Serve with duck breast. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Bring the mixture to a simmer over medium-low heat then reduce to low. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. To do this, we need just one thing – a hot cast iron skillet! The cranberry sauce will thicken further as it cools. Some HTML is OK: link, strong, em. Turn off the heat and let sit (mixture will thicken more as it cools). Season duck breasts with salt, heavily on the skin side and lightly on the flesh side. For a starch, I always love simply roasted potatoes along with meat, especially duck. Transfer the cooked duck to a cutting board or plate, cover and let it rest for at least 5-8 minutes before slicing to let the juices settle and redistribute back into the meat. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Heat a skillet over high heat. Place the duck, skin-side down, in the hot pan. It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Use a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce. This one sounds amazing. Yes, yes we did. A scored duck breast will also render more fat. Duck breast is the kind of dish that’s perfect for when you want a special dinner at home or a meal to impress some guests. Perfect for a quick lunch or dinner for two in your air fryer basket and loaded with flavour. I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! First, score the skin so the fat can quickly render away. Nutrition information can vary for a variety of reasons. Copyright © 2020 Running to the Kitchen®, AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Season with salt. Did somebody say cheesy puffs? For this duck breast recipe, we’re simply pan-searing the meat. Together, they owned and operated a restaurant in Brooklyn, which earned them a StarChefs Rising Star Award. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores 1/8 inch apart. https://www.food.com/recipe/crispy-balsamic-duck-breasts-110201 Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. There’s good reason for that – it’s a delicious pairing! It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. Score the skin of the Bake for apprx 30 minutes depending on the size of the breasts. After about 5 minutes, the fat should begin to gently bubble. An important part is to leave duck breasts to rest and let them cool down. Part of the beauty of duck breast versus other poultry like chicken or turkey is the gorgeous slab of fat on one side of the breast. So, let’s learn how to cook a duck breast! Flip the duck over and pan sear on the other side for an additional 3-5 minutes. Step by step instructions. Introducing you to the most delicious and easy way to cook crispy duck breast or legs in your air fryer. Pan-frying is a great way to cook duck breasts because the skin gets deliciously crisp while the breast is still pink in the middle. Remove duck from pan and set aside to rest. It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. Cooking duck breast at home is as easy as one, two, three. Duck Breast Score the fat of the duck breast, season with salt, pepper and Five-spice. Be sure to use a nice sharp knife when scoring. Score the duck breasts with parallel cuts through the skin but being careful not to cut all the way to the flesh. Some comments may be held for manual review. Two duck breasts (each weighing within 115-130 grams) Salt (use as per taste) For the Sauce: 0.25 cup dry white wine (60ml) 0.75 cups of chicken stock mixed with 1.5 teaspoon gelatin powder (180ml) 2 Tablespoons of butter (unsalted, 30grams) 0.5 teaspoons orange zest (grated) So many fruits go well with duck – blueberries, pomegranate, fig, persimmon and pear to name a few. Cover the duck crown with foil and allow it to rest for 15 minutes before carving. It’s comes together in the same amount of time the duck pan sears in the skillet and it elevates the perfectly cooked slices of duck in a simple and elegant way. https://www.thespruceeats.com/honey-lacquered-duck-breast-recipe-1375491 Season both sides of the breasts liberally with the salt and pepper. I love the contrast of a refreshing and crisp salad like this radicchio endive fennel salad or this pickled fennel citrus salad next to the savory duck. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. Whether it’s a New Year’s Eve or Valentine’s celebration at home, a feast with some friends or, just because you’re in the mood to make a striking dish for the fun of it, a perfectly cooked duck breast will never disappoint! Learn how to cook duck breast with this impressively elegant yet effortless recipe. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. The aforementioned duck fat fries or duck fat potatoes are great options for using it up. I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. As an Amazon Associate affiliate member, I earn from qualifying purchases. Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. It’s amazing actually how just salt, pepper and a hot skillet can create such a delicious result. But, it makes a noticeably delicious difference even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé. Let rest for 7 minutes. Second, cook it low and slow for tender meat and a crispy skin. And it's also very quick and extremely easy to make. https://irenamacri.com/duck-breast-recipes-and-how-to-cook-this-delicious-meat Often times on a restaurant menu you’ll see some sort of fruit sauce or reduction accompanying a duck entree. 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