Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. 4. Lodge 12 Inch Cast Iron Skillet. Thank you!!! An experiment gone GOOD! 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. Serves one (with a hearty appetite), or two (if served atop a bed of greens and accompanied by other items); double the recipe for two large portions . Loved the sauce, I’ve cooked duck many times, but this really lifted it. 4. Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. The skin also crisps up faster when finishing if it has been pre-seared prior to cooking sous vide. It’s honestly a waste of the tender meat. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Take a non-stick pan. Can’t wait to Make this. This re-inspires me. 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.”. Scoring the fat like this increases the surface area and allows it to render more easily in the hot skillet. The trick to ultra-crispy skin? For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Be sure to use a nice sharp knife when scoring. As the pan heats up and the fat starts to render, fry for about 3-5 minutes until the skin goes crispy. Pre-searing your duck can help to create a crispier skin and also prevent the duck flesh from cooking too much when finishing. Date night at home? Cook Time 35 Minutes. I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? Thank so much Alexandra for the gift a new delicious recipe. It’s 5 qts, which is to say it can fit a lot of food at one time. (This, by the way, is my new favorite pan. Season both sides of the breasts liberally with the salt and pepper. Duck is rich, like steak, so I’ve been serving the breasts with a simple green salad dressed with a shallot vinaigrette and bread, of course. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Choose your pan. The cranberry sauce will thicken further as it cools. I want to make this for Thanksgiving. I like my pan-seared duck … It’s said duck fat is actually very similar to extra virgin olive oil – bonus! Win win. I used your technique for the duck breasts, finishing in the oven to 130F. This website provides approximate nutrition information for convenience and as a courtesy only. It seems like people are always nervous to stray from the typical beef, chicken, pork when, in reality, some of the less common meats pack so much flavor with minimal effort. Use no oil but start the duck breast in the pan cold. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Read recipe notes submitted by our community or add your own notes. So I booted up your website and discoverd this new post and duck recipe . Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. Place a large cast iron skillet over medium-high heat and let it get hot. Now I am on a mission :) Thank you for sharing your recipe! So nice to hear this, Chris! Transfer duck breasts to a plate to rest. And if all that wasn’t reason enough to get into duck fat, it’s also got a high smoke point compared to other fats making it great for an array of cooking methods. I’ve never thought about pairing grapes with duck before. Prep Time 30 Minutes. Rest for 6 minutes before serving. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! I don’t think I’ve ever made duck before! If we put them into a cold pan and turn the heat up gradually, it starts to release the fat. I find making the gastrique to be really, really fun. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. Your bing cherry sauce sounds absolutely delicious, too. I can’t remember the last time we enjoyed duck together — if ever! Blot the duck breasts dry. Your support means a great deal to me. Lift the pan from the heat and pour in the vinegar. Amy you are too kind!! 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. For duck, you want… a cold pan; a slow sear; and a flat press I really don’t suggest cooking beyond medium with duck breast. It’s only 9:40 in the morning, but i want to eat this now!!! As does the cookbook and pan. Ingredients: 1 1-lb duck breast (I source mine from Maple Leaf Farms) Salt and freshly-ground black 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. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! 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. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. Just do 3 to 5 minutes. 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. If you are cooking a domestic duck or a very fat wild duck, put 1 teaspoon of duck fat or cooking oil in a large pan; don't use non-stick … And really enjoyed reading the experience around the recipe. You’ve inspired me to make duck again. Seared duck breast … Flip the duck over and pan sear on the other side for an additional 3-5 minutes. Omelette soufflé that wonderful gastrique cooking your yummy dishes then when pan seared duck breast ’ see! 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