Duck Breast With Griottines Recipes

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT

Steps:

• Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
• When ready to cook the duck, preheat the oven to 375 degrees F.
• Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
• In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
• Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
• Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

NO-FAIL DUCK BREAST

Steps:

• Pierce duck breast skin using a knife. Combine soy sauce, lemon juice, garlic powder, and ginger in a large shallow bowl. Add duck breasts to the marinade and let sit 30 minutes.
• Preheat the oven to 500 degrees F (260 degrees C).
• Divide onions evenly between 2 small casserole dishes. Place 1 duck breast in each dish. Pour remaining marinade equally over duck.
• Bake in the preheated oven for 15 minutes. Remove dishes from oven and carefully drain and discard as much accumulated fat as possible. Return dishes to oven and bake 20 minutes more.
• Transfer duck to serving dishes and let sit about 5 minutes. Slice thinly and top with baked onions.

GRILLED WILD DUCK BREAST

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

GARLIC ROASTED DUCK BREAST

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.

DUCK BREAST WITH GRIOTTINES

Steps:

• Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first.
• After 8 min, turn them over without piercing them and cook for another 6 minute Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.
• Discard the cooking fat and in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the Cherry brandy and the Griottines, cook for about 5 min on low heat, shaking the pan from time to time to move the fruit without damaging them.
• Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the cherries for 2 to 3 minute.
• Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines and serve immediately with a small herb salad garnished with croutons and lardons.