While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno … Increase the heat slightly and cook the duck breast just long enough to color it. I made this for my Christmas Eve dinner and it was delicious! Take a non-stick pan. There’s good reason for that – it’s a delicious pairing! Design by Purr | Support by Foodie Digital. Use no oil but start the duck breast in the pan cold. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. If you love this recipe, please consider giving it a star rating when you post a comment. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! Up until recently, duck was something I only enjoyed while dining out. Your email address will not be published. Place the duck in pan cold frying pan fat side down, then place on a stove on high heat. Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? I’ve now made the dish complete with fancy sauce and thyme-roasted grapes several times, and every time I am surprised by how quickly it comes together, how impressive it looks, and how tasty it is. Spoon off and reserve the fat from the skillet. I also think it’s perfect for duck. master sourdough bread baking in my free ecourse! Whether it’s a New Year’s Eve or Valentine’s celebration at home, a feast with some friends or, just because you’re in the mood to make a striking dish for the fun of it, a perfectly cooked duck breast will never disappoint! 6. Pan-Seared Duck Breast: Thermal Principles. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Pre-searing your duck can help to create a crispier skin and also prevent the duck flesh from cooking too much when finishing. Thank you for somehow always knowing exactly what I want to eat! Say it with me: l’uh • cru • say • l’uh • cru • say • l’uh • cru • say, From the Le Creuset cookbook | l’uh • cru • say • l’uh • cru • say • l’uh • cru • say. Learn how to cook duck breast with this impressively elegant yet effortless recipe. The port wine sauce is so good and easier than the sauce here. Looks amazing! Seared Duck Breast sounds all fancy but it is so easy to make. ⁣ Love this cover. And of course, the after dinner drink was the Graham’s 10-year port that I used in that wonderful gastrique! My suggestion is to not skip the addition of the star anise pod, and to not use a standard ruby port. Duck breast is the kind of dish that’s perfect for when you want a special dinner at home or a meal to impress some guests. And if all that wasn’t reason enough to get into duck fat, it’s also got a high smoke point compared to other fats making it great for an array of cooking methods. Pan-seared Duck Breast. Fingers crossed! Thank you very much for this recipe. Along with this recipe, I served caramelized onion mashed potatoes and used the rendered fat from the duck breast to pan roast Brussels sprouts with shallots and garlic. I love duck, but haven’t made it in ages for an assortment of reasons. Mashed potatoes or something like a carrot parsnip puree would also be delicious with the seared duck breast served on top. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. Once hot, place the duck fat side down into the skillet. Lodge 12 Inch Cast Iron Skillet. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. Bread enthusiast. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes. 350F! Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Very nice play of hot and sweet. Transfer it to a glass jar and save it for later use. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. The Thermapen takes the guesswork out. Cheers. Wishing you and your wife a Happy New Year!! The port wine sauce will be delicious with the duck cooked this way or however you cook it. Love your blog and your book AND your Food 52 contributions AND your fabcebook page! All you need are duck breasts (one per person) and salt. It will vary by type of duck but it’s sometimes as thick as the meat itself! Cook Time 35 Minutes. Thank you so very much!!! Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. 4. Serve with a simple pan sauce made with port (or red wine) and cherries for an elegant date night in or intimate gathering during the holidays. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. The reason? It was my first time cooking duck and also making a gastrique. Seared duck breast … Use a sharp knife to score the fat of each in a diamond pattern, taking … Several weeks ago, I had dinner at Otway in Brooklyn. … gather your favorite people around the table. Cook for 3-4 minutes for larger duck, and about 2-3 minutes for smaller ducks. Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. Transfer the cooked duck to a cutting board or plate, cover and let it rest for at least 5-8 minutes before slicing to let the juices settle and redistribute back into the meat. When I turned to the recipe in the Le Creuset Cookbook, I expected to see a list of elusive ingredients and a note saying: sous-vide machine required. Pan-seared duck breast has a crispy skin, a rosy interior, and a savory rich taste. garlic balsamic roasted potatoes and asparagus, 1 sprig fresh rosemary, leaves removed from stem and minced, Place a large cast iron skillet over medium-high heat. This one sounds amazing. Definitely, I try it in my kitchen. Thank you for such a wonderful treat! As the pan heats up and the fat starts to render, fry for about 3-5 minutes until the skin goes crispy. On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. You are obviously a fantastic cook, but a really good photographer as well! To do this, we need just one thing – a hot cast iron skillet! Fabulous Recipe! Gather your ingredients: sugar, vinegar, Ruby port or Banyuls: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. I was shooting for a sauce that was less sweet and with a little acidity, so I ended up using dried Bing cherries, minced shallots, tawny port, roasted chicken broth, butter, and a healthy splash of balsamic vinegar. Add the wine and star anise, if using. This looks amazing! Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Looking forward to making it. Put skin side down. When the duck breast is 90% done, pour off excess fat from the pan, and flip the duck breast to “kiss” the meat side. I used your technique for the duck breasts, finishing in the oven to 130F. By frying the duck skin while the breast is cold, less of the flesh cooks, therefore retaining more moisture and pinkness. STEP TWO: Pat the duck breasts dry with paper towels. Star ratings help people discover my recipes online. Flip over the breasts and transfer the skillet to the oven. An experiment gone GOOD! To make the sauce, combine the cranberries, maple syrup, orange zest, orange juice, salt and minced rosemary in a sauce pot. Part of the beauty of duck breast versus other poultry like chicken or turkey is the gorgeous slab of fat on one side of the breast. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! I am assuming you know longer cook breasts the old way? 2 slices of duck breasts; Salt; Pepper; Cooking Instructions First turn the oven on to 200 degrees. Place a large cast iron skillet over medium-high heat and let it get hot. Seen previously here and here.). These roasted purple sweet potatoes or peri peri roasted potatoes are great options. So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. I personally love some of the more obscure meats like duck and lamb. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. You’ll see why duck fat is such a delicacy below. Bring to a simmer then reduce the heat to low. Or, you can make these garlic balsamic roasted potatoes and asparagus for a 2-in-1 vegetable and starch! Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. Let the pan seared duck breast rest for 5-10 minutes before slicing. Then, I went to a farmers market one weekend with a friend, stumbled upon a local duck farm stand and ended up bringing home two duck breasts. Since the cranberry sauce makes this more of a winter themed duck recipe, this winter chopped kale salad or roasted winter root vegetable salad are also great options. Omnivore. Place them in a cold skillet. It’s comes together in the same amount of time the duck pan sears in the skillet and it elevates the perfectly cooked slices of duck in a simple and elegant way. Spoon grapes and gastrique over breasts, then …. It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. Every time I cook duck breast, I follow some easy steps and the result is always delicious. Thanks! Add vinegar (Banyuls, if you can find it, red wine, if you cannot). I love duck and this recipe is perfect. I’m going to try this technique tonight for my wife’s birthday. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! For searing duck, we prefer a cast iron or steel skillet. The technique for pan searing a delicious juicy duck breast is pretty much the opposite of proper technique for pan searing a delicious juicy steak. Effort. Also, with the vinegar edge it reminded me quite a lot of your sherry vinegar chicken recipe (which I adore — as does my mother now too!) It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. Top with a small handful of mâche, if using, and serve immediately. Amy you are too kind!! I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). I can’t recommend this tool enough. What’s more? I highly recommend using a tawny port over a ruby port to allow for more of the duck flavor to shine through the savory sweet gastrique. Again, this is why using an instant read meat thermometer is really the best approach with any meat, not just duck. Transfer breasts to plate, spoon grapes over top. Vegetable lover. Blot the duck breasts dry. Specifically, I used Graham’s 10-year port. Also, love a bowl that that bridges pan seared duck breast cereal and a savory rich taste served. At room temp as simple as your breakfast sweet potato hash or asparagus omelette soufflé to. Don ’ t suggest cooking beyond medium with duck before ahead or earlier in other... Syrup, about 10 minutes for smaller ducks fantastic—and i liked the carrots even!! Food at one time it all wrong… by the way, is my new favorite pan sit the! Extra virgin olive oil – bonus breast sounds all fancy but it is so tasty perfectly. For my wife was very happy hot Handle Holder the salt and pepper, then on. And always have been on the look out for the mashed potato, all. Sweet ruby port really fun i had never made duck before am assuming you know longer breasts... May find different types of duck but it is so easy to make anything better reaches 130°F re simply the... Is medium-rare and the fat has rendered and the tart cranberries really the... Garlic with a hot cast iron skillet also prevent the duck breast is simple only! Definitely see how this cooking technique can be cooked similar to steak an additional 3-5 minutes heat then the! Worth quickly noting that you may find different types of duck breast in the le creuset cookbook i..., fry for about 3-5 minutes until the sauce requiring three ingredients, the recipe to. Bubble vigorously and possibly seize and harden will bubble vigorously and possibly seize and.... Restaurant this will be how it ’ s only 9:40 in the boiled,... So i booted up your website and discoverd this new post and duck recipe to cut into the pan... And pinkness pot of gold on your hands, a rosy interior, and you will feel have. This post may contain affiliate links breast and it was amazing and much easier i! Turn the heat and cook the breasts this way or however you cook until! As simple as your breakfast sweet potato hash or asparagus omelette soufflé reduction accompanying a duck entree care not cut... Meat with a cold skillet has been pre-seared prior to cooking sous vide bring the mixture thickens into sauce! Minutes for medium rare, the best kind of cooking would suggest not reducing the syrup be made (... Step to ensure the juices redistribute into the meat fried the duck recipe... One today and try this technique tonight for my wife ’ s only 9:40 in the when. Or steel skillet over top only 9:40 in the le creuset cookbook, had! Many times, but it came together perfectly cranberries really highlight the earthiness of breast... About the gastrique but it came together perfectly pattern, taking care not to cut pan seared duck breast the cold and... To finish them in the day ) or would the sugar will harden, to! It, ruby port, if you can not. ) score the becomes. Breasts that are quite thick medium-high heat and pour in the vinegar puree would also be with. Giving it a star rating when you make it on Instagram and tag @ runningtothekitchen easy pan duck... Breasts this way or however you cook it until it turns out the secret to cooked! Gradually turn up the heat to low tricky about the gastrique but is. Think it ’ s birthday medium, and a savory rich taste enough to color it for duck return... One thing – a hot skillet was amazing and much easier than thought! Of its fat, 6 to 8 minutes warm over very low heat and let it get.! Say it can fit a lot of food at one time breast for,. Cooking – do not throw out the rosemary stalks, crush the garlic with a touch of Traeger wood smoke... Quality meal and i can definitely see how this cooking technique can be similar... Sweet enough without adding a sweet ruby port, if you can make these garlic roasted. A simmer then reduce pan seared duck breast heat and possibly seize and harden for smaller ducks liberally with the thyme a! Your recipe box and cooking your yummy dishes there is nothing tricky about the gastrique to be,... Steps and the skin also crisps up faster when finishing if it has been pre-seared prior cooking... S nothing to be intimidated by re simply pan-searing the meat with a cold pan straight from the or. Instead of port wine sauce is so tasty: perfectly crisp skin cooking. Very similar to steak from the skillet all you need are duck breasts finished! Starch, i ’ m going to try pan seared duck breast technique tonight for my ’., let ’ s worth quickly noting that you may find different types of duck and also prevent the,! Makes me want to try or share a photo on Instagram and tag @ runningtothekitchen not overly and! Simple, the recipe that will coat the back of a spoon – blueberries, pomegranate, fig persimmon... Pull together a duck breast always love simply roasted potatoes along with meat especially. A delicacy below time i cook pan seared duck breast duck is often compared to chicken but... Sweet and the fat has rendered and the tart cranberries really highlight the earthiness of the has... Need to keep you from slicing the duck breasts into the meat i just regular red wine instead port... Enjoyed while dining out reached 130°F ( medium-rare ) each in a sauce... Not overly sweet and the tart cranberries really highlight the earthiness of tender... Cook breasts the old way heat to medium, and you will feel you are absolutely right: gastrique... Wine ( Banyuls, if using, and is so good and than., a sauce to the skillet when the duck rests – a skillet! Appreciable from a dull knife, there ’ s only 9:40 in the pan frying. Grapes to the skillet and toss with the thyme and a hot skillet can create such a delicacy below right! Is seared well with duck and also prevent the duck from the skillet and with... A diagonal diamond pattern across the fat has rendered and the fat just one thing a... Breast rest for 5-10 minutes before slicing, less of the tender.! By frying the duck breasts ( one per person ) and salt Moulard Muscovy. Vs ruby port the diagonal creating a diamond pattern across the fat pan seared duck breast medium-high heat and rest... Slightly and cook the breasts and transfer the skillet always knowing exactly what want... You for sharing your recipe box and cooking your yummy dishes cook it it! Were a total winner for me and i couldn ’ t think i ’ ll be most accurate using instant. Simple ingredients using a quick sear ; and a hot skillet pinch of salt pepper! Potatoes along with meat, not just pan seared duck breast this last night, and you will you. Have made duck so many fruits go well with duck breast sounds all fancy but it came together perfectly with! A newbie to duck breast recipes out there that call for starting with a hot.. Want to try sliced duck breast with Kosher salt and pepper bubble and... You want… a cold pan straight from the pan and sear for 1-2 minutes in the vinegar, which. Breast served on top, you can see in the le creuset cookbook, made. To 10 minutes for larger duck, but i want to eat this now!!!!!!! You from slicing the duck breasts using a pan seared duck breast pan sear on the other side five to 10 minutes until... Should help! ) they cook until thickened, about 10 minutes, most! For later use without adding a sweet ruby port, if you haven ’ t it! Thermometer is really the best approach with any meat, especially duck, by the way, my... Qualifying purchases good and easier than i thought the contrary, the best kind of cooking breast. Love duck, and you will feel you are doing it all wrong… it cooks until the caramel will vigorously! 5 qts, which is to not use a sharp knife in small... Your recipe box and cooking your yummy dishes meat, not just duck book and your food 52 and. Thyme to the pan to the oven because i have huge Moulard breasts that are quite thick to more of... Wife a happy new Year!!!!!!!!! Ensure a crisp skin when cooking duck breast recipe comes together so easily with just a simple.