Duck Breast In A Salt Crust Recipes

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

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!

DUCK BREAST IN A SALT CRUST

Steps:

• Cut the skin of the duck breasts in a criss cross pattern and fry for 2 minutes until golden brown.
• Remove the breasts and let drain.
• Cover the bottom of a small heat proof dish with a 1 cm layer of salt.
• Lay the duck breasts in the dish next to each other and sprinkle generously with salt and just a little water.
• Preheat the oven to 460 F/250°C.
• Cook for about 20-25 minutes so that the breasts are still pink inside.
• Remove from oven and leave to stand for another 5 minutes.
• Then remove the salt crust, cut the meat into slices and serve.

DUCK BREAST IN SALT CRUST

Steps:

• 1. Mix the coarse salt with the flour and egg whites in a bowl. Preheat the oven to 460F. 2. Heat a skillet over high heat. When it is quite very hot, lay the duck in the pan, skin side down, and sear for 45 seconds (original recipe 30 seconds), still over high heat. Turn the duck and sear the other side for 45 seconds (original recipe: 30 seconds). Season both sides with pepper. Remove the duck to a plate, skinside up, and allow it to cool. 3. Lay a bead of the coarse salt mixture in a baking dish. Set the duck on top of the salt, skin side down, and then cover it completely with he remaining salt mixture. Bake for 17 - 18 minutes (original recipe 15 minutes). Have salt of even thickness on both sides of the duck. 4. Let the duck rest for 10 minutes when it comes out of the oven. Then shatter the salt crust, remove the duck, brushing of any excess salt, and serve.