Duck Breast with Carrot and Chamolile

Ingredients

2 whole duck breasts
1 to 2 teaspoons French 4-spice blend (your favorite brand)
1 pound baby carrots, halved or quartered if large
2 chamomile tea bags
2 tablespoons unsalted butter, sliced
1 teaspoon honey Kosher salt
2 cups veal or chicken stock, preferably homemade
1 tablespoon cornstarch
2 mandarin oranges, peeled and chopped
1 bunch fresh flat-leaf parsley, thick stems discarded and leaves chopped, for garnish
Chamomile or coriander flowers, for garnish (optional)

Method

  1. Preheat the oven to 350°F.
  2. Score the duck breasts in several places. This will allow the duck fat to escape during cooking. Season lightly with the spice blend.
  3. Heat a large, oven-safe skillet over medium-high heat. When hot, sear the duck breasts, skin side down, until the skin is crispy and golden brown and the fat renders, 4 to 5 minutes. Lift the duck breasts from the pan and drain off the fat (Reserve the fat for another use). Return the duck breasts to the pan, skin side up.
  4. Transfer the skillet to the oven and roast the duck breasts for 8 to 10 minutes, until cooked through.
  5. Lift the duck breasts from the skillet and set them aside to rest.
  6. Put the carrots in a large saucepan and add enough cold water to cover by about 1/2 inch. Add the tea bags, butter, and honey and season lightly with salt. Bring to a boil over medium-high heat and cook until the water evaporates and the carrots are tender and glazed, 10 to 12 minutes.
  7. Mix 1 tablespoon of the stock with the cornstarch to make a slurry, stirring well until smooth and lump-free.
  8. In a saucepan, heat the remaining stock over medium heat until warm. Add the slurry to the warm stock and whisk until thick and bubbling hot.
  9. Whisk in a little duck fat, if desired. Stir in the chopped mandarin oranges.
  10. Slice the duck meat from the breasts. Arrange the sliced duck on plates and spoon some sauce over the meat. Pile the carrots next to the duck and serve garnished with chopped parsley and chamomile or coriander flowers, if desired.

Makes 4 servings.

Source: So Good

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Five-spice Duck and Somen Noodle Soup

Ingredients

4 duck breasts, skin on
1 teaspoon five-spice powder
1 teaspoon peanut oil
6-1/2 oz dried somen noodles

Star Anise Broth

8 cups good-quality chicken stock
3 star anise
5 spring onions, chopped
3 tablespoons chopped fresh coriander leaves

Method

  1. Preheat the oven to moderately hot 200°C/400°F.
  2. Trim the duck breast of excess fat, then lightly sprinkle both sides with the five-spice powder.
  3. Heat a wok over high heat, add the oil and swirl to coat the side of the wok. Add the duck breasts, skin-side down, and cook over medium heat for 2-3 minutes, or until browned and crisp.
  4. Turn and cook the other side for 3 minutes.
  5. Transfer to a baking tray and roast, skin-side-up, for a further 8 minutes for medium—rare, or until cooked to your liking.
  6. Put the chicken stock and star anise in a clean non-stick wok. Bring to the boil, then reduce the heat and simmer, covered, for 5 minutes.
  7. Add the spring onion and coriander and simmer for a further 5 minutes.
  8. Cook the noodles in a saucepan of boiling water for 2 minutes, or until tender. Drain and divide among four large bowls. Ladle the broth on the noodles and top each bowl with one sliced duck breast.

Makes 4 servings.

Source: The Essential Wok Cookbook

Seared Duck Breast with Molasses and Blackberry Sauce

Ingredients

3 tablespoons butter
1 carrot, finely diced
1 stalk of celery, finely diced
1 cup shiitake mushrooms, finely diced
1 cup fresh or frozen blackberries
2 cups duck or veal stock
1 tablespoon molasses
1 teaspoon freshly ground black pepper
1 sprig fresh thyme, finely chopped
1/4 cup olive oil
4 (6-8-oz each) duck breasts, with skin
1/2 cabbage, sauteed
16 to 18 morels, sauteed

Method

  1. Preheat oven to 400°F.
  2. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the carrots, celery, and shiitake mushrooms and cook for 5 minutes, stirring constantly until softened.
  3. Add the blackberries and cook for 3 minutes, stirring constantly.
  4. Add the veal stock, molasses, black pepper, and thyme. Bring to a low simmer and cook for 10 minutes.
  5. Strain the sauce through a fine strainer, forcing the ingredients through as much as possible. Keep warm until ready to use.
  6. Heat the olive oil in a saute pan over medium heat. Place the duck breasts, skin side down, in the pan and cook until the skin is thoroughly browned. Turn the duck breasts over and brown on the other side. Transfer saute pan to the oven and cook duck breasts until medium rare, approximately 8 to 10 minutes. Let rest for 10 minutes before slicing.
  7. Return sauce to a simmer, do not boil, and whisk in the remaining tablespoon of butter.
  8. Slice the duck breasts and arrange them in a fan shape on the serving plates over a bed of sauteed cabbage and morels. Drizzle sauce over the sliced duck and serve.

Makes 4 servings.

Source: Famie’s Adventures in Cooking

Vietnamese-style Roasted Duck

Ingredients

1 teaspoon minced garlic
2-3 shallots, finely chopped
2 teaspoons five-spice powder
2 tablespoons sugar
1/4 cup red rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
4 quarter portions duck (2 breasts and 2 legs)
1 cup coconut milk
salt and freshly ground black pepper
watercress, to serve
coriander sprigs, to garnish

Method

  1. In a bowl, mix garlic, shallots, five-spice powder, sugar, vinegar, fish and soy sauces.
  2. Add duck pieces and leave to marinate for at least 2-3 hours, or overnight in the refrigerator, turning occasionally.
  3. Preheat oven to 220ºC (425ºF).
  4. Remove duck portions from marinade and place, skin-side up, on a rack in a baking tin and cook in the oven for 45 minutes, without turning or basting.
  5. Remove duck and keep warm. Heat the marinade with the drippings in the baking tin, add the coconut milk, bring to boil and simmer for 5 minutes. Season with salt and pepper, then pour sauce into a serving bowl.
  6. Serve duck portions on a bed of watercress, garnished with coriander sprigs.

Makes 4 to 6 servings.

Source: Vietnamese Cooking

Ginger-orange Duck Casserole

Ginger-orange Duck Casserole

Ingredients

8 duck legs (legs plus thighs)
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed or canola oil
2 slices thick-cut bacon
2 medium onions, sliced thick
6 (1/2-inch-thick) slices peeled ginger, cut lengthwise from a 2- to 4-inch piece
1 serrano chile, halved lengthwise
3 medium oranges, quartered
1 cup baby carrot
4 celery stalks, cut into 1/2-inch lengths
2 cups shelled edamame
1/2 cup Grand Marnier or other orange liqueur
1/4 cup soy sauce
2 cups fresh chicken stock or low-sodium canned chicken broth

Method

  1. Preheat the oven to 350°F.
  2. Season the duck legs with salt and pepper.
  3. Heat a large ovenproof casserole over medium heat, add the oil, and swirl to coat the bottom. When the oil is hot, and working in batches if necessary, add the duck legs skin side down. Brown, turning once, about 20 minutes. If the legs haven’t rendered most of their fat, cook a little longer. Transfer the legs to a plate and pour off all the fat (reserve the fat for future use).
  4. Add the bacon, onions, ginger and chile. Season with salt and pepper and saute until the vegetables have softened slightly, about 2 minutes.
  5. Add the oranges, carrots, celery and edamame and deglaze with the Grand Marnier.
  6. Add the soy sauce and stock and adjust the seasoning if necessary.
  7. Return the duck legs to the casserole, cover, and bake in the oven until a paring knife passes easily through the duck, about 2 hours.
  8. Serve from the casserole or transfer to a large shallow bowl and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals