Best 2 Duck Breasts With Crispy Potatoes And Fris Recipes
A flavorsome and visually appealing meal, duck breasts with crispy potatoes and fris is sure to tantalize taste buds with its delectable combination of rich duck meat, crispy golden potatoes, and delicately fried fris. From selecting the perfect duck breasts to preparing the crispy potatoes and fris, this comprehensive guide will walk you through the steps of creating this dish, ensuring each element is cooked to perfection. Whether you're a seasoned chef or a home cook looking to impress your friends and family, this recipe will help you craft a meal that is both delicious and visually stunning.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Tips:
- Choose high-quality duck breasts: Look for breasts that are a deep, reddish-brown color and have a good amount of fat marbling. Avoid breasts that are pale or have a lot of sinew.
- Score the duck skin: This will help the fat render out and crisp up. Use a sharp knife to make shallow diagonal incisions in the skin, about 1 inch apart.
- Season the duck breasts well: Rub the breasts with salt, pepper, and any other desired spices.
- Cook the duck breasts over medium-high heat: This will help to sear the skin and cook the breasts evenly. Reduce the heat to medium-low once the skin is browned.
- Use a meat thermometer to check the internal temperature of the duck breasts: The breasts are cooked medium-rare when the internal temperature reaches 135 degrees Fahrenheit. If you prefer your duck breasts cooked more, continue cooking until the internal temperature reaches 145 degrees Fahrenheit.
- Let the duck breasts rest before serving: This will allow the juices to redistribute and the breasts to become more tender.
- Serve the duck breasts with your favorite sides: Some popular options include crispy potatoes, frisée salad, and roasted vegetables.
Conclusion:
Duck breasts are a delicious and versatile main course that can be cooked in a variety of ways. By following these tips, you can cook duck breasts that are perfectly cooked and flavorful.
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