SEARED DUCK BREAST
Steps:
- With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
- Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.
PAN ROASTED DUCK BREAST
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
- Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
- Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
- Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
- Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
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Author Carl HansonPublished 2020-10-22Estimated Reading Time 5 mins
- Roast Duck with Chestnut Stuffing. You'll marinate a duck in white wine and herbs, stuff it with an apple-chestnut stuffing, and roast to a gorgeous mahogany.
- Chef John's Duck, Sausage, and Shrimp Gumbo. Here's a rich and flavorful gumbo with braised duck legs, smoky andouille sausage, ham hock, aromatic vegetables, okra, and shrimp.
- Autumn Duck Confit Salad. Combine curly endive, radicchio, and arugula with purple grapes, minced apple, sliced turnips, and chopped pecans. Dress it all up in a simple vinaigrette and top with rich duck confit.
- Duck Fesenjan. Fesenjan is a savory stew starring duck, pomegranate seeds, and walnuts. "It's every bit as wild as it sounds," says Chef John.
- Duck Breast with Three Red Fruits. "A simply seasoned pan-fried duck breast is served with a ruby red sauce made with red plums, strawberries, and raspberries," says Phil.
- Chef John's Cassoulet. Another classic, this French white bean and sausage dish also features duck confit, pork shoulder, pancetta, and a crispy bread-crumb crust.
- Roasted Duck. Here's a simple roast duck recipe with a rub of salt, pepper, and paprika -- and no sweet sauce, all savory. "I made this last year out of the blue, and my whole family enjoyed it.
- Duck Adobo. Here's a twist on the classic Filipino adobo dish. "This recipe uses duck legs, which makes a particularly rich and satisfying adobo," says Chef John.
- Duck and Yellow Rice. "This impressive dinner-party dish from Laos will wow your guests," says Joseph and Joyanna. "They won't believe how easy it is!
- Chef John's Orange Duck. Another classic dish that's also remarkably easy to make. The sweet and savory sauce is lip-smacking, combining marmalade, orange zest, and Grand Marnier with sherry vinegar and chicken broth.
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