Duck Breast With Fennel And Rosemary Recipes
GARLIC ROASTED DUCK BREAST
Duck breast. Pan seared, then roasted with garlic and rosemary.
Provided by silvertail
Categories Meat and Poultry Recipes Game Meats Duck
Time 28m
Yield 1
Number Of Ingredients 5
Steps:
- Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
- Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g
STUFFED AND SEARED DUCK BREASTS
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors - traditionally garlic, rosemary and fennel. It is fantastic, but it's not simple, and it's not fast. Indeed, one could argue that it's easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Provided by Mark Bittman
Categories dinner, easy, for two, lunch, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
- Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
- Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams
DUCK BREAST WITH FENNEL AND ROSEMARY
Steps:
- Place duck breasts, skin side down, on work surface. Sprinkle with salt and pepper. Combine garlic, fennel, rosemary and olive oil in small bowl. Press herb mixture over duck breast meat. Place 1 breast atop the other, meaty sides together. Tie breasts together with cooking string.
- Preheat oven to 400°F. Heat heavy large ovenproof skillet over medium-high heat. Add tied duck breasts and cook until well browned on all sides, turning occasionally, about 10 minutes. Pour fat from skillet and discard. Transfer skillet with duck to oven. Roast duck to desired doneness, turning occasionally, about 25 minutes for medium. Transfer duck to work surface; let rest 10 minutes.
- Meanwhile, pour pan drippings into glass measuring cup. Spoon fat off top. Remove string and cut each breast into 1/2-inch slices. Drizzle any pan juices over and serve immediately.
- *Available at specialty foods stores or from Joie de Vivre; call 800-648-8854, or go to www.frenchselections.com.
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