SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY
Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey
Provided by Rie McClenny
Categories Dinner
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, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams
HOW TO PERFECTLY COOK CRISPY DUCK BREAST
Provided by Jess Pryles
Time 25m
Number Of Ingredients 3
Steps:
- Remove the duck breasts from their packaging and pat them dry with a paper towel.
- Use a sharp knife to score the skin - I make them every 1/2 inch but you can also crosshatch. Season the meat side only with salt and pepper.
- Place a stainless, carbon steel or cast iron pan over medium low heat and immediately place the duck breast in, skin side down. Press them down lightly to ensure the skin has made total contact with the pan.
- Leave the duck skin side down for 12-15 minutes. You should start to see a lot of fat pool in the pan - this is the duck fat rendering out, and is also the reason you do not need to put fat in the pan to start with.
- Flip the duck over and cook a further 3-5 minutes. If you're using a meat thermometer, it should read about 130f internal temp.
- Remove the duck from the pan, then rest it skin side up for 5-10 minutes before slicing and serving.
PULLED DUCK WITH PLUM SRIRACHA SAUCE
Steps:
- Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.
- Pat the duck down with some kitchen paper to ensure the skin is dry.
- Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.
- Place the duck - breast side up - on the rack in the roasting tin.
- Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).
- Whilst the duck is in the oven, make the plum sriracha sauce.
- Heat the oil in a medium sized sauce pan.
- Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.
- Add in the ginger and garlic and cook for a further minute.
- Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.
- After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.
- After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.
- Turn the duck so that it's breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).
- Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.
- Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.
- Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.
Nutrition Facts : Calories 646 kcal, Carbohydrate 26 g, Protein 17 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 96 mg, Sodium 1510 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
CRISPY AND SPICY DUCK BREASTS
A simple and simply delicious preparation of broiled duck breasts that are unbelievably tender and moist...and quite spicy depending on your seasoning.
Provided by TEAM MONACO
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- prick the duck breasts all over wit a fork.
- Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
- Prepare rice noodles according to package and drain well.
- Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
- Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
- Serve on side of duck breast.
Nutrition Facts : Calories 670, Fat 24.7, SaturatedFat 6.3, Cholesterol 298.7, Sodium 921.6, Carbohydrate 54, Fiber 3.1, Sugar 6.9, Protein 55.6
CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
- Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
- Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
- Heat a non-stick skillet over medium-high heat.
- Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
- After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
- Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
- Remove duck from pan to cutting board and slice thinly against the grain.
- Serve immediately, passing extra balsamic vinegar for drizzling if desired.
FIVE-SPICE DUCK BREAST WITH BLACKBERRIES
Once you know the technique, cooking a large Muscovy duck breast is no more difficult than cooking a steak. Fragrant five-spice powder - a heady mix of Sichuan pepper, fennel, clove, star anise and cinnamon - is the perfect duck seasoning, and juicy blackberries make this a brilliant summertime dish. Muscovy duck is found at better butchers, from online sources or even at some farmers' markets. Grill the duck if you prefer, but make sure to keep dripping fat from igniting and scorching the meat. The breast meat is quite lean despite its fatty skin, so it is best cooked to a rosy medium rare or it will be dry. Serve it warm, at room temperature or cold.
Provided by David Tanis
Categories dinner, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
- Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
- Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
- Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
- To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 512 milligrams, Sugar 5 grams
More about "crispy and spicy duck breasts recipes"
HOW TO COOK DUCK BREASTS IN 3 SIMPLE STEPS - FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
- Cure to improve flavor and crispiness. I always start by patting raw duck breasts dry before showering their skin and flesh with kosher salt. This salt cure penetrates the meat, creating a natural brine that boosts flavor, tenderness, and ease of cooking.
- Render fat and pre-cook on the stove. Duck breasts are very lean, with almost all the fat stored in a thick layer of skin. Making this skin incredibly crispy requires slowly rendering out much of the fat.
- Finish cooking in the oven. As long as dinner is no more than a few hours away, I'll let these pre-seared duck breasts sit skin-side up in a small baking tray near my oven.
CRISPY DUCK BREAST WITH CAPER-CHERRY SAUCE - FOOD …
From foodnetwork.com
Author Geoffrey ZakarianSteps 5Difficulty Intermediate
CRISPY CHINESE DUCK BREAST - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
From seriouseats.com
HOW TO COOK DUCK BREAST - A SPICY PERSPECTIVE
From aspicyperspective.com
CRISPY DUCK BREAST RECIPE — RANDY'S FAVORITES
From randysfavorites.com
SPICED DUCK BREAST RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHEF GORDON RAMSAY’S FIVE-SPICE CRISPY DUCK RECIPE …
From masterclass.com
CHINESE 5-SPICE DUCK WITH NOODLES RECIPE - BBC FOOD
From bbc.co.uk
SEARED DUCK BREAST WITH POMEGRANATE CHILI SAUCE OVER SMOKY GRITS
From shopfoodocracy.com
CRISPY DUCK BREAST WITH CONFIT POTATOES - HELL'S KITCHEN
From hellskitchenrecipes.com
HOW TO MAKE EASY CRISPY DUCK - RECIPE | FOOD | THE GUARDIAN
From theguardian.com
HOISIN DUCK - KHIN'S KITCHEN CHINESE CRISPY DUCK BREAST RECIPE
From khinskitchen.com
PAN FRIED DUCK BREAST - EASY FRENCH RECIPE | GREEDY GOURMET
From greedygourmet.com
OUR BEST MARINATED DUCK RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love