This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. ALSO: caramelized onion mashed potatoes sound unreal delicious . Perfect for a special dinner at home or to serve a crowd! I’ve never made duck before myself, but this recipe really makes me want to try! Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. Cook Time 35 Minutes. Alexandra! 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. Simmer until the liquid reduces to thin syrup, about 10 minutes. Pan-Seared Duck Breast Recipe Ingredients. I followed the recipe exactly with no substitutions etc. Seared duck breast … Up until recently, duck was something I only enjoyed while dining out. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! and it was amazing. Place a large cast iron skillet over medium-high heat and let it get hot. I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. 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. ⁣ Yes, absolutely! The difference is quite appreciable from a dull knife. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. 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! Thank you for taking the fear out of cooking duck though! An experiment gone GOOD! Lift the pan from the heat and pour in the vinegar. Take a non-stick pan. I don’t think I’ve ever made duck before! Thank you for this! Use no oil but start the duck breast in the pan cold. ... why is my sou, About this time of year last year, I discovered a, Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap. Keep the gastrique warm over very low heat until ready to use. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! Use a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce. It’s 5 qts, which is to say it can fit a lot of food at one time. Your email address will not be published. Don’t skip!! Ingredients. Can’t wait to Make this. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. 1. Steps. These roasted purple sweet potatoes or peri peri roasted potatoes are great options. Transfer duck breasts to a plate to rest. As an Amazon Associate affiliate member, I earn from qualifying purchases. 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. Wonderful to hear this, Paula! And really enjoyed reading the experience around the recipe. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. Melt sugar with water in a small saucepan, and cook it until it turns pale gold. Thank you very much for this recipe. Looks amazing! Put skin side down. I was looking for a way to cook the two duck breasts I have in my freezer. Can I cook the breasts this way and use the port wine sauce? Duck breasts in particular have been a challenge for me to cook — so many times I’ve pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. 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. 4. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. Your email address will not be published. Specifically, I used Graham’s 10-year port. My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. 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. Season both sides of the breasts liberally with the salt and pepper. This post may contain affiliate links. To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat. By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. Thank you for all of your nice words. Add the wine and star anise, if using. I've had duck once and always have been on the look out for the perfect recipe. Effort. Very nice play of hot and sweet. It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. 3. Whatever you do after the duck breasts are finished cooking – do not throw out the duck fat! Thanks for writing. Now I am on a mission :) Thank you for sharing your recipe! I’m going to try this technique tonight for my wife’s birthday. The port wine sauce will be delicious with the duck cooked this way or however you cook it. 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. Let the pan seared duck breast rest for 5-10 minutes before slicing. Wishing you and your wife a Happy New Year!! I was worried about the gastrique but it came together perfectly. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Prep Time 30 Minutes. 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. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. Several weeks ago, I had dinner at Otway in Brooklyn. Flip the duck over and pan sear on the other side for an additional 3-5 minutes. Realy Love this. I used your technique for the duck breasts, finishing in the oven to 130F. Looks amazing! So many fruits go well with duck – blueberries, pomegranate, fig, persimmon and pear to name a few. master sourdough bread baking in my free ecourse! Add grapes and thyme to the pan and roast while the duck rests. When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down. 2 slices of duck breasts; Salt; Pepper; Cooking Instructions First turn the oven on to 200 degrees. Genius! Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. Once the duck is in the pan, don’t touch it. Looking forward to making it. I’ve never thought about pairing grapes with duck before. It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. Spoon grapes and gastrique over breasts, then …. This re-inspires me. That usually brings the duck to a decent medium rare. WOW, this sounds so delicious. Open a bottle of wine and start cooking! Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). In short: it’s a delicious Port wine sauce. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. This website provides approximate nutrition information for convenience and as a courtesy only. Turn off the heat and let it sit until the duck is rested and ready to serve. Flip over the breasts and transfer the skillet to the oven. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. I’ve tried pan seared duck breast both ways and prefer the outcome with a hot skillet. This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. You’ll be most accurate using an instant read meat thermometer to determine doneness. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. The trick to ultra-crispy skin? Just the distraction you need to keep you from slicing the duck prematurely. Thank you for such a wonderful treat! Rest for 6 minutes before serving. For searing duck, we prefer a cast iron or steel skillet. The caramel will bubble vigorously and possibly seize and harden. Increase the heat slightly and cook the duck breast just long enough to color it. 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. To ensure a crisp skin when cooking duck breast begin with a cold dry pan. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. With cast iron, ensure that … If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. Love this cover. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone. 6. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. I made this last night, and it was absolutely beautiful. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. Cook the duck low and slow. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. 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