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 can’t recommend this tool enough. Thank you!!! Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. Your support means a great deal to me. I am assuming you know longer cook breasts the old way? Hope I enjoy this Recipe?? That usually brings the duck to a decent medium rare. Just the distraction you need to keep you from slicing the duck prematurely. Please read my disclosure policy. This is a super important step to ensure the juices redistribute into the meat. 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! This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. 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. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. If we put them into a cold pan and turn the heat up gradually, it starts to release the fat. It was my first time cooking duck and also making a gastrique. 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. For a starch, I always love simply roasted potatoes along with meat, especially duck. Amy. Thank you so very much!!! Make the pan sauce. Eat it with a bowl of hot rice. For the Red Wine Jus, use the pan you fried the duck breasts in. Simmer until the liquid reduces to thin syrup, about 10 minutes. Add the wine and star anise, if using. I love duck, and have never cooked it, this recipe has changed that! 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. Melt sugar with water in a small saucepan, and cook it until it turns pale gold. That fat is where all the magic happens when the duck breast is seared. Alexandra! So nice to hear this, Chris! Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. 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. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! ⁣ For searing duck, we prefer a cast iron or steel skillet. Looks amazing! Flip them over and give them the same time on the other side. Bread enthusiast. This one sounds amazing. By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. Beautiful combination. Cheers. Yes, absolutely! Moreover: it’s nothing to be intimidated by. So, let’s learn how to cook a duck breast! Let it sear for about 5 minutes on the fat side until the fat has become crispy and turned a nice deep golden brown color. And then seasons duck breast with salt and pepper. To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat. For this duck breast recipe, we’re simply pan-searing the meat. Specifically, I used Graham’s 10-year port. Pan-Seared Duck Breast Recipe Ingredients. You’ll be most accurate using an instant read meat thermometer to determine doneness. Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. Use on steaks, lamb and pork dishes, or a base for … On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. 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. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Cook the duck low and slow. The port wine sauce will be delicious with the duck cooked this way or however you cook it. In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. Pan-Seared Duck Breast. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Design by Purr | Support by Foodie Digital. ©2021 Alexandra's Kitchen. Definitely tucking this recipe away for later! 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. Score deeply but don't cut through the flesh, just the fat. As the pan heats up and the fat starts to render, fry for about 3-5 minutes until the skin goes crispy. Pre-searing your duck can help to create a crispier skin and also prevent the duck flesh from cooking too much when finishing. Lift the pan from the heat and pour in the vinegar. 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. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Flip the duck over and pan sear on the other side for an additional 3-5 minutes. Let the pan seared duck breast rest for 5-10 minutes before slicing. I got small duck breasts, weighing about 7 ounces each, so I decreased the … Simmer until the sauce reduces to a consistency that will coat the back of a spoon. 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. Add grapes and thyme to the pan and roast while the duck rests. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. Blot the duck breasts dry. Don’t skip!! This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Interestingly, there are quite a few seared duck breast recipes out there that call for starting with a cold skillet. I couldn’t believe the results — it looked like a restaurant dish! 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. Genius! Amy you are too kind!! Star ratings help people discover my recipes online. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. I’m going to try this technique tonight for my wife’s birthday. Thank you very much for this recipe. . Often times on a restaurant menu you’ll see some sort of fruit sauce or reduction accompanying a duck entree. Wow, Alex, thanks so much for taking the time to write all of this. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Question: Duck breasts into the cold pan straight from the fridge or at room temp? 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. Thanks! As does the cookbook and pan. As you can see in the picture, this is best done on the diagonal creating a diamond pattern across the fat. Seared duck breast … Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Love this cover. Thank you for all of your nice words. Put skin side down. And even better, there’s a simple 10-minute cranberry maple sauce to go with 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. Omnivore. Thank you so so much for making these fancy type recipes seem so doable! You are obviously a fantastic cook, but a really good photographer as well! For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Several weeks ago, I had dinner at Otway in Brooklyn. With cast iron, ensure that … 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 personally love some of the more obscure meats like duck and lamb. 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. Very nice play of hot and sweet. I really don’t suggest cooking beyond medium with duck breast. Wishing you and your wife a Happy New Year!! 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. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. 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. Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! This dish looks amazing! As an Amazon Associate affiliate member, I earn from qualifying purchases. It’s amazing actually how just salt, pepper and a hot skillet can create such a delicious result. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. Pan-seared Duck Breast. This post may contain affiliate links. Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. Thanks for writing. I’ve tried pan seared duck breast both ways and prefer the outcome with a hot skillet. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. The difference is quite appreciable from a dull knife. Effort. Juicy and succulent, these pan-seared duck breasts will impress everyone! 1. These roasted purple sweet potatoes or peri peri roasted potatoes are great options. Transfer it to a glass jar and save it for later use. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. The caramel will bubble vigorously and possibly seize and harden. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! Open a bottle of wine and start cooking! Required fields are marked *. and it was amazing. You’ve inspired me to make duck again. There’s good reason for that – it’s a delicious pairing! Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. The skin also crisps up faster when finishing if it has been pre-seared prior to cooking sous vide. Spoon sauce over top. Steps. 3. My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. Seared Duck Breast sounds all fancy but it is so easy to make. Once hot, place the duck fat side down into the skillet. My grandmother always made it but I gave up long ago. 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. Use a sharp knife to score the fat of each in a diamond pattern, taking … Realy Love this. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Place the duck in pan cold frying pan fat side down, then place on a stove on high heat. And really enjoyed reading the experience around the recipe. Turn off the heat and let it sit until the duck is rested and ready to serve. I used your technique for the duck breasts, finishing in the oven to 130F. I want to make this for Thanksgiving. Vegetable lover. Lodge 12 Inch Cast Iron Skillet. Happy Birthday to your son!! And if there are more gems like this in the le creuset cookbook, I’ll be needing that! Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! Not overly sweet and the tart cranberries really highlight the earthiness of the duck. If you order it out at a restaurant this will be how it’s served. 6. 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. What’s more? ALSO: caramelized onion mashed potatoes sound unreal delicious . Have you ever wondered...⁣ 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. You’ll see why duck fat is such a delicacy below. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. 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. I was looking for a way to cook the two duck breasts I have in my freezer. 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! Can’t wait to try it! I’ve never thought about pairing grapes with duck before. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. This seared duck breast was fantastic—and I liked the carrots even better! Keep the gastrique warm over very low heat until ready to use. 4. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. 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. Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Transfer duck breasts to a plate to rest. Learn how to cook duck breast with this impressively elegant yet effortless recipe. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. With the sauce done, there is nothing tricky about the dish. Flip over the breasts and transfer the skillet to the oven. Place them in a cold skillet. 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. So happy to hear this, Curtis! Take out the rosemary stalks, crush the garlic with a fork. Discard the star anise. I can’t remember the last time we enjoyed duck together — if ever! Spoon off and reserve the fat from the skillet. Fabulous Recipe! While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. To ensure a crisp skin when cooking duck breast begin with a cold dry pan. For duck, you want… a cold pan; a slow sear; and a flat press 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. 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. 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. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. The times and size of these pan seared duck breasts are most representative of Moulard, Muscovy or Mallard duck breast. I can’t wait to make this for someone I love (they don’t have to know how simple it was). … gather your favorite people around the table. 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. A scored duck breast will also render more fat. It worked perfectly and my wife was very happy. It’s time for another try! Take a non-stick pan. Can I cook the breasts this way and use the port wine sauce? Thank you for this! Pan-Seared Duck Breast: Thermal Principles. The sauce is restaurant caliber. Cook Time 35 Minutes. Your email address will not be published. It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. Looks amazing! The secret to delicious duck. 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! 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. Up until recently, duck was something I only enjoyed while dining out. Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. It’s honestly a waste of the tender meat. The aforementioned duck fat fries or duck fat potatoes are great options for using it up. I love duck and this recipe is perfect. Place a large cast iron skillet over medium-high heat and let it get hot. 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. Possibly making these as a side to a whole roasted duck. The trick to ultra-crispy skin? Ingredients. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. So nice to hear this, David! Rest for 6 minutes before serving. Thanks so much for writing. 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. 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. I’m considering using the same technique for chicken thighs to get the skin crisp. (This, by the way, is my new favorite pan. All you need are duck breasts (one per person) and salt. Pellets Big Game Blend. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. Flip the duck over and sear for 1-2 minutes in the other side. Or, you can make these garlic balsamic roasted potatoes and asparagus for a 2-in-1 vegetable and starch! Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! I made this for my Christmas Eve dinner and it was delicious! Fingers crossed! 4. 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. Turn off the heat and let sit (mixture will thicken more as it cools). 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. Loved the sauce, I’ve cooked duck many times, but this really lifted it. Every time I cook duck breast, I follow some easy steps and the result is always delicious. The grapes were a total winner for me and i’m definitely going to play around with that concept. 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.”. Prep Time 30 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. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. Definitely a keeper! 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 … Looking forward to more exploration of your recipe box and cooking your yummy dishes. I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Cooking Notes. 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. For steak you want… a screaming hot pan; a quick sear; and no pressing the meat with a spatula! Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. 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 cannot wait to try this recipe! Wow, this looks absolutely amazing! So I booted up your website and discoverd this new post and duck recipe . Now I am on a mission :) Thank you for sharing your recipe! Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat.

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