Hazelnut Crusted Duck Breast 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.

DUCK BREAST OVER GREENS

Steps:

• Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
• Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
• Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
• Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
• Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.

DUCK BREAST WITH RED WINE SAUCE AND BUTTERNUT SQUASH GNOCCHI

Steps:

• For the red wine sauce: Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml), about 30 minutes.
• Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.
• Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.
• Preheat the oven to 400 degrees F (200 degrees C).
• For the duck breasts: Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes.
• Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve.
• Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.
• Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.
• Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not over mix.
• Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch) in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch) long. Transfer the prepared baking sheet.
• Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.
• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese.
• Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes.

MAGRET DUCK BREAST

Steps:

• For the duck:
• Score the top of the duck breast in a criss-cross pattern. Mix the garam masala, five spice powder, and salt in a bowl and liberally season the duck on both sides.
• Heat a saute pan on high heat. Char the grapes until they almost split open, about 2 to 3 minutes. Add the Zinfandel and reduce the juices into a syrup on medium heat, about 15 minutes. Add the demi-glace. Season with salt and pepper and set aside.
• In a large saute pan over medium high heat, cook the duck, fat side down, with no oil, until golden brown, about 5 minutes. Turn the breast over and brown again, about 5 minutes. The duck should be served rare to medium rare, but if you desire more cooking, bake it in a 350 degree F oven until desired doneness, for medium about 15 minutes.
• Remove from heat and let rest for 5 minutes before slicing on the bias. Spoon sauce over the duck prior to service.
• For the Spaetzle:
• In an electric mixer, add the flour, salt, pepper and nutmeg. On slow speed, drop 1 egg at a time, until the mixture is smooth, then add the yolks. Add the milk and the melted butter. Let the mixture relax for at least a half an hour.
• Over boiling water, squeeze the batter through a spaetzle press, once it floats, spoon it out into a cold water bath to stop the cooking process. When ready to serve, saute in butter and season with more salt and pepper, if needed.

MAPLE PECAN CRUSTED DUCK BREAST

Steps:

• Rinse and dry duck breasts, then stab full of holes with a skewer or a knife works fine too.
• Lay the duck in a large bowl, avoid overlapping if possible and pour enough maple syrup over breasts to cover.
• Cover and refrigerate for 3 hours or overnight.
• Pour 1/2-3/4 of the pecans in a zip bag and smash well with a rolling pin. You may wish to pulse in a food processor instead.
• Remove duck from frige and set at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• One breast at a time baste with remaining syrup and a basting brush, then roll in pecan crumbs.
• Place in a buttered baking dish.
• Bake for 40-45 minutes. You want the duck to be a little rare or it will be tough.