Best 10 Duck Breast With Cherry Chutney Recipes

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Indulge in a culinary journey with our delectable Duck Breast with Cherry Chutney. This dish tantalizes the senses with its crispy skin, succulent meat, and a burst of sweet and tangy flavors. The cherry chutney, a delightful accompaniment, adds a layer of complexity with its blend of sweet cherries, aromatic spices, and a hint of heat. Alongside this main course, we present a collection of complementary recipes to elevate your dining experience. Discover the secrets to creating homemade duck confit, a rich and flavorful spread that pairs perfectly with toasted bread or crackers. Learn the art of crafting a classic cherry clafoutis, a French dessert that combines sweet cherries with a creamy custard filling. And for a refreshing twist, try our cherry-lime popsicles, a delightful treat that captures the essence of summer. Embark on a culinary adventure with our comprehensive guide to Duck Breast with Cherry Chutney and its accompanying recipes, promising an unforgettable gastronomic experience.

Here are our top 10 tried and tested recipes!

DUCK BREAST WITH CHERRY CHUTNEY



Duck Breast with Cherry Chutney image

The duck breast with cherry chutney recipe from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.

Categories     obama     cherry chutney     gourmet recipes     duck recipes     inauguration recipes     inaugural luncheon

Yield 10

Number Of Ingredients 19

1 tbsp. extra-virgin olive oil
1/2 c. chopped onion (1 small)
3 clove garlic
1 tbsp. finely chopped shallot
1 tbsp. tomato paste
1/2 tsp. Black pepper
1/2 tsp. ground cumin
1/4 tsp. scant dried hot red pepper flakes
3/4 tsp. salt
1/2 c. coarsely chopped red bell pepper (1/2 medium)
1 plum tomato
1/4 c. dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tbsp. sugar
1/2 tsp. Dijon mustard
1 can Bing cherries
1/2 c. golden raisins
1 tbsp. chopped fresh tarragon or chives
10 oz. boneless duck breasts with skin

Steps:

  • Method for Chutney and Glaze: Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking. Then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer approximately 5 minutes. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute. Allow to cool slightly and reserve all but 1/4 cup of the mix to the side. Place 1/4 cup mix in a blender and puree until very smooth, about 1 minute (use caution when blending hot liquids). Reserve for glazing duck. To finish the chutney, add the remaining 1 1/2 cups cherries, raisins, and tarragon or chives. Can be prepared one day ahead.
  • Put oven rack in middle position and preheat oven to 450 degrees F. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
  • Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered (melted) and skin is golden brown, about 25 minutes.
  • Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.
  • Roast duck in oven until thermometer registers 135 degrees, about 8 minutes for medium-rare. Remove from oven and allow to rest for 5 minutes.
  • Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.

DUCK BREAST WITH CHERRY SAUCE



Duck Breast with Cherry Sauce image

Provided by [email protected]

Number Of Ingredients 13

2 duck breasts
1 tablespoon olive oil
1 shallot (minced)
2 cloves of garlic (minced)
2/3 cup low-sodium chicken stock
½ cup dry red wine (I used Pinot Noir)
1 cup fresh or frozen pitted tart cherries
2 tablespoons cherry preserves
1 tablespoon balsamic vinegar
½ tablespoon sugar
1 teaspoon dijon mustard
2 tablespoons butter
Salt and pepper (to taste)

Steps:

  • In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.
  • Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.
  • Simmer over medium heat until mixture reduces by half and cherries are softened.
  • Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.
  • Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.
  • Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.
  • Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.
  • Remove from oven and rest on a separate plate for 5 minutes before slicing.
  • Serve with cherry sauce.

DUCK BREAST WITH CHERRY CHUTNEY



Duck Breast with Cherry Chutney image

This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine.Special thanks to D'Artagnan for providing the duck breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (from about 1 small onion)
3 cloves garlic, crushed
1 tablespoon finely chopped shallot
1 tablespoon tomato paste
1/2 teaspoon ground cumin
Scant 1/4 teaspoon crushed red-pepper flakes
1/2 cup coarsely chopped red bell pepper
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
3 cups canned Bing cherries
1/2 cup golden raisins
1 tablespoon chopped fresh tarragon or chives
4 boneless duck breasts, skin-on (about 1 pound each)
Coarse salt and freshly ground black pepper

Steps:

  • Heat oil in a medium heavy-bottomed saucepan over medium heat. Add onion, garlic, and shallot, and cook, stirring occasionally, until golden, about 7 minutes. Add tomato paste, 1/2 teaspoon black pepper, cumin, red-pepper flakes, and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Reduce heat to medium and add bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar, and sugar; let simmer for about 5 minutes. Stir in mustard, 1 1/2 cups cherries, and 1/2 teaspoon salt; let simmer for 1 minute. Remove from heat and let cool slightly.
  • Place 1/4 cup of the cherry mixture in the bowl of a small food processor and process until smooth, about 1 minute. Reserve for glazing duck.
  • Add remaining cherries to cherry mixture, along with raisins and tarragon or chives; stir to combine. Glaze and chutney can be made up to a day in advance and stored, refrigerated, in an airtight container. Bring to room temperature before using.
  • Using a small sharp knife, score skin side of duck breasts in a crosshatch pattern; season with salt and pepper. In a large ovenproof heavy-bottomed skillet, heat 2 tablespoons water over low heat. Add breasts, skin-side down, and cook until fat is rendered and skin is golden brown, about 25 minutes.
  • Preheat oven to 450 degrees with a rack set in the center.
  • Transfer breasts to a plate and discard all but 1 tablespoon fat from skillet. Brush duck breasts with reserved glaze and return to skillet, skin-side up. Place skillet in oven and roast until duck is medium-rare (125 degrees on an instant-read thermometer), about 15 minutes. Transfer duck to a cutting board and let stand 5 minutes.
  • Using a sharp knife, slice duck breasts at a 45-degree angle. Serve immediately with chutney.

SEARED DUCK BREASTS WITH CHERRY RHUBARB CHUTNEY



Seared Duck Breasts With Cherry Rhubarb Chutney image

for rsc 2004, this is a compilation of my usual chutney recipes, and my favorite poultry, duck. this is lovely served over polenta with asparagus or greens on the side.

Provided by chia2160

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1/4 cup honey
1/3 cup balsamic vinegar
1 tablespoon minced ginger
1 teaspoon minced garlic
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon clove
1 jalapeno, seeded and diced
5 sage leaves, chopped
2 cups rhubarb, sliced
1/2 cup chopped vidalia onion
2 cups tart cherries, stemmed and pitted
4 boneless duck breasts, with excess skin removed.

Steps:

  • combine first 10 ingredients in a large saucepan.
  • bring to simmer over low heat until sugar dissolves.
  • add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool.
  • for duck:.
  • with a sharp knife, score the fat on the breasts in a cross pattern.
  • heat a grill pan and add duck, fat side down, cook for 5 minutes.
  • you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste.
  • drain the fat.
  • (i like mine well, family likes their's rare).
  • turn over and cook 5-10 minutes more, to taste.
  • serve with chutney.

Nutrition Facts : Calories 497.1, Fat 13.5, SaturatedFat 3.6, Cholesterol 163.2, Sodium 120.7, Carbohydrate 63.7, Fiber 3.4, Sugar 56.5, Protein 31.6

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

DUCK WITH CHERRIES AND RED WINE VINEGAR



Duck With Cherries and Red Wine Vinegar image

Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.

Provided by David Tanis

Categories     dinner

Time 1h

Yield 6 servings

Number Of Ingredients 18

2 Muscovy duck breasts, about 1 pound each
Kosher salt
1 teaspoon black peppercorns
1/2 teaspoon allspice berries
4 cloves
2 bay leaves
1/2 teaspoon fennel seeds
1/4 cup turbinado or raw sugar
1/2 cup red wine vinegar
1/2 cup red wine
1 cup chicken broth
1 tablespoon grated fresh ginger
Pinch of cayenne
Kosher salt
2 tablespoons butter
1/2 pound ripe cherries, left whole or halved and pitted
2 teaspoons granulated sugar
1 tablespoon kirsch or Cognac

Steps:

  • Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
  • Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
  • Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
  • Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
  • To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
  • Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED DUCK BREAST WITH CHERRY SAUCE



Roasted Duck Breast with Cherry Sauce image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 duck breasts, 6 to 8 ounces each
2 shallots, finely chopped
1/2 cup sherry vinegar
1 teaspoon sugar
1 pint duck demi-glace (beef will also work)
Salt and pepper
2 ounces butter
1 cup griottes (small tart cherries from Provence, available in specialty shops)

Steps:

  • Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.

DUCK BREAST WITH SWEET CHERRY SAUCE



Duck Breast with Sweet Cherry Sauce image

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Provided by Paul Grimes

Categories     Duck     Fruit     Poultry     Roast     Valentine's Day     Dinner     Cherry     Meat     Summer     Anniversary     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
1 teaspoon tomato paste
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Scant 1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 cup coarsely chopped red bell pepper (1/2 medium)
1 plum tomato, coarsely chopped
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
2 (3/4-lb) boneless Moulard duck breasts with skin*
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
Special Equipment
an instant-read thermometer

Steps:

  • Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
  • Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
  • Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
  • Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
  • Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
  • Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
  • Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
  • Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
  • Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.

DUCK BREAST WITH PINEAPPLE CHERRY CHUTNEY RECIPE - (5/5)



Duck Breast with Pineapple Cherry Chutney Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 19

* Chutney:
2 * 2 cups (3/4-inch) cubed fresh pineapple
3/4 * 3/4 cup pineapple juice
1/3 * 1/3 cup dried tart cherries
2 * 2 tablespoons brown sugar
2 * 2 tablespoons balsamic vinegar
1 * 1 tablespoon minced peeled fresh ginger
1 * 1 tablespoon minced shallots
1/8 * 1/8 teaspoon crushed red pepper
1 * 1 garlic clove, minced
*
Duck:
* Cooking spray
1 * 1 pound boneless duck breast halves, skinned
3/4 * 3/4 teaspoon salt
3/4 * 3/4 teaspoon five-spice powder
*
Remaining ingredient:
2 * 2 tablespoons chopped fresh cilantro

Steps:

  • To prepare chutney, combine first 9 ingredients in a saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until syrupy, stirring frequently; remove from heat. To prepare duck, heat a large, heavy skillet coated with cooking spray over high heat. Sprinkle duck with salt and five-spice powder. Add duck to skillet; cook 4 minutes. Turn duck over. Reduce heat to medium, and cook 6 minutes or until desired degree of doneness. Place duck on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut duck into 1/4-inch-thick diagonal slices. Add chutney and cilantro to skillet; cook over medium heat 1 minute, scraping pan to loosen browned bits. Serve chutney with duck.

DUCK BREASTS WITH RHUBARB-CHERRY CHUTNEY



Duck Breasts With Rhubarb-Cherry Chutney image

Make and share this Duck Breasts With Rhubarb-Cherry Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck

Time 52m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb trimmed rhubarb, stalks cut into 1/2-inch thick slices
3/4 cup packed dark brown sugar
1/2 cup dried tart cherry
1/2 cup minced onion
1/4 cup cider vinegar
1/4 cup minced crystallized ginger
1 cinnamon stick, 3 inch length
1/2 teaspoon dry mustard
1/4 teaspoon crushed hot red pepper flakes
1 garlic clove, minced
2 (14 ounce) boneless duck breasts
3/4 teaspoon asian five-spice powder
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Chutney--combine all the ingredients in a medium non-reactive saucepan.
  • Bring to a boil over medium heat, stirring to dissolve the brown sugar.
  • Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes.
  • Transfer to a bowl and let cool completely.
  • Duck breasts--position a rack in the center of the oven; preheat to 450°.
  • Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh.
  • Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts.
  • Place the breasts, skin side down, in a large nonstick ovenproof skillet.
  • Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes.
  • Pour off the fat in the skillet.
  • Turn and cook until the meaty sides are browned, about 3 minutes.
  • Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes.
  • Transfer the breasts to a carving board and let stand 3-5 minutes.
  • Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices.
  • Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate.
  • Repeat with the remaining sliced breasts.
  • Serve hot with chutney.

Nutrition Facts : Calories 604.8, Fat 21.9, SaturatedFat 5.9, Cholesterol 269.7, Sodium 403.1, Carbohydrate 50.4, Fiber 2.8, Sugar 43.9, Protein 50.2

Tips:

  • Choose high-quality duck breasts: Look for duck breasts that are plump and have a good amount of fat. The fat will help to keep the duck moist and flavorful during cooking.
  • Score the duck breast skin: This will help the fat to render and the skin to crisp up. Use a sharp knife to make shallow cuts in the skin, being careful not to cut into the meat.
  • Season the duck breasts generously: Use a combination of salt, pepper, and your favorite herbs and spices. You can also add a little bit of sugar to help caramelize the skin.
  • Cook the duck breasts over medium-high heat: This will help to sear the skin and keep the meat juicy. Cook the duck breasts for about 5-7 minutes per side, or until the skin is crispy and the meat is cooked to your desired doneness.
  • Let the duck breasts rest before slicing: This will help the juices to redistribute throughout the meat and make it more tender. Let the duck breasts rest for at least 5 minutes before slicing.
  • Serve the duck breasts with your favorite sides: Some popular sides for duck breast include roasted vegetables, mashed potatoes, and cherry chutney.

Conclusion:

Duck breast is a delicious and versatile main course that can be cooked in a variety of ways. By following these tips, you can cook a perfect duck breast that is juicy, flavorful, and crispy. Serve it with your favorite sides for a memorable meal.

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