Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a … When you are ready, place the pan on a medium to high heat and leave the meat juices to caramelized for 1 or 2 minutes. Rinse the duck breast halves and pat dry. I belong to a hunting family so if you do not it's not something everyone knows. Cooking Time: less than 12 minutes Allrecipes is part of the Meredith Food Group. Many of my wild game meals involve eating grilled duck while standing around a fire at a remote duck camp. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. when done deglaze by pouring all the white wine in. But again great recipe. Roast … Work in batches, if necessary. Cooked the duck 10 minutes each side. Duck breast with plum sauce. Serves: 4. 2 duck breasts* Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves … Absolutely delicious! The sauce is really delicious and quick to make. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. I served the duck simply with steamed fingerling potatoes - delicious! 846 calories; protein 33.2g; carbohydrates 111.7g; fat 32.9g; cholesterol 121.1mg; sodium 1589.3mg. Preheat oven to 300°F. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The meat is quickly seared in a pan, then roasted in the oven at low temperature. Added a little smokiness and the fat needed to cook the shallots and mushrooms. start by removing the excess of fat that is left in the pan. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. This dish can also be made in one pan by putting the sauce ingredients on top of the duck breast fillets as they cook, but the color of the sauce will be darker and less impressive. Orange matches well with duck, as the … Prepared in a separate pan, the sauce will be vibrant and colorful. Very good recipe. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Cook the pancetta in a large skillet over medium heat until crispy. Overall this a great recipe that has lots of rooms to play with. Seared duck breast is RICH and needs to be paired with strong flavors. Pan-Seared Duck Breast with Blueberry Sauce, Congrats! Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. My biggest tip is to be very careful to not overcook the duck if you did not buy it from the store. They will burn less and taste better. My husband said it was the best meal he ever had. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Transfer the duck to a plate and lightly cover with foil for 5 minutes. Make the green peppercorn sauce: (to make the sauce use the same pan you used to cook the duck breast in.) Rub the remaining spice blend onto both sides of the duck breasts. High heat, a splash or two of liquid ingredients, a handful of herbs or vegetables, and we're ready to eat. 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. I also did veto the mushrooms because I'm not a fan but still think they would have been excellent even with the asparagus. Learn how to make this classic winter warmer with recipes from around the world. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. THIS WAS AMAZING! Serve it with a starchy side dish and seasonal vegetables. 3. I loved this recipe. Thanks to this method, it comes out tender, never rubbery and bakes evenly. I used maple syrup instead of sugar prepared the sauce well in advance and then marinated the duck breasts in the sauce for 30 minutes before cooking (I made a couple deep slices in each breast to help the sauce penetrate the meat). I used my cast iron skillet for a nice crust and reduced the cooking time for the duck to be med-rare. The potatoes are great but I recommend replacing two tablespoons of the olive oil with butter and cooking them at 350 instead of 375. Duck breasts with Grand Marnier sauce is an impressive, flavorful dish that is easy to prepare. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch … You saved Pan-Seared Duck Breast with Blueberry Sauce to your. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat. I also used 1 lb of white mushrooms as we do not like shitakes. If the … This will be your spice blend for seasoning the roasted potatoes and the duck breasts. Preheat oven on broiler setting. I didn't because I was afraid it would be too hot and I think it turned out lovely. Add comma separated list of ingredients to exclude from recipe. I made it for two but still had a lot of the sauce left over so I would half that part (except for the Jalapeño...needed more)I used bacon instead of pancetta. (140-45 degrees). The recipe features seared duck breast glazed with a sweet orange sauce and has been a popular way to cook duck for decades since. Season the duck breast with salt and pepper. Add shallot to skillet and stir over … Do not move the duck breasts until the skin is deep brown, about 5 minutes. On special occasions, however, I want a duck dinner to be more than just a feeding frenzy. Hope this helped! Serve it with a starchy side dish and seasonal vegetables. I agree with the top review. this was great! Remove the pan from the heat and whisk in butter, a few pieces at a time, until thoroughly blended, and then whisk in the remaining Grand Marnier. 2. I added a side of mashed sweet … Sprinkle duck with pepper and brush with a little soy sauce. Preheat oven to 375 degrees F (190 degrees C). Season well with salt and pepper. We all loved the blueberry sauce. Scrape the marinade from the duck breasts and season them all over with salt and pepper. Increase heat to medium-high and place the bok choy in the hot skillet. !the blueberrys and tyme blend with the duck!ymm. https://www.food.com/recipe/duck-breast-with-asian-sauce-256326 Slice each duck breast diagonally into 1/2 inch strips. Roasted duck breast with plum sauce 115 ratings 4.8 out of 5 star rating This easy yet impressive recipe makes a stylish main course for a special occasion Served with a side of roasted potatoes seasoned with rosemary and thyme. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Fantastic dish. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Put the duck breasts in a large cast-iron skillet, skin side down, and cook them over … While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through. Reduce heat to medium and simmer until the liquid is reduced to 2–3 tablespoons. Prepared in … If you make it for two, halve the blueberry dressing, use bacon, and don't cook the duck too long! Your daily values may be higher or lower depending on your calorie needs. Many wild game newcomers may already be a bit apprehensive about eating duck in the first place, so both flavor and presentation are important when choosing a recipe for a dinner party or other special occasion. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. To prepare the sauce, combine orange juice, sugar, orange zest, and half of the Grand Marnier in a small saucepan. Lightly score the skin with a sharp knife six to eight times along the duck breast (to help the fat render out and flavour the meat). good all around idea i added cream then butter at the end to turn it into a bluberry cream sauce also the breasts are way over done at that temperature you want them to be more a med-rare to medium its game not poultry so there is no risk of salmonella, Yummy recipe the blueberry sauce was good but took a long time to have the consistency I wanted 1 hour. Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Nutrient information is not available for all ingredients. This is now his favorite way to eat duck and requests it every time he shoots one. Immediately place the duck breasts in the pan, skin and fat side down. Serve with oven-roasted potatoes on the side. Preheat your oven to 200°c or 180°c fan. I also kept the blueberry sauce on low for the entire time I was cooking for the thick consistency. Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Place duck, breast side down (wings up), on a rack in a roasting pan; add water to come just below the rack. Info. Optional Seasoning Time: 1-2 hours My style of waterfowl cooking is typically fast and furious. Remove the duck breasts to a platter, reserving the juices in the pan. I am not a big fan of bok choy so I used spinach instead. If you're introducing someone to the flavors of waterfowl, it's best not to plop a whole roast duck on their plate and let them fend for themselves. Drain all of fat from the pan and place over medium heat. Great presentation but a little dark in colour. I loved this dish with a few modifications. Remove the shallots and mushrooms and set aside. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a small bowl, mix the sugar and hot water until the sugar is dissolved. Add the plums … As an alternative to cooking with liqueur, you can substitute 2 tablespoons of orange juice concentrate and a drop or two of vanilla extract in place of the Grand Marnier. Wild game can get very tough when overcooked. I have made it two time now and it just keeps turning out better the more I try it. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce As for the jalapeno I was not sure if I should include the seeds or not. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 3 slices pancetta or bacon, cut into thin strips, Back to Pan-Seared Duck Breast with Blueberry Sauce. Instead of bok choy I cooked asparagus so the green color could still be on the plate and have a nice vegetable but not the leafy texture. No gift befits the food-obsessed people in your life like a cookbook. The duck fat is plenty! 1. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Add comma separated list of ingredients to include in recipe. Percent Daily Values are based on a 2,000 calorie diet. Well worth the time and effort. Information is not currently available for this nutrient. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Heat the oil in a large saute pan over medium-high heat. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Place cubed potatoes into a 9x13 inch baking dish. In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. Amount is based on available nutrient data. Top the duck with shredded green onions. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven. Lay the duck breasts skin-side down into a … Served on top of mashed potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Preparation. I did make some changes however because my boyfriend and his family aren't much for leafy greens. My husband loved it for his birthday dinner said it was the best duck ever. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Add the apricot preserves. 1. Add the shallots and cook until soft, about … I also didn't cook as long. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Duck breasts with Grand Marnier sauce is an impressive, flavorful dish that is easy to prepare. Bring to a boil, uncovered, over medium-high heat. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Whether your goal is to impress guests at home or simply to prepare a memorable meal for friends at the duck club, surprise them with a dish that looks, and tastes, like something that might be available in a fine restaurant. Seemed weird while I was making it but got rave reviews from the fam. Slice duck diagonally into 1/4-inch-thick slices. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 … Orange Sauce for Duck Cherry & Red Wine Sauce Boozy Sauce for Duck Spoon the sauce onto plates and arrange the duck over the sauce. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. If you think it sounds weird like my boyfriend did at first don't fret. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. I had no drippings from the pancetta so used so but the mushrooms made some liquid as they cooked. this link is to an external site that may or may not meet accessibility guidelines. Migration Alert: Arkansas Hunters Face Dry Habitat Conditions, Decent Early Duck Numbers, Migration Alert: Early Success, Hunters Now Wait for Winter Weather Along the Chesapeake, Migration Alert: Good Bird Numbers, Slow Hunting in Much of Illinois, Migration Alert: Improved Weather Raises Hopes for California Waterfowlers, Impress dinner guests with a simple but elegant recipe, 1 cup freshly squeezed orange juice, strained, 3/4 cup chilled butter, cut into 6-7 pieces. Preparation Time: 10 minutes Dry the duck breasts well on kitchen paper. I have made the sauce a few other times by itself to put over other meat. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. Also so oil or butter in the pan for the duck. Delicious! You did not buy it from the store Values may be higher or lower depending on your needs... Was the best meal he ever had heat until crispy method, it comes out tender, about 4 per... Per side with pepper and brush with a starchy side dish and bake for 35 to minutes. Out lovely be more than just a feeding frenzy a splash or two liquid. Recipe that has lots of rooms to play with your doctor or registered dietitian before preparing recipe... Guide to cooking roast beef is a classic main dish for holidays family! And ground coriander small bowl mix together the blueberries, water, apple,! A separate pan, skin and fat side down and cooking them at 350 instead of 375 duck! 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