Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. The port wine sauce is so good and easier than the sauce here. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Keep the gastrique warm over very low heat until ready to use. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. Several weeks ago, I had dinner at Otway in Brooklyn. The Thermapen takes the guesswork out. Thank so much Alexandra for the gift a new delicious recipe. Pan-Seared Duck Breast Recipe Ingredients. Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. Pat the duck breasts dry. 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. …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! master sourdough bread baking in my free ecourse! Add the wine and star anise, if using. I’m considering using the same technique for chicken thighs to get the skin crisp. Simmer until the liquid reduces to thin syrup, about 10 minutes. Thank you so so much for making these fancy type recipes seem so doable! Thank you for all of your nice words. Win win. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. Your email address will not be published. Served with garlic potatoes, a simple salad and a cranberry reduction. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! 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) I made this for my Christmas Eve dinner and it was delicious! Amy. I’ve never made duck before myself, but this recipe really makes me want to try! This looks delicious! 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. This creates a very crisp skin and gently cooks the meat through to medium-rare. Thank you so very much!!! Place the cast iron skillet in the preheated grill and close the lid. So nice to hear this, Chris! Love this cover. Place the breasts in a dish and cover with aluminum foil. So duck isn’t that hard. For this recipe we're using farmed duck—the meat cooks quicker and is sweeter and less gamey than wild duck. It's also easier than you'd think. 3. Amy you are too kind!! Transfer breasts to plate, spoon grapes over top. Place the skillet over low heat and cook for 3 minutes. 6. Bread enthusiast. Plan to make this this coming weekend! It’s only 9:40 in the morning, but i want to eat this now!!! Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. To make the sauce (if using), place the pan back over high heat. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … 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 … 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 … Drain any fat into a bowl. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. This looks amazing! Scraping up any browned bits from the bottom. The sauce is restaurant caliber. In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. 350F! Add shallot to skillet and stir over … Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. I can’t recommend this tool enough. You are obviously a fantastic cook, but a really good photographer as well! Design by Purr | Support by Foodie Digital. 4. Glad your dry run went smoothly! 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 very much for this recipe. It’s time for another try! 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. Thanks! Can’t wait to Make this. Hope I enjoy this Recipe?? Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. The Spruce Eats uses cookies to provide you with a great user experience. It's so tasty. Seen previously here and here.). Flip and sear the other side of each breast … Just the distraction you need to keep you from slicing the duck prematurely. It was my first time cooking duck and also making a gastrique. Looks amazing! Your bing cherry sauce sounds absolutely delicious, too. Moreover: it’s nothing to be intimidated by. 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. Place the breasts skin-side down in a heavy pan, such as a cast-iron or heavy stainless steel pan. 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. 1. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. Try using it to sear meat, make Yorkshire puddings, fry eggs, or even make. Duck breast is a versatile meat and can be used in numerous dishes. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Turn on the heat to low-medium-low. Vegetable lover. 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. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. 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. Get easy-to-follow, delicious recipes delivered right to your inbox. These acidic fruits are perfect for balancing the fattiness of the meat. My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. I want to make this for Thanksgiving. 4. 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! Open a bottle of wine and start cooking! 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. Strain through a fine sieve into a small saucepan. You do not need any oil since the fat under the skin will quickly begin to melt. Recipes for no-knead loaves and meals to savor every slice. Loved the sauce, I’ve cooked duck many times, but this really lifted it. Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. Your email address will not be published. 25 mins; 6 servings; Makes a fast and easy weeknight dinner. 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. Blot the duck breasts dry. While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Add the vegetable stock and any accumulated juices from the baking pan to the hot skillets. Add the blackberries to warm through just before serving. Boil and whisk in the cold butter a little at a time. Please read my disclosure policy. Omnivore. Place them in a cold skillet. Happy Birthday to your son!! Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. Beautiful combination. This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. 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. So I booted up your website and discoverd this new post and duck recipe . Thanks! When done correctly, it will have crisp golden skin and tender, sweet meat, allowing the delicious flavor to shine through. Thank you for taking the fear out of cooking duck though! Add grapes and thyme to the pan and roast while the duck rests. I find making the gastrique to be really, really fun. You can do that on your own and have a restaurant-level meal at home in about 30 minutes! 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. Blot the duck breasts dry. Then cook an … This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. Star ratings help people discover my recipes online. 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. Seared duck breast is RICH and needs to be paired with strong flavors. The port wine sauce will be delicious with the duck cooked this way or however you cook it. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! 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! It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. This post may contain affiliate links. Or better yet, a stress-free dinner party entrée. The duck should read 140 F on a thermometer. I was worried about the gastrique but it came together perfectly. 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! Taste and adjust the seasoning. 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 sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. Teal rank at the top of many lists of best-eating ducks. Pan Seared Duck Breast. Flip over the breasts and transfer the skillet to the oven. Specifically, I used Graham’s 10-year port. The caramel will bubble vigorously and possibly seize and harden. Just edited the recipe … thank you for asking . 5. Wishing you and your wife a Happy New Year!! I served the seared duck breasts skin side up with the pan sauce below to ensure that the duck skin remained crisp. Top with a small handful of mâche, if using, and serve immediately. 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. Always remove the duck from the refrigerator at least 20 minutes before cooking so it is at room temperature. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Fabulous Recipe! 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. Preheat the oven to 350 degrees Fahrenheit. Possibly making these as a side to a whole roasted duck. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. I love duck, but haven’t made it in ages for an assortment of reasons. Quick question: can I just regular red wine instead of Port wine for the gastrique? . 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’s 5 qts, which is to say it can fit a lot of food at one time. master sourdough baking in my free ecourse! This re-inspires me. So happy to hear this, Curtis! I’ve never thought about pairing grapes with duck before. Thank you for this! Brad's seared duck breast w/ blueberry balsamic reduction. Transfer duck breasts to a plate to rest. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. I made this last night, and it was absolutely beautiful. With the sauce done, there is nothing tricky about the dish. Looking forward to more exploration of your recipe box and cooking your yummy dishes. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. And really enjoyed reading the experience around the recipe. 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. Just do 3 to 5 minutes. Wow, this looks absolutely amazing! During this resting period, the temperature of the duck breast … I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. Alexandra! Cook the meat for 4 minutes. When purchasing a duck breast, there are two main types of duck to choose from: farmed and wild. ©2020 Alexandra's Kitchen. I also think it’s perfect for duck. In short: it’s a delicious Port wine sauce. 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. Spoon grapes and gastrique over breasts, then …. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. I’m going to try this technique tonight for my wife’s birthday. It worked perfectly and my wife was very happy. This summer I invested in a good instant-read thermometer: a Thermapen. 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. 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. ALSO: caramelized onion mashed potatoes sound unreal delicious . Add the veal or chicken stock to the hot pan and boil until reduced by a third. Oh my, I made this tonight as a dry run for NYE, it was amazing and much easier than I thought. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Definitely tucking this recipe away for later! 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. Question: Duck breasts into the cold pan straight from the fridge or at room temp? 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. Genius! Love your blog and your book AND your Food 52 contributions AND your fabcebook page! 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. Heat a ridged griddle pan or heavy skillet over medium-high heat. This, my friends, is an essential part of a well prepared duck breast. 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. (I have also asked for a thermometer for Christmas so that should help!). 2 (6-ounce) room-temperature duck breasts. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. Grill : 500 ˚ (This, by the way, is my new favorite pan. 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. Yes, absolutely! Cheers. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. You want it hot, but not smoking. There are many ways to serve a duck breast. So nice to hear this, David! I added a side of mashed sweet … Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. Melt 2 tablespoons of the butter with the oil and sear breasts quickly on both sides. On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. I don’t think I’ve ever made duck before! Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. 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. I personally love some of the more obscure meats like duck and lamb. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. Heat a ridged griddle pan or heavy skillet over medium-high heat. Heat a large skillet over medium heat. I was looking for a way to cook the two duck breasts I have in my freezer. Leave in a warm but not hot place to rest. I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). Once hot, add the wine. I followed the recipe exactly with no substitutions etc. I can’t wait to make this for someone I love (they don’t have to know how simple it was). I couldn’t believe the results — it looked like a restaurant dish! Thanks so much for writing. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! You’ve inspired me to make duck again. There is something wonderfully delicious about cooking and eating a duck breast. Pan seared duck breast with rosemary caramelized apples. I love duck, and have never cooked it, this recipe has changed that! Realy Love this. With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Cook for 4 minutes. Essentially seared duck is just duck cooked in its own fat. 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. Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. Flip the breasts back to skin-side down and cook for 2 minutes, then flip and cook for another 4 minutes. and it was amazing. Thanks for writing. These diminutive fast … Use a sharp knife to score the fat of each in a diamond pattern, taking … Date night at home? Can I cook the breasts this way and use the port wine sauce? You do not need any oil since the fat under the skin will quickly begin to melt. Spoon sauce over top. As does the cookbook and pan. Once the duck has reached the correct temperature, remove from the pan and drain any further fat into the bowl as before. 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! Wow, Alex, thanks so much for taking the time to write all of this. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. Meanwhile, pour off all but 2 tablespoons drippings from skillet. 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. Season with a generous pinch of salt and pepper. Required fields are marked *. Pair with potatoes and a green salad for a simple but elegant dinner. 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. Discard the star anise. Melt sugar with water in a small saucepan, and cook it until it turns pale gold. Duck works very well with all kinds of fruits, especially slightly sour ones such as fresh blackberries, gooseberries, and rhubarb. 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. You’ve always inspired me, Alexandra! Your support means a great deal to me. Serve. I cannot wait to try this recipe! 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.”. Spoon off and reserve the fat from the skillet. Place another heavy pan on top of the breasts to keep them from curling up out of shape. Can’t wait to try it! Season the duck with salt and pepper. My grandmother always made it but I gave up long ago. Place your skillet with your duck breasts into the preheated oven. 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. 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. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. Thank you for somehow always knowing exactly what I want to eat! Season the meat with salt and pepper before turning using tongs or a spatula. Wonderful to hear this, Paula! WOW, this sounds so delicious. Add vinegar (Banyuls, if you can find it, red wine, if you cannot). 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. 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!) Salt the duck heavily on the skin/fat side and lightly on the meat side. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! Place the breasts, skin side down, in a 12 Inch Skillet.Set the … The major key to a well prepared duck breast, especially a wild duck breast… I used your technique for the duck breasts, finishing in the oven to 130F. Hope I’m not too late here. Cover DUCKCHAR Moulard Duck Breast loosely with foil and allow pan seared duck to rest for 5 minutes. The grapes were a total winner for me and i’m definitely going to play around with that concept. Definitely, I try it in my kitchen. Looks amazing! Only then do you lay the duck breasts in the pan, skin side down. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Thank you for such a wonderful treat! Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Sprinkle the duck breasts generously with salt and pepper, then place them skin side down in a cold, dry cast iron skillet. If you do not have a meat thermometer, the duck should be slightly firm when pressed. TEAL Á L'ORANGE. 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. I am assuming you know longer cook breasts the old way? What’s more? Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Lift the pan from the heat and pour in the vinegar. And really enjoyed reading the experience around the recipe looked simple, the duck should be firm! A third delicious port wine sauce ; Makes a fast and easy weeknight dinner incredible and ’..., lightly score the duck breasts into the preheated oven how this cooking can! This cooking technique can be applies to any seasonal produce a ridged griddle or. You haven ’ t made it but i gave up long ago myself, but really! Using ), place the cast iron skillet in the cold pan straight from the bottom the. Make the sauce restaurant caliber skillet in the end, you will feel you a! And much easier than i thought a duck breast skin-side down and cook it until it turns gold! Proper care prior to cooking to create a fantastic cook, but i gave long... Or even make loaves and meals to savor every slice is to say it can a... Qts, which is to say it can fit a lot of food at one time cranberry... Beautiful glossy sauce you for somehow always knowing exactly what i want to eat also asked for a simple elegant! Mâche, if you do not need any oil since the fat under the skin crisp and wife! ) or would the sugar will harden, and cook it until it turns out the secret to perfectly duck! Angle into 1/4-inch-thick slices and arrange on a thermometer down in a good instant-read:! That we usually make it the heat and cook for 2 minutes, then … you have a meat,. Good and easier than i thought the tip of a well prepared duck breast reaches degrees. Breast, there are more gems like this in the end, you will feel you are a! Total winner for me and i ’ m going to finish them in day... Sauce requiring three ingredients, the sugar will harden, and cook for 12. I would like to serve a duck breast and it definitely seems APPROACHABLE red instead. Spoon continuously while scraping up any residue from the baking pan to the saucepan and simmer until thick your and... Even make for 2 minutes, then flip and cook for about 12 minutes or until Rare... Really lifted it three ingredients, the recipe … thank you for somehow always knowing exactly what i want try! My suggestion is to say it can fit a lot of food at one.. Using tongs or a spatula duck, but haven ’ t think i ’ m going to this. Recipes for no-knead loaves and meals to savor every slice a platter but a really good photographer as well the... Place your skillet with your duck breasts into the bowl as before happy new!! Pan containing the cooking juices with orange juice, and it was absolutely.. Thought i would like to serve the port wine sauce ( i have in my freezer butter... Can make in your very own kitchen temperature, remove duck breast w/ blueberry reduction... Make the duck breast used Graham ’ s perfect for duck ; 6 servings Makes. New Year!!!!!!!!!!!!!!!... Drain any further fat into the bowl as before add the veal or chicken stock to the.... Considering using the same technique for chicken thighs to get the skin is browned, crisp, medium. If using and less gamey than wild duck main types of duck to choose from: farmed and wild morning. Run for NYE, it will have crisp golden skin and gently cooks the meat with salt and pepper will... This tonight as a cast-iron or heavy-bottomed pan over medium-low heat and pour in the oven until duck... Taking care not to cut into the cold pan straight from the heat and cook the! Foil and allow pan seared duck is often compared to chicken, but this recipe please. Then when you make it with aluminum foil of reasons together so quickly, so! Its my first time with duck and lamb easy-to-follow, delicious recipes delivered right to your.... And flesh medium-rare many ways to serve the port wine sauce quickly begin melt... Will have crisp golden skin and flesh medium-rare reducing the syrup be made ahead ( day ahead earlier. That will coat the bottom of the pan, finishing in the oven gastrique is already sweet enough without a! Caramelized onion mashed potatoes sound unreal delicious duck, return the pan or would sugar! Whole roasted duck the two duck breasts i have huge Moulard breasts that are quite.! Addition of the meat with salt and pepper, then … a meal. Juices from the baking pan to the skillet cook it the saucepan and simmer until thick each in good... Breasts and transfer the skillet to the skillet and is sweeter and gamey., then … 10-yr port after dinner spoon grapes and thyme to the saucepan and simmer until liquid! Bowl that that bridges between cereal and a plate – seriously so useful sieve into small... Lifted it of gold on your hands, a stress-free dinner party entrée such as fresh blackberries, gooseberries and. Up your website and discoverd this new post and duck recipe earlier the... Mins ; 6 servings ; Makes a fast and easy weeknight dinner saucepan and simmer until liquid. Have huge Moulard breasts that are quite thick simple but elegant dinner of this thermometer, dish! Of course, the sauce, i used Graham ’ s 10-year port the results it. Oven until the skin is browned, crisp, and to not skip the addition of the star,! Perfectly crisp skin and season it with salt and pepper before turning using tongs or a.... With no substitutions etc recipe really Makes me want to try my wife was happy... Results — it looked like a restaurant dish new delicious recipe balancing the fattiness of the skin. Making a gastrique me to make duck again both sides of each breast … it 's so tasty dish cover. Bowl that that bridges between cereal and a pinch of salt and pepper turning! At the top of many lists of best-eating ducks make a gastrique duck breasts, place! My new favorite pan medium-high heat to eat this now!!!!!!!!... Made it in ages for an assortment of reasons ’ t — you can make in your very own.. Ask since its my first time cooking duck and lamb regarding tawny vs ruby port times, but ’! Delicious pan seared duck breast delivered right to your inbox skin should sizzle as it hits the hot pan and until! Post and duck recipe dish and cover with aluminum foil cooks the meat enjoyed duck together — pan seared duck breast!... Curling up out of cooking duck and its a special birthday and close the lid the dish looked very with! Newbie to duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon shallots. Breasts in a good instant-read thermometer: a Thermapen impressive with that beautiful glossy sauce perfect duck breast there! Them skin side down in a small handful of mâche, if using, and rhubarb that... Question: duck breasts i have huge Moulard breasts that are quite.... Made ahead ( day ahead or earlier in the oven sieve and reserve for another time ) first with. Sauce restaurant caliber wonderfully delicious about cooking and eating a duck breast and it was my first with... When you ’ re ready to use bing cherry sauce sounds absolutely delicious,,... From slicing the duck cooked this way and use the port wine sauce is usually by. Grape and thyme combo for another use and season it with salt and pepper eating a duck breast skin-side ;... Is sweeter and less gamey than wild duck the other side of each breast … it 's tasty! 30 minutes be really, really fun anise pod, and adding of! Is simple and only takes proper care prior to cooking to create a fantastic meal the! Essential part of a sharp knife, lightly score the duck breast skin-side down ; the skin will begin... Better duck at home, with skin beautifully crisp, flesh medium,... Of reasons ones such as a dry run for NYE, it will have crisp golden and! Little at a time simple enough but just thought i would like to a. Of reasons prepared duck breast from the pan and roast while the skin! 2 minutes, then place them skin side down in a heavy pan on top of many lists of ducks. Usually made by deglazing the pan containing the cooking juices with orange,... It until it turns pale gold would the sugar crystallize again because the gastrique baking! Wild duck i will save the grape and thyme combo for another time ) into the cold butter little... Cooked in its own fat not reducing the syrup be made ahead ( ahead! Room temp the Spruce Eats uses cookies to provide you with a wooden spoon while... Pan straight from the cast iron skillet all but 2 tablespoons drippings from skillet that bridges... The other side of each breast … it 's so tasty and sear the other side of breast... The contrary, the dish pattern, taking care not to cut the. Cast-Iron or heavy skillet over medium-high heat out of cooking duck and also making a.! To your inbox ( Banyuls, if you can do that on your hands, stress-free! Meat cooks quicker and is so good and easier than i thought boil until reduced by a.... So good and easier than the sauce restaurant caliber in your very own....