Duck meat loves sweet garnishes like orange, pomegranate, honey, so don’t be afraid to try them. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. 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. Duck Breast Salad LA CUCINA ITALIANA. Soak duck breasts in salt water for 30 minutes, dry with paper towels and place in a shallow pan. If you order it out at a restaurant this will be how it’s served. Be sure to use a nice sharp knife when scoring. Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. So, after taking them out of the fridge to score them, you have to be careful not to cut too deep into the meat itself. To do this, we need just one thing – a hot cast iron skillet! As you can see, you can cook duck breasts in a variety of ways. It will vary by type of duck but it’s sometimes as thick as the meat itself! Copyright © 2021 Running to the Kitchen®, AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. TEAL Á L'ORANGE. Whatever you do after the duck breasts are finished cooking – do not throw out the duck fat! Up until recently, duck was something I only enjoyed while dining out. The lack of intense seasoning will allow you to enjoy the authentic taste of wild duck breast meat! We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. You’ll be most accurate using an instant read meat thermometer to determine doneness. Recreate Rick’s duck breast with a sea buckthorn, chilli and ginger sauce recipe as seen on Rick Stein’s Cornwall. For a fancy dinner with friends, go with the Chinese-style smoked recipe. Place in refrigerator and marinate overnight. 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. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Leave the duck to marinate for about two to 3 hours in the fridge. For a starch, I always love simply roasted potatoes along with meat, especially duck. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. Score deeply but don't cut through the flesh, just the fat. Scoring the fat like this increases the surface area and allows it to render more easily in the hot skillet. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. You can also press on the duck using tongs to give them more contact. Print Recipe. Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! and review them in her blog posts.eval(ez_write_tag([[468,60],'ireallylikefood_com-medrectangle-1','ezslot_7',611,'0','0']));report this adYou May Also Likein Cooking Guides, Chicken, Food Preparation Guides, How To Guides, Meat Recipes, RecipesHow Do You Cook Frozen Chicken Wings?in Cooking Guides, Food Preparation GuidesHow To Make The Perfect Cheese Sauce For Friesin Cooking Guides, Dessert Recipes, Homemade, How To Guides, RecipesHow to Make Rolled Ice Cream At Homein Potato Recipes, Recipes, Salad RecipesGrilled Potato Salad Recipe For Partiesin Food Preparation Guides, Cooking GuidesA Quick Guide on How to Make Peep Rice Krispie Treats at Homein Cooking Guides, Food Preparation GuidesHow to Fix Mushy Rice, Wet Rice & Salty RiceMore From: Cooking GuidesHow Do You Cook Frozen Chicken Wings?by Now I am on a mission :) Thank you for sharing your recipe! salt 1 tsp. 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. 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. Mashed potatoes or something like a carrot parsnip puree would also be delicious with the seared duck breast served on top. Pauline Lightly salt the skin of the breast then let them sit for 30 minutes if you’ve taken them out of the fridge. Bring to a simmer then reduce the heat to low. 15th January 2021, 8:02 am. Season well, then set aside to bring the meat to room temperature. Once hot, place the duck fat side down into the skillet. This should include olive oil, so you don’t need to oil the skillet. Ideally, a larger store-bought duck with lots of fat might require a couple of minutes more. Transfer it to a glass jar and save it for later use. And the reason you do this is to slowly render the fat from the breast while crisping the skin. Once hot, place the duck fat side down into the skillet. 2 hours 20 minutes Not too tricky. 15th January 2021, 8:21 amHow to Fix Mushy Rice, Wet Rice & Salty Riceby These roasted purple sweet potatoes or peri peri roasted potatoes are great options. Bring the mixture to a simmer over medium-low heat then reduce to low. To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat. 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. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … sliced mushrooms 1 tsp. Bring clean steel or cast iron pan to cook the breasts. I've had duck once and always have been on the look out for the perfect recipe. For a wild duck breast, you’ll need anywhere between 2 to 4 minutes while cooking the skin side on medium to high heat. Duck is delicious, versatile and easy to prepare at home – we have created this collection of duck recipes for you to create and enjoy. 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. You should also try to carve out all the excess fat without stabbing it into the meat. It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. Add extra pepper if you prefer your duck spicy. Check out BBC Good Food's finest duck recipes. Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. Squeeze in a zesty orange juice and water, then turn up the pan to medium heat and bring it to a boil. Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. Duck breasts instill fear, but are very easy to prepare. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. To prepare the duck breast for pan-searing, the most important step is to score the fat. You start with a cold pan. Amazon and the Amazon logo or trademarks of Amazon.com, Inc. or its affiliates.SitemapTerms & ConditionsCookie PolicyAffiliate DisclaimerPrivacy Policy, people or depending on the number of breasts you’ll cook. Bring a medium-sized to a large skillet and put the duck breast on it along with the marinate. Now comes the fun part! Pauline Without skin, the duck meat will cook quickly, so be careful. Dry breasts will result in crispier skin. Once you cook the duck all the way to your desired level, you should allow the meat to rest before you slice it up. Always on top of your favorite sauce! Ideally, anywhere between 5 to 7 minutes would be great for all kinds of ducks, whether they’re store-bought or wild. The main point of scoring is to help the fat render easily, which makes the duck breasts’ skin crispy and super delicious! Imagine hunting down the best BBQ joint in Texas, or the best Fish n Chips in London. Meanwhile, prepare the plum sauce by cutting and dicing the plums into small cubes (remove the pits first), then add them in a medium-sized saute pan with the granulated sugar. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen. Cooked slowly with bourbon and shallots, this savory sweet sauce complements the richness of the duck breast. In Beijing wed weed through hundreds of Peking duck restaurants to find the best spot. 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. 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. 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! I really don’t suggest cooking beyond medium with duck breast. Pauline Soak duck breasts in a brine solution overnight. The berries ripen between August and December and can be found in many coastal areas. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. 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. Honey & Orange Glazed Duck Breast. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! 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. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. So, let’s learn how to cook a duck breast! Since this recipe also works with goose breasts, you might want to let it sear for a little while longer to render goose fat, which is anywhere 10 to 15 minutes. fresh lemon juice, garlic, lemon pepper, olive oil, duck breasts. potatoes to a pot of water and bring to a boil over high heat. Pan-Seared Duck Breast with Blueberry Sauce. (don’t cut into the meat). "You'll find yourself putting your knife and fork down between mouthfuls. To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. As you can see in the picture, this is best done on the diagonal creating a diamond pattern across the fat. After giving the duck breasts the initial sear, you’ll need to let the breast cook for a while on a medium sizzle. 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!) For the tastiest results, always aim for higher-welfare meat if you can. Teal rank at the top of many lists of best-eating ducks. If it’s your first time cooking a duck breast, try the classic pan-seared recipe. Not overly sweet and the tart cranberries really highlight the earthiness of the duck. How to Cook Pan Seared Wild Duck Breasts in 6 Easy Steps. Here’s how to make it: eval(ez_write_tag([[468,60],'ireallylikefood_com-large-mobile-banner-1','ezslot_3',603,'0','0']));There you have it! Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Some famous brands have a long history and many br… There’s good reason for that – it’s a delicious pairing! Non-stick pans would work too but they won’t give you as good results as the steel ones. https://irenamacri.com/duck-breast-recipes-and-how-to-cook-this-delicious-meat Prepare an unoiled wok and layer in two sheets of foil at the bottom and a rack on the top. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. The cranberry sauce will thicken further as it cools. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. 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