Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. Wow, Alex, thanks so much for taking the time to write all of this. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. Thank you so so much for making these fancy type recipes seem so doable! It’s honestly a waste of the tender meat. Place a large cast iron skillet over medium-high heat and let it get hot. Very nice play of hot and sweet. 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. Open a bottle of wine and start cooking! This website provides approximate nutrition information for convenience and as a courtesy only. Season both sides of the breasts liberally with the salt and pepper. Yes, absolutely! Method: I’ve never thought about pairing grapes with duck before. It worked perfectly and my wife was very happy. Keep the gastrique warm over very low heat until ready to use. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). Or, you can make these garlic balsamic roasted potatoes and asparagus for a 2-in-1 vegetable and starch! Make the pan sauce. Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. I also think it’s perfect for duck. Duck breast is quick and, yes, easy to prepare at home. As an Amazon Associate affiliate member, I earn from qualifying purchases. So I booted up your website and discoverd this new post and duck recipe . I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. 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. Bread enthusiast. 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. 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. Pan-Seared Duck Breast. While duck is a type of poultry, it’s considered red meat when cooking so don’t be worried about eating it medium-rare. 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!) The trick to ultra-crispy skin? I can’t remember the last time we enjoyed duck together — if ever! The difference is quite appreciable from a dull knife. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. Cook the duck low and slow. Whatever you do after the duck breasts are finished cooking – do not throw out the duck fat! Pan-Seared Duck Breast Recipe Ingredients. Lodge 12 Inch Cast Iron Skillet. 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. Put skin side down. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. As does the cookbook and pan. With the sauce done, there is nothing tricky about the dish. I am assuming you know longer cook breasts the old way? The aforementioned duck fat fries or duck fat potatoes are great options for using it up. Specifically, I used Graham’s 10-year port. The port wine sauce will be delicious with the duck cooked this way or however you cook it. Wow, this looks absolutely amazing! 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. Along with this recipe, I served caramelized onion mashed potatoes and used the rendered fat from the duck breast to pan roast Brussels sprouts with shallots and garlic. This seared duck breast was fantastic—and I liked the carrots even better! Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. It’s time for another try! Your support means a great deal to me. 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. Not overly sweet and the tart cranberries really highlight the earthiness of the duck. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Serves one (with a hearty appetite), or two (if served atop a bed of greens and accompanied by other items); double the recipe for two large portions . 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! Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! Please read my disclosure policy. This one sounds amazing. An experiment gone GOOD! I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Love this cover. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). To do this, we need just one thing – a hot cast iron skillet! Place the skillet over low heat and cook for 3 minutes. Melt sugar with water in a small saucepan, and cook it until it turns pale gold. Use a sharp knife to score the fat of each in a diamond pattern, taking … That fat is where all the magic happens when the duck breast is seared. 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. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Pellets Big Game Blend. I really don’t suggest cooking beyond medium with duck breast. Prep Time 30 Minutes. I love duck, but haven’t made it in ages for an assortment of reasons. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. 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. 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. Learn how to cook duck breast with this impressively elegant yet effortless recipe. . Rest for 6 minutes before serving. Beautiful combination. Discard the star anise. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. 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. Realy Love this. I followed the recipe exactly with no substitutions etc. Looking forward to making it. Now I am on a mission :) Thank you for sharing your recipe! I was just getting ready to attempt duck for my sons 18th birthday and had printed your “Duck Breast with Port Wine Sauce” but I had neglected to print the Port Wine Sauce recipe. Top with a small handful of mâche, if using, and serve immediately. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. Just edited the recipe … thank you for asking . 2. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. Add grapes and thyme to the pan and roast while the duck rests. Flip the duck over and sear for 1-2 minutes in the other side. I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Pan-Seared Duck Breast: Thermal Principles. The skin also crisps up faster when finishing if it has been pre-seared prior to cooking sous vide. Increase the heat slightly and cook the duck breast just long enough to color it. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. Eat it with a bowl of hot rice. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. 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. 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) 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 have never had duck before and this recipe is all the inspiration I need going to get one today and try this! Just the distraction you need to keep you from slicing the duck prematurely. I don’t think I’ve ever made duck before! My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. 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. I’m considering using the same technique for chicken thighs to get the skin crisp. Thanks for writing. Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. 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. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. Score deeply but don't cut through the flesh, just the fat. As you can see in the picture, this is best done on the diagonal creating a diamond pattern across the fat. Print. Hope I enjoy this Recipe?? If you order it out at a restaurant this will be how it’s served. Be sure to use a nice sharp knife when scoring. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. Use no oil but start the duck breast in the pan cold. So, let’s learn how to cook a duck breast! I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. Blot the duck breasts dry. 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! Every time I cook duck breast, I follow some easy steps and the result is always delicious. 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. Your bing cherry sauce sounds absolutely delicious, too. Loved the sauce, I’ve cooked duck many times, but this really lifted it. You’ll be most accurate using an instant read meat thermometer to determine doneness. So nice to hear this, Chris! Star ratings help people discover my recipes online. 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. I like my pan-seared duck … Several weeks ago, I had dinner at Otway in Brooklyn. Alexandra! To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. Don’t skip!! These roasted purple sweet potatoes or peri peri roasted potatoes are great options. Flip them over and give them the same time on the other side. Seared Duck Breast sounds all fancy but it is so easy to make. Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). 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. For the Red Wine Jus, use the pan you fried the duck breasts in. Turn off the heat and let sit (mixture will thicken more as it cools). Thank you for somehow always knowing exactly what I want to eat! Flip over the breasts and transfer the skillet to the oven. I want to make this for Thanksgiving. Happy Birthday to your son!! 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. Spoon sauce over top. 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. Definitely a keeper! It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. This summer I invested in a good instant-read thermometer: a Thermapen. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. 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. What’s more? I love duck, and have never cooked it, this recipe has changed that! Place them in a cold skillet. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. Simmer until the liquid reduces to thin syrup, about 10 minutes. Flip the duck over and pan sear on the other side for an additional 3-5 minutes. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. So happy to hear this, Curtis! The sauce is restaurant caliber. You are obviously a fantastic cook, but a really good photographer as well! Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. 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. Win win. Steps. 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