PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
- Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
- When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
- For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
- Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
- For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
- For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
- Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
- Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
- Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.
ROAST DUCK BREAST WITH CARROTS
Provided by Moira Hodgson
Categories dinner, roasts, main course
Time 2h30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Marinate the breasts in salt, pepper and rosemary for two hours. Place in a cast-iron skillet and slowly cook breast down so the fat pours off, for 10 minutes.
- Preheat oven to 500 degrees. Place the breast skin side up on a roasting pan and roast for five to 10 minutes or until medium-rare.
- Meanwhile, slice the carrots. Pour off the fat from the cast-iron pan and add the stock with the carrots. Cook gently until the carrots are glazed with the stock.
- Place the duck breasts on a heated platter and garnish with the carrots and rosemary.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 954 milligrams, Sugar 8 grams
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.
ONE-PAN ROAST DUCK LEGS WITH WHITE BEANS & CARROTS
Make a minimalist version of cassoulet by slow-roasting duck legs with white beans and carrots. It's a dish that's big on flavour but with few ingredients
Provided by Tom Kerridge
Categories Dinner
Time 2h50m
Number Of Ingredients 6
Steps:
- If you have time, lightly salt the duck legs a day or two before cooking, scatter with some of the thyme sprigs, then cover and chill until needed. (If you don't have the time, this is not an essential step.) Heat the oven to 160C/140C fan/gas 3. Heat a little oil in a shallow flameproof casserole or roasting tin. If the duck legs have been salted in advance, pat them dry with kitchen paper. Sizzle the legs in the tin or casserole, skin-side down, until golden brown and the fat has rendered out. Turn and cook for 10-15 mins to brown them all over.
- Remove the duck legs to a plate and pour away half the fat from the casserole or tin (you can save this for roasties). Return it to the heat and fry the carrots, garlic and thyme along with some seasoning for 5 mins until the carrots are starting to soften. Sit the duck legs on top, skin-side up, then pour about 100ml water over the veg. Bring to a simmer, cover and transfer to the oven to cook for 1 hr 30 mins.
- Remove the casserole from the oven and uncover. Turn the oven up to 200C/180C/gas 6. Lift the duck out onto a plate and stir the beans through the carrots and thyme. Sit the duck back on top, then return to the oven, uncovered, to cook for another 20-30 mins until the duck skin is crisp and the beans are simmering. Remove from the oven and leave to rest for 10 mins, then serve straight from the dish.
Nutrition Facts : Calories 584 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
BASIC ROAST DUCK BREAST
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Score fat on duck breast in criss-cross pattern at one-inch intervals.
- Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient.
- Preheat oven to 175 degrees.
- Heat large, heavy skillet, preferably nonstick, to very hot. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Remove the duck breasts from the skillet. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared.
- Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. Place in the oven for about an hour. By this time the duck breasts will be uniformly pink throughout. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. The recipe can also be expanded for as many duck breasts as you need.
- To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. Array on a platter and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 228 milligrams, Sugar 4 grams
TENDER ROAST DUCK WITH CITRUS & CARROTS
Buying ready-prepared duck confit makes this luxurious meal for two really simple. Try it served with mashed potatoes and watercress
Provided by Jane Hornby
Categories Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan /gas 6. Scrape away any excess fat from the duck (you could keep this for duck fat potatoes), but keep any jelly. Put the carrots, garlic and orange wedges into a large roasting tin, then toss with the oil and season well. Season the duck legs, then sit them on top of the veg, skin-side up. Roast for 40 mins until the carrots are tender and the duck is turning golden.
- Stir the citrus juice, vinegar and sugar together until the sugar dissolves. Pour over the veg, add the jellified duck or chicken stock, then tuck in the bay and thyme here and there. Roast for another 10 mins until the carrots are surrounded with syrupy sauce and the duck is golden. Season the sauce to taste, then serve with mashed potatoes and watercress.
Nutrition Facts : Calories 663 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium
More about "roast duck breast with carrots recipes"
ROAST DUCK RECIPE - JULIA'S ALBUM
From juliasalbum.com
CRISPY ROAST DUCK RECIPE - TASTINGTABLE.COM
From tastingtable.com
ROAST DUCK BREAST, VEGETABLES AND CARROT PURéE RECIPE
From bbc.co.uk
Servings 4Category Main Course
- Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Transfer to a roasting tin and cook for 40–60 minutes, until they are golden brown and cooked through.
- For the last 25 minutes of cooking, add the beetroot and cook, until soft. Allow to cool before peeling the skins and chopping into pieces.
- To make the carrot purée, put the carrots in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until they are soft.
- Drain the carrots, reserving a little of the cooking water. Blend them to smooth purée in a food processor, adding a splash of the cooking water. Pass the purée through a sieve into a bowl.
- Score the skin of the duck breasts and season with salt and pepper. Put the duck breasts skin side down in a cold ovenproof pan over a very low heat. Cook for 8 minutes, until the fat has rendered and the skins are golden brown and crisp.
- Flip over the breasts and cook for a further 2 minutes, until golden brown. Put the pan in the oven and roast for 3–4 minutes, until the breasts are cooked medium rare.
- Heat the duck jus in a saucepan, until hot. Heat olive oil in a pan and fry the turnips and beetroot for a couple of minutes.
CRISPY DUCK BREASTS WITH GLAZED CARROTS | SAVEUR
From saveur.com
Servings 4
FOUR-SPICE DUCK BREASTS WITH CARROTS RECIPE - RICHARD BETTS
From foodandwine.com
5/5 Category DinnerAuthor Richard BettsTotal Time 1 hr
DUCK BREAST WITH MASH & CARROTS RECIPE | HELLOFRESH
From hellofresh.co.uk
ROAST DUCK AND VEGETABLES - CAROLINE'S COOKING
From carolinescooking.com
TERIYAKI DUCK BREAST RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PAN ROASTED DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HOW TO OVEN ROAST DUCK BREAST — DUCKCHAR
From duckchar.com
WHOLE ROAST DUCK WITH CRANBERRY AND ORANGE SAUCE, BRAISED FENNEL …
From gressinghamduck.co.uk
GRILLED DUCK BREAST ON A HONEY ROASTED CARROT-FARRO-HERB SALAD …
From saramoulton.com
PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE - SERIOUS …
From seriouseats.com
ROAST DUCK BREAST WITH ORANGES, PINEAPPLE AND CARROTS RECIPE | EAT ...
From eatsmarter.com
ROAST DUCK BREAST WITH BLACK TRUFFLE CREAM SAUCE WITH MASHED …
From thelittlekitchen.net
DUCK BREAST RECIPE WITH BEETROOT PURéE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK BREAST WITH POLENTA FRIES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK BREAST RECIPES: SALAD, CARPACCIO, ROAST - GREAT BRITISH CHEFS
From greatbritishchefs.com
ROAST DUCK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WHAT FLAVORS GO WITH DUCK BREAST? - EASY DOG FOOD RECIPES
From easydogfoodrecipes.com
PAN ROASTED DUCK BREAST WITH ORANGE SAUCE, CARROTS AND …
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love