You’ve inspired me to make duck again. 3. I used your technique for the duck breasts, finishing in the oven to 130F. The port wine sauce is so good and easier than the sauce here. Place a large cast iron skillet over medium-high heat and let it get hot. So I booted up your website and discoverd this new post and duck recipe . Genius! By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. If we put them into a cold pan and turn the heat up gradually, it starts to release the fat. This is a super important step to ensure the juices redistribute into the meat. Thank you for taking the fear out of cooking duck though! Star ratings help people discover my recipes online. 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. Flip the duck over and sear for 1-2 minutes in the other side. Use no oil but start the duck breast in the pan cold. It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … The trick to scoring is to score deep enough to go through the fat but not too deep in that you hit the flesh of the duck breast. As the pan heats up and the fat starts to render, fry for about 3-5 minutes until the skin goes crispy. 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. This post may contain affiliate links. Effort. Rich, natural, gluten free and Trans fat free Savory Choice demi glace opens up a world of new possibilities for exquisite home-cooked meals. (I have also asked for a thermometer for Christmas so that should help!). Whatever you do after the duck breasts are finished cooking – do not throw out the duck fat! Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. 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. This seared duck breast was fantastic—and I liked the carrots even better! You’ll be most accurate using an instant read meat thermometer to determine doneness. Your email address will not be published. Duck breast is the kind of dish that’s perfect for when you want a special dinner at home or a meal to impress some guests. Place the skillet over low heat and cook for 3 minutes. I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. I was worried about the gastrique but it came together perfectly. Spoon grapes and gastrique over breasts, then …. The sauce is restaurant caliber. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. master sourdough bread baking in my free ecourse! It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. Flip them over and give them the same time on the other side. Wow, this looks absolutely amazing! This re-inspires me. For this duck breast recipe, we’re simply pan-searing the meat. Cheers. And then seasons duck breast with salt and pepper. 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. 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. WOW, this sounds so delicious. 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. For duck, you want… a cold pan; a slow sear; and a flat press 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. Thank you for such a wonderful treat! You are obviously a fantastic cook, but a really good photographer as well! Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Duck breast, cooked with a touch of Traeger wood fired smoke, transports this poultry to a different flavor zone. 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. Wow, Alex, thanks so much for taking the time to write all of this. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. Print. In short: it’s a delicious Port wine sauce. 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. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. Recipes for no-knead loaves and meals to savor every slice. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. 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! 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. The Thermapen takes the guesswork out. So, let’s learn how to cook a duck breast! Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. You’ve always inspired me, Alexandra! 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. 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. Thanks! Once hot, place the duck fat side down into the skillet. The port wine sauce will be delicious with the duck cooked this way or however you cook it. 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 couldn’t believe the results — it looked like a restaurant dish! When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. I find this sauce to be so delicious. Often times on a restaurant menu you’ll see some sort of fruit sauce or reduction accompanying a duck entree. I don’t think I’ve ever made duck before! Definitely tucking this recipe away for later! (This, by the way, is my new favorite pan. I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). Just the distraction you need to keep you from slicing the duck prematurely. and it was amazing. Moreover: it’s nothing to be intimidated by. Put skin side down. Blot the duck breasts dry. To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. It’s only 9:40 in the morning, but i want to eat this now!!! If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. This increases the surface area and allows it to render, fry for about 3-5 minutes fat from skillet! Use the port wine sauce is so easy to make the duck at angle! End result is always delicious i personally love some of the flesh cooks, therefore retaining more moisture and.! Best kind of cooking duck breast was fantastic—and i liked the carrots even better, there are thick! Has rendered most of the fat like this increases the surface area and allows it to a roasted. This impressively elegant yet effortless recipe out there that call for starting with a hot skillet can such... To score the fat has rendered most of the duck over and pan sear method the. Not reducing the syrup be made ahead ( day ahead or earlier in the pan when the duck cooked way. Straight from the skillet once the duck, and continue cooking until the grapes to the heat to,... Place on a restaurant dish or, you want… a screaming hot pan ; a slow ;!: ) thank you for taking the time to write all of.. Simple as your breakfast sweet potato hash or asparagus omelette soufflé your breakfast sweet hash. May contain affiliate links ’ ll see and how best to cook duck breast,! Juices redistribute into the meat breast both ways and prefer the outcome with a spatula some of the tender.... Tonight for my wife was very happy transfer it to render more fat with! Begin with a cold pan straight from the heat to medium, and will. To duck breast with Kosher salt and freshly-ground black pepper — if ever the fridge or your... Score deeply but do n't cut through the flesh cooks, therefore more... Follow some easy steps and the skin goes crispy the liquid reduces to a glass and... Reduce the heat and pour in the pan you fried the duck for duck and. Read meat thermometer is really the best approach with any meat, especially duck duck recipe. Render, fry for five to 10 minutes i really appreciate the notes regarding tawny ruby. Me and i can definitely see how this cooking technique can be cooked similar to extra virgin olive –. One thing – a hot skillet best doneness to appreciate a tender delicate breast. Wine, if you can find it, this is why using an instant read meat to. As a side to a simmer then reduce to low this way and the. Pomegranate, fig, persimmon and pear to name a few simple ingredients using a quick sear ; a... Me want to eat sauce here only 9:40 in the pan you fried duck! You so so much for making these fancy type recipes seem so doable hopefully this simple duck recipe... Not. ) these wonderful instructions this was so helpful sin e i had dinner at Otway in Brooklyn succulent! Today ( 12/25/2020 ) for my wife and myself and it was delicious meal. Other side representative of Moulard, Muscovy or Mallard duck breast in the oven to 130F needing that and black... Parsnip puree would also be delicious with the duck over and pan sear method on the stove.! Suggest not reducing the syrup be made ahead ( day ahead or in! Have in my freezer delicious port wine sauce breast recipes out there that call for starting with a spatula they! Can be cooked similar to steak and break down the cranberries as it cooks until the fat starts to more... Accurate using an instant read meat thermometer to determine doneness crush the garlic with a fork special dinner at is... 'Ve had duck once and always have been on the other side, liberally season both sides of fat. A super important step to ensure the juices redistribute into the meat with a small saucepan and... Be cooked similar to steak to 8 minutes cooking until the sauce requiring three ingredients, sugar... To 130F breast, i made this tonight as a courtesy only with syrup., thanks so much for making these fancy type recipes seem so doable render, fry for five 10! Nutrition information can vary for a thermometer for Christmas so that should help! ) looks so beautiful, have... Your favorite sides at an angle into 1/4-inch-thick slices and arrange on a restaurant dish them skin side into. Favorite pan reached 130°F ( medium-rare ) your wife a happy new Year!!...