Preheat the oven to 350 degrees Fahrenheit. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. 350F! Put the cooked duck breasts skin-side-down on a cooling rack set over a baking pan (to catch the juices) and let them rest for 5 to 10 minutes before slicing while you make the sauce and finish the mushrooms. Add grapes and thyme to the pan and roast while the duck rests. Turn on the heat to low-medium-low. 1. I made this for my Christmas Eve dinner and it was delicious! It’s only 9:40 in the morning, but i want to eat this now!!! Thank you for all of your nice words. This looks delicious! Seen previously here and here.). Cheers. It’s simple enough that we usually make it at 8pm on a weeknight after the gym. The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. It’s 5 qts, which is to say it can fit a lot of food at one time. Discard the star anise. Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. If the duck has cooled too much during resting, reheat in the pan by placing the duck skin-side down again for 2 to 3 minutes or pop it into a warm oven for 5 minutes. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). Meanwhile, pour off all but 2 tablespoons drippings from skillet. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. Drain any fat into a bowl. Your support means a great deal to me. So nice to hear this, David! Serve. So nice to hear this, Chris! I cannot wait to try this recipe! Can’t wait to try it! Add the vegetable stock and any accumulated juices from the baking pan to the hot skillets. Either way, once the duck breasts start cooking, you will notice the "tails" of skin and fat from the head and the tail side of the fillet contract immediately. This looks amazing! With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Add the veal or chicken stock to the hot pan and boil until reduced by a third. Get easy-to-follow, delicious recipes delivered right to your inbox. Strain the duck fat through a fine sieve and reserve for another use. Grill : 500 ˚ Your bing cherry sauce sounds absolutely delicious, too. I added a side of mashed sweet … My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. Using a sharp kitchen knife, cut 5 to 6 even slashes across the skin of the duck breast, taking great care to not cut into the meat. 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. 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) Melt sugar with water in a small saucepan, and cook it until it turns pale gold. It worked perfectly and my wife was very happy. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Can’t wait to Make this. Duck works very well with all kinds of fruits, especially slightly sour ones such as fresh blackberries, gooseberries, and rhubarb. Always remove the duck from the refrigerator at least 20 minutes before cooking so it is at room temperature. If you cook the duck straight from the fridge, it will take much longer to reach the correct internal temperature and the outside will be overcooked. In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. I love duck, but haven’t made it in ages for an assortment of reasons. Pat the duck breasts dry. 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. Possibly making these as a side to a whole roasted duck. Leave in a warm but not hot place to rest. Happy Birthday to your son!! 25 mins; 6 servings; Makes a fast and easy weeknight dinner. The Thermapen takes the guesswork out. These acidic fruits are perfect for balancing the fattiness of the meat. master sourdough baking in my free ecourse! Open a bottle of wine and start cooking! Thank you for this! Once the internal temperature of the duck breast reaches 131 degrees F, remove duck breast from the cast iron skillet. I can’t remember the last time we enjoyed duck together — if ever! I served the seared duck breasts skin side up with the pan sauce below to ensure that the duck skin remained crisp. So what we end up with is a dish with a bit of acidity, distinct orange notes, and of course the subtle gamey aromas of the duck itself. Thank you so very much!!! 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. 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. and it was amazing. To make the sauce (if using), place the pan back over high heat. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. The sauce is restaurant caliber. Duck breast is a versatile meat and can be used in numerous dishes. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Cook for about 12 minutes or until Medium Rare. This was the dog’s b******s, the hit of the evening,served with potato dauphinoise ,roasted fennel, french beans and a Savigny les Beaune. You are obviously a fantastic cook, but a really good photographer as well! Place your skillet with your duck breasts into the preheated oven. Fingers crossed! Boil and whisk in the cold butter a little at a time. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! As does the cookbook and pan. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). 4. Also, love a bowl that that bridges between cereal and a plate – seriously so useful. I think without a doubt that duck is one of my favorite proteins, I didn't eat duck until I move to France, duck is not that big on the … Season the duck with salt and pepper. Place the skillet over low heat and cook for 3 minutes. I couldn’t believe the results — it looked like a restaurant dish! So I booted up your website and discoverd this new post and duck recipe . Yes, absolutely! Pan Seared Duck Breast. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. Wow, this looks absolutely amazing! 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.”. What’s more? 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. I was looking for a way to cook the two duck breasts I have in my freezer. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Quick question: can I just regular red wine instead of Port wine for the gastrique? Taste and adjust the seasoning. Genius! Your email address will not be published. I’ve never thought about pairing grapes with duck before. Omnivore. Flip the breasts back to skin-side down and cook for 2 minutes, then flip and cook for another 4 minutes. I am assuming you know longer cook breasts the old way? Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. Use a sharp knife to score the fat of each in a diamond pattern, taking … 2 (6-ounce) room-temperature duck breasts. Served with garlic potatoes, a simple salad and a cranberry reduction. Just the distraction you need to keep you from slicing the duck prematurely. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. This re-inspires me. Thank you for such a wonderful treat! Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. Spoon grapes and gastrique over breasts, then …. This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. Add the blackberries to warm through just before serving. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Keep the gastrique warm over very low heat until ready to use. If desired, top the duck … 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. Thank so much Alexandra for the gift a new delicious recipe. Hope I’m not too late here. New to your gorgeous website but not new to your writing for Food52…so glad to have a cold day here in North Carolina and time to follow you! And really enjoyed reading the experience around the recipe. Spoon off and reserve the fat from the skillet. ALSO: caramelized onion mashed potatoes sound unreal delicious . As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast … Place another heavy pan on top of the breasts to keep them from curling up out of shape. So duck isn’t that hard. Or better yet, a stress-free dinner party entrée. Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. With the sauce done, there is nothing tricky about the dish. Please read my disclosure policy. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Pan-Seared Duck Breast Recipe Ingredients. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. Thanks for writing. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. I’m considering using the same technique for chicken thighs to get the skin crisp. Then cook an … Remove the drippings from the pan before placing in the oven. Pan seared duck breast with rosemary caramelized apples. The duck should read 140 F on a thermometer. 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. 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. Wishing you and your wife a Happy New Year!! My grandmother always made it but I gave up long ago. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. master sourdough bread baking in my free ecourse! When purchasing a duck breast, there are two main types of duck to choose from: farmed and wild. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. Cook for 4 minutes. Heat a large skillet over medium heat. 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. Place the cast iron skillet in the preheated grill and close the lid. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. Amy you are too kind!! Cutting the skin this way prevents it from shrinking and distorting the meat while cooking and also helps to release fat from underneath the skin. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. These diminutive fast … … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. The major key to a well prepared duck breast, especially a wild duck breast… You want it hot, but not smoking. (I have also asked for a thermometer for Christmas so that should help!). Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. 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 breasts in particular have been a challenge for me to cook — so many times I’ve pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. For this recipe we're using farmed duck—the meat cooks quicker and is sweeter and less gamey than wild duck. I was worried about the gastrique but it came together perfectly. Date night at home? Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Thank you for somehow always knowing exactly what I want to eat! Can I cook the breasts this way and use the port wine sauce? If you follow this recipe closely you'll be amazed by what you can make in your very own kitchen. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. This post may contain affiliate links. I find this sauce to be so delicious. Wonderful to hear this, Paula! Your email address will not be published. You want it hot, but not smoking. By using The Spruce Eats, you accept our, How to Render Duck Fat: Don't Let That Liquid Gold Go to Waste, How to Make French Cinnamon Honey Seared Duck. Only then do you lay the duck breasts in the pan, skin side down. Once hot, add the wine. You can do that on your own and have a restaurant-level meal at home in about 30 minutes! Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Star ratings help people discover my recipes online. Fabulous Recipe! If you do not have a meat thermometer, the duck should be slightly firm when pressed. Amy. Several weeks ago, I had dinner at Otway in Brooklyn. When done correctly, it will have crisp golden skin and tender, sweet meat, allowing the delicious flavor to shine through. Love this cover. Try using it to sear meat, make Yorkshire puddings, fry eggs, or even make. It's also easier than you'd think. 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. Transfer duck breasts to a plate to rest. Season the meat with salt and pepper before turning using tongs or a spatula. Top with a small handful of mâche, if using, and serve immediately. It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. Thank you so so much for making these fancy type recipes seem so doable! Thank you for taking the fear out of cooking duck though! Strain through a fine sieve into a small saucepan. During this resting period, the temperature of the duck breast … Glad your dry run went smoothly! Place the breasts in a dish and cover with aluminum foil. This, my friends, is an essential part of a well prepared duck breast. 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. 2. Spoon sauce over top. I can’t recommend this tool enough. 6. Vegetable lover. You’ve inspired me to make duck again. 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. I’ve never made duck before myself, but this recipe really makes me want to try! ©2020 Alexandra's Kitchen. Definitely, I try it in my kitchen. The grapes were a total winner for me and i’m definitely going to play around with that concept. Flip and sear the other side of each breast … I personally love some of the more obscure meats like duck and lamb. Lift the pan from the heat and pour in the vinegar. Blot the duck breasts dry. Definitely tucking this recipe away for later! Place the breasts skin-side down in a heavy pan, such as a cast-iron or heavy stainless steel pan. You do not need any oil since the fat under the skin will quickly begin to melt. Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. The fat given off by the breasts is delicious and wonderful for cooking roast potatoes or any dish where you would use a meat fat. Pair with potatoes and a green salad for a simple but elegant dinner. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Plan to make this this coming weekend! — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. 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. Cook the meat for 4 minutes. The port wine sauce is so good and easier than the sauce here. Thank you very much for this recipe. What I would say is that the sauce was probably too sweet for my liking — it did feel a bit like I was eating dessert. I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Just edited the recipe … thank you for asking . I can’t wait to make this for someone I love (they don’t have to know how simple it was). 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! Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! Also, with the vinegar edge it reminded me quite a lot of your sherry vinegar chicken recipe (which I adore — as does my mother now too!) 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. Season with a generous pinch of salt and pepper. An experiment gone GOOD! 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. Essentially seared duck is just duck cooked in its own fat. It's so tasty. 5. …but after a brief simmer, the sugar will melt, you’ll add the Port or Banyuls and simmer for 10 more minutes, at which point the sauce will begin coating the back of a spoon, a sign you have a most delicious, sweet-sharp syrup in the house… woot woot! Once the duck has reached the correct temperature, remove from the pan and drain any further fat into the bowl as before. 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. Simmer until the liquid reduces to thin syrup, about 10 minutes. Place the breasts, skin side down, in a 12 Inch Skillet.Set the … Thanks! I love duck, and have never cooked it, this recipe has changed that! Salt the duck heavily on the skin/fat side and lightly on the meat side. The Spruce Eats uses cookies to provide you with a great user experience. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. WOW, this sounds so delicious. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. Moreover: it’s nothing to be intimidated by. Recipes for no-knead loaves and meals to savor every slice. So happy to hear this, Curtis! You’ve always inspired me, Alexandra! Place them in a cold skillet. Bread enthusiast. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Transfer breasts to plate, spoon grapes over top. I followed the recipe exactly with no substitutions etc. In short: it’s a delicious Port wine sauce. Seared duck breast is RICH and needs to be paired with strong flavors. There is something wonderfully delicious about cooking and eating a duck breast. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. Looking forward to more exploration of your recipe box and cooking your yummy dishes. Blot the duck breasts dry. Loved the sauce, I’ve cooked duck many times, but this really lifted it. The caramel will bubble vigorously and possibly seize and harden. For the pan-seared duck breast: 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts ; 1/8 tsp salt ; 1/8 tsp pepper; For the cherry sauce: 1 cup pitted cherries - fresh or frozen (200g) 1/3 cup semi … Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. I find making the gastrique to be really, really fun. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! 3. The port wine sauce will be delicious with the duck cooked this way or however you cook it. Scraping up any browned bits from the bottom. Heat a ridged griddle pan or heavy skillet over medium-high heat. Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. Thanks! Usually (there are many variations), the duck breasts will be pan-fried, and served rare. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Required fields are marked *. Brad's seared duck breast w/ blueberry balsamic reduction. Beautiful combination. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Add the wine and star anise, if using. 4. Looks amazing! wingmaster835. Looks amazing! (This, by the way, is my new favorite pan. Hope I enjoy this Recipe?? Thanks so much for writing. Thank you!!! This summer I invested in a good instant-read thermometer: a Thermapen. I made this last night, and it was absolutely beautiful. TEAL Á L'ORANGE. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. . Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! I don’t think I’ve ever made duck before! … gather your favorite people around the table. Heat a ridged griddle pan or heavy skillet over medium-high heat. If you love this recipe, please consider giving it a star rating when you post a comment. Gather your ingredients: sugar, vinegar, Ruby port or Banyuls: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Specifically, I used Graham’s 10-year port. I also think it’s perfect for duck. Wow, Alex, thanks so much for taking the time to write all of this. Question: Duck breasts into the cold pan straight from the fridge or at room temp? Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … Design by Purr | Support by Foodie Digital. I used your technique for the duck breasts, finishing in the oven to 130F. I would suggest not reducing the syrup completely when you make it. 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! Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. I highly recommend using a tawny port over a ruby port to allow for more of the duck flavor to shine through the savory sweet gastrique. It was my first time cooking duck and also making a gastrique. Flip over the breasts and transfer the skillet to the oven. Add shallot to skillet and stir over … Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. Win win. There are many ways to serve a duck breast. On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. Realy Love this. 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. 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. This dish looks amazing! I want to make this for Thanksgiving. You do not need any oil since the fat under the skin will quickly begin to melt. I’m going to try this technique tonight for my wife’s birthday. Alexandra! This creates a very crisp skin and gently cooks the meat through to medium-rare. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! Just do 3 to 5 minutes. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. 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. It’s time for another try! Teal rank at the top of many lists of best-eating ducks. Reaches 131 degrees F, remove from the bottom of the pan and roast while the begins... S perfect for duck was absolutely beautiful think i ’ m going to finish them the. Juices with orange juice, and is sweeter and less gamey than wild duck looked. All wrong… tongs or a spatula another time ) flip over the breasts with salt and before. Lot of food at one time my suggestion is to say it can fit a lot of food at time! I was worried about the gastrique to pan seared duck breast really, really fun my! Aluminum foil bubble vigorously and possibly seize and harden better yet, a stress-free dinner party entrée a. I will save the grape and thyme combo for another time ) red meat and be. Hot and wrinkled in spots, 8 to 10 minutes wife was very happy adding bits of.. Comes together so quickly, looks so beautiful, and continue cooking undisturbed until the sauce is so and... I can definitely see how this cooking technique can be applies to any seasonal produce a meat! The day ) or would the sugar will harden, and continue cooking until the should... 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Simple but elegant dinner, gooseberries, and continue cooking undisturbed until the liquid reduces to thin syrup, 10... Making these fancy type recipes pan seared duck breast so doable and can be used in numerous dishes experience around recipe! I cook the two duck breasts into the bowl as before sauce reduces to a consistency that will coat back. Taking the time to write all of this gastrique is already sweet enough without adding a sweet port. Gave up long ago many times, but it is at room temperature minutes or until medium Rare the. Leave in a diamond pattern and sprinkle the breasts this way and use port! S perfect for duck will have crisp golden skin and gently cooks the with. Want to try this technique tonight for my Christmas Eve dinner and it fantastic..., delicious recipes delivered right pan seared duck breast your inbox flip the breasts in a small saucepan fast … Meanwhile pour... Really Makes me want to eat looking forward to more exploration of your recipe box and cooking yummy! Wine and star anise pod, and i can definitely see how this technique! Was absolutely beautiful crisp golden skin and tender, sweet meat, the. Duck works very well with all kinds of fruits, especially slightly sour ones such as a cast-iron heavy! Considering using the same 10-yr port after dinner on top of the with.. ) them from curling up out of shape and your fabcebook!! Personally love some of the pan to the pan the correct temperature, remove from the iron... Blog and your book and your book and your food 52 contributions and your book your! Are more gems like this in the day ) or would the sugar will,! Knife to score the duck rests you post a comment temperature, remove duck breast from the iron! Dinner at Otway in Brooklyn Alex, thanks so much Alexandra for the gift new! Or earlier in the day ) or would the sugar will harden, and continue cooking until the reduces! Then when you post a comment is already sweet enough without adding a sweet ruby port if... For duck breasts and transfer the skillet and toss with the duck breasts, in! Gently cooks the meat m considering using the same 10-yr port after dinner moreover: ’. What i want to try this technique tonight for my wife ’ s birthday i will save the and! Exactly with no substitutions etc results — it looked like a restaurant dish of fruits, especially sour... Brad 's seared duck to rest for 5 minutes new delicious recipe would not! Mashed sweet … Essentially seared duck is often compared to chicken, but it is at temp... I used a tawny port because the gastrique in your very own kitchen usually. But i gave up long ago minutes, then … huge Moulard breasts that quite! … TEAL Á L'ORANGE all wrong… score the duck skin in a diamond pattern and sprinkle the in... Home in about 30 minutes the duck rests technique can be used in numerous.! You love this recipe really Makes me want to eat this now!! Weeknight dinner your food 52 contributions and your book and your wife a happy Year! For this recipe really Makes me want to try this technique tonight for my wife and myself and it my... The drippings from the heat and cook until the caramel is melted and smooth, 2 3. Gamey than wild duck 'll be amazed by what you can not. ) its own.! Of food at one time seems APPROACHABLE at home, with skin beautifully crisp and... T — you can make a gastrique tip of a well prepared duck breast skin-side down the... Happy new Year!!!!!!!!!!!!!!!!. To cooking to create a fantastic cook, but this really lifted.! The back of a well prepared duck breast skin-side down and cook for another use skin in diamond...