Duck Breast?!
Answers: I have bought two large duck breasts to make a special meal on Valentines day. It seems that its traditionally served with a sweet sauce, I hate sweet and savory food together. Can anyone help me with a really special recipe?
Duck and black pudding r?sti with roasted shallots and a brandy cream sauce
2 duck breasts
250g horseshoe black pudding
for the shallots:
100g shallots, peeled
1 tbsp olive oil
for the r?sti:
500g potato, grated
100g celeriac, grated
100g green leek julienne
250ml olive oil
100g clarified butter
salt and black pepper
for the sauce:
50g shallots, finely chopped
fresh ginger, finely chopped, to taste
1 clove of garlic, crushed
1 sprig of fresh thyme, finely chopped
50ml brandy
25g unsalted butter
50ml veal glaze
1 bay leaf
200ml reduced brown chicken stock
100ml double cream
salt and black pepper
for the apples:
1 tbsp Demerara sugar
25g unsalted butter
for the garnish:
25g fresh ginger, finely shredded and deep fried
25g fresh chervil
For the shallots: preheat the oven to 200C (gas mark 6), then roast the shallots in the olive oil for about 20 minutes until golden brown.
For the r?sti: these can be made in advance and reheated when required. Mix together the potato, celeriac and leeks and season to taste. Mould the mixture with an 8cm ring cutter into 12 thin cakes and fry them in the olive oil and clarified butter for about 7 minutes on each side.
For the sauce: sweat off the shallots, ginger, garlic and thyme in a little butter, then flame with the brandy, add the veal glaze and bay leaf and pour in the reduced chicken stock. Bring the mixture to the boil and reduce by a third, before adding the cream, seasoning the sauce to taste and passing it through a fine sieve. Keep the sauce warm until required.
For the duck: trim off any excess fat and score both duck breasts in a criss-cross pattern. Cook them, skin-side down, for 7-8 minutes in a hot pan until golden brown and crisp, then turn them over and continue cooking for as long as required. When ready, remove from the heat and allow them to rest for 10 minutes. Cut up the black pudding into ?cm thick slices. Once rested, return the duck to the pan, skin-side down, and fry it off again until crispy, adding the black pudding for the last minute and sautéing the slices for 30 seconds on each side.
For the apples: cut the apples into 6 pieces each, remove the core and trim the segments into oval or barrel shapes. Melt the butter and sugar in a pan and caramelise the apples for 2 minutes over a medium heat.
To serve, layer up the r?stis, black pudding and sliced roasted duck in the centre of a dish, with the apple pieces and shallots arranged around the edge. Carefully spoon the sauce around and garnish with the deep-fried ginger and chervil.
Two large breasts sounds to me like a recipe for a good evening.
Duck goes really well with black pudding, if you fancy trying it. You could accompany it with a musturd & whisky sauce
I love this meal but it might not be up your street.
Slice up the duck breat. marinade in a honey and soy sauce for 20 mins.
Put duck in pan with butter for 8 mins. turning. add pineapple chunks. allow marinade to reduce. Serve with noodles an asparagus.
Score the skin then pan fry it fat side down. Serve with winter veg and a red wine sauce. Yum
Did you see this on Rachael Ray? :)
What about using a salad dressing?
We make it like we do our chicken or quail.Use your favorite recipe.
I like cream on chicken soup with a little wine added and a few sauteed veggies.
try making a rhubarb and ginger sauce with it.
1 can of (stoned) cherries, 1 glass of Port. Cornflour
Strain cherries off juice and save juice. Place in saucepan and heat gently. Pour port and a little of the juice over the cherries and continue stirring. To thicken use Corn flour - When ready - pour over roast Duck breasts.
Bon Appetite!!!
Try a bourbon/cherry glace:
Cherry preserves or jam or jelly approx one quarter cup
One ounce bourbonor brandy
Sear the duck breasts in a saute pan until browned - put on a baking sheet and finish in oven
In the pat you sauteed the duck breast add bourbon/brandy - be careful it will flame scrape the bits of the bottom of the pany then add the cherry jam/preserve/jelly. Makes a good sauce.
duck breast with frisee salad
3 cups (3/4-inch) bread cubes from a country-style loaf
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 tablespoons Sherry vinegar or red-wine vinegar
4 teaspoons Dijon mustard
1/4 teaspoon black pepper
6 tablespoons olive oil
2 cold-smoked duck breast halves (page 93; see cooks' note, below), cut crosswise into 1/8-inch-thick slices
1 teaspoon distilled white vinegar
4 large eggs
10 oz frisée, torn into bite-size pieces (8 cups) PreparationPut oven rack in middle of oven and preheat oven to 375°F.
Toss bread with oil and kosher salt and spread in 1 layer in a large shallow baking pan, then bake until golden, about 12 minutes.
Whisk together Sherry vinegar, mustard, pepper, and salt to taste in a large bowl, then add oil in a slow stream, whisking until emulsified.
Fry duck slices in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 3 minutes per batch (use caution; fat will splatter). Transfer duck breast bacon with tongs to a paper-towel-lined platter and loosely cover with foil to keep warm.
Fill a deep 10-inch skillet with 1 1/4 inches cold water. Add distilled vinegar and bring to a simmer.
Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
Toss frisée and croutons with dressing. Serve salad topped with duck bacon and eggs.
Cooks' notes:
? If you're short on time, you can use store-bought cold-smoked duck breast or regular bacon (1/2 lb).
? The eggs in this recipe will not be fully cooked. If salmonella is a problem in your area, poach until yolks are fully cooked.