Duck Breast
#11
  Re: (...)
My wonderful next door neighbor brought over eight duck breasts for me. I am so excited.

How would you all cook them? I seldom have them, but I love them.

Any ideas from the crowd?
"Time you enjoy wasting is not wasted time."
Laura
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#12
  Re: Duck Breast by luvnit (My wonderful next do...)
Long time ago we did a duck dinner for I think Cis's B'day review dinner and turned out the be the best way I've ever done duck breast. The only way I ever do them now.

Pan-Seared Duck Breasts – (Cuisine at home, October 2005, Issue 53, p. 47)

Score, Season, and Cook:

4 boneless duck breasts, thawed if frozen, 6-8oz
Salt and pepper

Score skin on each duck breast with three or four shallow incisions, taking care not to cut the flesh; season with s&p
Heat a saute pan over high. Add duck, skin side down, to the hot, dry pan, reduce heat to low, cover with a spatter screen and cook for 10min. (DO NOT MOVE THE BREASTS ONCE YOU PUT THEM IN THE PAN AND LOWER THE HEAT!)

Remove breast, pour off accumulated fat, (AND REMEMBER TO KEEP THIS LIQUID GOLD!!) then return them to the pan skin side down. Saute until skin is crisp, @ 10min. more. Turn breasts over, cook 2min, then transfer to a cutting board. Allow duck to rest 5min before slicing.

Great minds think alike, Laura - I'm thawing a duck for Roy's B'day dinner tomorrow.

Laura, I'm editing to add if you have a cast iron skillet that the duck will fit in with some spacing so not crowded, use it - the heavier the skillet for this the better.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Duck Breast by cjs (Long time ago we did...)
Well that sounds easy enough! What are you going to cook with it? I am so excited about this fresh duck I was so tempted to cook it tonight. But with Halloween and all... I just can't do it justice.
"Time you enjoy wasting is not wasted time."
Laura
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#14
  Re: Re: Duck Breast by luvnit (Well that sounds eas...)
Jean, your directions mention skin side down first, then return skin side down, then turn over for 2 minutes. Is this correct? I think I have this book, but I thought I'd check for the sake of having it correct on here. It's a shame I can't get duck very often. William used to hunt them, but wild isn't the same as domestic.
Daphne
Keep your mind wide open.
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#15
  Re: Re: Duck Breast by cjs (Long time ago we did...)
I think that's how we did them on the boat that night. Oh my they were good.
You only live once . . . but if you do it right once should be enough!
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#16
  Re: Re: Duck Breast by Harborwitch (I think that's how w...)
Yes, Dpahne, returning the duck skin side down is when you remove it to drain off the fat, then return skin side down and continue.

I don't think there is an easier or better way to cook them, myself.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#17
  Re: Re: Duck Breast by cjs (Yes, Dpahne, returni...)
Would you please give your neighbor my address!

If you have some plums slice in half, remove bit and sear them cut side down till nicely browned, then turn and let them cook till they are very soft.

Or if you have some frozen cherries cook them till bubbly and thick.

Oh I am so jealous, I haven't had duck in ages.
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#18
  Re: Re: Duck Breast by DFen911 (Would you please giv...)
Denise, you are on his xmas list I am sure.

Here are two more recipes that look good for my breasts...

Alberta Mallard:
Duck with Brandy, Mushrooms and Cream
Serves 4

4 ducks, halved along both sides of breastbone (breasts will be boneless)
1 Tbsp. olive oil
2 Tbsp. butter
1/3 c. brandy
1/3 c. beef broth
2 c. mushrooms, halved
2 garlic cloves, minced
Pinch brown sugar
2/3 c. heavy (whipping) cream
Salt and pepper to taste
1. Reveal pan with duck halves browned in oil and butter.
2. Remove pan from heat and add brandy, beef broth, mushrooms, garlic and brown sugar.
3. Return pan to heat.
4. Remove duck breasts when rare to medium-rare.
5. Reduce liquid to a few tablespoons.
6. Add cream and reduce to thicken.
7. Season with salt and pepper.
8. Return duck to pan to warm.

California Ducks and/or Geese:
Horseradish Cream Sauce

Makes 1 cup
1. Prepare in saucepan:
1 c. heavy (whipping) cream
1 Tbsp. Worcestershire sauce
2-3 cloves garlic, minced
2 tsp. fresh rosemary, minced (or substitute ½ tsp. dried)
3 Tbsp. prepared horseradish
Pinch freshly ground black pepper
2. Combine all ingredients over medium-high heat, bring to a boil then reduce heat to medium-low and simmer until thickened, about 5–6 minutes.
"Time you enjoy wasting is not wasted time."
Laura
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#19
  Re: Re: Duck Breast by luvnit (Denise, you are on h...)
I'd go with the first one - but that's me. Sounds really really good. I wish someone would give me a pile of duck breasts!!!
You only live once . . . but if you do it right once should be enough!
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#20
  Re: Re: Duck Breast by Harborwitch (I'd go with the firs...)
Laura, here is a Cuisine recipe that I saved in MC, that we used for a review dinner. We thought this was really good, and liked the pear chutney with it as well.


* Exported from MasterCook *

Pan-Seared Duck Breast & Risotto with Wild Rice, Sweet Potatoes, and Sage

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Risotto-
Bring to a Boil -- Cook:
3/4 cup water
1/4 cup wild rice -- rinsed
Warm:
2 cups chicken broth
Saute in 1 T. Unsalted Butter -- Add:
1/2 cup onion -- diced
1/2 cup arborio rice
Deglaze with -- Add and Simmer:
1/4 cup dry white wine
Warm chicken broth
Stir in:
Remaining chicken broth
1/2 cup sweet potato or butternut squash -- peeled, cubed
1/2 cup cooked wild rice
Finish with:
1/4 cup Parmesan cheese -- grated
1 t. chopped fresh sage or thyme
Salt and pepper to taste
For the Pan-Seared Duck Breast-
Score -- Season, and Cook:
4 boneless duck breasts -- thawed if frozen (6-8 oz. each)
Salt and pepper
1 Serve with:
Risotto with Wild Rice -- Sweet Potatoes

Bring water and wild rice to a boil in a small saucepan over high heat. Reduce heat to low, cover, and simmer 45 minutes, or just until tender. Drain rice if necessary and set aside.

Warm broth in a saucepan until steaming; keep warm over low heat.

Saute onion in butter in a saucepan over medium heat. Add arborio rice and cook until slightly translucent, about 3 minutes, stirring constantly.

Deglaze with wine; cook until nearly evaporated. Add 1 cup warm broth; simmer over medium-low heat 10 minutes.

Stir in remaining broth, sweet potato, and wild rice. Cook until arborio is creamy and tender, and sweet potato is cooked through, about 10 minutes. Stir risotto occasionally to prevent sticking.

Finish with Parmesan, herbs, and seasonings. Serve immediately.

Score skin on each duck breast with three or four shallow incisions, taking care not to cut the flesh; season with salt and pepper. Heat a saute pan over high. Add duck, skin side down, to the hot, dry pan; reduce heat to low, cover with a splatter screen, and cook for 10 minutes. Remove breasts, pour off accumulated fat, then return them to the pan, skin side down. Saute until skin is crisp, about 10 minutes more. Turn breasts over, cook 2 minutes, then transfer to a cutting board. Allow duck to rest 5 minutes before slicing.

Serve with risotto. Shown here with Pear-Ginger Chutney.

Description:
"Cuisine at home, October 2005, Issue 53, p. 47)"
--------------------------------------------------------


* Exported from MasterCook *

Pear-Ginger Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Saute in 1 T. Olive Oil:
1/2 cup onion -- diced
1 T. fresh ginger -- minced
1/2 t. fennel seed
1/4 t. red pepper flakes
1 cinnamon stick -- halved
Deglaze with -- Add and Simmer:
1/3 cup white wine vinegar
1/3 cup sugar
1 1/4 cups Bosc pears -- peeled, cored, diced (1 large pear)
Stir in:
1/4 cup dried tart cherries
Salt to taste

Saute onion, ginger, fennel seed, pepper flakes, and cinnamon in oil in a saucepan over medium heat. Cook until onion is soft, stirring often to prevent scorching.

Deglaze with vinegar and sugar. Simmer until sugar dissolves, then add pears. Cook until pears are soft and juices are evaporated, 15-20 minutes.

Stir in cherries and salt; serve room temperature or cold. (Chutney may be made up to 1 week ahead and chilled.)

Description:
"(Cuisine at home, October 2005, Issue 53, p. 46)"
Maryann

"Drink your tea slowly and reverently..."
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