PAN ROASTED DUCK BREAST
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 18
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
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SHUAIB BINFORID
[email protected]This recipe was a bit too complicated for me. I would have preferred a simpler recipe.
mati
[email protected]I'm not a big fan of duck, but I thought this recipe was pretty good. The duck breast was cooked well and the sauce was tasty.
Binod pandeya
[email protected]This was a great recipe! The duck breast was cooked perfectly and the sauce was amazing.
Tiffany Fitzgerald
[email protected]I would recommend this recipe to anyone who is looking for a delicious and easy-to-make duck breast dish.
Hector Arguelles
[email protected]Overall, I thought this was a good recipe. The duck breast was cooked well, and the sauce was tasty.
Brandon Matthew
[email protected]The duck breast was a bit dry, but the sauce helped to make it more flavorful.
Denise Lamming
[email protected]I found the recipe to be a bit too complicated. I think I would have preferred a simpler recipe.
Yll Ramadani
[email protected]The duck breast was a bit overcooked for my taste, but the sauce was delicious.
Lisa Mowel
[email protected]This recipe is a keeper! I will definitely be making it again.
Lemo Makhura
[email protected]I followed the recipe exactly, and the duck breast turned out perfectly. The skin was crispy and the meat was juicy and tender.
Naim Hyder
[email protected]This was my first time cooking duck breast, and I was pleasantly surprised. It was much easier than I thought it would be, and the results were fantastic.
Patricia Padilla
[email protected]I've made this recipe several times now, and it always turns out great. The duck breast is always juicy and tender, and the sauce is delicious.
Sky Boy
[email protected]This duck breast recipe is a winner! The skin was crispy and flavorful, while the meat was cooked to perfection. I served it with a simple salad and roasted potatoes, and it was a hit with my family.