PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION
Adapted by Sally Schneider's A New Way to Cook Notes: I cannot give you a foolproof way of cooking your duck breasts. I've described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. There are so many factors and truthfully, we ruined several duck breasts before we figured out just how to get it right. The rub and the sauce recipes below, however, are simple and foolproof.
Provided by Alexandra Stafford
Categories Duck
Time 4h5m
Yield 2
Number Of Ingredients 7
Steps:
- Schneider's recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
- Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
- Heat a cast iron skillet over high heat. When the pan is hot - it doesn't have to be smoking - put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn't getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
- While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe - I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don't slice the breasts, just pour the sauce over top.)
OAK SMOKED BREAST OF DUCK WITH PORT WINE REDUCTION
This is another wonderful recipe that was served to us at the Indian Pueblo Cultural Center in Albuquerque. Richard Hetzler, who is the Executive Chef at the Mitsitam Cafe in the National Museum of the American Indian in Washington, D.C. prepared this dish. What an honor and a treat to have such a master in the house. I loved the smoky flavor of this dish. Richard says not to over smoke it and the middle of the duck should be pink. You will need 1/4 pound of oak wood chips for this recipe. I noticed that he used both dry and wet chips for this recipe. He said that soaking the chips is done to maintain a longer smoke. Zaar wouldn't let me say 2 duck breasts, so I repeated it twice. Please note: I didn't include the cooking time for the Port Wine Reduction in this recipe. You could probably prepare it ahead of time as long as you keep it warm.
Provided by Chef Joey Z.
Categories Duck Breasts
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- For the duck:.
- Soak the wood chips in water for about 1 hour.
- Season the Duck Breasts with salt and pepper and sear in a hot pan skin side down on medium low heat for 10-12 minutes to render the fat from the skin.
- Remove from the pan and place in the smoker with the dried chips and soaked chips and smoke at 350°F for 5-7 minutes for medium rare.
- Remove and let the duck rest for 3-5 minutes before serving.
- For the Port Wine Reduction:.
- In a medium size sauce pan, place shallots, currents and port wine on medium high heat.
- Reduce the wine to 1/2-3/4 until thickened.
- Removed from heat and reserve. Keep warm and serve over the duck.
- Bon Appetit!
Nutrition Facts : Calories 1109.3, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 236.1, Carbohydrate 63.5, Fiber 1.2, Sugar 39.6, Protein 60.5
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK BREASTS WITH PORT REDUCTION SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry
Number Of Ingredients 9
Steps:
- Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature.
- Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
- Drain all of fat from the pan and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve.
- Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.
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