The port wine sauce is so good and easier than the sauce here. The secret to delicious duck. 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.). Specifically, I used Graham’s 10-year port. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Quick question: can I just regular red wine instead of Port wine for the gastrique? Spoon grapes and gastrique over breasts, then …. Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Several weeks ago, I had dinner at Otway in Brooklyn. 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! Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Thank you for taking the fear out of cooking duck though! The grapes were a total winner for me and i’m definitely going to play around with that concept. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). This summer I invested in a good instant-read thermometer: a Thermapen. Print. I’m considering using the same technique for chicken thighs to get the skin crisp. I got small duck breasts, weighing about 7 ounces each, so I decreased the … Perfect for a special dinner at home or to serve a crowd! Can I cook the breasts this way and use the port wine sauce? Realy Love this. 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. For a starch, I always love simply roasted potatoes along with meat, especially duck. To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat. Add grapes and thyme to the pan and roast while the duck rests. The caramel will bubble vigorously and possibly seize and harden. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. master sourdough baking in my free ecourse! Nutrition information can vary for a variety of reasons. As the pan heats up and the fat starts to render, fry for about 3-5 minutes until the skin goes crispy. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. I love duck, and have never cooked it, this recipe has changed that! On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. Your email address will not be published. Eat it with a bowl of hot rice. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. 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. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. I followed the recipe exactly with no substitutions etc. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. I was looking for a way to cook the two duck breasts I have in my freezer. To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. 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. Pan-Seared Duck Breast Recipe Ingredients. Wow, Alex, thanks so much for taking the time to write all of this. Not overly sweet and the tart cranberries really highlight the earthiness of the duck. Required fields are marked *. It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Transfer duck breasts to a plate to rest. Thank you so so much for making these fancy type recipes seem so doable! 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. So nice to hear this, Chris! 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! Also, love a bowl that that bridges between cereal and a plate – seriously so useful. Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. Your support means a great deal to me. Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! 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. It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. Cook Time 35 Minutes. I love duck and this recipe is perfect. Take a non-stick pan. Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. Increase the heat to medium, and continue cooking until the duck begins to sizzle. I’ve tried pan seared duck breast both ways and prefer the outcome with a hot skillet. Definitely a keeper! I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! Cooking Notes. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. The aforementioned duck fat fries or duck fat potatoes are great options for using it up. While duck is a type of poultry, it’s considered red meat when cooking so don’t be worried about eating it medium-rare. An experiment gone GOOD! These roasted purple sweet potatoes or peri peri roasted potatoes are great options. To ensure a crisp skin when cooking duck breast begin with a cold dry pan. Plan to make this this coming weekend! Pan-Seared Duck Breast. I am assuming you know longer cook breasts the old way? and it was amazing. There’s good reason for that – it’s a delicious pairing! ©2021 Alexandra's Kitchen. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. That fat is where all the magic happens when the duck breast is seared. Spoon sauce over top. Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. To do this, we need just one thing – a hot cast iron skillet! Bring the mixture to a simmer over medium-low heat then reduce to low. I was worried about the gastrique but it came together perfectly. Let the pan seared duck breast rest for 5-10 minutes before slicing. 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 looks delicious! I can’t remember the last time we enjoyed duck together — if ever! It worked perfectly and my wife was very happy. Looking forward to making it. (I have also asked for a thermometer for Christmas so that should help!). Open a bottle of wine and start cooking! Learn how to cook duck breast with this impressively elegant yet effortless recipe. Please read my disclosure policy. After scoring, liberally season both sides of the duck breast with Kosher salt and freshly ground pepper. I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Blot the duck breasts dry. Pre-searing your duck can help to create a crispier skin and also prevent the duck flesh from cooking too much when finishing. I don’t think I’ve ever made duck before! Turn off the heat and let it sit until the duck is rested and ready to serve. I’m going to try this technique tonight for my wife’s birthday. Star ratings help people discover my recipes online. WOW, this sounds so delicious. Every time I cook duck breast, I follow some easy steps and the result is always delicious. Don’t skip!! As I swiped each piece of duck through the ruby red sauce pooling on the plate, I remember thinking: Only in a restaurant is duck ever this good, the meat this perfectly cooked, the sauce this flavorful. 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. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown. Thanks so much for writing. Place the duck in pan cold frying pan fat side down, then place on a stove on high heat. It was my first time cooking duck and also making a gastrique. Make the pan sauce. Just do 3 to 5 minutes. Once hot, place the duck fat side down into the skillet. It’s honestly a waste of the tender meat. I made this last night, and it was absolutely beautiful. Effort. Possibly making these as a side to a whole roasted duck. Serve with the seared duck breasts. Definitely, I try it in my kitchen. Loved the sauce, I’ve cooked duck many times, but this really lifted it. Moreover: it’s nothing to be intimidated by. Love this cover. 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. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? Transfer it to a glass jar and save it for later use. If we put them into a cold pan and turn the heat up gradually, it starts to release the fat. (This, by the way, is my new favorite pan. As you can see in the picture, this is best done on the diagonal creating a diamond pattern across the fat. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it’s misleading — the meat may feel firm to the touch, but you might only be feeling your nice sear … what lies beneath is a guess. This re-inspires me. Steps. Simmer until the liquid reduces to thin syrup, about 10 minutes. Question: Duck breasts into the cold pan straight from the fridge or at room temp? By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. Looking forward to more exploration of your recipe box and cooking your yummy dishes. ⁣ 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. You’ve always inspired me, Alexandra! You are obviously a fantastic cook, but a really good photographer as well! Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Place them in a cold skillet. Flip them over and give them the same time on the other side. Transfer the duck breast to a rack or paper towel-lined tray … Blot the duck breasts dry. It’s only 9:40 in the morning, but i want to eat this now!!! I find this sauce to be so delicious. So, let’s learn how to cook a duck breast! Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Author: Martin Earl. So happy to hear this, Curtis! 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. It’s amazing actually how just salt, pepper and a hot skillet can create such a delicious result. Thank you for all of your nice words. As an Amazon Associate affiliate member, I earn from qualifying purchases. 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. Top with a small handful of mâche, if using, and serve immediately. 2 slices of duck breasts; Salt; Pepper; Cooking Instructions First turn the oven on to 200 degrees. Definitely tucking this recipe away for later! Thanks for writing. And then seasons duck breast with salt and pepper. Or, you can make these garlic balsamic roasted potatoes and asparagus for a 2-in-1 vegetable and starch! Thank you!!! Alexandra! 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. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. 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. Fabulous Recipe! . I love duck, but haven’t made it in ages for an assortment of reasons. 4. 1. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. Ingredients. 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. Wishing you and your wife a Happy New Year!! Dry the duck breasts uncovered in a refrigerator! It’s 5 qts, which is to say it can fit a lot of food at one time. So I booted up your website and discoverd this new post and duck recipe . Take out the rosemary stalks, crush the garlic with a fork. I’ve never made duck before myself, but this recipe really makes me want to try! Amy. Looks amazing! But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. Mashed potatoes or something like a carrot parsnip puree would also be delicious with the seared duck breast served on top. For steak you want… a screaming hot pan; a quick sear; and no pressing the meat with a spatula! 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. This seared duck breast was fantastic—and I liked the carrots even better! Use no oil but start the duck breast in the pan cold. Bring to a simmer then reduce the heat to low. Looks amazing! Wow, this looks absolutely amazing! Put skin side down. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. But, if you don’t have one on hand, the above mentioned times are pretty on target for most duck breasts based on average thickness. Season both sides of the breasts liberally with the salt and pepper. It’s time for another try! Hope I’m not too late here. This looks amazing! 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. I want to make this for Thanksgiving. The duck should be removed from the pan when the internal temperature reaches 130°F. When you're ready to cook the breast, bring a tablespoon of butter up to heat over a medium-high pan and then place the breasts skin side down. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Happy Birthday to your son!! ALSO: caramelized onion mashed potatoes sound unreal delicious . I did not use the star anise, because the first time I made this, I didn’t have any on hand, and I absolutely loved the flavor of the sauce as it was, so I’ve since omitted it. I’ve never thought about pairing grapes with duck before. 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) To prepare the duck breast for pan-searing, the most important step is to score the fat. 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. The trick to ultra-crispy skin? Keep the gastrique warm over very low heat until ready to use. 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. 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