24 ratings 4.7 out of 5 star rating. Remove duck breasts from marinade, reserving marinade for sauce, if desired. Prick the duck’s skin really well with a fork (this helps release the fat from the skin as it roasts). Imagine hunting down the best BBQ joint in Texas, or the best Fish n Chips in London. Season both sides of the duck breast with Kosher salt and pepper. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Turn the duck breasts over to the other side (non-skin side) and cook for 2 more minutes on medium heat. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for … Remove duck breasts from marinade, reserving marinade for sauce, if desired. Score the skin of the duck breast, making sure you do not cut all the way through to the meat. Pat the duck dry with paper towels and let it come to room temperature while you prepare the glaze. Score fat on duck breast in criss-cross pattern at one-inch intervals. It should not be considered a substitute for a professional nutritionist’s advice. And we can't get enough rich, flavorful duck meat in confit, gumbos, adobo, and more. https://irenamacri.com/duck-breast-recipes-and-how-to-cook-this-delicious-meat You’ll know it’s ready for roasting when the skin is thin, golden and crispy. Roast the duck for 1 hour at 350 F, breast side up, then remove the duck from the oven, it should look like this after the first 1 hour of roasting: 2. Duck Breast Salad with Orange & Dandelion. Seasoned with basil and fresh root ginger, this is a succulent slow-roasted [...] In Beijing wed weed through hundreds of Peking duck restaurants to find the best spot. Turn the duck breasts over and sear for 1 minute. Return the duck breasts to the skillet skin side up and cook for about a minute, just until the meat is seared. Place the duck breast skin side down in a hot non stick pan on a medium heat without oil for 5 minutes or until golden brown. Salt and pepper to taste. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. The duck should look like this – it’s breast … ... Fresh Duck Delicious. Transfer the duck breasts skin side up to a baking dish that will hold them in a single layer. How to Cook a Duck Breast. Duck Breast with Pickled Mushrooms, Pumpkin Seeds & Peanuts. Searing focuses direct heat on the skin of the duck breast. The information shown is Edamam’s estimate based on available ingredients and preparation. Then, flip the duck breast side down, and roast for 40 minutes at 350 F breast side down. Preheat the oven to 200C/180C Fan/Gas 6. … Make the most of this versatile bird with our best roast duck recipes. Step 3 - Rapidly brown the meat side. To serve, slice the duck breasts on an angle, into slices a quarter to a half-inch thick. In this roast duck breast recipe, you’ll learn how to cook duck breast fillets in the oven. … Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Roasted duck breast with plum sauce 116 ratings 4.8 out of 5 star rating This easy yet impressive recipe makes a stylish main course for a special occasion Get recipes, tips and NYT special offers delivered straight to your inbox. Eastern Europeans love turkey and whole roasted birds, but this is a nice change of pace and can be found at many of the upscale restaurants in Poland. This technique is also known as crosshatching because the scoring lines create perpendicular crosshatch marks. Step 4 - Roast duck breast in the oven. NYT Cooking is a subscription service of The New York Times. Unwrap the ducks and allow them to sit at room temperature for 20 minutes. Duck Breast with Roasted Beetroot and Orange Salad. That’s because perfect oven roasted duck breast should have a golden, crispy duck skin on the outside that provides an incredible texture contrast to juicy, rich meat on the inside. Roast duck is a great alternative to turkey at the holidays, particularly for smaller crowds. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Some famous brands have a long history and many br… Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Roast duck in preheated oven for 1 hour. Step 4 - Roast duck breast in the oven. Here's a simple roast duck recipe that you can try for the holidays. With DUCKCHAR Moulard Duck Breast, this step is particularly important because the skin is much thicker than a typical duck breast and thus requires more rendering. We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. The recipe can also be expanded for as many duck breasts as you need. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Quick. Preheat the oven to 350°F; position the rack in the middle of the oven. Scoring properly is essential for achieve crispy skin. Duck Risotto with Green Peas. They can remain in the oven as long as two hours and can sit warming even longer if the oven is turned off after two hours. Here are some of our very favorite top-rated duck recipes. Print Recipe. 4.98 from 45 votes. A good rule of thumb is if you can see the meat through the scoring lines, you’re cutting too deep with the knife. Subscribe now for full access. And I have an entire page of duck breast recipes, most of which use this technique. It’s a two step process: sear and then roast duck breast. Sear the meat: remove from the marinade, pat dry thoroughly with kitchen paper. Food; Duck Breasts Fit Well On Festive New Year's Menu. These techniques provide direct and indirect heat. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Opt out or. Array on a platter and serve. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. Duck Breast with Salsa Verde. Season well, then set aside to bring the meat to room temperature. Why not treat the family to a whole duck roast? https://www.washingtonpost.com/recipes/slow-roasted-duck-breast/12423 Reserve rendered duck fat. Mix … Pro Tip: DUCKCHAR is best served medium-rare, DUCKCHAR Moulard Duck Breast >Kosher saltPepper1/4 cup chopped cilantro1/4 cup chopped parsley4 garlic cloves2 tablespoons oregano3 teaspoons crushed red pepper1/2 teaspoon cayenne pepper1 tablespoons red wine vinegar1/2 cup olive oil. This step should take 15 to 30 seconds depending on the temperature of the pan. Transfer to bowl and add olive oil. Method. Heat large, heavy skillet, preferably nonstick, to very hot. Orange Glazed Duck. In order to achieve that crispy duck breast skin, you’ll need to render off as much fat from the skin as possible. Then, place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare. Step 5 - To make chimichurri, combine cilantro, parsley, garlic, oregano, crushed red pepper, and vinegar in food processor. 30 minutes, plus at least 8 hours’ chilling and freezing, 20 minutes, plus at least 6 hours’ chilling and freezing. Place on a cold (!) Featured in: Jump to Recipe Print Recipe. Be adventurous with a boozy sauce or stick to more traditional recipes. Preheat oven to 400° F. Step 2 - Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Cover and allow to marinate at least an hour at room temperature or up to 24 hours in the refrigerator, whichever is more convenient. Cover oven roasted duck breast loosely with foil and allow to rest for 5 minutes. Preheat oven to 175 degrees. Food; Duck Breasts Fit Well On Festive New Year's Menu. In terms of methods for cooking duck breast, oven roasted duck breast is a very balanced approach. Place duck breast skin side-down in the hot skillet; cook until … Remove the duck breasts from the skillet. Mix the five-spice powder, honey, soy sauce and lemon juice together in a dish, brush the mixture over both sides of the duck breasts and place the breasts in a dish. Skin should be browned and crispy and the fat rendered. Duck Breast with Sauce Aigre Douche. Sauce directions are below. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. Take your time as you score. Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! ... Roast duck breasts with maple syrup vinaigrette. Try it Peking style, with classic hoisin sauce, slow roasted, glazed and more. Heat a skillet over medium-high heat. Just be sure not to cut into the meat - The more scoring lines, the better. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. With a fork, prick the … Add the plums … ... Roast Duck Breast with Orange & Passion Fruit Sauce. Roast duck breast. This recipe for pan-roasted fillet of duck breast is fast and easy, and delicious when served with a honey-brown sugar sauce. Then oven roasting uses indirect heat to cook the meat evenly throughout. Cut and serve with chimichurri. Growing up in Beijing, I was spoiled by fantastic duck dishes. During this resting period, the temperature of the duck breast will rise to 135 degrees F for a perfect medium rare finish. Place in the oven for about an hour. Serves 2 EASY. This recipe works with any duck or goose breast… Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Duck is delicious, versatile and easy to prepare at home – we have created this collection of duck recipes for you to create and enjoy. Pour off the fat regularly and seal the other side for 1 minute. Roasted duck breast with plum sauce. This duck breast recipe for the oven uses a balanced approach for achieving crispy duck skin and juicy, flavorful meat. Duck Breast with a Tamarind & Ginger Sauce. Pan-fried duck breast recipe. We love a simple roasted duck -- the bird practically bastes itself. After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). pan, skin-side down, turn on medium heat and cook for about 4 minutes and then 2 minutes on the other side. Place duck breasts in the skillet skin side down and sear for about two minutes, just until the skin is well browned. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Cooking duck breasts is easy once you get the hang of it. By this time the duck breasts will be uniformly pink throughout. Easy. Continuously ladle out rendered fat while duck breast cooks. Pour all the fat out of the skillet (reserve the fat for the sauce or other cooking, if you wish). To roast or bake duck breast properly, you’ll actually begin by searing it. Create variety with your meals and try one of our sauces for duck recipes. A whole duck is stuffed with orange segments and basted with a mouth-watering combination of honey, butter and orange juice. Cook skin side up until internal temperature reaches 131 degrees F. This step should take 5 - 15 minutes. Heat large, heavy skillet, preferably nonstick, to very hot. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Sauces for duck recipes considered a substitute for a professional nutritionist ’ s estimate based on available ingredients and.! 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