Recipes — Duck

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

Duck breast:

    •    1 clove garlic
    •    Sea salt flakes
    •    5 sprigs thyme
    •    Freshly ground black pepper
    •    1 Luv-a-Duck Duck Breast, tenderloin removed

Ponzu dressing:

    •    50ml ponzu
    •    10ml sesame oil
    •    2 shallots, finely diced
    •    1 knob ginger, finely grated
    •    100ml Healthy Boy light soy
    •    ¼ bunch garlic chive, finely sliced

Method

1. Combine all ponzu dressing ingredients and set aside.
   
   
2. Score duck breasts in a criss-cross pattern, season skin and meat with salt and pepper and bring to room temperature.
   
   
3. Place duck breasts skin side down in cold heavy based saucepan and start on high heat.
   
   
4. Cook until duck fat renders and skin is crispy.
   
   
5. Turn onto breast side down and add garlic and thyme.
   
   
6. Baste skin with rendered duck fat with a spoon.
   
   
7. Remove from heat and rest for 10 mins, then carve horizontally.
   
   
8. Pour ponzu dressing on a plate and place duck atop

This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/crispy-skin-duck-breast-with-ponzu-dressing1/48/

Pan searing a duck breast is the quickest and easiest way to enjoy this delightful bird. In this recipe, the duck is marinated briefly in a soy-sauce-based liquid to infuse a succulent umami. It is cooked until the skin is perfectly crisped, yet the meat remains a juicy medium rare – it’s as if you have bacon and steak in a single cut of meat. It is served with a bright, fruity puree of persimmon and grapefruit. With this combination you can create a luxurious fine dining experience in just 30 minutes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

Marinade:

    •    1/8 tsp salt
    •    2 ginger, small slices
    •    1 tbsp Japanese sake
    •    1/2 tsp whole Sichuan peppercorn
    •    2 pieces (7-oz / 200-g) duck breast
    •    1 tsp light soy sauce (or soy sauce, or tamari for gluten-free)

Sauce:

    •    2 tbsps sugar
    •    1 tbsp shallot, minced
    •    1/2 cup diced persimmon
    •    black pepper, freshly grated
    •    1/2 cup grapefruit juice , freshly squeezed

Method

1. Score the skin side of the duck breast in a 1/2-inch (1 cm) crosshatch pattern with a sharp knife. Be careful not to cut into the duck flesh. You should cut almost completely through the skin, leaving a very thin layer of it intact.
   
   
2. Combine Japanese sake, light soy sauce, Sichuan peppercorn, and salt in a large bowl. Stir to mix well. Add duck breast. Gently rub both sides with the marinade. Place half of the Sichuan peppercorns and one piece of ginger on the lean side of each duck breast and return the duck to the marinade, skin side down. Let marinate for 1 to 2 hours.
   
   
3. Combine persimmon, grapefruit juice, sugar, and shallot in a deep cup. Mix with an immersion blender until it forms a consistent slurry.
   
   
4. Transfer duck breasts to a plate and discard the marinade (including the dry ingredients). Dry with a paper towel.
   
   
5. Place duck breasts into a heavy nonstick skillet, skin side down. Turn on medium low heat.
   
   
6. When the duck start to sizzle, press gently with a spatula so that the skin is seared evenly. Press until the skin is set. Continue cooking until the skin renders extra fat and turns golden brown. Flip to cook the other side until the meat reaches the desired doneness. A thermometer inserted to the thickest part should read 135 F (58 C) for medium rare, 145 F (62 C) for medium, or 150 F (65 C) for medium-well. The whole cooking process usually takes 15 to 20 minutes. Immediately transfer duck breasts to a serving plate, skin side up. Cover loosely with aluminum foil. Let rest for 10 minutes.
   
   
7. While resting the duck, transfer the persimmon puree to a small saucepan. Turn on medium heat. Stir occasionally. Cook until it reduces by half or reaches desired thickness. Remove from heat. Serve the sauce alongside the duck breast.
   
   
8. Serve immediately

NOTES: You can use the rendered duck fat to cook a quick side dish, such as sauteed potato slices or vegetables. The simplest sautee will taste phenomenal when made with duck fat. When I was serving the dish, I julienned a sweet potato and used the duck fat and a bit of butter to cook the the sweet potato over medium high heat until charred and crispy (like hash browns). Seasoned it with salt and pepper and garnished with a bit of parsley. It worked like magic.

This great family recipe is thanks to Omnivore's Cookbook Recipes at https://omnivorescookbook.com/pan-seared-duck-breast

Make a smart Indian-inspired supper for two using storecupboard ingredients

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 2

Ingredients

    •    1 ½ tsp garam masala
    •    2 duck breasts, skin on
    •    1 tsp grated fresh root ginger

For the pilaf:

    •    1 tbsp butter
    •    85g frozen pea
    •    1 tsp cumin seeds
    •    bunch spring onion, finely sliced
    •    100g mixed basmati and wild rice
    •    300ml chicken or vegetable stock
    •    2 tbsps mango chutney, to serve (we like Geeta's)

Method

1. Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
2. Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
3. While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/8824/fragrant-duck-breasts-with-wild-rice-pilaf

Prep Time:

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tbsp butter
    •    2 tbsps honey
    •    salt and pepper
    •    1/4 cup red wine
    •    1 tbsp vegetable oil
    •    1 cup brown gravy mix
    •    4 skinless duck breasts
    •    2 tbsps red wine vinegar
    •    1 orange, juice and zest of
    •    1 cup cranberries (fresh or frozen)

Method

1. Prepare gravy as per directions on envelope, reserve.
   
   
2. Salt and pepper each breast on both sides.
   
   
3. Melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
   
   
4. Cook in oven (350°F) for approximately 10 minutes (for small breasts) and for medium-rare.
   
   
5. Meanwhile, in same skillet, add leeks, sauté until tender.
   
   
6. Add vinegar, orange juice, orange zests, wine, cranberries and honey. Bring to a good simmer and reduce for a few minutes.
   
   
7. Incorporate gravy, mix well and cook for one more minute.
   
   
8. Add salt and pepper to taste.
   
   
9. Cut each breast in thin slices crosswise.
   
   
10. Fan slices on each plate.
    
    
11. Spoon sauce over duck.

This great family recipe is thanks to Food Recipes at https://www.food.com/recipe/duck-breasts-with-cranberries-honey-sauce-335921

Prep Time

    •    Prep time: Refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
    •    Cook time: 20 minutes
    •    Yield: Serves 6

Ingredients

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

Method

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

This great family recipe is thanks to epicurious Recipes at https://www.epicurious.com/recipes/food/views/pan-seared-five-spice-duck-breast-with-balsamic-jus-369209