Seared Breast Of Moulard Duck A La Dartgnan On Potato Galette Recipes

KEN'S POTATO GALETTE

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes 1/8 inch thick, using a mandoline if you have one, or the slicer attachment of a food processor. In a bowl, toss the slices with the salt, then place them in a colander set over a bowl or the sink to drain for about 30 minutes. (It is important to rid the potatoes of any excess moisture that will make the pastry soggy during baking.) In a bowl, mix the potato slices with the onion, thyme, and butter, and set aside.
• Line a baking pan with parchment paper. Lay the 10 by 8-inch sheet of pastry on a work surface. Spread the potato mixture evenly over the pastry, leaving a 1-inch border all around. (You might think that you have too much potato, but pile it on, as the mixture loses volume during cooking.) Brush the border with egg wash and top with the 11 by 9-inch sheet of pastry, stretching it over the potatoes.
• Crimp the edges with a fork to prevent the pastry sheets from separating. Trim off any excess pastry and generously brush the top with egg wash. Poke a small vent hole in the center of the pastry to ensure an even rise. Crisscross the top with the back of the knife for decoration.
• Bake until golden brown, about 60 minutes. Test the potatoes for doneness by inserting a small paring knife into the galette. If they are done, so is the pastry. If there is any sign of resistance, decrease the oven temperature to 300 degrees F and bake, testing frequently, another 15 minutes.
• To serve, carefully transfer the galette to a large serving platter. Slice horizontally all around to separate the top and bottom crusts. Lift the top crust to expose the potatoes. Spoon creme fraeche evenly over them, reposition the top crust, and serve immediately. Slice the galette at the table.

SEARED BREAST OF MOULARD DUCK ON QUINCE PUREE WITH QUINCE SAUCE

Steps:

• Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
• Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm.
• Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm.
• Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets.
• To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.

STUFFED AND SEARED DUCK BREASTS

Steps:

• Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
• Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
• Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!