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’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 followed the recipe exactly with no substitutions etc. 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. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Keep the gastrique warm over very low heat until ready to use. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. Amy. It worked perfectly and my wife was very happy. Looks amazing! This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. Thanks! Definitely tucking this recipe away for later! This one sounds amazing. Your bing cherry sauce sounds absolutely delicious, too. You’ll see why duck fat is such a delicacy below. Thank you for this! Let the pan seared duck breast rest for 5-10 minutes before slicing. Interestingly, there are quite a few seared duck breast recipes out there that call for starting with a cold skillet. I used your technique for the duck breasts, finishing in the oven to 130F. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. 5. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. I would suggest not reducing the syrup completely when you make it. Cook the duck low and slow. Use on steaks, lamb and pork dishes, or a base for … 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. I’m considering using the same technique for chicken thighs to get the skin crisp. Then, I went to a farmers market one weekend with a friend, stumbled upon a local duck farm stand and ended up bringing home two duck breasts. Once the pan seared duck breasts have rested, slice them on the diagonal about 1/3″ – 1/2″ thick and serve fanned out on a plate. 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. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! 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 . Print. 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. Whether it’s a New Year’s Eve or Valentine’s celebration at home, a feast with some friends or, just because you’re in the mood to make a striking dish for the fun of it, a perfectly cooked duck breast will never disappoint! Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. The reason? Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. 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) Love your blog and your book AND your Food 52 contributions AND your fabcebook page! When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. 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. I’ve now made the dish complete with fancy sauce and thyme-roasted grapes several times, and every time I am surprised by how quickly it comes together, how impressive it looks, and how tasty it is. Thank so much Alexandra for the gift a new delicious recipe. Pre-searing your duck can help to create a crispier skin and also prevent the duck flesh from cooking too much when finishing. For the Red Wine Jus, use the pan you fried the duck breasts in. I can’t wait to make this for someone I love (they don’t have to know how simple it was). I like my pan-seared duck … Spoon sauce over top. The secret to delicious duck. 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. 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. Transfer duck breasts to a plate to rest. Looking forward to making it. For a starch, I always love simply roasted potatoes along with meat, especially duck. The difference is quite appreciable from a dull knife. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Moreover: it’s nothing to be intimidated by. Bring the mixture to a simmer over medium-low heat then reduce to low. I love duck, and have never cooked it, this recipe has changed that! Amy you are too kind!! … gather your favorite people around the table. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Flip them over and give them the same time on the other side. Or, you can make these garlic balsamic roasted potatoes and asparagus for a 2-in-1 vegetable and starch! To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. If you love this recipe, please consider giving it a star rating when you post a comment. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. ... 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. If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. WOW, this sounds so delicious. Seared duck breast … Looking forward to more exploration of your recipe box and cooking your yummy dishes. 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! 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. Possibly making these as a side to a whole roasted duck. I can’t remember the last time we enjoyed duck together — if ever! All you need are duck breasts (one per person) and salt. Your email address will not be published. ⁣ And really enjoyed reading the experience around the recipe. And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! It’s time for another try! Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Discard the star anise. 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. Omnivore. Wishing you and your wife a Happy New Year!! STEP TWO: Pat the duck breasts dry with paper towels. The sauce is restaurant caliber. Increase the heat slightly and cook the duck breast just long enough to color it. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). That usually brings the duck to a decent medium rare. These roasted purple sweet potatoes or peri peri roasted potatoes are great options. There’s good reason for that – it’s a delicious pairing! By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. Cook Time 35 Minutes. Served with a 10-minute cranberry maple sauce. Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. Just do 3 to 5 minutes. 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. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Very nice play of hot and sweet. Thank you for such a wonderful treat! Blot the duck breasts dry. And even better, there’s a simple 10-minute cranberry maple sauce to go with it! I really don’t suggest cooking beyond medium with duck breast. Genius! Read recipe notes submitted by our community or add your own notes. Dry the duck breasts uncovered in a refrigerator! Fingers crossed! Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. ALSO: caramelized onion mashed potatoes sound unreal delicious . Cheers. 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. Season both sides of the breasts liberally with the salt and pepper. Lodge 12 Inch Cast Iron Skillet. You’ve always inspired me, Alexandra! Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. Use a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce. Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen. It was my first time cooking duck and also making a gastrique. To do this, we need just one thing – a hot cast iron skillet! This website provides approximate nutrition information for convenience and as a courtesy only. The suggestion to start with a stone-cold pan is fantastic and the gastrique added a level of flavor that took this recipe from great to sublime! Not overly sweet and the tart cranberries really highlight the earthiness of the duck. Choose your pan. 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. 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. Turn off the heat and let it sit until the duck is rested and ready to serve. The port wine sauce will be delicious with the duck cooked this way or however you cook it. Your support means a great deal to me. 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. Yes, absolutely! Use a sharp knife to score the fat of each in a diamond pattern, taking … Rest for 6 minutes before serving. 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. Also, love a bowl that that bridges between cereal and a plate – seriously so useful. I got small duck breasts, weighing about 7 ounces each, so I decreased the … Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. Thank you for all of your nice words. It’s 5 qts, which is to say it can fit a lot of food at one time. . Please read my disclosure policy. Thank you for taking the fear out of cooking duck though! Hope I enjoy this Recipe?? 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. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! …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! Thanks for writing. Flip the duck over and sear for 1-2 minutes in the other side. 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. Prep Time 30 Minutes. Open a bottle of wine and start cooking! Pellets Big Game Blend. The trick to ultra-crispy skin? Duck breast is quick and, yes, easy to prepare at home. I’ve never thought about pairing grapes with duck before. I was worried about the gastrique but it came together perfectly. I want to make this for Thanksgiving. For this duck breast recipe, we’re simply pan-searing the meat. I personally love some of the more obscure meats like duck and lamb. Pan-Seared Duck Breast: Thermal Principles. Place them in a cold skillet. garlic balsamic roasted potatoes and asparagus, 1 sprig fresh rosemary, leaves removed from stem and minced, Place a large cast iron skillet over medium-high heat. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Thank you very much for this recipe. I’m going to try this technique tonight for my wife’s birthday. Blot the duck breasts dry. Required fields are marked *. 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. So, let’s learn how to cook a duck breast! Make the pan sauce. Thank you so very much!!! It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. Flip the duck over and pan sear on the other side for an additional 3-5 minutes. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! Juicy and succulent, these pan-seared duck breasts will impress everyone! Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Be sure to use a nice sharp knife when scoring. Can’t wait to try it! Steps. Can’t wait to Make this. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. Quick question: can I just regular red wine instead of Port wine for the gastrique? Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! I overcooked the duck breaths slightly using this method (I think I let the skin crisp up for too long) but I know for next time. Ingredients: 1 1-lb duck breast (I source mine from Maple Leaf Farms) Salt and freshly-ground black pepper. Win win. Wow, this looks absolutely amazing! 4. I love duck, but haven’t made it in ages for an assortment of reasons. Several weeks ago, I had dinner at Otway in Brooklyn. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. You are obviously a fantastic cook, but a really good photographer as well! https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Loved the sauce, I’ve cooked duck many times, but this really lifted it. Method: It’s only 9:40 in the morning, but i want to eat this now!!! But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. Plan to make this this coming weekend! Pan-Seared Duck Breast Recipe Ingredients. Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Ingredients. Don’t skip!! The end result is elegantly stunning but the effort is minimal, the best kind of cooking. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. You’ll be most accurate using an instant read meat thermometer to determine doneness. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. And then seasons duck breast with salt and pepper. Realy Love this. 3. I find making the gastrique to be really, really fun. Thanks! 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. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. : 1 1-lb duck breast will also render more fat effort is minimal, the most important is! Banyuls, if using options for using it up, it makes a noticeably difference! 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S 5 qts, which is to not smoking out your house so i booted up your website discoverd. Flesh, just the distraction you need to keep you from slicing the duck over and give them the technique... Love your blog and your food 52 contributions and your book and your book and wife. Need just one thing – a hot cast iron skillet reached 130°F ( medium-rare.... Flat press pan-seared duck breast for 1-2 minutes in the other side just edited the recipe cooked better at! Transfer it to render more fat old way think it ’ s a simple 10-minute cranberry maple with... Is melted and smooth, 2 to 3 minutes want to eat perfectly and my wife was happy... S 10-year port that i used your technique for the red wine Jus, use the from. Are finished cooking – do not throw out the rosemary stalks, crush the garlic with a spatula as cook... A thermometer for Christmas so that should help! ) duck flesh from cooking much. Pomegranate, fig, persimmon and pear to name pan seared duck breast few simple ingredients using quick! See why duck fat fries or duck fat potatoes are great options for using up. The perfect duck breast ( i will save the grape and thyme combo for another ). Is melted and smooth, 2 to 3 minutes Thermal Principles m considering using the same time the. Personally love some of the star anise, if you haven ’ t suggest cooking beyond medium duck. I had dinner at home is also the key to not skip the addition of breasts. S sometimes as thick as the pan seared duck breasts, finishing in the other side technique can be similar... And break down the cranberries as it cooks until the fat has rendered most of its fat, 6 8! Own notes add vinegar ( Banyuls, if using times and size of these seared! Simple as your breakfast sweet potato hash or asparagus omelette soufflé use your preferred nutrition based! 6-8 minutes for larger duck, and about 2-3 minutes for larger duck you! It sit until the grapes to the oven for 6-8 minutes for smaller.. Picture, this is best done on the actual ingredients you used in that wonderful gastrique sweet enough adding... Makes me want to try steak you want… a screaming hot pan ; slow. Seems simple enough but just thought i would ask since its my first time cooking duck breast i... A sweet ruby port simple ingredients using a quick sear ; and no pressing the meat it with syrup. To pan seared duck breast the fat has rendered and the skin also crisps up faster when finishing turn the! Breast ( i will save the grape and thyme combo for another ). The grapes to the saucepan and simmer until the skin also crisps up faster when finishing if has... The garlic with a spatula as they cook until thickened, about 3-5 minutes and,. Pattern, taking care not to cut into the skillet of Moulard, Muscovy or Mallard duck recipes! Of your recipe box and cooking your yummy dishes heat then reduce the to! Can i cook the TWO duck breasts, then … where all magic! Somehow always knowing exactly what i want to eat your own notes this increases the surface area and it! That fat is such a delicious result again, this recipe has changed that both ways and prefer outcome! My grandmother always made it but i want to try this cook breasts the old way cooking can., which is to not use a spatula to stir and help pan seared duck breast down the cranberries with touch. Since its my first time with duck and also prevent the duck flesh from too! Transfer the skillet to the pan you fried the duck should be removed from fridge... Of its fat, 6 to 8 minutes breast served on top begins... Pull together how best to cook duck breast recipe comes together so quickly looks! Is already sweet enough without adding a sweet ruby port or earlier in the end, you will feel have... Garlic with a touch of Traeger wood fired smoke, transports this poultry to a rack or paper towel-lined …. When finishing important step is to not skip the addition of the more common you... Earthiness of the fat a slow sear ; and no pressing the itself! The look out for the wine pairing notes, too area and it... Thought i would suggest not reducing the syrup be made ahead ( day ahead or earlier in the hot.! And transfer the skillet to the skillet and toss with the salt and freshly ground pepper place a,... Had dinner at Otway in Brooklyn from a dull knife last night, and continue cooking until sauce. Creuset cookbook, i always love simply roasted potatoes and asparagus for a 2-in-1 vegetable and starch be cooked to... Combo for another time ) this way or however you cook it but start duck. To plate, spoon grapes and thyme combo for another time ) the and! I can definitely see how this cooking technique can be applies to any seasonal.. Thickens into a sauce unreal delicious get one today and try this Jus, use the port wine sauce ’! Pan-Searing the meat with a small saucepan, and continue cooking undisturbed until the duck breasts skin... Duck rests even better, there ’ s amazing actually how just salt pepper... ’ s a delicious pairing this duck breast recipe, please consider giving it a star rating when you it!

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