Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, January 16, 2013

Seared Duck Breast and Different Sauces!

I can't believe this is the first time i blog about Duck! I really can't believe it's the first time i blog in over a month! But there is a lot going on and i'm following my dreams, and onto bigger and better things, which i'll share with my blogging community soon!
I absolutely love Duck and think every restaurant should have it on their menus. Yes, it comes with a high price tag, but the taste is amazing! And after you cook a breast of duck, you have enough fat to roast the most delicious potatoes ever and still have some left to thrown in the freezer for a later use or to make some even more delicious duck confit, which will be shown at a later post! Duck deserves a sweet sauce added to it. Plums are a fantastic addition, and so are passion fruit, pears, apricots, pomegranates; i use something different every time!
A lot of people think you have to cook duck until well done at 165F, but that's not true, i cook mine to medium, pink inside and crunchy on the outside, super yummy and melt in your mouth deeeelicious!
Seared duck breast with pomegranate balsamic reduction, over milanese risotto, topped with caramelized onions
Seared duck breast, plum sauce,truffled porcini risotto

Seared duck breast with passion fruit white balsamic red wine reduction, over arugula and brussel sprout truffled israeli couscous, topped with jicama

Printable Recipe - Click Here!
Ingredients for 4:
4 - 6 ounces boneless duck breasts( they may come as 1 whole butterflied breast. Slice down the middle for 2 breasts)
salt and peppe

Plum Sauce:
1 tablespoon duck fat
6 plums, pitted, skin left on
1/4 cup white balsamic vinegar
2 tablespoons brown sugar
1/2 cup wine(red or white- whatever you have opened in your fridge)
salt and pepper

Heat duck fat in frying pan, add plums and cook on medium for about 3 minutes. Add vinegar, sugar and wine and simmer for 10 minutes until plums are soft. Season with salt and pepper.

Passion Fruit Reduction:
1 tablespoon duck fat
3-4 passion fruits, juiced with seeds
1/4 cup white balsamic vinegar
1 tablespoon sugar
1/2 cup white wine
fresh pepper

Heat duck fat in frying pan. Add passion fruit juice, seeds, vinegar, sugar and wine. Reduce to half over medium high heat (about 4-6 minutes)

Balsamic Pomegranate Reduction:
1 tablespoon duck fat
juice and perils from 2 pomegranates
1/2 cup brown sugar
1 cup balsamic vinegar

Heat duck fat in frying pan. Add juice and perils from pomegranates, sugar and vinegar. Cook over medium high heat until reduced by half (about 4-6 minutes)






To prepare duck, lay breasts flat on a cutting board, skin side up. With a meat tenderizer,lay a piece of plastic film on top of duck and beat breasts a few times. The same should be done on the other side of breasts. Score 4 (1/4inch) slits across duck skin at a 45 degree angle (as per picture bellow). Sprinkle salt and pepper all over breasts.



Heat a heavy bottomed or cast iron frying pan. When pan is hot, add duck breasts, skin side down. Duck will plump up and you will have a lot of grease. Cook skin side down for 6-8 minutes or until skin is brown and crispy. Flip breasts and cook for 3-4 minutes. Remove from pan and set on cutting board to rest covered with foil for 8-10 minutes. Slice and serve with favorite sauce. Save duck fat from pan to roast veggies or cool and freeze for later use.










18 comments:

  1. Dang, w/all you have going on and you had time to do this detailed amazing post!! Geeze, I'm a total slug!! Fabulous, Bia!! xo ally

    ReplyDelete
  2. These dishes look delicious! They must also be very flavorful. Great recipe!

    I just discovered your blog and browsed through some of your recipes, they all look scrumptious!

    I really enjoy reading your posts :) you have a new follower!

    Michela from Italy

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