Crispy Balsamic Duck Breasts Food

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CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE



Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade image

I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine.You can freeze the extra marmalade to use with an omelet or anything else. It's nice served with some fresh spinach. Pair with a fruity Pinot Noir

Provided by Jencathen

Categories     Duck

Time 45m

Yield 1 Duck breast halve, 4 serving(s)

Number Of Ingredients 7

4 duck breasts, Halves- Skin On
salt & freshly ground black pepper
2 red onions, large thinly sliced
3 tablespoons brown sugar
3/4 cup dry red wine
3 tablespoons balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375 to 400 degrees F.
  • First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
  • Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
  • I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
  • Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
  • Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
  • Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. 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. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
  • Do NOT turn your breasts. It still should be skin side down.
  • Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
  • ----------------------------------------------------------------------------------.
  • Balsamic Onion Marmalade.
  • In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
  • Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
  • Season to taste with salt and pepper and set aside to cool.

SEARED DUCK BREAST



Seared Duck Breast image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 6

One 4-ounce Pekin duck breast (see Cook's Note)
Salt and freshly ground black pepper
Grapeseed or vegetable oil, for frying
2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves garlic

Steps:

  • With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
  • Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE



Duck Breast with Balsamic Vinegar Glaze image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey
1/4 cup dried currants
1/4 teaspoon cayenne pepper
4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons pine nuts, toasted 4 minutes in a 250 degree oven

Steps:

  • Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
  • Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
  • Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
  • The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

CRISPY AND SPICY DUCK BREASTS



Crispy and Spicy Duck Breasts image

A simple and simply delicious preparation of broiled duck breasts that are unbelievably tender and moist...and quite spicy depending on your seasoning.

Provided by TEAM MONACO

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

3 duck breasts
3 garlic cloves
2 -3 teaspoons sambal oelek, to taste ((or more)
1 tablespoon honey or 1 tablespoon maple syrup
3 tablespoons dark soy sauce (ketjap mani)
1 teaspoon five-spice powder
9 ounces rice stick noodles
1 teaspoon vegetable oil
1 teaspoon sesame oil
2 scallions, sliced
3 1/2 ounces snow peas

Steps:

  • prick the duck breasts all over wit a fork.
  • Mix together the garlic sambal oelek, honey, ketjap mani and five-spice powder and pour over the duck. Turn to coat and place them in a bowl or plastic zip lock bag and refrigerate for 3-24 hours.
  • Prepare rice noodles according to package and drain well.
  • Drain the duck and broil on a rack under high heat for about ten minutes, basting and turning occasionally .
  • Heat the oils and toss the scallions and snow peas for 2 minutes. Sir in the remaining marinade and bring to a boil. Add the noodles.
  • Serve on side of duck breast.

Nutrition Facts : Calories 670, Fat 24.7, SaturatedFat 6.3, Cholesterol 298.7, Sodium 921.6, Carbohydrate 54, Fiber 3.1, Sugar 6.9, Protein 55.6

DUCK BREASTS WITH BALSAMIC CHERRY GLAZE



Duck Breasts With Balsamic Cherry Glaze image

Make and share this Duck Breasts With Balsamic Cherry Glaze recipe from Food.com.

Provided by Mercy

Categories     Cherries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey (orange blossom)
1/4 cup dried tart cherry
1/4 teaspoon cayenne pepper
4 (6 ounce) boneless duck breasts
salt and pepper, to taste
8 fresh sage leaves

Steps:

  • For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
  • Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
  • Season the duck breasts with the salt and pepper.
  • Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
  • Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
  • Momentarily remove the duck from the pan and set the duck aside.
  • Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
  • Transfer the sage to paper towels to drain.
  • Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
  • Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
  • Remove the duck from the pan and slice the breasts crosswise or diagonally.
  • For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

Nutrition Facts : Calories 436.6, Fat 18.5, SaturatedFat 5, Cholesterol 231.2, Sodium 158.2, Carbohydrate 20.8, Fiber 0.2, Sugar 19, Protein 42.1

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS



Pan-Seared Five-Spice Duck Breast with Balsamic Jus image

Provided by Christine Hanna

Categories     Wine     Duck     Poultry     Christmas     Dinner     Vinegar     Spice     Winter     Christmas Eve     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, finely chopped
1 tbsp grated peeled fresh ginger
2 tsp five-spice powder
1 tsp salt
1/2 tsp freshly ground pepper
4 single duck breasts
1 tbsp extra-virgin olive oil
1/4 cup/60 ml dry red wine
2 tbsp balsamic vinegar

Steps:

  • In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
  • Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
  • To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
  • Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

CINNAMON SCENTED DUCK BREAST WITH A BALSAMIC REDUCTION



Cinnamon Scented Duck Breast With a Balsamic Reduction image

Make and share this Cinnamon Scented Duck Breast With a Balsamic Reduction recipe from Food.com.

Provided by Mercy

Categories     Duck Breasts

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 large duck breasts
salt
pepper
1 tablespoon ground cinnamon
3 tablespoons fine sugar
1 1/2 cups balsamic vinegar
1 tablespoon ground cinnamon
3 whole cloves
1 tablespoon honey

Steps:

  • For the duck, mix the cinnamon and the sugar.
  • Score the fat of the duck breast and season with salt and pepper.
  • Spread the cinnamon sugar over the top and press into the fat.
  • Set aside in the fridge to marinate for 4 to 12 hours.
  • For the sauce, combine all the ingredients in a saucepan and heat until the sauce has reduced by at least half, to a syrupy consistency.
  • Sear the duck breast in a non-stick pan over a medium heat until the fat has rendered and the skin is crispy, about 4 minutes.
  • Transfer the duck breasts to a 375°F oven to finish cooking for about 7 minutes.
  • Remove the breasts from the oven and set aside in a warm place to rest for a couple of minutes before slicing very thinly.
  • Serve the sauce with the duck.

Nutrition Facts : Calories 546.2, Fat 26.1, SaturatedFat 7, Cholesterol 326.4, Sodium 202.7, Carbohydrate 16.5, Fiber 1.9, Sugar 13.8, Protein 59

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