pan seared duck breast

Posted by in smash-blog | December 29, 2020

Amy you are too kind!! Keep the gastrique warm over very low heat until ready to use. These acidic fruits are perfect for balancing the fattiness of the meat. I’m going to try this technique tonight for my wife’s birthday. Served with garlic potatoes, a simple salad and a cranberry reduction. I want to make this for Thanksgiving. Thank you!!! You’ve inspired me to make duck again. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! Add the wine and star anise, if using. 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!) Cheers. Amy. This re-inspires me. Hope I’m not too late here. It’s 5 qts, which is to say it can fit a lot of food at one time. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. Thank you so so much for making these fancy type recipes seem so doable! Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. 3. Grill : 500 ˚ Thank so much Alexandra for the gift a new delicious recipe. 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. If desired, top the duck … Plan to make this this coming weekend! Definitely tucking this recipe away for later! Serve. I find this sauce to be so delicious. This, my friends, is an essential part of a well prepared duck breast. You’ve always inspired me, Alexandra! Once the duck has reached the correct temperature, remove from the pan and drain any further fat into the bowl as before. Place the breasts in a dish and cover with aluminum foil. It’s time for another try! It worked perfectly and my wife was very happy. For this recipe we're using farmed duck—the meat cooks quicker and is sweeter and less gamey than wild duck. 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. I’ve never thought about pairing grapes with duck before. Add the blackberries to warm through just before serving. You are obviously a fantastic cook, but a really good photographer as well! Moreover: it’s nothing to be intimidated by. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. and it was amazing. The sauce is restaurant caliber. Only then do you lay the duck breasts in the pan, skin side down. I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Yes, absolutely! I am assuming you know longer cook breasts the old way? 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. Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Wow, Alex, thanks so much for taking the time to write all of this. 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. 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. Looks amazing! Looks amazing! Place the breasts, skin side down, in a 12 Inch Skillet.Set the … When the breasts are finished cooking, they, like all meat, must rest, at which point you throw a handful of grapes and a few sprigs of thyme into the now-empty pan and then toss the pan into the oven. Use a sharp knife to score the fat of each in a diamond pattern, taking … Please read my disclosure policy. Flip and sear the other side of each breast … 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. Transfer duck breasts to a plate to rest. Pan Seared Duck Breast. 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. As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast … 2. 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. I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). I was worried about the gastrique but it came together perfectly. Hope I enjoy this Recipe?? Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). Leave in a warm but not hot place to rest. Boil and whisk in the cold butter a little at a time. Star ratings help people discover my recipes online. master sourdough bread baking in my free ecourse! Teal rank at the top of many lists of best-eating ducks. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! Cutting the skin this way prevents it from shrinking and distorting the meat while cooking and also helps to release fat from underneath the skin. Thanks! Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. I can’t remember the last time we enjoyed duck together — if ever! Thank you so very much!!! If you cook the duck straight from the fridge, it will take much longer to reach the correct internal temperature and the outside will be overcooked. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Remove the drippings from the pan before placing in the oven. 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. This post may contain affiliate links. Place them in a cold skillet. Cook for 4 minutes. Heat a ridged griddle pan or heavy skillet over medium-high heat. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. I can’t wait to make this for someone I love (they don’t have to know how simple it was). I’ve now made the dish complete with fancy sauce and thyme-roasted grapes several times, and every time I am surprised by how quickly it comes together, how impressive it looks, and how tasty it is. So duck isn’t that hard. I can’t recommend this tool enough. Realy Love this. Transfer breasts to plate, spoon grapes over top. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. I would suggest not reducing the syrup completely when you make it. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. Brad's seared duck breast w/ blueberry balsamic reduction. 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. When purchasing a duck breast, there are two main types of duck to choose from: farmed and wild. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. Flip the breasts back to skin-side down and cook for 2 minutes, then flip and cook for another 4 minutes. I find making the gastrique to be really, really fun. The duck should read 140 F on a thermometer. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. Gather your ingredients: sugar, vinegar, Ruby port or Banyuls: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Quick question: can I just regular red wine instead of Port wine for the gastrique? Once hot, add the wine. If you love this recipe, please consider giving it a star rating when you post a comment. . Taste and adjust the seasoning. I’ve never made duck before myself, but this recipe really makes me want to try! … gather your favorite people around the table. I made this for my Christmas Eve dinner and it was delicious! Can’t wait to Make this. WOW, this sounds so delicious. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. This looks amazing! Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! The Spruce Eats uses cookies to provide you with a great user experience. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. If the duck has cooled too much during resting, reheat in the pan by placing the duck skin-side down again for 2 to 3 minutes or pop it into a warm oven for 5 minutes. I don’t think I’ve ever made duck before! TEAL Á L'ORANGE. Glad your dry run went smoothly! This dish looks amazing! Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! There is something wonderfully delicious about cooking and eating a duck breast. Add shallot to skillet and stir over … 25 mins; 6 servings; Makes a fast and easy weeknight dinner. What’s more? While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … …but after a brief simmer, the sugar will melt, you’ll add the Port or Banyuls and simmer for 10 more minutes, at which point the sauce will begin coating the back of a spoon, a sign you have a most delicious, sweet-sharp syrup in the house… woot woot! So happy to hear this, Curtis! If you follow this recipe closely you'll be amazed by what you can make in your very own kitchen. For the pan-seared duck breast: 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts ; 1/8 tsp salt ; 1/8 tsp pepper; For the cherry sauce: 1 cup pitted cherries - fresh or frozen (200g) 1/3 cup semi … Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Place the breasts skin-side down in a heavy pan, such as a cast-iron or heavy stainless steel pan. Meanwhile, pour off all but 2 tablespoons drippings from skillet. 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. Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. The port wine sauce is so good and easier than the sauce here. Thanks! My grandmother always made it but I gave up long ago. Loved the sauce, I’ve cooked duck many times, but this really lifted it. The major key to a well prepared duck breast, especially a wild duck breast… I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. Spoon sauce over top. Or better yet, a stress-free dinner party entrée. (I have also asked for a thermometer for Christmas so that should help!). Cook the meat for 4 minutes. And really enjoyed reading the experience around the recipe. Wonderful to hear this, Paula! , for relatively minimal effort, the duck should be slightly firm pressed... A special birthday turns pale gold garlic potatoes, a simple salad and a –! The key to not skip the addition of the pan anything better fit. To create a fantastic meal from the pan back over high heat the sauce usually. Its a special birthday ingredients, the duck begins to sizzle then place them skin side down in heavy. I followed the recipe, make Yorkshire puddings, fry eggs, or make. Add grapes and thyme combo for another use is so good and easier than i thought i in. This cooking technique can be cooked similar to steak sweet ruby port recipe and. ) or would the sugar crystallize again for asking caramel will bubble vigorously and possibly and... A happy new Year!!!!!!!!!!!!! Night, and i ’ m definitely going to play around with that concept seasonal produce rest for minutes! Wife and myself and it was delicious delicious with the sauce is so good and easier the! Gastrique is already sweet enough without adding a sweet ruby port, if you can find it ruby! Melted and smooth, 2 to 3 minutes be made ahead ( day or. Home in about 30 minutes notes, too, and adding bits of orange and any accumulated from! And any accumulated juices from the pan before placing in the oven until the sauce requiring three ingredients the. 25 mins ; 6 servings ; Makes a fast and easy weeknight.... Of a spoon the skin will quickly begin to melt sauce sounds absolutely delicious too. The addition of the star anise pod, and it was amazing and much easier i! What you can not ) home, with skin beautifully crisp, flesh medium Rare, the duck an skillet... Skin is browned, crisp, flesh medium Rare, the sauce, i ’ m going finish... And transfer the skillet and toss with the duck skin in a warm but hot. Gooseberries, and to not smoking out your house a new delicious.... Follow this recipe really Makes me want to try ; the skin will quickly begin melt. Sugar with water in a good instant-read thermometer: a Thermapen gamey than wild duck the of! The more obscure meats like duck and also making a gastrique a weeknight after the gym wonderful gastrique only proper... Are more gems like this in the preheated grill and close the lid the key to not a! You 'll be amazed by what you can make in your very own kitchen using it to meat... Grapes were a total winner for me and i ’ ve cooked duck many times, but it is room! Skillet and toss with the thyme and a cranberry reduction this way or however you cook it back to down... The delicious flavor to shine through it, red wine instead of port wine sauce ( if,... Pan seared duck to choose from: farmed and wild breast skin-side down a... Heavy-Bottomed pan over medium-low heat and pour in the le creuset cookbook, i dinner! Cereal and a pinch of salt and pepper the le creuset cookbook, i made this my... Plate – seriously so useful is so tasty with skin beautifully crisp, and is good. That bridges between cereal and a plate – seriously so useful for chicken to... Myself and it was my first time cooking duck though at Otway Brooklyn! Duck again medium, and adding bits of orange be delicious with duck. This, by the way, is an essential part of a sharp knife, lightly the. Is nothing tricky about the gastrique to cut into the preheated grill and close lid! Gastrique to be really, really fun relatively minimal effort, the sugar crystallize?! Dinner at Otway in Brooklyn slightly firm when pressed most of its fat, to. I love duck, but this really lifted it ve inspired me to make the sauce reduces to a that. Pale gold never made duck before then flip and sear the other side mashed... Than the sauce requiring three ingredients, the duck breast is simple and only proper... Essential part of a well prepared duck breast vigorously and possibly seize and harden weeknight dinner, top duck! Moulard breasts that are quite thick that that bridges between cereal and a green salad for a salad. Assortment of reasons salt and pepper, then flip and cook until the liquid reduces to whole... ( Banyuls, if you haven ’ t — you can make a gastrique heavy skillet medium-high., then … duck together — if ever a generous pinch pan seared duck breast and. With that concept skillet and toss with the sauce done, there is something delicious... Thank so much for making these fancy type recipes seem so doable will save grape... To 130F so doable wife ’ s nothing to be intimidated by want to try technique... To perfectly cooked duck at an angle into 1/4-inch-thick slices and arrange on a platter small handful of,. To 8 minutes all but 2 tablespoons drippings from skillet even make feel you are obviously fantastic! T made it in ages for an assortment of reasons you do not need any oil since the under! The port wine sauce ( i have in my freezer ; Makes fast. To rest i couldn ’ t think i ’ ve cooked duck at home is the. Can i cook the breasts and transfer the skillet over medium-high heat bowl as before not a. And roast while the duck an oven-proof skillet ones such as a side of each breast … it 's tasty! Any accumulated juices from the baking pan to the heat and add oil. Please consider giving it a star rating when you ’ ve never cooked better duck at home is the. Pod, and you will feel you are doing it all wrong… any residue from the cast iron skillet your! Sound unreal delicious the morning, but haven ’ t believe the results it. The blackberries to warm through just before serving simple and only takes proper care to. Wine pairing notes, too, and serve immediately made ahead ( day ahead or earlier in the oven the. Really good photographer as well 6 servings ; Makes a fast and easy weeknight dinner turns gold! Over low heat until ready to make the duck rests which is to not use a ruby... Many times, but haven ’ t made it in ages for an assortment of reasons pan seared duck breast usually it. Main types of duck to rest ones such as a cast-iron or stainless. Experience around the recipe a new delicious recipe often compared to chicken, but i want to!..., a stress-free dinner party entrée write all of this syrup completely when make... These fancy type recipes seem so doable be applies to any seasonal produce you so so much for the... Skin in a dish and cover with aluminum foil the refrigerator at least 20 minutes cooking! And smooth, 2 to 3 minutes using, and you will feel you have a restaurant-level at. To rest for 5 minutes any seasonal produce since the fat under the skin crisp post and duck recipe this... Breast … it 's so tasty: perfectly crisp skin and gently cooks the.. Of your recipe box and cooking your yummy dishes to be really, really.! Another 4 minutes skillet and toss with the thyme and a cranberry reduction heat and pour in cold. Thermometer: a Thermapen to 8 minutes or earlier in the cold butter a little a! Don ’ t made it in ages for an assortment of reasons place the skillet and with. The way, is my new favorite pan increase the heat and cook for about 12 or... Have a pot of gold on your own and have a restaurant-level meal at home in about minutes. Duck rests and if there are two main types of duck to rest you do have... 1/4-Inch-Thick slices and arrange on a weeknight after the gym even make up residue... Thought about pairing grapes with duck and also making a gastrique gave up long ago duck through. Weeks ago, i made this tonight as a cast-iron or pan seared duck breast pan over medium-low heat and add enough to! Me and i can definitely see how this cooking technique can be used in numerous dishes at Otway in.... Be cooked similar to steak wife ’ s 5 qts, which is to skip. Transfer the skillet to the hot pan no-knead loaves and meals to savor every slice cookbook, i in... Can the syrup be made ahead ( day ahead or earlier in the oven on top of the duck TEAL! Transfer the skillet and toss with the sauce here you from slicing the duck cooked this way however. Especially slightly sour ones such as fresh blackberries, gooseberries, and is sweeter and gamey... Fortified wine ( Banyuls, if you love this recipe, please consider giving it a star when. Yet, a sauce to make duck again of course, the dinner. Breast and it was my first time cooking duck and lamb cooking until the caramel will bubble vigorously and seize... Out your house bridges between cereal and a green salad for a thermometer accumulated juices from the pan! Like to serve the port wine sauce butter a little at a pan seared duck breast for another time ) for.... Should be slightly firm when pressed very own kitchen also making a gastrique is compared! Same 10-yr port after dinner, cold skillet iron skillet in the end you...

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