Pan Seared Five Spice Duck Breast With Balsamic Jus Food

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS

Steps:

• In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
• Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
• To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
• Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

FIVE-SPICE DUCK BREAST

Steps:

• Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
• Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.

CRISPY BALSAMIC DUCK BREASTS

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

FIVE-SPICE DUCK BREAST WITH BLACKBERRIES

Steps:

• Trim duck breasts as necessary, removing extraneous fat or gristle. Score the skin side of the breast diagonally with a sharp knife.
• Season both sides of the duck breasts with salt, then sprinkle both sides evenly with five-spice powder. Mix together ginger and garlic and use it to slather the breasts. Cover and let marinate for 30 minutes at room temperature. (Alternatively, wrap and refrigerate for several hours, or even overnight; bring back to room temperature before cooking.)
• Place a cast-iron pan over medium-high heat. When pan is hot, lay duck breast in it skin-side down. Let sizzle gently for 7 minutes, until skin is crisp and golden, adjusting heat as necessary to keep from getting too dark too quickly. Turn breast over and cook 3 to 5 minutes more. An instant-read thermometer should register 125 degrees for medium rare. Remove from pan and let rest for 10 minutes on a warm plate. Drain fat from pan (reserve for another use if you wish).
• Make the sauce: Over medium heat, add shallots to same pan and cook until softened, about 2 to 3 minutes. Add sherry vinegar, brown sugar and half the blackberries, stirring until sugar is dissolved and berries have released their juice. Add chicken broth, raise heat and simmer rapidly until liquid is reduced by half and a bit syrupy. Strain the contents of the skillet into a small saucepan and keep warm.
• To serve, slice duck breast thinly across the grain on a diagonal and arrange on a platter. Spoon the sauce over the meat and garnish with the rest of the blackberries.

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE

Steps:

• Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
• Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY

Steps:

• Preheat the oven to 180˚C (350˚F).
• Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
• Season each side of the duck breast with 1 teaspoon of salt and pepper each.
• Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
• Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
• For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
• For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
• Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
• Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
• To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
• Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
• Enjoy!

CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE

Steps:

• Preheat oven to 375 to 400 degrees F.
• First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
• Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
• I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
• Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
• Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
• Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. 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. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
• Do NOT turn your breasts. It still should be skin side down.
• Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
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• Balsamic Onion Marmalade.
• In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
• Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
• Season to taste with salt and pepper and set aside to cool.