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

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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

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

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