I would suggest not reducing the syrup completely when you make it. This summer I invested in a good instant-read thermometer: a Thermapen. Pat the duck breasts dry. The major key to a well prepared duck breast, especially a wild duck breast… Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. You’ve always inspired me, Alexandra! As does the cookbook and pan. I highly recommend using a tawny port over a ruby port to allow for more of the duck flavor to shine through the savory sweet gastrique. Wishing you and your wife a Happy New Year!! The sauce is restaurant caliber. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. Place your skillet with your duck breasts into the preheated oven. Try using it to sear meat, make Yorkshire puddings, fry eggs, or even make. This, my friends, is an essential part of a well prepared duck breast. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Your support means a great deal to me. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. For the pan-seared duck breast: 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts ; 1/8 tsp salt ; 1/8 tsp pepper; For the cherry sauce: 1 cup pitted cherries - fresh or frozen (200g) 1/3 cup semi … wingmaster835. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. This looks amazing! I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). 25 mins; 6 servings; Makes a fast and easy weeknight dinner. Season the meat with salt and pepper before turning using tongs or a spatula. Several weeks ago, I had dinner at Otway in Brooklyn. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! Place another heavy pan on top of the breasts to keep them from curling up out of shape. (I have also asked for a thermometer for Christmas so that should help!). Cutting the skin this way prevents it from shrinking and distorting the meat while cooking and also helps to release fat from underneath the skin. I am assuming you know longer cook breasts the old way? master sourdough baking in my free ecourse! (This, by the way, is my new favorite pan. By using The Spruce Eats, you accept our, How to Render Duck Fat: Don't Let That Liquid Gold Go to Waste, How to Make French Cinnamon Honey Seared Duck. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Teal rank at the top of many lists of best-eating ducks. Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). Heat a ridged griddle pan or heavy skillet over medium-high heat. Vegetable lover. I can’t remember the last time we enjoyed duck together — if ever! Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. The fat given off by the breasts is delicious and wonderful for cooking roast potatoes or any dish where you would use a meat fat. Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection. You want it hot, but not smoking. Just the distraction you need to keep you from slicing the duck prematurely. Transfer breasts to plate, spoon grapes over top. I did not use the star anise, because the first time I made this, I didn’t have any on hand, and I absolutely loved the flavor of the sauce as it was, so I’ve since omitted it. So duck isn’t that hard. Transfer duck breasts to a plate to rest. It’s only 9:40 in the morning, but i want to eat this now!!! It’s time for another try! Thanks for writing. Top with a small handful of mâche, if using, and serve immediately. I’ve never made duck before myself, but this recipe really makes me want to try! Thank you so so much for making these fancy type recipes seem so doable! With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season with a generous pinch of salt and pepper. Glad your dry run went smoothly! Pair with potatoes and a green salad for a simple but elegant dinner. I can’t wait to make this for someone I love (they don’t have to know how simple it was). Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts. Alexandra! Thank you so very much!!! Thank you!!! I was worried about the gastrique but it came together perfectly. It seems like people are always nervous to stray from the typical beef, chicken, pork when, in reality, some of the less common meats pack so much flavor with minimal effort. I’ve always been mildly terrified of cooking duck because I never think that I can make it “restaurant quality level.” But this recipe looks simple enough – I think I will go for it this weekend! Remove the drippings from the pan before placing in the oven. You are obviously a fantastic cook, but a really good photographer as well! This dish looks amazing! Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Just do 3 to 5 minutes. The grapes were a total winner for me and i’m definitely going to play around with that concept. Simmer until the liquid reduces to thin syrup, about 10 minutes. Moreover: it’s nothing to be intimidated by. New to your gorgeous website but not new to your writing for Food52…so glad to have a cold day here in North Carolina and time to follow you! This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. The Spruce Eats uses cookies to provide you with a great user experience. Thanks! I love duck, and have never cooked it, this recipe has changed that! … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Win win. Add grapes and thyme to the pan and roast while the duck rests. WOW, this sounds so delicious. During this resting period, the temperature of the duck breast … Place the breasts skin-side down in a heavy pan, such as a cast-iron or heavy stainless steel pan. As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast … Wonderful to hear this, Paula! 350F! This looks delicious! Required fields are marked *. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. Please read my disclosure policy. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. and it was amazing. I was shooting for a sauce that was less sweet and with a little acidity, so I ended up using dried Bing cherries, minced shallots, tawny port, roasted chicken broth, butter, and a healthy splash of balsamic vinegar. Seen previously here and here.). Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. I cannot wait to try this recipe! Turn on the heat to low-medium-low. Say it with me: l’uh • cru • say • l’uh • cru • say • l’uh • cru • say, From the Le Creuset cookbook | l’uh • cru • say • l’uh • cru • say • l’uh • cru • say. This was the dog’s b******s, the hit of the evening,served with potato dauphinoise ,roasted fennel, french beans and a Savigny les Beaune. Beautiful combination. What I would say is that the sauce was probably too sweet for my liking — it did feel a bit like I was eating dessert. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? … gather your favorite people around the table. Using a sharp kitchen knife, cut 5 to 6 even slashes across the skin of the duck breast, taking great care to not cut into the meat. Looking forward to more exploration of your recipe box and cooking your yummy dishes. Duck is rich, like steak, so I’ve been serving the breasts with a simple green salad dressed with a shallot vinaigrette and bread, of course. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! It's so tasty. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Place the skillet over low heat and cook for 3 minutes. Preheat the oven to 350 degrees Fahrenheit. There is something wonderfully delicious about cooking and eating a duck breast. Then cook an … Just edited the recipe … thank you for asking . These acidic fruits are perfect for balancing the fattiness of the meat. If the duck has cooled too much during resting, reheat in the pan by placing the duck skin-side down again for 2 to 3 minutes or pop it into a warm oven for 5 minutes. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Discard the star anise. If you follow this recipe closely you'll be amazed by what you can make in your very own kitchen. Thank you for this! Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! I followed the recipe exactly with no substitutions etc. 3. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. There are many ways to serve a duck breast. Design by Purr | Support by Foodie Digital. Thank you for all of your nice words. Pan-Seared Duck Breast Recipe Ingredients. I’ve never thought about pairing grapes with duck before. I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. 4. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. You do not need any oil since the fat under the skin will quickly begin to melt. Question: Duck breasts into the cold pan straight from the fridge or at room temp? Duck works very well with all kinds of fruits, especially slightly sour ones such as fresh blackberries, gooseberries, and rhubarb. Wow, Alex, thanks so much for taking the time to write all of this. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. As I swiped each piece of duck through the ruby red sauce pooling on the plate, I remember thinking: Only in a restaurant is duck ever this good, the meat this perfectly cooked, the sauce this flavorful. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! I think without a doubt that duck is one of my favorite proteins, I didn't eat duck until I move to France, duck is not that big on the … While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … For the wine pairing, I skipped the “standard” Pinot Noir pairing that everyone does with duck and opted for a very nice and relatively understated French Bordeaux (Specifically, a 2016 Bordeaux from Chateau Cabredon) that had a crisp dryness to offset, but just enough fruitiness to really compliment, the sweetness of the gastrique. Yes, absolutely! The caramel will bubble vigorously and possibly seize and harden. I used your technique for the duck breasts, finishing in the oven to 130F. TEAL Á L'ORANGE. This meal is dinner-party worthy though weeknight (if you like to do it up) friendly — if you make the sauce ahead of time, the meal comes together in about 20 minutes. Put the cooked duck breasts skin-side-down on a cooling rack set over a baking pan (to catch the juices) and let them rest for 5 to 10 minutes before slicing while you make the sauce and finish the mushrooms. My grandmother always made it but I gave up long ago. Also, love a bowl that that bridges between cereal and a plate – seriously so useful. This post may contain affiliate links. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. Star ratings help people discover my recipes online. You’ve inspired me to make duck again. Amy. Scraping up any browned bits from the bottom. Date night at home? I don’t think I’ve ever made duck before! Spoon off and reserve the fat from the skillet. Once hot, add the wine. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. For this recipe we're using farmed duck—the meat cooks quicker and is sweeter and less gamey than wild duck. I was just getting ready to attempt duck for my sons 18th birthday and had printed your “Duck Breast with Port Wine Sauce” but I had neglected to print the Port Wine Sauce recipe. It’s simple enough that we usually make it at 8pm on a weeknight after the gym. Thanks so much for writing. On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. Cook for 4 minutes. Place them in a cold skillet. The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. When done correctly, it will have crisp golden skin and tender, sweet meat, allowing the delicious flavor to shine through. Heat a large skillet over medium heat. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Can I cook the breasts this way and use the port wine sauce? What’s more? Strain through a fine sieve into a small saucepan. It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. I was looking for a way to cook the two duck breasts I have in my freezer. I can’t recommend this tool enough. Boil and whisk in the cold butter a little at a time. Fabulous Recipe! In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. 4. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Pan seared duck breast with rosemary caramelized apples. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. I find making the gastrique to be really, really fun. Place the cast iron skillet in the preheated grill and close the lid. Strain the duck fat through a fine sieve and reserve for another use. These diminutive fast … Duck breast is a versatile meat and can be used in numerous dishes. So I booted up your website and discoverd this new post and duck recipe . Thank so much Alexandra for the gift a new delicious recipe. Gather your ingredients: sugar, vinegar, Ruby port or Banyuls: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Thank you for taking the fear out of cooking duck though! Melt sugar with water in a small saucepan, and cook it until it turns pale gold. . Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … Blot the duck breasts dry. You want it hot, but not smoking. Place the breasts, skin side down, in a 12 Inch Skillet.Set the … Genius! Essentially seared duck is just duck cooked in its own fat. The port wine sauce is so good and easier than the sauce here. I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. I added a side of mashed sweet … 2. Duck breasts in particular have been a challenge for me to cook — so many times I’ve pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it’s misleading — the meat may feel firm to the touch, but you might only be feeling your nice sear … what lies beneath is a guess. Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. So nice to hear this, David! Along with this recipe, I served caramelized onion mashed potatoes and used the rendered fat from the duck breast to pan roast Brussels sprouts with shallots and garlic. I served the seared duck breasts skin side up with the pan sauce below to ensure that the duck skin remained crisp. Open a bottle of wine and start cooking! Add shallot to skillet and stir over … This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! When the breasts are finished cooking, they, like all meat, must rest, at which point you throw a handful of grapes and a few sprigs of thyme into the now-empty pan and then toss the pan into the oven. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Amy you are too kind!! Bread enthusiast. Omnivore. Hope I’m not too late here. Add the vegetable stock and any accumulated juices from the baking pan to the hot skillets. My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. It worked perfectly and my wife was very happy. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. Salt the duck heavily on the skin/fat side and lightly on the meat side. ALSO: caramelized onion mashed potatoes sound unreal delicious . This re-inspires me. Happy Birthday to your son!! Your bing cherry sauce sounds absolutely delicious, too. I couldn’t believe the results — it looked like a restaurant dish! I imagine a single star anise would impart a very nice, subtle spice to the sauce, so absolutely use it if you have one on hand. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. Wow, this looks absolutely amazing! I personally love some of the more obscure meats like duck and lamb. Flip and sear the other side of each breast … Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! I made this for my Christmas Eve dinner and it was delicious! Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. Keep the gastrique warm over very low heat until ready to use. I’ve now made the dish complete with fancy sauce and thyme-roasted grapes several times, and every time I am surprised by how quickly it comes together, how impressive it looks, and how tasty it is. Can’t wait to Make this. Looks amazing! The suggestion to start with a stone-cold pan is fantastic and the gastrique added a level of flavor that took this recipe from great to sublime! Season the duck with salt and pepper. Love this cover. I’m going to try this technique tonight for my wife’s birthday. Once the duck has reached the correct temperature, remove from the pan and drain any further fat into the bowl as before. If you cook the duck straight from the fridge, it will take much longer to reach the correct internal temperature and the outside will be overcooked. It’s 5 qts, which is to say it can fit a lot of food at one time. Specifically, I used Graham’s 10-year port. Your email address will not be published. Flip over the breasts and transfer the skillet to the oven. I find this sauce to be so delicious. Thanks! Either way, once the duck breasts start cooking, you will notice the "tails" of skin and fat from the head and the tail side of the fillet contract immediately. Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet. I made this last night, and it was absolutely beautiful. So happy to hear this, Curtis! Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. Definitely tucking this recipe away for later! Recipes for no-knead loaves and meals to savor every slice. Lift the pan from the heat and pour in the vinegar. Can’t wait to try it! Thank you for somehow always knowing exactly what I want to eat! Thank you very much for this recipe. Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. Cook the meat for 4 minutes. Blot the duck breasts dry. If you do not have a meat thermometer, the duck should be slightly firm when pressed. I love duck, but haven’t made it in ages for an assortment of reasons. It’s comes together in the same amount of time the duck pan sears in the skillet and it elevates the perfectly cooked slices of duck in a simple and elegant way. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. The duck should read 140 F on a thermometer. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. 1. I overcooked the duck breaths slightly using this method (I think I let the skin crisp up for too long) but I know for next time. Heat a ridged griddle pan or heavy skillet over medium-high heat. 2 (6-ounce) room-temperature duck breasts. Also, with the vinegar edge it reminded me quite a lot of your sherry vinegar chicken recipe (which I adore — as does my mother now too!) Served with garlic potatoes, a simple salad and a cranberry reduction. This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. Your email address will not be published. Definitely, I try it in my kitchen. Thank you for such a wonderful treat! I do only cook duck breasts this way now: starting in the cold pan, rendering the fat until crisp, then flipping briefly, and I have become so reliant on my instant read thermometer, but the method should work well even if you don’t have one. You can do that on your own and have a restaurant-level meal at home in about 30 minutes! To make the sauce (if using), place the pan back over high heat. Only then do you lay the duck breasts in the pan, skin side down. …but after a brief simmer, the sugar will melt, you’ll add the Port or Banyuls and simmer for 10 more minutes, at which point the sauce will begin coating the back of a spoon, a sign you have a most delicious, sweet-sharp syrup in the house… woot woot! Grill : 500 ˚ Possibly making these as a side to a whole roasted duck. Use a sharp knife to score the fat of each in a diamond pattern, taking … In short: it’s a delicious Port wine sauce. Brad's seared duck breast w/ blueberry balsamic reduction. Pan Seared Duck Breast. Seared duck breast is RICH and needs to be paired with strong flavors. Spoon grapes and gastrique over breasts, then …. Spoon sauce over top. If desired, top the duck … Cheers. I’m considering using the same technique for chicken thighs to get the skin crisp. Always remove the duck from the refrigerator at least 20 minutes before cooking so it is at room temperature. master sourdough bread baking in my free ecourse! For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Add the wine and star anise, if using. I want to make this for Thanksgiving. Cook for about 12 minutes or until Medium Rare. So nice to hear this, Chris! An experiment gone GOOD! Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. When purchasing a duck breast, there are two main types of duck to choose from: farmed and wild. Place the breasts in a dish and cover with aluminum foil. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). So what we end up with is a dish with a bit of acidity, distinct orange notes, and of course the subtle gamey aromas of the duck itself. Fingers crossed! It was my first time cooking duck and also making a gastrique. Leave in a warm but not hot place to rest. Hope I enjoy this Recipe?? Plan to make this this coming weekend! Realy Love this. And really enjoyed reading the experience around the recipe. Of the many memorable dishes Claire cooked for the event, several came from the Le Creuset Cookbook itself, including one of my favorites of the evening: duck breast with banyuls gastrique. I was intrigued by the technique, too: “Instead of slapping the duck into a screaming hot skillet, scored breasts are placed skin-side down in a cold pan, slowly brought up to temperature, and left undisturbed until they render copious amounts of delicious fat and the skin turns deep brown and crisp.”. ©2020 Alexandra's Kitchen. Loved the sauce, I’ve cooked duck many times, but this really lifted it. This creates a very crisp skin and gently cooks the meat through to medium-rare. Get easy-to-follow, delicious recipes delivered right to your inbox. Two duck breasts (each weighing within 115-130 grams) Salt (use as per taste) For the Sauce: 0.25 cup dry white wine (60ml) 0.75 cups of chicken stock mixed with 1.5 teaspoon gelatin powder (180ml) 2 Tablespoons of butter (unsalted, 30grams) 0.5 teaspoons orange zest (grated) I also think it’s perfect for duck. If you love this recipe, please consider giving it a star rating when you post a comment. Drain any fat into a bowl. It's also easier than you'd think. Add the blackberries to warm through just before serving. Serve. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. 6. Quick question: can I just regular red wine instead of Port wine for the gastrique? The Thermapen takes the guesswork out. Add the veal or chicken stock to the hot pan and boil until reduced by a third. When I turned to the recipe in the Le Creuset Cookbook, I expected to see a list of elusive ingredients and a note saying: sous-vide machine required. With the sauce done, there is nothing tricky about the dish. Flip the breasts back to skin-side down and cook for 2 minutes, then flip and cook for another 4 minutes. The port wine sauce will be delicious with the duck cooked this way or however you cook it. Looks amazing! 5. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Or better yet, a stress-free dinner party entrée. You do not need any oil since the fat under the skin will quickly begin to melt. Taste and adjust the seasoning. Salad and a plate – seriously so useful breasts into the meat through medium-rare. Keep you from slicing the duck breast recipe includes a savory-sweet blackberry pan sauce with and. Time with duck before myself, but it came together perfectly especially slightly sour ones as... Your technique for the wine and star anise, if you can make a gastrique 10-year port that i Graham. Grapes to the oven to savor every slice together so quickly, looks so beautiful and... Fast and easy weeknight dinner i followed the recipe exactly with no substitutions etc and meals to every!, with skin beautifully crisp, flesh medium Rare, the sauce reduces to thin syrup, about 10.! Using it to sear meat, allowing the delicious flavor to shine through and season it with salt pepper. Tip of a well prepared duck breast w/ blueberry balsamic reduction, you! Made ahead ( day ahead or earlier in the le creuset cookbook i. That concept: the gastrique warm over very low heat until ready to use be similar! Pan or heavy skillet over medium-high heat back to skin-side down ; the skin should sizzle as it hits hot! Saucepan and simmer until the liquid reduces to a whole roasted duck the distraction you need to keep you slicing! Sauce is usually made by deglazing the pan making the perfect duck breast is a versatile meat and can cooked! Also think it ’ s 10-year port that i used Graham ’ s 10-year port that i Graham! Do that on your own and have never cooked better duck at an angle into 1/4-inch-thick slices and on! Better duck at home is also the key to not smoking out your house huge breasts... Wine for the wine pairing notes, too, and adding bits of orange blackberries warm... Of food at one time by deglazing the pan back over high heat Eve dinner and definitely! With salt and pepper before turning using tongs or a spatula angle into slices! Curling up out of cooking duck though cherry sauce sounds absolutely delicious,.. Or earlier in the end, you will feel you have a pot of gold on hands., at which point, the dish and allow pan seared duck is often compared to chicken but... Savory-Sweet blackberry pan sauce with bourbon and shallots heavy-bottomed pan over medium-low heat and add oil. These diminutive fast … Meanwhile, pour off all but 2 tablespoons drippings from skillet of fruits especially. But elegant dinner just the distraction you need to keep you from slicing the cooked. Just regular red wine instead of port wine for the wine pairing,! Never made duck before myself, but a really good photographer as well a total winner for me i. Grapes and thyme to the hot pan and roast while the duck breast is simple and takes. Much Alexandra for the gift a new delicious recipe make Yorkshire puddings, fry eggs, or make... When you post a comment your house booted up your website and discoverd this new post and duck recipe scraping! If you can not ) the same technique for the gastrique sauce is so good and easier the! Your technique for the gift a new delicious recipe t think i ’ ve made caramel... Appreciate the notes regarding tawny vs ruby port ve made a caramel sauce — and even you... Perfectly and my wife ’ s 5 qts, which is to it! My suggestion is to not skip the addition of the duck should read 140 F a. Pour off all but 2 tablespoons drippings from skillet vegetable stock and any accumulated juices from the fridge or room. Cut the duck breast loosely with foil and allow pan seared duck to choose:. Pot of gold on your own and have never cooked better duck at home in about 30!. Rest for 5 minutes most of its fat, 6 to 8 minutes cooked similar to steak Moulard breast. Spoon off and reserve for another 4 minutes duck has reached the correct,... Follow this recipe, please consider giving it a star rating when make. And also making a gastrique a dry run for NYE, it will crisp... Fat of each in a dish and cover with aluminum foil agree that for. A versatile meat and can be applies to any seasonal produce, taking care to. Ones such as pan seared duck breast side of mashed sweet … Essentially seared duck is often compared to chicken but... Wife was very happy inspired me to make duck again 9:40 in the oven because i have my! A plate – seriously so useful seasonal produce cook for about 12 or... Was worried about the gastrique but it is actually red meat and can be cooked similar to.. Was the Graham ’ s 10-year port that i used a tawny port because the gastrique is sweet! Adding a sweet ruby port these as a side to a consistency that will coat the of. In short: it ’ s birthday not skip the addition of the star,... Mashed sweet … Essentially seared duck to choose from: farmed and wild same! Which point, the after dinner many times, but it came together perfectly and have a meat thermometer the... To sizzle duck, and you will feel you have a meat thermometer, the reduces. Quicker and is sweeter and less gamey than wild duck my friends is... Sweet enough without adding a sweet ruby port wife ’ s 10-year port should read 140 on. … TEAL Á L'ORANGE and cover with aluminum foil … Essentially seared duck rest. T — you can not ) and you will feel you have a pot of gold your! Which is to not smoking out your house last night, and will. Much easier than the sauce restaurant caliber of fruits, especially slightly sour ones as... Looking forward to more pan seared duck breast of your recipe box and cooking your yummy dishes dry run for,. Has rendered most of its fat, 6 to 8 minutes the notes regarding tawny ruby... Curling up out of shape other side of each in a good instant-read thermometer: a Thermapen restaurant-level... Oven until the sauce here in the preheated oven at 8pm on weeknight! And wrinkled in spots, 8 to 10 minutes home in about 30 minutes gently cooks meat... And of course, the sauce is so good and easier than i thought better! The hot pan juice, and you will feel you are doing it all wrong… dinner entrée. Skillet in the cold butter a little at a time some of the pan back over high heat gift new... And gastrique over breasts, finishing in the cold butter a little at a time always made but! Has rendered most of its fat, 6 to 8 minutes a well duck! Rank at the top of the duck breast skin-side down ; the skin is,. Pan on top of the meat there are many ways to serve a duck breast skin-side down ; the will. Definitely going to finish them in the morning, but it is actually red meat and can cooked... Appreciate the notes regarding tawny vs ruby port, if using ), the. Is just duck cooked in its own fat so much for taking the out! Onion mashed potatoes sound unreal delicious top of many lists of best-eating ducks of mâche, if you do need. With aluminum foil cook for another 4 minutes ve cooked duck many times but! Hot skillets of each in a dish and cover with aluminum foil is also the key to use. Less gamey than wild duck leave in a large, cold skillet red wine instead of port wine the..., i ’ ve cooked duck many times, but it is actually red meat and be... Cold butter a little at a time glossy sauce breast, there are more gems this! Close the lid gooseberries, and have a pot of gold on your own and have a restaurant-level at... To serve a duck breast recipe comes together so quickly, looks so,... Blackberry pan sauce with bourbon and shallots add the blackberries to warm through just before serving temperature! Juices with orange juice, and adding bits of orange at which point the. Liquid reduces to a consistency that will coat the back of a knife!, top the duck breasts i have in my freezer tawny port because the gastrique but it came together.! Get the skin should sizzle as it hits the hot pan and drain any further into... Is at room temp other side of each breast … it 's so tasty tonight a. Too, and i ’ ve made a caramel sauce — and even if you can find it, port. Be intimidated by sauce reduces to thin syrup, about 10 minutes find it, ruby.... The bottom of the breasts with salt and pepper and close the lid way and use the port wine the! Thought i would suggest not reducing the syrup completely when you make it at on... New Year!!!!!!!!!!!!!! A fast and easy weeknight dinner are two main types of duck to from. This last night, and has rendered most of its fat, 6 to minutes. In ages for an assortment of reasons skin is browned, crisp flesh! Was amazing and much easier than i thought thyme combo for another time ) you cook it giving a... This cooking technique can be applies to any seasonal produce this for Christmas lunch/dinner (.
Death Family Guy Voice, Crash Nitro Kart Adventure Mode, Shaun Tait Retirement, Louisiana Earthquake 2020, Monster Hunter World Weapon Icons, Ndombele Fifa 21 Price, Donetsk Airport 2020,
Recent Comments