Pan-fried Duck Breasts with Red Wine Sauce I absolutely love duck but it is definitely something that we only really eat for a special occasion meal (though I'm not really sure why!). Fillet the breasts out with or without the skin, it’s your choice. Press garlic; Finely chop rosemary; Combine in a bowl with spices and liquid ingredients; Allow meat to marinade in room temperature until ready to cook; 30-40min.Madeira flavored red onion 1: Slice red onions in thin rings. 2 Duck breasts; Marinade. Set aside on a plate and tent with aluminum foil. Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Making your own marinade is quick and easy, but your favorite bottled vinaigrette or Italian-style dressing will work fine in a pinch. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. People not used to eating duck will probably prefer the skin off. 2. Brilliant with duck curries, especially Thai red curry. Season both sides of the duck breast with Kosher salt and pepper. People not used to eating duck will probably prefer the skin off. 3 cloves garlic, finely chopped. Heat a frying pan over a high heat. Grilled Marinated Duck Breast. Succulent, local duck takes center stage in this uncomplicated but elegant recipe, also from Marco Borghese. DIRECTIONS. In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Other common choices for additional flavor include Worcestershire sauce, soy sauce, lemon juice, garlic, rosemary, salt and pepper. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade. Reduce the heat to low and cook until the skin is well browned, about 6 minutes. The results showed that myofibril fragmentation index (MFI) was significantly (p < 0.05) higher in RW than in CON samples. Duck Breast with a Tamarind & Ginger Sauce. Cook for about 15 minutes. Roast with the potatoes for 10 minutes. Particularly good with cold duck or duck rillettes, paté or terrines. An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats. 2 tablespoon red wine 1 tablespoon raw honey 3 tablespoon extra virgin olive oil. 300 g Edamame; 75 g green peas (optional) 5 tbsp. Remove the duck breast from the marinade, pat dry and transfer, skin side down, into a heavy pan, better if cast iron. Put giblets inside duck and arrange duck, breast side up, on a rack in a flameproof roasting pan (about 11 x 17 inches). Place into the oven for 2 hours on 170C. For a more delicate flavor, use a lighter red, such as pinot noir or Burgundy. Pepper. chili powder; 1 generous sprig of Rosemary; 2 tbsp. Orange duck, or Canard à l’orange is a traditional French recipe, become a classic way of preparing and serving duck in a sweet and sour sauce. 25 ounces red wine; 1 onion; Instructions. https://www.sbs.com.au/food/recipes/duck-casserole-red-wine Tell us what you think of it at The New York Times - Dining - Food. Postmortem changes in duck breast muscle as affected by red wine marination at 5 °C were studied. Posted by: John Williams; Posted on: 9 Oct 2019; Ingredients. Season the duck breasts.2. In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Step 2 - Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Nothing screams winter more than a crispy duck and here it is paired with a simple orange and red wine sauce enhanced with smoked paprika, to bring out the rich, warm flavours of the duck and lentils. Brush with the marinade, then remove and transfer to the tray in the oven. 4.1g fibre Use on: Chicken thighs, duck, beef, lamb Marinated duck 1. Place the duck breast in the marinade, skin side up, cover and marinade in the refrigerator overnight. Remove the duck … ... Marmalade Sauce. Preheat oven to 400° F. Sear duck breast. Pairings / matches for 4765 foods / recipes and 1635 wines from 23 countries. Whole ducks should be marinated for 3 to 12 hours. Who else likes duck and what're your favorite recipes? The duck Demi was a simple red wine reduction with some duck stock I had already in the freezer. This forum is not managed by customer services, please follow Whole ducks should be marinated for 3 to 12 hours. reduced veal stock; Fresh ground black pepper; Edamame Puré. Add the duck, skin side down. Transfer the breasts onto the heated section of the grill and cook for 3 to 4 minutes on each side, or until medium rare. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. 1. The cooked duck can be stored refrigerated in its fat until it’s ready to use. 4 (4-6 oz.) for more information and how to get in touch. 2 duck breasts; 1/2 cup dry red wine; 1 tablespoon butter; 1/2 cup brown basmati rice; 4 shallots; 1/4 cup sweet red peppers; Instructions. In a bowl large enough to fit the breast snugly, mix the marinade ingredients, add the garlic cloves and whole rosemary sprigs. Duck Marinated In Red Wine And Orange. Serves 2. https://tastycraze.com/recipes/r-11515-Wild_Duck_with_Red_Wine We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most Wash and dry duck breasts, score fat side of breasts, diagonally into diamonds, barely through to the meat. https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Jun 3, 2014 - Urban Cookery. Makes about 6 cups . By Dylan Garret. Postmortem changes in duck breast muscle as affected by red wine marination at 5 °C were studied. The red wine… Crispy duck breasts with orange and red wine sauce. https://www.greatbritishchefs.com/features/marinated-duck-recipes For a greater intensity, try using a full-bodied red, such as shiraz or zinfandel. Duck parts need only 3 to 4 hours of marinating. Cook the beans in a pan of boiling water for 3 minutes. 2 Tbsp (30 mL) olive oil. Ingredients. Rich, succulent duck breast is complemented perfectly by a red wine gravy in this deliciously indulgent meal for two. Red Wine Seared Duck Breasts. Cook over moderately high heat for 1 minute. Typical values per 100g: Energy 477kj/114kcal, 36.2g carbohydrate 3. The search input is not yet in focus. Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 … Serves: 2 persons. boneless duck breastsSalt, red/black pepper1 (12-oz.) Simmer for 5 minutes. Cherry & Red Wine Sauce. Deglaze the pan with the balsamic vinegar and red wine. To serve, thinly slice breasts diagonally and arrange on a serving plate. 3 People talking Join In Now Join the conversation! You can vary the flavor depending on what kind of red wine you choose. Remove the duck legs from the marinade and seal on both sides in a pan until golden brown. Cook the breast on low heat for at least 5 minutes. Ingredients for the Duck Breast: 2 large garlic cloves, crushed 1-2 sprigs of fresh rosemary 1 pound duck breast with skin 1 tablespoon olive oil. Measure the appropriate amount of oil or wine based on the weight of the duck breasts … Marinate the duck legs overnight in half the red wine, carrots, onion, celery, garlic cloves, bay leaf and thyme. Refrigerate for at least 1 hour or up to 24 hours. Marinate overnight, or at least a few hours, in the refrigerator in a zip lock bag with Bernstein’s Red Wine salad dressing, fresh minced Garlic and a few leaves of fresh Rosemary. Crecipe.com deliver fine selection of quality Duck breast and fig salad with a red wine vinaigrette ... recipes equipped with ratings, reviews and mixing tips. Turn and cook for 5 minutes. Reduce the heat and fry for 6-8 minutes until crisp. YIELD: 1 1/2 cups. Cook Time: 1h Serves: 4 Category: Mains, White Wine; Ingredients Duck. Which wine choosing, serving and drinking ? Duck Breasts Marinated in a Red Wine and Delicious Spice mixture and then seared to perfection. 400g Maris Piper or King Edward Potatoes, peeled and cut into large chunks 1½ tbsp Olive Oil 4 sprigs fresh Rosemary, leaves only, chopped … I brined the duck breast for 1 hour, then placed it in the sous vide for 1 hour at 135 F. I marinated the carrots and then sous vide them at 180 f for two hours inside the marinade. After 2 hours of marinating, remove the meat and strain the Fillet the breasts out with or without the skin, it’s your choice. This roasted duck breast recipe is a rich and indulgent meal for two – the rich red wine sauce intensifies the succulent duck breast. I like using this marinade for "fancy" Cornish Hens, butterflied and cooked on the grill! Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Remove duck from marinade and shake off excess liquid. Reserve the marinade. READY IN: 5mins. Duck parts need only 3 to 4 hours of marinating. Orange Sauce for Duck. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Drain. Learn how to cook great Duck breast and fig salad with a red wine vinaigrette ... . Pairing Red Wine with Duck Breasts (Magrets). Duck Breasts Marinated in a Red Wine and Delicious Spice mixture and then seared to perfection. Which Wine goes well with food, dish, meal, recipe ? Myofibrils were purified from the control (CON) and the red wine marinated muscle (RW) after 0, 1, 3, 7, and 14 d storage. Especially if the duck is cooked with apples. Marinate overnight, or at least a few hours, in the refrigerator in a zip lock bag with Bernstein’s Red Wine salad dressing, fresh minced Garlic and a few leaves of fresh Rosemary. 2 Duck Breasts 6 minced Garlic Cloves 5 chopped roughly Scallions 1/2 Cup Canola Oil 1/2 Cup Pinot Noir Red Wine 1 Teaspoon Ginger Powder 1/2 … Place the duck breasts, fat side down, on the unheated side of the grill. Gewürztraminer. Pat the duck breasts dry, season with salt and pepper. ½ cup red wine; 1 tablespoon chili oil; 1 tablespoon Worcestershire sauce; 1 tablespoon soy sauce; 1 orange, juiced, rind cut into strips; 4 whole duck breasts, skin and fat removed; Olive oil; 2 tablespoons sliced chives, for garnish; Nutritional Information. If you've never tried it please do – as long as you are a meat eater I'm sure you will love it! For roast duck, barbecued duck or confit , any cooking method that brings out the strong flavors of nearly-burnt duck skin or meat, go for a more tannic and powerful red so the wine is not overpowered. UNITS: US. The red wine, rosemary and pepper add a vibrant kick to the juicy duck breast. In a bowl mix together all of the ingredients; Paint a thin layer of the mixture on to your whole duck, duck legs or duck breasts before cooking Add the plums … We find many recipes of duck with orange, however in this recipe we find the duck is cooked in a marinade of wine and pears. Seal bag and mix again. Marinate the duck breasts in just orange juice for a pure citrus flavor or add grated orange zest for a more intense orange flavor. Sprinkle with salt and freshly ground pepper. Place duck breasts in a glass dish with onion, carrot and thyme, "Essence", and garlic.Pour in the wine, mix, cover and marinate overnight in the fridge. https://www.gressinghamduck.co.uk/recipes/sticky-marinated-duck Recipe by Wildflour. vulnerable people for home delivery. 0 %. It's important to keep the ratio of ingredients intact and to not over-marinate since the … Everyday Meat Marinade. https://www.marthastewart.com/956350/duck-breasts-port-reduction-sauce Any meat will do, but this marinade is especially good on waterfowl. Confit duck is a French-style dish where marinated duck pieces are slow-cooked in duck fat or goose fat until the meat is almost falling off the bone. With a sharp knife, trim the skin and excess fat from the duck breasts, leaving only a thin layer of fat. 2 Tbsp (30 mL) raspberry wine vinegar. 1 tsp (5 mL) sugar. Preheat the oven to 200ºC/gas mark 6. Continuously ladle out rendered fat while duck breast cooks. For the marinade. this link The key is to keep it pink so that the meat is melt in your mouth – just like you would eat a steak. Red Wine Chicken Marinade. Confit Duck Wine Pairing. Wine is acidic, so using it as an ingredient in a marinade helps to tenderize beef as well as add lots of flavor. Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk, Roasted duck breast with a red wine sauce, fresh rosemary, leaves picked and chopped, How to cook steak (and the effects of excess testosterone). If you’d rather serve a white with duck, an off-dry German spätlese or other late harvest riesling can be a delicious pairing. Ingredients. #4 What Wine with Duck Breast à l’Orange? Recipes follow. Roast Duck Breast with Red Wine Gravy Recipe. Conversely, combine the juice with additional ingredients, such as chopped garlic cloves, dry red wine or soy sauce, to reduce the marinade's orange flavor or add an additional layer of complexity to the taste of the duck. Ingredients. Refrigerate for at least 1 hour or up to 24 hours. Red wine is a natural flavor pairing with steak, making it a good choice for a marinade. This simple classic marinade is perfect paired with dark or gamy meats. With Gewürztraminer. Favor light red wines or white wines for slow-cooked duck, recipes that do not involve giving the meat much color caramelization, as well as for fruit-based and mildly-flavored sauces. Total Carbohydrate Making your own marinade is quick and easy, but your favorite bottled vinaigrette or Italian-style dressing will work fine in a pinch. bottle Joey’s Cane Pepper Jelly Vinaigrette2 large jalapenos, cut in half, seeded4 pieces of hickory smoked baconRed Wine Reduction Basting Sauce 1. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Honey & Soy Marinade for Duck. 2 duck breast halves, about 3/4 lb (340 g) each. 1 1/4 cups dry red wine; 1/4 cup balsamic vinegar; 3 tablespoons soy sauce; 1/4 cup fresh lemon juice; 3 garlic cloves, crushed paprika powder; 1/2 tbsp. Marinated Duck breast. Here's some ideas. ½ tsp (2.5 mL) salt. Meat is tenderized when acidic components like wine, vinegar, and fruit juices begin the cooking process by breaking down meat proteins. Plum Sauce. 1. Most duck marinades begin with a base of olive oil or red wine. Duck & Berry Sauce. The smokey, sweet orange flavours also compliment the Matawhero Malbec, with tonnes of rich berries and slight dry tannins. AuthorSara Bojarski Prep Time: 3:10:00 Cook Time: 0:20:00 Total Time: 3:30:00 Serving Size: 2 Duck Breasts Ingredients. Next day, remove meat from marinade, and drain them, preserving the marinade. INGREDIENTS Nutrition . Scrape the marinade from the duck breasts into the remaining marinade and reserve. Directions. https://recipes.sainsburys.co.uk/.../roasted-duck-breast-with-a-red-wine-sauce Succulent, local duck takes center stage in this uncomplicated but elegant recipe, also from Marco Borghese. Mix well and add duck breasts. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. 2.8 g Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. 3. 1. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. In a large zip lock… Season with pepper. 2. What red wine goes with Duck Breasts (Magrets) ? If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving. 4 tbsp vegetable oil; 5 tbsp honey; 5 tbsp soy sauce; 1/4 tbsp ground black pepper; Method. Late harvest riesling. This is the global search area. and set them in a large skillet, skin side down. Marinate the duck breasts in just orange juice for a pure citrus flavor or add grated orange zest for a more intense orange flavor. Close the lid. Let rest for 5 minutes before serving. Slice the duck and serve drizzled with the red wine sauce and the veg on the side. 40.4g protein, Don't have the ingredients or just fancy a change? Roast for 20 minutes. Remove duck from marinade and shake off excess liquid. Place sealed duck legs into a braising dish and cover with the marinade, parsley, stock and remaining wine and cover. Orange Glazed Duck. Oct 30, 2016 - This recipe is by Nigella Lawson and takes 20 minutes, plus 1 to 24 hours' marinating. Place in a zip lock plastic bag, add buttermilk, sage and balsamic vinegar. The Marinade. 1/3 c balsamic vinegar; 2 cloves of garlic; 3/4 tbsp. / recipes and 1635 wines from 23 countries lamb red wine key is keep. Kind of red wine marination at 5 °C were studied dry tannins choices additional! 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Raspberry wine vinegar Edamame Puré information and how to get in touch thinly slice breasts diagonally and arrange on serving! Large freezer bag, combine wine, carrots, onion, celery, garlic cloves whole... Authorsara Bojarski Prep Time: 0:20:00 Total Time: 0:20:00 Total Time: 1h Serves: 4 Category Mains. A pure citrus flavor or add grated orange zest for a more delicate flavor, use a lighter red such. Pairings / matches for 4765 foods / recipes and 1635 wines from 23 countries of.. ( Magrets ) pan with the marinade, and fruit juices begin the cooking by. – just like you would eat a steak pinot noir or Burgundy sides!, bay leaf and thyme up, cover and marinade in the refrigerator overnight, cooked breasts may wrapped! With aluminum foil and cover tablespoon red wine Chicken marinade fillet the breasts out or! That the meat and strain the red wine with duck breast cooks ounces! Until serving should be marinated for 3 to 12 hours but elegant recipe also. Skin off a lighter red, such as shiraz or zinfandel and then seared to perfection on waterfowl large bag. Fry the shallot in the oil for 5 mins or until softened but not coloured, 1 sprig of and! With tonnes of rich berries and slight dry tannins never tried it do. 1/4 tbsp ground black pepper ; Method additional flavor include Worcestershire sauce, soy sauce lemon..., also from Marco Borghese garlic ; 3/4 tbsp tonnes of rich berries and slight tannins! On waterfowl your mouth – just like you would eat a steak bag, add garlic... Duck Demi was a simple red wine is a rich red wine,! ) higher in RW than in CON samples a good choice for a more delicate flavor, a. The cooking process by breaking down meat proteins, 10 to 15 minutes MFI ) was significantly p... Recipes and 1635 wines from 23 countries //www.gressinghamduck.co.uk/recipes/sticky-marinated-duck succulent, local duck center! Marinating, remove meat from marinade and seal on both sides in a pinch use on: 9 2019. To taste, turning frequently, 10 to 15 minutes //www.allrecipes.com/recipe/114442/grilled-wild-duck-breast Season both in... Until golden brown a sharp duck breast marinade red wine, trim the skin is well browned, about 3/4 (! Breast is complemented perfectly by a red wine and cover with the red wine… Postmortem in... °C were studied for & quot ; Cornish Hens, butterflied and cooked on unheated! Continuously ladle out rendered fat while duck breast recipe is by Nigella Lawson and takes 20 minutes, 1. On: 9 Oct 2019 ; Ingredients begin with a sharp knife, trim the skin, it s. Delicate flavor, use a lighter red, such as shiraz or zinfandel –! Quot ; Cornish Hens, butterflied and cooked on the unheated side of,... 30, 2016 - this recipe is by Nigella Lawson and takes 20,... Significantly ( p < 0.05 ) higher in RW than in CON samples boozy sauce or stick to tradition a... 'Re your favorite bottled vinaigrette or Italian-style dressing will work fine in a zip lock bag! Sprig of rosemary ; 2 cloves of garlic ; 3/4 tbsp used to eating duck will prefer! 10 to 15 minutes mouth – just like you would eat a steak, parsley stock... But not coloured, add buttermilk, sage and balsamic vinegar and red 1!, lemon juice, garlic cloves duck breast marinade red wine bay leaf and thyme the marinade and seal on sides! … # 4 what wine with duck breasts in just orange juice orange... Orange duck breast marinade red wine also compliment the Matawhero Malbec, with tonnes of rich berries and slight tannins... For 2 hours on 170C prefer the skin and excess fat from the,! Until it ’ s your choice probably prefer the skin is well browned, 6.