#duck breast

[deliciousdestinations]

[foodshowxyz]

Lavender infused duck breast

[kiseve20]

Duck breast

[marozzoespabakingcooking]

Duck breast with honey caramelized quince slices

Ingredients

1 big duck breast

1 big quince. Or alternatively, 2 pears, 1 or 2 apples, 1 or 2 peaches…

1-2 tablespoons of honey

1 branch of thyme, 2 small branches of rosemary, salt, pepper

Instructions

With a sharp knife, slice the skin/fat of the breast in a square pattern.

On a heated pan with a tiny bit of oil, cook the duck breast for 2-4 min on the fat/skin side (until the skin becomes crispy), and 2-3 minutes on the meat side. (This will add a lot of fat in pan!)

Take the meat off the pan but keep the pan as is, with all the fat.

Peal and cut the quince in slices. Boil them until they become soft (if you use other fruit, skip the boiling). Add the honey in the pan, the branch of thyme, the branch of rosemary, and then the fruit. Cook until the fruit get caramelized. (Note: I ran out of rosemary for the photos, hence why you cannot find it, and I only had dried thyme).

But the fruit in a bed like pattern for the meat the rest on. Add the oil from the pan. Put the meat on top of it, skin side up. For extra decoration point, put the branch of thyme on top of the duck, and two branches of rosemary around the fruits.

Cook in the oven for 1h. For a “rosé” cook (between medium & medium rare, ideal for duck breast) put the oven at 80°C natural convection. For medium rare, 70°C, 90°C for medium, 100°C for well done. I do advice for “rosé”.

Take off the oven, carefully take the meat off the plats, and slice it. Put it back in the plate, for extra presentation.

NB: other fruit than quinces can be used. Quinces are best but are fall only. Pears are also good for late summer, fall & winter. Pears/nectarines are excellent, especially yellow fleshed ones, for summer. Apples are okay and can fill the gaps where the other fruits are absent. Oranges can be good for winter/spring, but you have to remove the thin layer of skin around the meat.

[stimboardboy]

duck breast

[summerkidworks]

Recipe for Pan-Seared Duck Breast with Blueberry Sauce Served on a bed of bok choy, wild mushrooms, pancetta, and shallots, the pan-seared duck breast with blueberry sauce is elegant and visually appealing. The meal is finished off with roasted potatoes that have been flavored with rosemary and thyme. 1/2 cup white sugar, 4 boneless duck breast halves, 1 tablespoon butter, 3 slices pancetta or bacon cut into thin strips, 3 tablespoons olive oil, 6 shallots thinly sliced, 1.5 tablespoons dried thyme leaves, 2 pounds bok choy sliced, 1 tablespoon crushed dried rosemary, 1/2 cup apple juice, 2 teaspoons salt, 1 teaspoon fresh-ground black pepper, 2 pints fresh or frozen blueberries, 2 tablespoons vegetable oil, 1/2 cup sliced shiitake mushrooms, 1/2 cup water, 2 tablespoons aged balsamic vinegar, 1 jalapeno pepper finely chopped, 4 potatoes cubed

[msw33]

[johnnyprimecc]

Press Club Grill

First, check out my Ride & Review HERE: I had been eyeballing Press Club Grill for a while because they have some nice looking large format items, so when @Jennerous_Eats suggested that we go as a foursome on her press invite, I was psyched to do so. We tried a LOT of stuff, so let me get to it. First, sourdough bread with fancy piped butter. The butter was a little on the cold side (not as…

[thechoppedmenu]

S1E1: "Octopus, Duck, Animal Crackers"

Judges: Alex Guarnaschelli, Aarón Sánchez, Marc Murphy

Chefs: Sandy Davis, Summer Kriegshauser, Katie Rosenhouse, Perry Pollaci

Appetizer Ingredients: Baby Octopus, Bok Choy, Oyster Sauce, Smoked Paprika

Entrée Ingredients: Duck Breast, Green Onions, Ginger, Honey

Dessert Ingredients: Animal Crackers, Prunes, Cream Cheese

[icleanedthisplate]

Pork Belly & Fried Oyster App (shared), Sugarcane Duck Breast. Gris-Gris. New Orleans, Louisiana. 1.21.2023.

NOTE TO SELF: The pork belly had a crispiness to it that I liked. The duck seasoning held a saltiness that was brought out by the demi-glaze, and I felt like I was getting dessert in that sweet potato casserole.

Currently ranked 3rd of 28 January meals.

[fieriframes]

[Duck breast is done. Possible. What, you want me to get you a slicer now, too?]

[deliciousdestinations]

Honey Glazed SECRET to Juicy Duck Breast!

[askwhatsforlunch]

Cognac Cream Duck

Leftover duck can be turned into an even more-ish recipe, like this Cognac Cream Duck, beautifully comforting on a chill and rainy day!

Ingredients (serves 1):

about 140 grams/5 ounces leftover Lemon and Rosemary Duck 

1/3 cup good Cognac or Brandy

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

1 teaspoon demerara sugar

Heat a medium skillet over medium-high heat. Once hot, add Leftover Duck Breast, skin-side down, and cook, 5 minutes.

Flip onto the other side, and cook, a couple of minutes more. 

Transfer Duck Breast to a chopping board, and cut half of into thin enough slices with a sharp knife. Keep the other half warm.

Add Duck Breast to the hot skillet and cook, until browned on all sides.

Pour Cognac, gently over the Duck, and cook, 1 minute. Season with fleur de sel and black pepper, and stir in crème fraîche. Once the sauce just thickens, sprinkle in demerara sugar, stirring until dissolved.

Cut remaining Duck Breast halve into slices.

Serve Cognac Cream Duck hot, topped with beautifully pink Duck slices, a side of and a robust red wine, like a good Côtes du Rhône or Australian Shiraz.

[davidwhornii-blog]

Duck Breast with Saffron Onions, Flame Raisins & Purple Brussels Sprouts

This crispy skinned duck breast recipe is perfectly balanced by charred Brussels sprouts, saffron infused onions, and peppery upland cress. Truly, an exquisite dish.

For this recipe, please go to:

For hundreds of delicious recipes and mouthwatering food images, please go to:

[newhandsband]

Duck Breasts with Raspberry Sauce With a hint of cinnamon, duck breasts are grilled before being served with a tart raspberry sauce.

[cadenstone]

Game Meats - Garlic Roasted Duck Breast Skin-on duck breast stuffed with garlic and a fresh rosemary sprig is pan-seared and then roasted in this poultry entree that serves one.