Grilled Marinated Duck Breast

Ingredients

1/2 cup Chambord liqueur
1 teaspoon coarsely ground black pepper
1 tablespoon molasses
juice of 1 orange
2 large, meaty duck breasts
1 cup chicken stock
pinch of salt
1 tablespoon butter

Garnish

1-1/2 cup zucchini, julienned
1-1/2 cup butternut squash, julienned
14 melonball sweet potatoes
2 tablespoons butter
salt and pepper to taste
2 sprigs of thyme

Method

  1. To prepare the garnish, peel sweet potatoes and using a melonballer, scoop out 14 sweet potato balls.
  2. Blanch sweet potato balls in boiling water until halfway cooked, approximately 10 minutes.
  3. In a hot saute pan with 1 tablespoon of butter, add sweet potatoes and brown slightly. Season and set aside.
  4. In another saute pan with 1 tablespoon of butter, saute the butternut squash and zucchini. Season and set aside.
  5. In a large stainless steel bowl mix together the Chambord, pepper, molasses and orange juice. Marinate duck breasts in Chambord mixture for approximately 40 minutes. Remove duck breasts and reserve the marinade.
  6. Preheat grill. When hot, reduce heat to low.
  7. Place the duck breasts on the grill. (Cook for approximately 3 minutes on each side for medium rare.) Remove from grill and let sit for several minutes before slicing.
  8. Add 1/2 cup of the reserved marinade to a saucepan and over high heat, boil until reduced by half. Add the chicken stock and reduce for 5 minutes. Season to taste and whisk in butter.
  9. To serve, place zucchini and squash in a small pile in the middle of the plate. Arrange the sweet potatoes around the plate.
  10. Slice the duck and fan it around the squash and zucchini. Ladle the sauce around the duck and garnish with a sprig of thyme. Serve immediately.

Makes 2 servings.

Source: Famie’s Adventures in Cooking

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Chinese Duck Parcels in Rice Paper

Ingredients

1-3/4 lb boneless duck breasts
1 cup dry red wine
1/2 cup chicken stock
5 large cloves garlic
20 peppercorns, lightly crushed
sea salt
15 rice paper rounds
3/4 English (hothouse) cucumber, halved and cut into julienne 1-1/2 inches long by 1/4 inch thick
2 large shallots, halved and thinly sliced lengthwise
1/3 cup Hoisin sauce

Method

  1. To make the filling, in a heavy non-aluminum pan, combine the duck breasts, wine, stock, garlic, peppercorns, and 1 teaspoon salt. Bring to a simmer over medium heat, cover, adjust the heat to maintain a very gentle simmer, and cook until the duck is tender, about 1-1/2 hours.
  2. By the end of cooking, most of the duck fat will have been rendered and the duck will be simmering in its own fat. Transfer the duck to a platter lined with paper towels and let cool slightly. Remove and discard the skin and cut the duck meat into strips about 1-1/2 inches long by 1/2 inch thick.
  3. Have ready on a work surface a large, shallow bowl filled with water and a damp kitchen towel. Immerse a round of rice paper in the water for about 2 seconds, then remove it and spread it on the towel. It will become pliable within a few seconds.
  4. Place a few strips of duck, a few cucumber juliennes, and a few slices of shallot in a line across the center of the rice paper, leaving a 2-inch border on either side. Drizzle about 1 teaspoon of the Hoisin sauce over the ingredients. Roll the nearest edge up to cover the filling, compacting it gently. Fold in both sides and continue rolling up gently but firmly to the end. Place seam side down on a large platter. Repeat with the remaining ingredients until you have made about 15 rolls. Cover the rolls with the damp towel and set aside until serving time (not more than 2 hours).
  5. Before serving, using a sharp knife, cut each roll in half on the diagonal. Arrange on a serving platter and serve.

Makes 30 room-temperature bites.

Source: Hors Doeuvre

Black Currant-Lacquered Duck

Ingredients

four 6- to 8-ounce whole duck breasts, or two 1-pound magret duck breasts (from a Moulard duck)
fine sea salt and freshly ground black pepper
3 tablespoons chopped shallots
1 tablespoon grated ginger
2 tablespoons honey
1/2 cup black currant jam
1/4 cup cider vinegar

Method

  1. Preheat the oven to 375°F.
  2. With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. This helps release and render the layer of fat under the skin and makes the finished duck look stunning.
  3. Heat a saute pan over medium heat for 2 minutes.
  4. Season the duck breasts with salt and pepper. Put the breasts in the pan, skin side down, and cook over medium to low heat to render the fat and brown the skin, 6 to 8 minutes. Carefully drain off and discard any accumulated fat from the pan and return the pan to the stove.
  5. Carefully turn the breasts over and brown the flesh side for 3 to 4 minutes, or several more minutes for magret breasts.
  6. Remove the breasts to a plate and cover to keep warm.
  7. Add the shallots to the pan and return the pan to the heat. Saute the shallots until softened but not browned, 2 minutes, then add the ginger, honey, jam, and vinegar and stir. Bring to a simmer and let simmer for 2 or 3 minutes to reduce and thicken to a lacquer-like glaze.
  8. Put the breasts, skin side up, on a nonstick cookie sheet, brush some lacquer on the upward-facing side of each breast, and reheat in the oven for 3 minutes.
  9. To serve, slice the breasts lengthwise or crosswise and arrange the slices of 1 breast on each of 4 plates.
  10. Quickly reheat the sauce, if necessary, and drizzle some around the duck breasts.

Makes 4 servings.

Source: Nightly Specials

Chinese-style Steamed Duck Breast with Pineapple and Ginger Sauce

Ingredients

2 boneless duck breasts
4 scallions, chopped
1 tablespoon light soy sauce
8-ounce can pineapple rings
5 tablespoons water
4 pieces drained Chinese stem ginger in syrup, plus 3 tablespoons syrup from the jar
2 tablespoons cornstarch mixed to a paste with a little water
1/4 each red and green bell pepper, seeded and cut into thin strips
salt and ground black pepper
cooked thin egg noodles, baby spinach and green beans, blanched, to serve

Method

  1. Strip the skin from the duck breasts.
  2. Select a shallow bowl that will fit into your steamer and that will accommodate the duck breasts side by side. Spread out the chopped scallions in the bowl, arrange the duck breasts on top and cover with baking parchment. Set the steamer over boiling water and cook the duck breasts for about 1 hour or until tender. Remove the breasts from the steamer and leave to cool slightly.
  3. Cut the breasts into thin slices. Place on a plate and moisten them with a little of the cooking juices from the steaming bowl. Strain the remaining juices into a small saucepan and set aside.
  4. Cover the duck slices with the baking parchment paper or foil to keep warm.
  5. Drain the canned pineapple rings, reserving 5 tablespoons of the juice. Add this to the reserved cooking juices in the pan, together with the measured water. Stir in the ginger syrup, then stir in the cornstarch paste and cook, stirring until thickened. Season to taste.
  6. Cut the pineapple and ginger into attractive shapes.
  7. Put the cooked noodles, baby spinach and green beans on a plate, add slices of duck and top with the pineapple, ginger and pepper strips. Pour over the sauce and serve.

Makes 2 to 3 servings.

Source: Asian Cooking

Spicy Moorish-style Casserole of Duck and Red Wine

Ingredients

2 duck breasts
4 duck legs
3 tablespoons olive oil
1 medium onion, thinly sliced
1 celery stalk, thinly sliced
1 garlic clove, crushed
1-1/2 cups full-bodied fruity red wine, plus 2 tablespoons extra
1 cup strained tomatoes
2 small strips of unwaxed orange zest
1 cinnamon stick
2/3 cup pitted mixed olives marinated with herbs
1/2 teaspoon herbes de Provence or dried oregano
sea salt and freshly ground black pepper
your choice of couscous, pilaf or leafy green vegetables to serve

Method

  1. Trim any excess fat from all the duck pieces and prick the skin with a fork. Cut the breasts in half lengthwise and season all the pieces lightly with salt and pepper.
  2. Put 1 tablespoon oil in an ovenproof dish and add the duck pieces, skin side upward. Roast in a preheated oven at 400°F for 20 minutes, then remove from the oven and pour off the fat (keep it for roasting potatoes).
  3. Reduce the oven temperature to 300°F.
  4. Heat the remaining oil in a flameproof casserole, add the onion and celery, and saute over low heat for 5 to 6 minutes or until soft.
  5. Stir in the garlic, increase the heat, and pour in the red wine. Simmer for 1 to 2 minutes, then add the strained tomatoes, orange zest, cinnamon, olives, and herbs.
  6. Transfer the duck pieces to the casserole and spoon the sauce over them. Bring the sauce to a simmer, cover, and transfer the casserole to the preheated oven for about 1-1/4 hours until the duck is tender.
  7. Spoon the sauce over the duck halfway through cooking. Add a little water if the sauce seems too dry.
  8. Take the casserole out of the oven, remove and discard the cinnamon stick and orange zest, and spoon off any fat that has accumulated on the surface.
  9. Stir in 2 tablespoons red wine and season to taste with salt and pepper.

Makes 4 servings.

Source: Cooking with Wine