex-hunter, I still enjoy wild game. While this recipe is for duck breasts, it will work equally well with thighs, or wild goose. Note that the "red wine" referred to is of course French Bordeaux; remember that the "better the wine, the better the result"; please enjoy the more ancient or promising ones by the glass, but don't get cheap! This recipe is primarily inspired from one in Time Life's 1983 "The Good Cook Wine", and credits Andre Daguin of Le Nouveau Cuisinier Gascon. I've changed some elements, as I couldn't access the fancier spices, and oils. If you have access to fresh wild duck, as you eviscerate and butcher the birds, I'd suggest soaking the meat overnight in a stainless steel bowl, (about 2 quarts) and adding water and a handful of salt (or you could use Seasoning Salt, and meat tenderiser) as this tends to pull the blood out and with it, a lot of the "wild" taste.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 boneless skinless duck breasts, trimmed of fat, split in two
1 onion, sliced
1 carrot, sliced
1 sprig fresh thyme
2 tablespoons Emeril's Original Essence
3 garlic cloves, crushed
25 ounces red wine
3 tablespoons pork fat, rendered
2 tablespoons butter
4 tablespoons butter, cut into small pieces
1/4 cup armagnac

Steps:

Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic. Pour in the wine, mix, cover and marinate overnight in the fridge.
Next day, remove meat from marinade, and drain them, preserving the marinade.
Melt the pork fat and 2 tbsp butterover high heat and saute the breasts for five minutes each side.
Remove and cover the breasts in a 250 degree oven, to keep them warm while you make the sauce.
Pour off all the fat from the pan, and deglaze with Armagnac. Pour in the unstrained marinade and boil until reduced to one half its original volume.
Strain the liquid, and bring to a boil a second time, whisking constantly and adding the butter chunks, a few at a time.
As soon as the butter is incorporated to the sauce, pour over the breasts and serve immediately.

Nutrition Facts : Calories 1209.2, FatContent 95.9, SaturatedFatContent 49.1, CholesterolContent 331.3, SodiumContent 291.5, CarbohydrateContent 9.9, FiberContent 0.9, SugarContent 3.1, ProteinContent 40.2

JAPANESE-STYLE MARINATED DUCK BREAST RECIPE - FOOD.COM

Japanese-Style Marinated Duck Breast Recipe - Food.com image

This takes a little longer to make than some of the recipes I have been posting lately but it is well worth the effort. It has a wonderful flavour and smells great while cooking.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

4 duck breasts, skin on
1/2 cup chicken stock
1/2 cup sake
1/2 cup mirin
1/2 cup soy sauce
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 tablespoons teriyaki sauce
1/2 cup brown sugar
olive oil
150 g carrots, cut into match sticks
250 g red cabbage, sliced thinly
400 g Chinese cabbage, sliced thinly
4 green onions, sliced thinly
1 red chili pepper, sliced thinly (add as many or few seeds as you want depending on taste.)
250 g bean sprouts
18 g sachet miso
2 tablespoons mirin
2 tablespoons sake
1 tablespoon white sugar
1/4 cup rice vinegar
1 teaspoon soy sauce

Steps:

Combine all marinade ingredients in a large bowl or storage container, cover, refrigerate several hours or overnight.
Preheat oven to 180°C.
Remove duck breasts from marinade, reserve marinade.
Cook duck breasts skin side down in a large fry pan until skin is browned and crispy and fat is rendered from skin.
In an oven proof dish pour enough of the reserved marinade, so that the liquid will come about half way up each breast, discard the rest. Place duck breasts flesh side down in marinade and cook in oven for 20-25 minutes.
Remove duck beasts and allow to rest for 5 minutes, slice thickly.
If desired which I do. Skim off any excess fat from the surface of liquid, place pan over stove and mix a little water with some cornflour, add this to the marinade and thicken, serve as extra sauce with duck.
For the Vegetables.
Combine miso, mirin, sake, sugar, vinegar and soy sauce in a saucepan and heat over a medium heat to dissolve sugar, remove from heat and set to one side.
Heat some oil in a wok or large frying pan, add all the vegetables and chili except the green onion, stir-fry 4-5 minutes until veg are just tender, you want them to still have a nice crunch.
Add dressing and onion and stir until heated through.
To Serve: Place a mound of the veg on a plate and top with sliced duck, drizzle with extra sauce and serve the rest on the side.

Nutrition Facts : Calories 805, FatContent 27.3, SaturatedFatContent 7.3, CholesterolContent 327.3, SodiumContent 3157.7, CarbohydrateContent 59, FiberContent 6.2, SugarContent 42.4, ProteinContent 70

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