Once the duck is in the pan, don’t touch it. I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. 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. ©2021 Alexandra's Kitchen. This re-inspires me. master sourdough baking in my free ecourse! Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. Choose your pan. So I booted up your website and discoverd this new post and duck recipe . Recipes for no-knead loaves and meals to savor every slice. My grandmother always made it but I gave up long ago. The port wine sauce will be delicious with the duck cooked this way or however you cook it. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. I was worried about the gastrique but it came together perfectly. I’m sure you’ve heard of duck fat fries or duck fat potatoes before and there’s good reason people specify the fat used in those kind of recipes – its flavor is delicious! I am assuming you know longer cook breasts the old way? 4. Increase the heat to medium, and continue cooking until the duck begins to sizzle. That usually brings the duck to a decent medium rare. Your support means a great deal to me. 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. ⁣ 2 slices of duck breasts; Salt; Pepper; Cooking Instructions First turn the oven on to 200 degrees. Bring to a simmer then reduce the heat to low. So happy to hear this, Curtis! When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. 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. Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). As does the cookbook and pan. I love duck and this recipe is perfect. Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. Just the distraction you need to keep you from slicing the duck prematurely. Looking forward to more exploration of your recipe box and cooking your yummy dishes. Bring the mixture to a simmer over medium-low heat then reduce to low. Thanks! I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. For this duck breast recipe, we’re simply pan-searing the meat. For a starch, I always love simply roasted potatoes along with meat, especially duck. 4. 2. ALSO: caramelized onion mashed potatoes sound unreal delicious . Win win. Simmer until the liquid reduces to thin syrup, about 10 minutes. Love this cover. Use on steaks, lamb and pork dishes, or a base for … Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. Pan-Seared Duck Breast. Amy you are too kind!! Can I cook the breasts this way and use the port wine sauce? Discard the star anise. Use a sharp knife to score the fat of each in a diamond pattern, taking … It’s time for another try! Alexandra! But, if you don’t have one on hand, the above mentioned times are pretty on target for most duck breasts based on average thickness. And then seasons duck breast with salt and pepper. Thank you!!! Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Print. Or, you can make these garlic balsamic roasted potatoes and asparagus for a 2-in-1 vegetable and starch! Cooking Notes. Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone. Several weeks ago, I had dinner at Otway in Brooklyn. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. I personally love some of the more obscure meats like duck and lamb. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. 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. 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. 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. (This, by the way, is my new favorite pan. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Question: Duck breasts into the cold pan straight from the fridge or at room temp? Rest for 6 minutes before serving. I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! To ensure a crisp skin when cooking duck breast begin with a cold dry pan. and it was amazing. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! I’m going to try this technique tonight for my wife’s birthday. This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. A scored duck breast will also render more fat. The technique for pan searing a delicious juicy duck breast is pretty much the opposite of proper technique for pan searing a delicious juicy steak. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. Bread enthusiast. Add the wine and star anise, if using. Thanks! The duck should be removed from the pan when the internal temperature reaches 130°F. Put skin side down. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. 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) Design by Purr | Support by Foodie Digital. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Let the pan seared duck breast rest for 5-10 minutes before slicing. Read recipe notes submitted by our community or add your own notes. While duck is a type of poultry, it’s considered red meat when cooking so don’t be worried about eating it medium-rare. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … With the sauce done, there is nothing tricky about the dish. Top with a small handful of mâche, if using, and serve immediately. Looking forward to making it. Every time I cook duck breast, I follow some easy steps and the result is always delicious. Place a large cast iron skillet over medium-high heat and let it get hot. I really don’t suggest cooking beyond medium with duck breast. 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. Genius! 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. Seen previously here and here.). Blot the duck breasts dry. Place the skillet over low heat and cook for 3 minutes. Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! The cranberry sauce will thicken further as it cools. By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. Dry the duck breasts uncovered in a refrigerator! That fat is where all the magic happens when the duck breast is seared. I’ve never thought about pairing grapes with duck before. 1. Plan to make this this coming weekend! I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. 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. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Open a bottle of wine and start cooking! I’ve never made duck before myself, but this recipe really makes me want to try! 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. Eat it with a bowl of hot rice. Use no oil but start the duck breast in the pan cold. 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. I made this last night, and it was absolutely beautiful. If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. This website provides approximate nutrition information for convenience and as a courtesy only. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. For steak you want… a screaming hot pan; a quick sear; and no pressing the meat with a spatula! Served with a 10-minute cranberry maple sauce. 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!) It will vary by type of duck but it’s sometimes as thick as the meat itself! Be sure to use a nice sharp knife when scoring. Quick question: can I just regular red wine instead of Port wine for the gastrique? Amy. 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. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. If desired, top the duck … Star ratings help people discover my recipes online. The secret to delicious duck. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. There’s good reason for that – it’s a delicious pairing! There are generally two groups of people in this country that eat duck, those with plenty of money to buy it in restaurants and those that hunt it themselves. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. The reason? You are obviously a fantastic cook, but a really good photographer as well! 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. Fingers crossed! Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. You’ve always inspired me, Alexandra! I can’t wait to make this for someone I love (they don’t have to know how simple it was). So nice to hear this, David! It’s 5 qts, which is to say it can fit a lot of food at one time. Transfer the cooked duck to a cutting board or plate, cover and let it rest for at least 5-8 minutes before slicing to let the juices settle and redistribute back into the meat. Thank you for taking the fear out of cooking duck though! It worked perfectly and my wife was very happy. Thanks for writing. Your email address will not be published. The grapes were a total winner for me and i’m definitely going to play around with that concept. Once hot, place the duck fat side down into the skillet. Don’t skip!! Just edited the recipe … thank you for asking . Spoon grapes and gastrique over breasts, then …. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. Seared duck breast … https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. Thank so much Alexandra for the gift a new delicious recipe. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. Looks amazing! I would suggest not reducing the syrup completely when you make it. 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. Wow, this looks absolutely amazing! Definitely tucking this recipe away for later! …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! If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. The trick to ultra-crispy skin? For the wine pairing, I skipped the “standard” Pinot Noir pairing that everyone does with duck and opted for a very nice and relatively understated French Bordeaux (Specifically, a 2016 Bordeaux from Chateau Cabredon) that had a crisp dryness to offset, but just enough fruitiness to really compliment, the sweetness of the gastrique. I don’t think I’ve ever made duck before! 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. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. Mashed potatoes or something like a carrot parsnip puree would also be delicious with the seared duck breast served on top. Beautiful combination. I couldn’t believe the results — it looked like a restaurant dish! To do this, we need just one thing – a hot cast iron skillet! Pre-searing your duck can help to create a crispier skin and also prevent the duck flesh from cooking too much when finishing. I’m considering using the same technique for chicken thighs to get the skin crisp. Take a non-stick pan. 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. Please read my disclosure policy. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. This dish looks amazing! Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Perfect for a special dinner at home or to serve a crowd! Not overly sweet and the tart cranberries really highlight the earthiness of the duck. 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. Use a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce. Glad your dry run went smoothly! Transfer breasts to plate, spoon grapes over top. This looks delicious! And even better, there’s a simple 10-minute cranberry maple sauce to go with it! Also, love a bowl that that bridges between cereal and a plate – seriously so useful. Now I am on a mission :) Thank you for sharing your recipe! You’ll be most accurate using an instant read meat thermometer to determine doneness. In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? For the Red Wine Jus, use the pan you fried the duck breasts in. 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. 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. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. … gather your favorite people around the table. Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. 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. Ingredients. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! Keep the gastrique warm over very low heat until ready to use. Spoon sauce over top. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! 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. I followed the recipe exactly with no substitutions etc. Cook the duck low and slow. Make the pan sauce. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. 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! 350F! To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat. Prep Time 30 Minutes. For searing duck, we prefer a cast iron or steel skillet. It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. 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. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). Serve with the seared duck breasts. It’s honestly a waste of the tender meat. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. So, let’s learn how to cook a duck breast! I can’t recommend this tool enough. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). I like my pan-seared duck … Method: Duck breast is quick and, yes, easy to prepare at home. Pan-Seared Duck Breast Recipe Ingredients. 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. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. The caramel will bubble vigorously and possibly seize and harden. For duck, you want… a cold pan; a slow sear; and a flat press Transfer the duck breast to a rack or paper towel-lined tray … As an Amazon Associate affiliate member, I earn from qualifying purchases. I’ve tried pan seared duck breast both ways and prefer the outcome with a hot skillet. Thank you for somehow always knowing exactly what I want to eat! Melt sugar with water in a small saucepan, and cook it until it turns pale gold. 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