Best 8 Pan Roasted Muscovy Duck Breast With A Clementine Tomatillo Sauce Served With Wild Rice Risotto Recipes

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Embark on a culinary journey with our pan-roasted Muscovy duck breast, a delectable dish tantalizing taste buds with its succulent flavors. Accompanied by a vibrant clementine-tomatillo sauce, this duck breast is elevated to new heights. The sauce, bursting with citrusy-tart notes, perfectly complements the rich, gamey flavor of the duck, creating a harmonious balance of flavors. Served alongside a creamy wild rice risotto, this dish is a symphony of textures and flavors, sure to leave a lasting impression. Each recipe included in this article unveils the secrets to crafting this exceptional dish, providing step-by-step guidance to ensure a successful culinary experience. From preparing the duck breast to creating the flavorful sauce and cooking the wild rice risotto, every detail is meticulously explained, ensuring that you can recreate this restaurant-worthy dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED DUCK WITH WILD MUSHROOMS



Pan-Roasted Duck With Wild Mushrooms image

Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They are best served rare or medium-rare, like a beef steak. If using smaller duck breasts, reduce the cooking time accordingly. The deeply flavored sauce is made from dried wild mushrooms and a mixture of cultivated mushrooms sautéed with garlic and parsley finishes the dish. If wild chanterelles or porcini are available, by all means, add them to the mixture, too. Mashed squash or sweet potato would make a nice accompaniment.

Provided by David Tanis

Categories     poultry, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup crumbled or chopped dried wild mushrooms, such as porcini or morels (about 1 ounce)
3 (12-ounce) boneless, skin-on Muscovy duck breasts
Kosher salt and black pepper
1 teaspoon extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 large thyme sprig
1 bay leaf
1 pound sliced cultivated mushrooms, such as king trumpet, oyster or shiitake
2 to 3 small garlic cloves, minced
3 tablespoons roughly chopped flat-leaf parsley

Steps:

  • Rinse dried mushrooms to remove sand or dirt and place in a bowl. Cover with boiling water and let steep for 30 minutes.
  • Lay duck breasts skin-side down on a cutting board. With your fingers, remove the thin tenderloins from the underside of each breast and reserve for sauce. With a sharp knife, trim away any gristle. Turn breasts skin-side up and trim excess fat from the edges. Score the skins in a diamond pattern. Season generously with salt and pepper, transfer to a plate and leave at cool room temperature for 1 hour.
  • Put olive oil in a heavy saucepan over medium-high heat. When hot, add the reserved tenderloins and brown well on both sides. Add butter and flour to pan, and cook, stirring, until mixture is lightly browned, 2 to 3 minutes. Add soaked mushrooms and soaking liquid, and stir well as sauce begins to thicken. Add wine, thyme and bay leaf, turn heat to low, and simmer gently until gravylike, but not too thick, 15 to 20 minutes. Remove and discard tenderloins, thyme and bay leaf. Taste sauce and adjust seasoning. Keep warm. (Sauce may be prepared several hours or up to 2 days in advance.)
  • Set a large cast-iron skillet over medium-high heat. When pan is hot, add duck breasts to skillet skin-side down and let sizzle. Lower heat to medium and cook for about 7 or 8 minutes, making sure skin doesn't brown too quickly. (This will render fat and crisp the skin.) Turn breasts over and cook 3 minutes more for rare (thermometer should read 120 degrees), or 4 to 5 minutes for medium-rare (thermometer should read 125 degrees). Transfer to a warm platter and let rest for 10 minutes.
  • Pour off all but 2 tablespoons rendered fat from the pan, and raise heat to medium-high. Add sliced mushrooms and sauté, stirring occasionally, for about 5 minutes, letting them brown nicely. Season with salt and pepper. Turn off heat and stir in garlic and parsley.
  • Slice duck 1/4-inch thick, crosswise at a slight angle, and serve immediately. Each serving should have 4 to 5 slices of duck, a large spoonful of mushrooms and a bit of sauce.

PAN ROASTED DUCK BREAST



Pan Roasted Duck Breast image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Potato Rosti, recipe follows
Blueberry Green Peppercorn Chutney, recipes follow
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
  • Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
  • Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
  • Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
  • Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

PAN-ROASTED DUCK BREAST WITH ORANGE SAUCE AND TOURNE POTATOES



Pan-Roasted Duck Breast with Orange Sauce and Tourne Potatoes image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 32

2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Reserved duck bones and necks
1 onion, cut into large dice
1 carrot, cut into large dice
2 celery stalks, cut into large dice
2 lemongrass stalks, bruised and cut into 3-inch pieces
2 cloves garlic
2 fresh bay leaves
1 small bunch fresh thyme
1 cup dry white wine
4 cups chicken stock
1/3 cup sugar
1/3 cup apple cider vinegar
Juice of 2 navel oranges (about 1 cup)
2 tablespoons Grand Marnier
Chopped fresh flat-leaf parsley, for serving
2 tablespoons unsalted butter, cold
4 duck airline breasts from 2 whole ducks, bones and neck reserved for sauce
Kosher salt and freshly ground black pepper
Olive oil
2 whole star anise
One 2-inch piece ginger, peeled and sliced
1 small bunch fresh thyme
1 cup flat-leaf parsley stems
1 navel orange, supreme
Juice of 1/2 navel orange
Extra-virgin olive oil
Kosher salt
Kosher salt and freshly ground black pepper
16 Yukon gold potatoes
1 small bunch fresh thyme

Steps:

  • For the sauce: Place a large sauté pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld.
  • Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup.
  • When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm.
  • For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large sauté pan coated with a drizzle of olive oil.
  • Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes.
  • For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside.
  • For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it's flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird's beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation.
  • Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry.
  • Place a sauté pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender.
  • Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad.

ROAST DUCK TWO WAYS WITH SPICED CLEMENTINE SAUCE



Roast duck two ways with spiced clementine sauce image

Christmas dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead

Provided by Jane Hornby

Categories     Lunch, Main course

Time 3h50m

Number Of Ingredients 11

1 tsp ground coriander
1 tsp ground ginger
pinch ground allspice
6 or so thyme sprigs, left whole
zest 2 clementines , juice of 4
1 large duck breast with skin on
2 duck legs
50g light muscovado sugar
100ml sherry vinegar
150ml good chicken stock
knob of butter

Steps:

  • Mix the spices, thyme and zest. Slash the skin of the breast, cutting through the fat but not into the meat, then rub the spice mix over the breast and legs. Leave for at least 2 hrs, or for up to 24 hrs in the fridge.
  • Heat oven to 160C/fan 140C/gas 3. Put the legs into an ovenproof frying pan or smallish roasting tin, season well, then roast for 1½ hrs until deep golden and crisp. Sit the legs on a plate, then keep warm in a low oven or let cool. Spoon off excess fat from the pan juices and keep it for the next time you make roasties. Pull the meat and skin from the legs, shred using 2 forks, then mix together. Keep warm or, if making ahead, reheat in a hot oven for 10 mins before serving.
  • Put the pan back on the hob, add the sugar for the sauce and let it melt and turn dark golden. Add the vinegar (the sugar might turn hard at this point but don't worry as it will dissolve again), then reduce by about half. Tip in the clementine juice and almost all the stock and bubble again until reduced and syrupy. Whisk in the butter, then season to taste.
  • Heat a frying pan, then cook the breast, skin-side down, for 10-12 mins until very crisp and the fat has run out. Turn over, fry for another 5 mins for just pink (or longer if you prefer), then lift onto a plate and rest, uncovered, for 10 mins. Spoon off remaining fat, add the leftover stock to the pan, then stir to dissolve any tasty, meaty bits. Add to the sauce.
  • Slice the breast on the diagonal, then divide half of the leg meat between 2 warm plates in small piles (you can use a cutter or ring if you like, to make it neater). Top with slices of breast. Spoon the sauce over the meat and serve with glazed veg and potatoes.

Nutrition Facts : Calories 834 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Protein 63 grams protein, Sodium 1.14 milligram of sodium

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE



Bobby Flay Seared Muscovy Duck Breast with Spicy Black Grape Sauce image

Provided by Bobby Flay

Categories     dessert

Number Of Ingredients 23

2 tablespoons unsalted butter
4 tablespoons finely chopped red onion
2 tablespoons finely chopped roasted garlic (about 3 cloves)
2 teaspoons minced jalapeno
1/2 cup port
1 cup red wine
2 cups chicken stock
1/2 cup undiluted grape juice concentrate
1 cup fresh or bottled grape juice
1 cup sliced seedless black grapes
Salt
Freshly ground black pepper
4 (7-ounce) muscovy duck breasts
3 cups whole milk
1 1/2 cups finely ground yellow cornmeal
6 large eggs, separated
11/2 cups buttermilk
2 tablespoons unsalted butter, melted
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 cup Parmesan cheese
1/4 cup cracked black pepper

Steps:

  • In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper. Preheat oven to 375 degrees F. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.;
  • Preheat the oven to 350 degrees F. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.;

PAN ROASTED DUCK BREAST



Pan Roasted Duck Breast image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 18

2 duck breasts
Kosher salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil, divided
1 (1-ounce) piece pancetta, chopped
1 shallot, sliced
2 garlic cloves, sliced
1 cup fresh baby spinach
1 head frisee
1 tablespoon chopped roasted hazelnuts
1 tablespoon snipped chives
Razz Cherry Garlic Glaze, to serve, recipe follows
1 tablespoon chopped chervil leaves
3/4 cup red wine
1/2 cup grenadine
1/2 cup red wine vinegar
1/4 cup sugar
1 clove elephant garlic
1/4 cup razz cherries (raspberry infused dried cherries)

Steps:

  • Heat a medium skillet over medium heat. Score the skin of the duck breasts and season them lightly with salt and pepper. Add 1/2 tablespoon of the olive oil to the skillet and put in the duck breasts, skin side down. Cook slowly, rendering the fat, until the duck skin is golden and crisp, about 5 to 6 minutes. Turn the duck breasts over and cook them in the duck fat for 2 minutes. Remove the duck breasts from the pan to a plate, cover them with foil, and let them rest for 5 minutes.
  • After the duck has rested, return them to the skillet, skin side down, over medium heat. Spoon the duck fat over the breasts until they are just heated through. The skin should be crispy and duck meat should be pink in color. Transfer to a cutting board.
  • In another medium skillet over medium-high heat, add the remaining 1 tablespoon olive oil. When the oil is hot, add the pancetta and cook until it begins to color, about 5 minutes. Add the shallot and garlic and cook until they are soft, about 5 minutes. Lower the heat to medium and add in the spinach and the frisee. Season with salt and pepper, to taste, then add the hazelnuts and toss the greens gently to coat them with the oil. Cook the greens until just wilted, about 2 minutes.
  • To serve, divide the greens onto 2 plates and garnish with the chives. Slice the duck breasts and fan them over the greens. Spoon the Razz Cherry Garlic Glaze across the duck and garnish with chervil.
  • Combine the red wine, grenadine, vinegar, and sugar in a saucepan over high heat and bring it to a boil. Peel and slice the garlic as thinly as possible. Add the garlic and razz cherries to the pan and reduce the heat to medium. Continue to cook until the sauce is reduced and syrupy, about 15 minutes.
  • Yield: about 1 cup

MUSCOVY DUCK BREASTS WITH POMEGRANATE-WINE SAUCE



Muscovy Duck Breasts with Pomegranate-Wine Sauce image

Categories     Duck     Fruit     Garlic     Bake     Sauté     Christmas     Orange     White Wine     Winter     Pomegranate     Molasses     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 13

3 tablespoons olive oil, divided
1 1/2 cups minced shallots (about 8 large)
6 garlic cloves, minced
1 1/4 cups dry white wine, divided
3/4 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 14-ounce can low-salt beef broth
3/4 cup fresh orange juice
2 tablespoons pomegranate molasses*
3 teaspoons minced fresh marjoram, divided
1 fresh bay leaf
4 pounds boneless Muscovy duck breasts (4 to 8 breast halves, depending on size)
1 1/2 tablespoons all purpose flour

Steps:

  • Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add shallots; sauté until golden brown, about 18 minutes. Add garlic; sauté 3 minutes. Add 1 cup white wine and 3/4 cup red wine. Boil until most of liquid evaporates, about 10 minutes. Add both broths, orange juice, pomegranate molasses, 1 teaspoon marjoram, and bay leaf; boil until mixture is reduced to 2 cups, about 20 minutes. Discard bay leaf. (Sauce can be made 3 days ahead. Cover and chill.)
  • Set rack at lowest position in oven; preheat to 450°F. Rub meat side of duck breasts with 1 tablespoon olive oil and 2 teaspoons marjoram. Sprinkle with salt and pepper. Working in batches, sear breasts, skin side down, in heavy large skillet over high heat until skin browns and fat is rendered, about 8 minutes.
  • Transfer duck breasts, skin side down, to rimmed baking sheet. Drain all but 1 1/2 tablespoons fat from skillet; reserve skillet. Roast duck until thermometer inserted into thickest part registers 145°F for medium-rare, about 20 minutes.
  • Meanwhile, bring sauce to simmer. Rewarm duck fat in reserved skillet over medium heat. Add flour; stir 1 minute. Gradually whisk in sauce.
  • Transfer duck breasts to cutting board. Pour off all fat from baking sheet. Add 1/4 cup white wine to sheet and scrape up browned bits; add to sauce. Simmer sauce 3 minutes to blend flavors. Season with salt and pepper. Thinly slice duck breasts and divide among 8 plates. Drizzle with sauce.
  • *Available at some supermarkets and Middle Eastern markets, and by mail at adrianascaravan.com.

ROAST MUSCOVY DUCK



Roast Muscovy Duck image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h30m

Yield 2 - 4 servings

Number Of Ingredients 13

1 four-pound Muscovy duck
Salt, if desired
Freshly ground pepper
1 teaspoon peanut oil
1/3 cup coarsely chopped celery
1/3 cup coarsely chopped onion
1/3 cup coarsely chopped carrot
1/2 bay leaf
1/2 teaspoon thyme
1 clove garlic, crushed
1/3 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter

Steps:

  • Preheat oven to 475 degrees.
  • Cut off and reserve the wing tips and second wing joint of the duck. Leave the main wing bone intact. Remove the fat from inside the duck and rub it all over the duck.
  • Sprinkle the duck, inside and out, with salt and pepper to taste. Brush the duck with the oil.
  • Arrange the duck breast-side up in a roasting pan. Add the cutoff wing bones, gizzard and cavity fat. Bake 30 minutes and pour off the fat from the roasting pan. Return the duck to the oven and scatter the celery, onion, carrot, bay leaf, thyme and garlic around the duck. Bake 15 minutes longer if you wish the duck to be medium rare. Or bake it 30 minutes or longer if you wish your duck well done.
  • Transfer the duck to a warm platter. Pour the fat from the roasting pan, leaving the vegetables in the pan. Place the pan on the stove and cook the vegetables briefly, stirring. Add the wine and let boil about one minute.
  • Add the broth and accumulated cavity drippings from the duck and cook, stirring, about five minutes. Strain the broth and solids, pushing the solids with the back of a spoon to extract as much liquid as possible.
  • Heat the butter in a small saucepan, swirling it around until it takes on a nice hazelnut color. Do not burn. Pour the butter over the duck. Carve and serve with the hot pan sauce.

Tips:

  • For the best flavor, start with high-quality duck breasts. Look for breasts that are plump and have a deep red color.
  • To ensure that the duck breasts are cooked evenly, score the skin before roasting. This will allow the heat to penetrate the meat more easily.
  • Roast the duck breasts in a hot oven until the skin is crispy and the meat is cooked to your desired doneness. A meat thermometer is a great way to ensure that the duck is cooked to perfection.
  • While the duck is roasting, prepare the clementine-tomatillo sauce. This sauce is a delicious and tangy complement to the duck.
  • To make the wild rice risotto, start by cooking the rice in broth. Then, add in the vegetables and cheese. Finally, stir in the cooked duck and sauce.

Conclusion:

This pan-roasted Muscovy duck breast with a clementine-tomatillo sauce served with wild rice risotto is a delicious and elegant dish. The duck is cooked to perfection and the sauce is a perfect complement to the meat. The wild rice risotto is a hearty and flavorful side dish that rounds out the meal. If you are looking for a special dish to serve your friends and family, this is it!

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