https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Roasted duck breast with plum sauce 117 ratings 4.8 out of 5 star rating This easy yet impressive recipe makes a stylish main course for a special occasion Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Fry the breast on a medium heat for 4 mins until the skin turns golden brown. Heat a large wok and add oil. Remove the backbone, then turn the duck the other way up and cut down each side of the breastbone, keeping the blade close to the bone so you don’t cut away any breast meat. Roast duck with Provencal black figs. Score the skin in a criss-cross pattern or in parallel lines (restaurants often use close parallel lines as they look neater); the idea is to expose as much of the fat to the hot pan as possible. Fry the breasts, letting the fat melt out and the skin crisp up. Spiced duck breasts with beetroot, orange and pomegranate slaw. Don’t be tempted to roast or grill duck breast from raw, as you’re likely to overcook the meat before the fat has melted. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. Artboard Copy 6 Sticky duck with Chinese pickled radishes. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and … With a sharp knife, score a cross-hatch pattern into the duck fat. Cook for 1 min on the other side to seal the meat, then transfer to a small baking tray and wipe out the pan. Keep frying until the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible. by The Hairy Bikers. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper. Make it a few days ahead to allow the flavours to develop, A simple homemade relish really makes this dish really special, complementing the duck to perfection, Treat someone to pan-fried duck breasts glazed in a beautifully sticky orange, soy and passion fruit sauce. https://www.bbcgoodfoodshow.com/recipes/detail/magret-de-canard-bordelaise Cherry & Red Wine Sauce. Add mushrooms, cook for 3 minutes until they start to soften and brown. Duck Breast Recipes . The recipe uses duck magret or " magret de canard," the breast of a Moulard duck raised for foie gras. These mouth-watering duck breasts are rubbed with honey and spices and paired with a vibrant, zesty slaw. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. Method Season the duck breasts well with salt and freshly ground black pepper, then fry them in a pan lightly brushed with rapeseed oil. We have a selection of duck leg recipes, you can’t beat a slow roasted or confit duck leg dish. Sticky Marinated Duck. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy. https://www.bbcsouthafrica.com/recipes/?recipe=roast-duck-ramen However, you’ll need to make sure the meat doesn’t dry out. Duck hash with fried eggs and pickles. Rub the skin with salt and five-spice powder. This can take up to 10-15 mins. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Dec 18, 2012 - It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish from BBC Good Food It’s quick, easy and sure to impress, Save 32% and receive a three-tier steamer worth £44.99, Sticky duck with Chinese pickled radishes, Peppered duck with vanilla mash, pea & wild mushroom ragout, Duck & pork terrine with cranberries & pistachios, Duck, watermelon & herb salad with roast cashews, Fragrant duck breasts with wild rice pilaf, Roast duck two ways with spiced clementine sauce, Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear, Duck breasts with redcurrant & onion relish. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Cook for … Boozy Sauce for Duck. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Method Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Read our guide on how to properly prepare and cook this meat. Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Melt the duck fat in a saucepan, add the garlic, thyme and potatoes and season with sea salt and pepper. Duck ragú with fresh pappardelle. Duck is delicious, versatile and easy to prepare at home – we have created this collection of duck recipes for you to create and enjoy. Check out BBC Good Food's finest duck recipes. Shell the peas and set aside. Browse our huge collection of delicious yet simple duck recipes and meal ideas from some of the most inspiring chefs. Heat oven to 200C/180C fan/gas 6. Rub the five-spice into the duck breast on both sides and place in a medium frying pan, skin-side down. Add the potatoes to the pan, fry until brown … Festive duck breast with pancetta, Savoy cabbage and mash. Cut off any flappy bits of skin and discard. This easy four-ingredient recipe is ready in under 30 mins. More popular recipes. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Mix the honey and five-spice in a bowl, then brush all over the duck. Get yours now. Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. At Golitha Falls, where the River Fowey tumbles down to the sea, Rick meets Dawn French, who has made Cornwall her home. Redcurrant Jus. Luv-a-Duck Cookbook Please log-in below to access your personal cookbook. Meanwhile, drain off any excess fat from the frying pan. Add the plums … Duck Confit. Artboard Copy 6 Duck Ham. Make your meat go further with this flavour-packed salad, The chilli paste in this recipe can easily be swapped for harissa if easier. Add duck, cook for 1 minute. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Put all the bones into the tin and repeat with the other ducks. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Duck makes for a rich, delicious Thai curry. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. For the duck, score a diamond pattern across the duck skin then season both sides with salt and freshly ground black pepper. Serve the duck with its honey glaze along with colorful steamed vegetables and a rich gratin to create a full, special occasion meal. Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html More duck recipes. Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear 19 ratings 4.9 out of 5 star rating A restaurant-quality dish by Gordon Ramsay made using easily found ingredients We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. Duck makes a rich ragu for pasta, and this recipe cleverly swaps in some swede ribbons to up the veg content. Crispy Duck BBQ Spring Rolls. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe (below). Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. Season well, then set aside to bring the meat to room temperature. If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done. Chop the mint and blend into the butter. Add garlic, ginger, and chilie, stir well, cook for a … The Moulard is a large bird … Honey & Orange Glazed Duck Breast. Artboard … The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe For a less fatty outcome, you can remove the skin and fat before cooking. Rest the duck breast for 10 mins before slicing to serve. https://www.greatbritishfoodawards.com/recipes/warming-duck-soup Duck stir fry. Duck breast recipes Thai red duck with sticky pineapple rice. Method Preheat the oven to 180C/170C Fan/Gas 4. At this stage, you have a couple of options for cooking the meat: turn the breasts, add the butter and swirl the pan, then cook for 5 mins until the meat is browned all over (the meat should feel soft but spring back slightly when pressed); alternatively, heat the oven to 180C/160 fan/gas 4 and cook for 5-6 mins for a rosy pink flesh or 10-12 mins if you’d like it well cooked. Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead, A restaurant-quality dish by Gordon Ramsay made using easily found ingredients, Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day, Who says a duck supper has to be expensive? The duckHeat oven to 180C/160C fan/gas 4. Roast Duck Crown with red wine gravy and spring greens. Season with salt and pepper on both sides, then place into a cold skillet, skin side down. Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner, If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro, Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat, A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas, John Torode shows how to prepare classic coarse set terrine with duck and mixed game of your choice, A superhealthy, low-fat recipe that's ideal for barbecue entertaining, Treat yourself to Barney Desmazery's one-pan solo supper - with the extra bonus of next to no washing up, Set aside a couple of hours and enjoy every minute of making this impressive terrine, This easy yet impressive recipe makes a stylish main course for a special occasion, These flavoursome canapés add sophistication to finger food, Savoury and sweet, this salad is a delicious blend of seasonal summer ingredients, The sour element in this recipe really cuts through the rich duck meat and cashews, Make a smart Indian-inspired supper for two using storecupboard ingredients, Christmas dinner for two? 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