For those seeking a culinary journey that tantalizes taste buds and leaves an unforgettable impression, the crispy pan-seared duck breast with balsamic onion marmalade is a symphony of flavors and textures that will not disappoint. Perfectly crispy skin, tender and succulent duck meat, balanced and rich flavors, and the perfect pairing of sweet and savory elements – this dish is a perfect blend of technique and creativity. Whether you're entertaining guests or simply treating yourself to a special meal, this recipe will guide you through the steps to create a restaurant-quality dish in the comfort of your own kitchen. Let's dive into the world of crispy pan-seared duck breast with balsamic onion marmalade, a dish that will delight your senses and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SEARED DUCK BREAST
Steps:
- With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
- Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.
SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY
Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pat dry the duck breasts with a paper towel.
- Score the duck skin with sharp knife, making sure to not cut into the flesh.
- Season the duck breasts on both sides with salt and pepper.
- Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
- Using the bottom of a ramekin or your palm, gently smash the potatoes.
- Preheat the oven to 400˚F (200˚C).
- Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
- Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
- Roast for 4 minutes for medium-rare, or 6 minutes for medium.
- Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
- In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
- Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
- Slice the duck ½-inch (1 cm) pieces.
- Serve with the sauce and the potatoes.
- Enjoy!
Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams
CRISPY BALSAMIC DUCK BREASTS
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
Provided by FlemishMinx
Categories Duck Breasts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
- Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
- Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
- Heat a non-stick skillet over medium-high heat.
- Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
- After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
- Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
- Remove duck from pan to cutting board and slice thinly against the grain.
- Serve immediately, passing extra balsamic vinegar for drizzling if desired.
PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS
Provided by Christine Hanna
Categories Wine Duck Poultry Christmas Dinner Vinegar Spice Winter Christmas Eve Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
- Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
- To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
- Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.
CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE
I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine.You can freeze the extra marmalade to use with an omelet or anything else. It's nice served with some fresh spinach. Pair with a fruity Pinot Noir
Provided by Jencathen
Categories Duck
Time 45m
Yield 1 Duck breast halve, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 to 400 degrees F.
- First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
- Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
- I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
- Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
- Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
- Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
- Do NOT turn your breasts. It still should be skin side down.
- Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
- ----------------------------------------------------------------------------------.
- Balsamic Onion Marmalade.
- In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
- Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
- Season to taste with salt and pepper and set aside to cool.
Tips:
- Choose high-quality duck breasts: Look for duck breasts that are plump and have a good amount of fat. This will help ensure that the duck breasts are juicy and flavorful.
- Score the duck breast skin: This will help the fat render out and create crispy skin.
- Season the duck breasts liberally: Use a combination of salt, pepper, and your favorite herbs and spices.
- Sear the duck breasts over high heat: This will help create a nice crust on the outside of the duck breasts.
- Reduce the heat and cook the duck breasts until they reach your desired doneness: Use a meat thermometer to check the internal temperature of the duck breasts.
- Let the duck breasts rest before slicing: This will help the juices redistribute and make the duck breasts more tender.
- Serve the duck breasts with your favorite sides: Some popular sides for duck breast include roasted vegetables, mashed potatoes, and a simple green salad.
Conclusion:
Crispy pan-seared duck breast with balsamic onion marmalade is a delicious and impressive dish that is perfect for a special occasion. With its crispy skin, juicy meat, and flavorful sauce, this dish is sure to please everyone at your table. So next time you're looking for a special dish to serve, give this recipe a try. You won't be disappointed!
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