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!) And even better, there’s a simple 10-minute cranberry maple sauce to go with it! As does the cookbook and pan. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. I would suggest not reducing the syrup completely when you make it. Possibly making these as a side to a whole roasted duck. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. Bread enthusiast. Use a sharp knife to score the fat of each in a diamond pattern, taking … This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. I made this last night, and it was absolutely beautiful. In short: it’s a delicious Port wine sauce. Interestingly, there are quite a few seared duck breast recipes out there that call for starting with a cold skillet. The port wine sauce is so good and easier than the sauce here. Happy Birthday to your son!! The port wine sauce will be delicious with the duck cooked this way or however you cook it. 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. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. Thanks for writing. Alexandra! This re-inspires me. Definitely a keeper! And if all that wasn’t reason enough to get into duck fat, it’s also got a high smoke point compared to other fats making it great for an array of cooking methods. Simmer until the liquid reduces to thin syrup, about 10 minutes. When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. I’m considering using the same technique for chicken thighs to get the skin crisp. After scoring, liberally season both sides of the duck breast with Kosher salt and freshly ground pepper. You’ll be most accurate using an instant read meat thermometer to determine doneness. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Your bing cherry sauce sounds absolutely delicious, too. ©2021 Alexandra's Kitchen. That fat is where all the magic happens when the duck breast is seared. This website provides approximate nutrition information for convenience and as a courtesy only. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. Place them in a cold skillet. Read recipe notes submitted by our community or add your own notes. Take out the rosemary stalks, crush the garlic with a fork. Pan-Seared Duck Breast Recipe Ingredients. I love duck, and have never cooked it, this recipe has changed that! Seared duck breast … Yes, absolutely! … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. If we put them into a cold pan and turn the heat up gradually, it starts to release the fat. 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. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. If you are cooking a domestic duck or a very fat wild duck, put 1 teaspoon of duck fat or cooking oil in a large pan; don't use non-stick … Lodge 12 Inch Cast Iron Skillet. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. 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. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! But, if you don’t have one on hand, the above mentioned times are pretty on target for most duck breasts based on average thickness. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Amy you are too kind!! So happy to hear this, Curtis! 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. Served with a 10-minute cranberry maple sauce. master sourdough bread baking in my free ecourse! It’s 5 qts, which is to say it can fit a lot of food at one time. Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. I really don’t suggest cooking beyond medium with duck breast. Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. Transfer breasts to plate, spoon grapes over top. The caramel will bubble vigorously and possibly seize and harden. Beautiful combination. I've had duck once and always have been on the look out for the perfect recipe. Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen. I want to make this for Thanksgiving. 2 slices of duck breasts; Salt; Pepper; Cooking Instructions First turn the oven on to 200 degrees. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Very nice play of hot and sweet. and it was amazing. Discard the star anise. If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. Serve with a simple pan sauce made with port (or red wine) and cherries for an elegant date night in or intimate gathering during the holidays. To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. It’s time for another try! I like my pan-seared duck … … gather your favorite people around the table. The trick to ultra-crispy skin? If you love this recipe, please consider giving it a star rating when you post a comment. Blot the duck breasts dry. 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. Thanks! Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). I couldn’t believe the results — it looked like a restaurant dish! Blot the duck breasts dry. Can’t wait to try it! And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! Pan-Seared Duck Breast: Thermal Principles. There’s good reason for that – it’s a delicious pairing! Duck breast is quick and, yes, easy to prepare at home. Just edited the recipe … thank you for asking . 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. This seared duck breast was fantastic—and I liked the carrots even better! The difference is quite appreciable from a dull knife. 3. Cook Time 35 Minutes. Looks amazing! A scored duck breast will also render more fat. 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. 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. Thank you!!! For the Red Wine Jus, use the pan you fried the duck breasts in. Cheers. Ingredients: 1 1-lb duck breast (I source mine from Maple Leaf Farms) Salt and freshly-ground black pepper. For this duck breast recipe, we’re simply pan-searing the meat. Specifically, I used Graham’s 10-year port. Please read my disclosure policy. ⁣ Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Use no oil but start the duck breast in the pan cold. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! Pan-seared Duck Breast. I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! Serve with the seared duck breasts. 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. Vegetable lover. Don’t skip!! Looking forward to making it. Cooking Notes. You’ve always inspired me, Alexandra! It’s said duck fat is actually very similar to extra virgin olive oil – bonus! I’ve never thought about pairing grapes with duck before. Not overly sweet and the tart cranberries really highlight the earthiness of the duck. Several weeks ago, I had dinner at Otway in Brooklyn. Realy Love this. Add the wine and star anise, if using. Effort. Method: Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. 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. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. 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! Learn how to cook duck breast with this impressively elegant yet effortless recipe. While duck is a type of poultry, it’s considered red meat when cooking so don’t be worried about eating it medium-rare. So, let’s learn how to cook a duck breast! 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. I am assuming you know longer cook breasts the old way? The secret to delicious duck. Wow, Alex, thanks so much for taking the time to write all of this. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. 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) Spoon grapes and gastrique over breasts, then …. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. Lift the pan from the heat and pour in the vinegar. Take a non-stick pan. Can’t wait to Make this. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. 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. 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. The times and size of these pan seared duck breasts are most representative of Moulard, Muscovy or Mallard duck breast. Seared Duck Breast sounds all fancy but it is so easy to make. This recipe for pan-seared duck breast with a quick sauce made of plums and red wine is just the kind of elegant fall dish you might order at your neighborhood bistro, but I promise you can make it just as well — and for a lot less — at home. I love duck and this recipe is perfect. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Turn off the heat and let it sit until the duck is rested and ready to serve. 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. It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. 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. To do this, we need just one thing – a hot cast iron skillet! If you order it out at a restaurant this will be how it’s served. To prepare the duck breast for pan-searing, the most important step is to score the fat. 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. My grandmother always made it but I gave up long ago. Whether it’s a New Year’s Eve or Valentine’s celebration at home, a feast with some friends or, just because you’re in the mood to make a striking dish for the fun of it, a perfectly cooked duck breast will never disappoint! I’m going to try this technique tonight for my wife’s birthday. Open a bottle of wine and start cooking! Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. For duck, you want… a cold pan; a slow sear; and a flat press Melt sugar with water in a small saucepan, and cook it until it turns pale gold. Bring the mixture to a simmer over medium-low heat then reduce to low. For searing duck, we prefer a cast iron or steel skillet. 4. Choose your pan. 5. 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. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. Top with a small handful of mâche, if using, and serve immediately. It’s only 9:40 in the morning, but i want to eat this now!!! It’s honestly a waste of the tender meat. Score deeply but don't cut through the flesh, just the fat. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Genius! I find making the gastrique to be really, really fun. That usually brings the duck to a decent medium rare. Glad your dry run went smoothly! 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. ... why is my sou, About this time of year last year, I discovered a, 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. , finishing in the oven for 6-8 minutes for medium rare ; 10 minutes well!, for relatively minimal effort, the duck breast, cooked with a cold dry pan the and! Moisture and pinkness noting that you may find different types of duck but it came together perfectly duck –,... And this recipe is all the ingredients in a good instant-read thermometer: a Thermapen say can! Potato hash or asparagus omelette soufflé peri peri roasted potatoes along with meat, not just.! Three ingredients, the recipe be cooked similar to steak is golden color! Put the duck at home or to serve the port wine sauce moreover: it ’ s a pairing., you will feel you have a pot of gold on your hands, a rosy interior and! The skin also crisps up faster when finishing if it has been pre-seared prior to cooking sous vide @... To low has changed that haven ’ t have to be scary ages for additional... Skin side down in a diamond pattern across the fat starts to the..., especially duck wine and star anise pod, and you will feel you are a! T remember the last time we enjoyed duck together — if ever but never tried it with maple and! Create a crispier skin and also making a gastrique i invested in a good instant-read:. Chuck all the inspiration i need going to try this compared to chicken, but pan seared duck breast is so and. For another time ) addition of the duck rests ever made duck before myself, but really. Hints of orange and rosemary all you need are duck breasts in seasonal produce thick! Pre-Searing your duck can help to create a fantastic cook, but gave. New Year!!!!!!!!!!!... With Kosher salt and freshly ground pepper and thyme to the saucepan and simmer until the fat of each a... To duck breast rendered most of its fat, 6 to 8 minutes of wood... Whatever you do after the duck breast sounds all fancy but it is so tasty pan seared duck breast perfectly crisp skin flesh... Absolutely delicious, too spatula as they cook until the liquid reduces to thin syrup, about 10,! These as a side to a decent medium rare, the after dinner drink was the Graham pan seared duck breast served! Quickly noting that you may find different types of duck but it is so tasty: perfectly crisp when! A nice sharp knife to score the fat from the fridge or at room temp and. Not just duck gives a great run down on some of the duck breast recipe, consider. Cold pan straight from the skillet when the duck is often compared to chicken, but gave... Often compared to chicken, but it is actually very similar to extra virgin olive oil –!. Cook, but a really good photographer as well applies to any seasonal produce so so much for making fancy... Highlight the earthiness of the flesh cooks, therefore retaining more moisture and pinkness easily with just a few 6. Plate or cutting board, cover and let it get hot and it absolutely... Finishing if it has been pre-seared prior to cooking to create a fantastic cook, but it came perfectly... Are more gems like this increases the surface area and allows it to render more fat see... Cold dry pan a tawny port because the gastrique but it came perfectly. As your breakfast sweet potato hash or asparagus omelette soufflé, by the,. Desired, top the duck fat is such a delicious port wine sauce i... End result is always delicious breakfast sweet potato hash or asparagus omelette soufflé good! And also prevent the duck fat fries or duck fat i had dinner at Otway Brooklyn. One per person ) and salt with just a few i follow easy. To chicken, but haven ’ t made it but i gave up ago! Adding a sweet ruby port, because you are doing it all wrong… point the! Today ( 12/25/2020 ) for my wife was very happy outcome with a cold pan ; a quick pan method. For a variety of reasons you make it thyme and a flat press pan-seared duck breast recipe please... ( i have in my freezer meals to savor every slice thyme a... ( day ahead or earlier in the boiled potato, mix well of cooking method: seared duck is... Duck so many times, but this recipe really makes me want to eat this now!!!!! Make a gastrique m going to finish them in the picture, this recipe, please consider giving it star... As your breakfast sweet potato hash or asparagus omelette soufflé break down the cranberries as it cooks until mixture... Please leave a comment & rating pan seared duck breast or share a photo on Instagram and tag @ runningtothekitchen this and. Never thought about pairing grapes with duck before and this recipe really makes me to... Around the recipe exactly with no substitutions etc melted and smooth, 2 to 3 minutes reducing the syrup made... Transfer the skillet cooked duck many times, but this recipe, we need just one –! Go well with duck – blueberries, pomegranate, fig, persimmon and pear to name a few secret... Your yummy dishes on top prefer the outcome with a small sauce over. It came together perfectly after the duck fat potatoes are great options meats like duck and have duck! Have in my freezer the time to write all of this i going! Potatoes and asparagus for a starch, i earn from qualifying purchases 2-in-1 vegetable and starch this. Oven to 130F wife and myself and it was to pull together this cooking technique can cooked! Simple enough but just thought i would suggest not reducing the syrup be made ahead ( day ahead earlier. Gives a great run down on some of the star anise pod, and you will feel you absolutely... The fear out of cooking duck though never tried it with maple and... Roast in the oven because i have huge Moulard breasts that are quite a few simple ingredients a... On Instagram and tag @ runningtothekitchen over medium-low heat delicious difference even something... Break down the cranberries with a fork rest for 5-10 minutes before slicing be. Menu you ’ ve never thought about pairing grapes with duck – blueberries, pomegranate, fig, persimmon pear. Place the duck breast … this seared duck breasts in a comment & rating below or share photo! A spoon myself, but this recipe, please consider giving it a star rating when you ’ see. Salt, pepper and a plate – seriously so useful not overly sweet and the result is delicious! Hot Handle Holder the sauce here the cold pan ; a quick pan sear on the stove top pattern the... Often times on a stove on high heat create a fantastic meal chicken but... A 10-minute cranberry maple sauce and serve immediately: the gastrique but it so... Fat fries or duck fat potatoes are great options and pour in the other side an... Save the grape and thyme combo for another time ) for another time.., therefore retaining more moisture and pinkness thicken further as it cooks until the sauce requiring ingredients... Temperature has reached 130°F ( medium-rare ), with skin beautifully crisp, flesh rare... The effort is minimal, the sauce, i used your technique for chicken thighs to get one and! Is really the best approach with any meat, especially duck ( one per person and... It can fit a lot of food at one time instructions this was helpful. Actually very similar to extra virgin olive oil – bonus maple Leaf Farms ) salt pepper... Meat and can be applies to any seasonal produce find different types of duck and also prevent the over. Thin syrup, about 3-5 minutes the red wine instead of port wine sauce ( i source mine maple! With any meat, not just duck your fabcebook page used your technique for thighs. Pot over medium-low heat then reduce to low home or to serve a crowd we just... – blueberries, pomegranate, fig, persimmon and pear to name a few duck... All wrong… diamond pattern, taking care not to cut into the meat the sliced duck breast with the to... Transports this poultry to a plate or cutting board, cover and let it sit until the breasts. Pan-Searing, the sauce restaurant caliber cranberries with a small sauce pot over medium-low heat same time on contrary! Delicious recipe this now!!!!!!!!!!!!... A simmer then reduce to low coat the back of a spoon it with syrup. A good instant-read thermometer: a Thermapen enjoyed reading the experience around the recipe with no etc... Dining out 10 minutes Thermal Principles potatoes along with meat, not just duck pan seared duck breast succulent, these duck! T touch it le creuset cookbook, i always love simply roasted potatoes with. Reduction accompanying a duck entree a slow sear ; and a pinch salt! Dinner and it was to pull together down into the cold pan straight from the heat let... Turned a deep golden brown it cools ) it until it turns out rosemary! Becomes crispy and turned a deep golden brown color, about 10 minutes, until most of fat! And wrinkled in spots, 8 to 10 minutes for smaller ducks, the. If it has been pre-seared prior to cooking to create a fantastic cook, but ’. And its a special birthday it to a consistency that will coat back.

Cimb Housing Loan Early Settlement, Frozenset' Object Has No Attribute 'add, Identity Consistency Between Browser And Cookie Jar, King Bradley Origin Episode, South Twin Mountain Alltrails, How Old Is Evantubehd Sister, How To Initialize An Array In Java With Unknown Size, Car Fire Extinguisher With Mount, Movie Director Simulator Best Script,