Best 2 Almond Caramelized Duck Breasts With Amaretto Jus Recipes
Welcome to a culinary adventure that harmoniously blends the richness of duck, the sweetness of caramelized almonds, and the subtle amaretto flavor in an exquisite symphony of tastes. Our article presents a trio of delectable recipes that showcase the versatility of almond-caramelized duck breasts paired with an irresistible amaretto jus. Embark on a gastronomic journey as we unveil the secrets behind these culinary masterpieces.
In our first recipe, we present a classic preparation of almond-caramelized duck breasts, where perfectly seared duck breasts are coated in a luscious caramelized almond mixture, creating a tantalizing contrast between the crispy exterior and the tender, juicy interior. Accompanied by a rich and flavorful amaretto jus, this dish promises an explosion of flavors in every bite.
For those who prefer a more contemporary twist, our second recipe introduces a delightful combination of duck breast and pan-seared foie gras. Duck breasts are cooked to perfection and topped with succulent foie gras, caramelized almonds, and a drizzle of amaretto jus. The result is a luxurious and indulgent dish that is sure to impress even the most discerning palates.
Last but not least, our third recipe offers a unique take on the classic duck confit, using duck legs instead of breasts. These duck legs are slowly cooked in their own fat, resulting in incredibly tender and flavorful meat that falls off the bone. The caramelized almonds and amaretto jus add a touch of sweetness and complexity, elevating this traditional dish to new heights.
Whether you're a seasoned chef or a home cook looking to impress your guests, our almond-caramelized duck breasts with amaretto jus recipes offer an exceptional culinary experience. Dive into the detailed instructions, gather your ingredients, and prepare to tantalize your taste buds with these delectable creations.
ALMOND-CARAMELIZED DUCK BREAST WITH AMARETTO JUS
Make an easy and impressive duck breast dish for Valentine's Day dinner with this recipe from "Home Cooking with Jean-Georges," by Jean-Georges Vongerichten.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees with a rack set in the lower third of the oven and another rack set 8 inches from the broiler.
- Place vinegar, amaretto, port, wine, and fennel in a medium saucepan and bring to a boil over high heat. Continue boiling rapidly until syrupy and reduced to 1/3 cup, about 20 minutes.
- Meanwhile, heat a large ovenproof skillet over high heat. Season both sides of duck breasts with salt and pepper. Add oil to pan, swirling to coat; add duck, skin-side down. Transfer pan to lowest rack in oven. Cook until skin is dark golden brown and meat feels firm (for medium-rare), 10 to 12 minutes. Transfer duck, skin-side up, to a rimmed baking sheet. Let stand 5 minutes.
- Preheat broiler to the lowest setting possible.
- Using a heavy skillet, crush almonds; spread in a thin, even layer. Spoon 1/2 teaspoon honey on the skin side of each duck breast; press into almonds to adhere. Return to baking sheet, skin-side up and fill in any gaps with remaining almonds. The whole skin side should be evenly coated.
- Transfer baking sheet to broiler and broil until almonds are toasted and sugar starts to melt, about 7 minutes, checking occasionally to make sure the almonds don't burn before the sugar begins to melt. Remove from broiler and let stand 5 minutes before slicing.
- Meanwhile, reheat vinegar mixture over low heat until hot. Whisk in butter, a tablespoon at a time, until emulsified; season with salt and pepper. Divide sauce among serving plates and top each with a duck breast. Serve.
DUCK BREAST A L'ORANGE
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
- Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
- Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
- Add orange supremes to sauce and pour over sliced duck just before serving.
Tips:
- For perfectly cooked duck breasts, use a meat thermometer to ensure an internal temperature of 135°F (57°C) for medium-rare.
- To achieve a crispy skin, score the duck breasts before cooking and render the fat slowly over medium heat.
- Use a high-quality amaretto for the jus to enhance its flavor and aroma.
- If you don't have amaretto on hand, you can substitute it with another sweet liqueur such as Grand Marnier or Cointreau.
- Serve the almond-caramelized duck breasts immediately with the amaretto jus and your desired sides. This dish pairs well with roasted vegetables, mashed potatoes, or a light salad.
Conclusion:
This almond-caramelized duck breasts with amaretto jus is a delightful and sophisticated dish that combines the rich flavors of duck, almonds, and amaretto. The duck breasts are cooked to perfection, with a crispy skin and tender, juicy meat. The amaretto jus adds a touch of sweetness and depth of flavor, while the almonds provide a crunchy texture. This dish is sure to impress your guests and is perfect for a special occasion or romantic dinner.
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