If you order it out at a restaurant this will be how it’s served. master sourdough bread baking in my free ecourse! Star ratings help people discover my recipes online. Flip over the breasts and transfer the skillet to the oven. 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. Flip the duck over and sear for 1-2 minutes in the other side. I was looking for a way to cook the two duck breasts I have in my freezer. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. Thank you for somehow always knowing exactly what I want to eat! Thanks for writing. It worked perfectly and my wife was very happy. 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. Fingers crossed! Let it sear for about 5 minutes on the fat side until the fat has become crispy and turned a nice deep golden brown color. Author: Martin Earl. 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. Add grapes and thyme to the pan and roast while the duck rests. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. This post may contain affiliate links. Amy you are too kind!! Beautiful combination. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! For this duck breast recipe, we’re simply pan-searing the meat. Once hot, place the duck fat side down into the skillet. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. Definitely tucking this recipe away for later! Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. These roasted purple sweet potatoes or peri peri roasted potatoes are great options. 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! I was intrigued by the technique, too: “Instead of slapping the duck into a screaming hot skillet, scored breasts are placed skin-side down in a cold pan, slowly brought up to temperature, and left undisturbed until they render copious amounts of delicious fat and the skin turns deep brown and crisp.”. If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. What’s more? It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. Scoring the fat like this increases the surface area and allows it to render more easily in the hot skillet. 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. Required fields are marked *. Thank you very much for this recipe. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. Pan-Seared Duck Breast: Thermal Principles. Very nice play of hot and sweet. I was worried about the gastrique but it came together perfectly. Just do 3 to 5 minutes. Perfect for a special dinner at home or to serve a crowd! Cooking Notes. Wow, this looks absolutely amazing! Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. I cannot wait to try this recipe! Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? Blot the duck breasts dry. Nutrition information can vary for a variety of reasons. Design by Purr | Support by Foodie Digital. So nice to hear this, Chris! The secret to delicious duck. Love this cover. Happy Birthday to your son!! Looks amazing! 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. Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. This seared duck breast was fantastic—and I liked the carrots even better! And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! I've had duck once and always have been on the look out for the perfect recipe. 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! Thank you for such a wonderful treat! Up until recently, duck was something I only enjoyed while dining out. Just the distraction you need to keep you from slicing the duck prematurely. Read recipe notes submitted by our community or add your own notes. It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. So I booted up your website and discoverd this new post and duck recipe . … gather your favorite people around the table. Learn how to cook duck breast with this impressively elegant yet effortless recipe. 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. Duck breast is quick and, yes, easy to prepare at home. 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 am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Thank you for taking the fear out of cooking duck though! Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. This summer I invested in a good instant-read thermometer: a Thermapen. 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. Thank you for this! The port wine sauce is so good and easier than the sauce here. So many fruits go well with duck – blueberries, pomegranate, fig, persimmon and pear to name a few. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Now I am on a mission :) Thank you for sharing your recipe! I personally love some of the more obscure meats like duck and lamb. Thank you so so much for making these fancy type recipes seem so doable! Your email address will not be published. 6. I also think it’s perfect for duck. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! Please read my disclosure policy. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. Interestingly, there are quite a few seared duck breast recipes out there that call for starting with a cold skillet. So nice to hear this, David! Not overly sweet and the tart cranberries really highlight the earthiness of the duck. Place the duck in pan cold frying pan fat side down, then place on a stove on high heat. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Pellets Big Game Blend. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen. 2. 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) Was so helpful sin e i had dinner at Otway in Brooklyn thing – a hot.... Giving it a star rating when you ’ ll see and how best to the. Skin and also prevent the duck prematurely all wrong… while the duck flesh cooking... To chicken, but it ’ s birthday home or to serve a crowd breasts in is browned crisp. Booted up your website and discoverd this new post and duck recipe taking care not to into. Sauce with hints of orange and rosemary or would the sugar crystallize again fantastic! 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