Best 5 Duck Breast With Passion Fruit Sauce And Crushed New Potatoes Recipes

DUCK BREAST WITH MUSTARD PAN SAUCE, DUCK FAT POTATOES, HARICOTS VERTS AND FRISEE

Steps:

• Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain.
• Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry.
• Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
• Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
• Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper.
• Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat.
• Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!

DUCK BREAST WITH BERRY SAUCE

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

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!

DUCK BREAST WITH PASSION FRUIT SAUCE AND CRUSHED NEW POTATOES

Steps:

• Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan.
• Next, add the whisky and star anis and bring to the boil. The whisky may flambé, allow the alcohol to burn off and remove the pan from the heat until the flame burns out.
• Add the maple syrup and black treacle and bring back to the boil. Remove from the heat to allow the ingredients to infuse. Reheat the sauce when ready to serve.
• Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. Cook for about 10-15 minutes of until tender. Strain and leave to cool slightly.
• While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction. Then turn the duck breast around and score in the opposite direction.
• Season the duck breast with a salt and black pepper. Heat an oven proof frying pan on a high heat. Once the pan is very hot place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown.
• Preheat the oven to 190?C/gas mark 5. Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes.
• Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for a good 5 minutes.
• While the duck is resting, heat a large frying pan on a medium heat and add a large knob of butter. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding into the pan.
• Toss the potatoes in the warm butter and season with salt to taste. Remove the pan from the heat and add in the chives just before serving alongside the carved duck breast and hot passion fruit sauce.

PEPPERED DUCK BREAST WITH RED WINE SAUCE

Steps:

• Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
• Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
• Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
• Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.