Duck breast with quince compote is a classic French dish that is both elegant and delicious. The duck breast is cooked to perfection, while the quince compote adds a sweet and tangy flavor that complements the richness of the duck. In this article, we will explore the best ways to prepare this dish, from selecting the right ingredients to cooking the duck breast and making the quince compote. We will also provide tips on how to serve the dish and suggest some delicious accompaniments. Whether you are a seasoned chef or a home cook looking to impress your guests, this article will guide you through the process of creating a truly memorable meal.
Check out the recipes below so you can choose the best recipe for yourself!
DUCK BREAST WITH QUINCE COMPOTE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper.
- Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in a baking dish skin side up. Place in oven for 1 hour.
- Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside.
- Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 7 grams
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.
DUCK BREAST WITH QUINCE COMPOTE
Steps:
- 1. Preheat oven to 200 degrees. Trim a tablespoon of fat from edges of each breast, and set aside. With a sharp knife, score skin of each breast in a crisscross pattern. Rub flesh side of each with 1/4 teaspoon five-spice powder, and season with salt and pepper. 2. Place a heavy skillet, preferably cast iron, over medium-high heat. Place breasts skin-side down in skillet, and sear a few minutes, until skin is nicely browned. Place breasts in baking dish skin side up. Place in oven for 1 hour. 3. Meanwhile, melt reserved fat in a saucepan over medium heat. Add shallots, and cook until soft. Add quince slices, remaining five-spice powder and the sugar; cook, stirring, a few minutes, until quince starts to color. Add stock, bring to a simmer and remove 1/2 cup of stock to a dish. Add wine to saucepan, cover and cook about 15 minutes, until quince is tender. Whisk hoisin sauce into reserved stock. When quince is tender, stir in hoisin mixture. Simmer 10 minutes. Season with salt and pepper, and set aside. 4. Remove breasts from oven, and slice on bias. Pour any juices into pan with quince. Arrange duck on a platter. Reheat quince mixture, and spoon around duck. Serve.
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
Tips:
- To ensure the duck breast is cooked evenly, score the skin before cooking. This will allow the heat to penetrate the meat more easily.
- Sear the duck breast in a hot skillet until the skin is golden brown and crispy. This will help to seal in the juices and prevent the meat from drying out.
- Roast the duck breast in a preheated oven until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium.
- Let the duck breast rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the meat.
- Serve the duck breast with a variety of sides, such as roasted potatoes, vegetables, or a salad.
- Quince compote is a delicious and versatile condiment that can be used with a variety of dishes. It can be served with duck, chicken, pork, or lamb.
- Quince compote can also be used as a topping for yogurt, ice cream, or pancakes.
Conclusion:
Duck breast with quince compote is a delicious and elegant dish that is perfect for a special occasion. The duck breast is cooked to perfection and the quince compote adds a sweet and tart flavor that complements the duck perfectly. This dish is sure to impress your guests.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love