However, the fattier the duck, the longer it’ll take to reach your desired cooking level. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. What is great about this method of cooking is that it works with almost any kind of duck breasts you have, whether it’s wild or store-bought. Here’s everything you need to know about this recipe: If you want to make a fancy meal using duck breasts, you’re going to love this one! While the cranberry maple sauce takes the dish to the next level, even if you were to enjoy this pan seared duck breast by itself, it’d still be an outstanding meal. Pauline Besides its taste, duck fat may actually be one of the healthier fats for you due to its structure of mono and polyunsaturated fats according to this article. Often times on a restaurant menu you’ll see some sort of fruit sauce or reduction accompanying a duck entree. You’ll see why duck fat is such a delicacy below. To do this, we need just one thing – a hot cast iron skillet! Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. Dry breasts will result in crispier skin. Then, I went to a farmers market one weekend with a friend, stumbled upon a local duck farm stand and ended up bringing home two duck breasts. I’ve tried pan seared duck breast both ways and prefer the outcome with a hot skillet. So, after the breasts thaw, pat them dry with a paper towel. Cooking duck breasts is easy once you get the hang of it. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. Keep in mind that for a pan-seared duck breast, you should do most of the cooking on this side rather than the other one. Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a … Since the cranberry sauce makes this more of a winter themed duck recipe, this winter chopped kale salad or roasted winter root vegetable salad are also great options. Interestingly, there are quite a few seared duck breast recipes out there that call for starting with a cold skillet. Lay the breasts over the pan so that the skin side starts searing, then move around the pan to smear the fat all over the surface. This will melt the fat and help the skin to crisp up without burning. Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. Once you cook the duck all the way to your desired level, you should allow the meat to rest before you slice it up. Of course, if you prefer your duck more well done, you can cook it in the pan a little bit longer for a paler pink result. For a starch, I always love simply roasted potatoes along with meat, especially duck. 15th January 2021, 8:56 amHow to Make Rolled Ice Cream At Homeby 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) It’s quite easy and adds a unique odour and flavour to your meal. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. Duck breast is the kind of dish that’s perfect for when you want a special dinner at home or a meal to impress some guests. The difference is quite appreciable from a dull knife. Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen. These roasted purple sweet potatoes or peri peri roasted potatoes are great options. 2 hours 20 minutes Not too tricky. Score the skin with a sharp knife to make a diamond pattern after blot drying the duck breast with a paper towel. Ideally, a larger store-bought duck with lots of fat might require a couple of minutes more. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. Cooked slowly with bourbon and shallots, this savory sweet sauce complements the richness of the duck breast. This is the original duck a l’orange, only this one is not sweet and gloppy. Season both sides of the breasts liberally with the salt and pepper. What Is the Difference Between Pho and Ramen? Not only that, but it also works with geese. "These duck breasts are the nicest I've ever cooked," says Ollie Martin. When the breasts are ready, you can either slice it up the way you like it or serve it as a whole with the crispy and caramelized skin up. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. Add extra pepper if you prefer your duck spicy. Hold each breast with tongs and lightly press them on medium heat for 30 to 60 seconds, or depending on the doneness of the breasts. Perfect for a special dinner at home or to serve a crowd! Simply cook the meat on each side until it’s lightly browned. https://irenamacri.com/duck-breast-recipes-and-how-to-cook-this-delicious-meat Remember, the pan must be cool at first to render as much fat as possible while cooking and enjoy a crispy and flavorful skin. eval(ez_write_tag([[728,90],'ireallylikefood_com-leader-2','ezslot_6',198,'0','0']));The first recipe for today is the easiest way to cook a duck breast. Honey & Orange Glazed Duck Breast. In today’s article, we’ll walk you through a step by step guide that shows you how to make 3 delicious duck breast recipes. Not overly sweet and the tart cranberries really highlight the earthiness of the duck. And I have an entire page of duck breast recipes, most of which use this technique. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Leave the duck to marinate for about two to 3 hours in the fridge. The first thing you need to know about wild ducks is that they don’t have as much fat as domestic ones. Yet, it’s usually 1/4 of the total cooking time, so expect nothing more than a quick flash to cook the surface, as most of the internal meat was cooked on the crispy skin side. Put the duck breasts with the skin side up on the rack then turn the wok up to high heat. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. 40 minutes 320 calories Easy. "You'll find yourself putting your knife and fork down between mouthfuls. Without skin, the duck meat will cook quickly, so be careful. Served with a 10-minute cranberry maple sauce. fresh thyme leaves Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Add the rice, cane sugar, rice, and flour with the tea leaves of your choice. After starting the heat on low, add 1 teaspoon of olive oil in the pan for store-bought breasts or 2 teaspoons for wild ducks. Pauline You can press them for 30 to 60 seconds but you release the pressure if the oil added starts smoking. Simply sprinkle the breasts with some sea or kosher salt on both sides to your taste, then finish up with a dash of black pepper. There’s good reason for that – it’s a delicious pairing! Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. fresh thyme, garlic, butter, carrot, salt, garlic, ground black pepper and 12 more. What is great about this method of cooking is that it works with almost any kind of duck breasts you have, whether it’s wild or store-bought. garlic balsamic roasted potatoes and asparagus, 1 sprig fresh rosemary, leaves removed from stem and minced, Place a large cast iron skillet over medium-high heat. Nutrition information can vary for a variety of reasons. Remove the skin using a small but sharp knife. duck breast recipemeat recipeSee morePrevious article Your Guide to Broiling Hamburgers in the OvenNext article 5 Thai Omelette Recipes To Try At HomeWritten by PaulinePauline is a mother of four, when she isn't cooking up new dishes for her family and friends, she likes to dine out at newly-opened restaurants (especially tapas!) How to Cook a Duck Breast. The trick to scoring is to score deep enough to go through the fat but not too deep in that you hit the flesh of the duck breast. Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! If the cinnamon or ginger feels too strong at any point, simply take them out. Seasoning in this recipe is as easy as it gets! For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. When that happens, lower the heat and smoke it for one minute, then another two minutes after turning off the heat. Part of the beauty of duck breast versus other poultry like chicken or turkey is the gorgeous slab of fat on one side of the breast. Duck is delicious, versatile and easy to prepare at home – we have created this collection of duck recipes for you to create and enjoy. Now comes the fun part! This should take anywhere between 1 to 4 minutes. If desired, top the duck … Pauline The lack of intense seasoning will allow you to enjoy the authentic taste of wild duck breast meat! You should also try to carve out all the excess fat without stabbing it into the meat. The duck should be removed from the pan when the internal temperature reaches 130°F. The aforementioned duck fat fries or duck fat potatoes are great options for using it up. Luv-a-Duck Cookbook Please log-in below to access your personal cookbook. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. butter 8 oz. Once all the side gets an even brown color, transfer the breasts to the smoking step. I really don’t suggest cooking beyond medium with duck breast. For the tastiest results, always aim for higher-welfare meat if you can. So without further ado, let’s dive in! Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Back to the breasts, cook them so that they reach the ideal level of doneness for you. So, let’s learn how to cook a duck breast! It’s honestly a waste of the tender meat. Bring a medium-sized to a large skillet and put the duck breast on it along with the marinate. Duck breast recipes. 15th January 2021, 8:46 amA Quick Guide on How to Make Peep Rice Krispie Treats at Homeby I present you my version of the recipe – duck breast with orange sauce. Sticky Marinated Duck. Read More about Goose with Orange-Ouzo Sauce. This crispy duck breast recipe utilizes a simple pan-sear method on the stove top using just some kitchen basics – salt, pepper and a hot cast iron skillet. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! Transfer the cooked duck to a cutting board or plate, cover and let it rest for at least 5-8 minutes before slicing to let the juices settle and redistribute back into the meat. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Non-stick pans would work too but they won’t give you as good results as the steel ones. Cook for 15-20 minutes After scoring, liberally season both sides of the duck breast with Kosher salt and freshly ground pepper. The cranberry sauce will thicken further as it cools. eval(ez_write_tag([[468,60],'ireallylikefood_com-large-mobile-banner-2','ezslot_5',602,'0','0']));If you’re looking for a low-calorie alternative for chicken breasts, try out skinless duck breasts for a change! Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … You’ll be most accurate using an instant read meat thermometer to determine doneness. I love duck and this recipe is perfect. Sea buckthorn berries are quite tart, sort of like sour orange with hints of mango or pineapple. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. Depending on the type of duck you have, the cooking time on the meaty side will also change. What used to intimidate me to cook at home ended up being one of the easiest meals I’ve made in a long time – a simple pan seared duck breast with a crispy, golden brown skin and perfectly pink and juicy interior. I love the contrast of a refreshing and crisp salad like this radicchio endive fennel salad or this pickled fennel citrus salad next to the savory duck. And the reason you do this is to slowly render the fat from the breast while crisping the skin. In Beijing wed weed through hundreds of Peking duck restaurants to find the best spot. Roast I Really Like Food is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Your Guide to Broiling Hamburgers in the Oven, Shallow Fried Chicken Flautas Recipe | Crispy Mexican Rolled Tacos, YouTube Video UC3ZgPPuKi-iT2_Sma7X0b1w_Lr93-Lrk6cc, Easy Potato & Garlic Soup Recipes (40 min recipe), YouTube Video UC3ZgPPuKi-iT2_Sma7X0b1w_67F5Q3JMcAs. Transfer it to a glass jar and save it for later use. 4 duck breasts, cubed, fat removed 1 tbsp. And even better, there’s a simple 10-minute cranberry maple sauce to go with it! I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. garlic powder ½ tsp. 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. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. After that, bring the heat to medium-high. Place in refrigerator and marinate overnight. Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. As an Amazon Associate affiliate member, I earn from qualifying purchases. Bring to a simmer then reduce the heat to low. After giving the duck breasts the initial sear, you’ll need to let the breast cook for a while on a medium sizzle. This video on this page is automatically generated content related to “duck breast a l’orange recipes”. Whatever you do after the duck breasts are finished cooking – do not throw out the duck fat! It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. To score, you need a small but very sharp knife and carefully carve a cross diamonds pattern with your knife tilted 45 degrees to protect the meat from being exposed to too much heat. Just like a regular chicken breast, put the duck breast into a zip-loc bag along with olive oil, thyme, sage, coriander, salt, and black pepper. Pauline is a mother of four, when she isn't cooking up new dishes for her family and friends, she likes to dine out at newly-opened restaurants (especially tapas!) You’ll probably be left with about 3 tablespoons to 1/4 cup of duck fat in the skillet after pan searing the duck breasts. Flip the duck over and pan sear on the other side for an additional 3-5 minutes. 1. For a fancy dinner with friends, go with the Chinese-style smoked recipe. How to Cook Duck Breast A good suggestion here is the jasmine tea leaves because they give a balanced smokey flavor. The first recipe for today is the easiest way to cook a duck breast. Lightly salt the skin of the breast then let them sit for 30 minutes if you’ve taken them out of the fridge. Once the mixture starts boiling, lower the heat and leave the sauce to simmer for about 10 to 15 minutes or until the sauce reduces to a fairly thick puree, then set aside to cool. Duck Breast Recipes. To prepare the duck breast for pan-searing, the most important step is to score the fat. While duck is a type of poultry, it’s considered red meat when cooking so don’t be worried about eating it medium-rare. The recipe doesn’t call for more than salt and pepper for recipes, which makes it an excellent recipe no matter how limited your pantry options are. A scored duck breast will also render more fat. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Prepare an unoiled wok and layer in two sheets of foil at the bottom and a rack on the top. But, make sure they support each other well so they don’t tip over and overcook. 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