Need ideas for duck breasts and smoked duck, what's your favorite

S

susankentfieldca

Well-known member
This am I rec'd some lovely duck breasts and a pkg of smoked duck breasts. What's your favorite way to cook them and what can I make using the smoked duck? I'm thinking a nice salad maybe.

I'm used to cooking a whole duck, so I need some help. These are specialy fed ducks and I want to do them justice.

Thanks to Heather SF for the lovely b-day present!

 
I posted this recipe for someone on egullet.org and she loved it. (I haven't tried this myself yet).

She recommended using port instead of the listed white wine:

SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION

The marinade becomes the sauce in this easy yet sophisticated recipe.

INGREDIENTS:

4 boneless skinless duck breast halves

Marinade:
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 clove garlic, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste

3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine (reviewer on egullet recommended using port)
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)

DIRECTIONS:

To prepare marinade, whisk balsalmic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce) over duck and serve at once.

4 servings

Recipezaar

http://www.recipezaar.com/93324

 
Here's another one that sounds great:

DUCK WITH BLACKBERRY SAUCE

Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg and thigh meat to use at another time. Partner this with green beans for a colorful presentation.

3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup

4 5- to 6-ounce duck breast halves with skin

Additional blackberries (optional)

DIRECTIONS:

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)

Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.

Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.

Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

Serves 4.
Bon Appétit
February 1996

http://origin.www.epicurious.com/recipes/food/views/1265

 
Gay gave us a link to a good one not long ago. Rec: Breast of Duck with Mushrooms and Walnuts

Breast of Duck with Mushrooms and Walnuts

From Bob Chambers, Food Editor of burgundytoday.com. He is an American chef who trained in Paris at La Varenne. In New York he has been executive chef of the American Express Publishing Corporation and L’Oréal.

Serves 8

• 4 breasts of duck, trimmed of all membranes
• 500 gms (1lb) white mushrooms, thoroughly washed and cut
into quarters or eighths depending on size
• 4 shallots, peeled and finely chopped
• 2 cloves of garlic, finely chopped
• 1 bunch of chives, finely sliced
• 1 bunch of parsley, washed and finely chopped
• 24 perfect walnut halves
• sea salt and ground pepper to taste
• 1 cup of red wine
• 1 cup good brown stock
• 1 tabs flour

First brown the walnuts. Heat the oven to 125C/240F. Set the walnuts on a baking tray in the middle of the oven and slow-roast for 45 minutes. They will be delicious and evenly browned throughout. Set aside.

Preheat the over to 240C/475F

With a sharp knife, deeply score the skin side of the duck breasts.

Generously salt and pepper both sides of the breasts. Set aside while your oven comes up to temperature.

Heat a heavy bottomed, high-sided skillet over a high heat for 4 to 5 minutes until it begins to smoke slightly. Add the 4 breasts, skin-side down, and cook for 4 minutes. The duck will render great amounts of fat and the skin will become a delicious mahogany brown. Turn over and cook for another 2 minutes. Remove to a baking dish. Place in oven for 4 minutes. Remove from the oven and let rest for 10-15 minutes in a warm place, covering loosely with foil. This is the timing for rare meat.

Pour off all but 3 tabs duck fat from the skillet. Add the shallots, cover the pan and cook for 3 minutes until translucent, then add the garlic for a further minute. Add the mushrooms and cook for 6 minutes covered, stirring occasionally. Stir in the flour, add the wine and then the brown stock. Simmer for 5 minutes. Finally stir in most of the parsley and chives, reserving some for garnish.
Slice the duck breasts, pour over the sauce and finish with the walnuts and parsley and chive mixture.


http://www.burgundytoday.com/gourmet-traveller/chefs-recipes/duck-breast.htm

http://www.burgundytoday.com/gourmet-traveller/chefs-recipes/duck-breast.htm

 
Thanks Meryl and Julie and Gay

Gay, I saw the ones you posted further down and think I will try the 2nd place winner recipe this weekend. Have all the ingredients on hand.
And I've got my eye on a cinnamon scented duck with balsamic reduction for this week.

 
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