Best 2 Seared Duck Breasts With Red Wine Sauce And Candied Kumquats Recipes
Indulge in a culinary journey with our delectable Seared Duck Breasts with Red Wine Sauce and Candied Kumquats. This harmonious dish tantalizes the taste buds with its symphony of flavors and textures. The duck breasts, seared to perfection, offer a crispy exterior and a succulent, juicy interior. The rich and robust red wine sauce adds a touch of sophistication, while the sweet and tangy candied kumquats provide a delightful contrast.
But that's not all! This article also features a collection of other tempting recipes to satisfy every palate. From the classic Beef Bourguignon, a hearty and flavorful French stew, to the aromatic Chicken Teriyaki with Steamed Jasmine Rice, a Japanese favorite, there's something for everyone to enjoy. And for those with a sweet tooth, the Chocolate Mousse with Raspberry Coulis is an absolute must-try, offering a decadent and indulgent dessert experience.
So, prepare to embark on a culinary adventure with our diverse selection of recipes. Whether you're a seasoned cook or just starting out, these dishes will surely impress your family and friends. Let's begin with the main course, the Seared Duck Breasts with Red Wine Sauce and Candied Kumquats, a dish that promises to leave a lasting impression.
SEARED DUCK BREAST
Steps:
- With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan.
- Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing.
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choosing the Right Duck Breasts: Opt for duck breasts that are plump and have a good amount of fat, as this will help render and flavor the meat during cooking. Ensure the skin is intact and free of any blemishes.
- Proper Seasoning: Season the duck breasts generously with salt and pepper before searing. This helps enhance the natural flavor of the duck and creates a crispy skin.
- Searing Technique: Sear the duck breasts in a hot skillet, skin-side down, until golden brown and crispy. This creates a flavorful crust and helps render the fat, resulting in a juicy and tender interior.
- Cooking Temperature: Cook the duck breasts to your desired doneness. For a medium-rare duck, cook it to an internal temperature of 135°F (57°C). Use a meat thermometer to ensure accurate cooking.
- Resting the Duck: Allow the duck breasts to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
- Making the Red Wine Sauce: Use a good quality red wine for the sauce to impart rich flavor. Reduce the wine with shallots, garlic, and herbs to concentrate its flavors. Finish the sauce by adding butter or cream for a velvety texture.
- Candied Kumquats: To make the candied kumquats, simmer the kumquats in a simple syrup until they become translucent and slightly caramelized. This adds a sweet and tangy element to the dish.
Conclusion:
This delectable recipe for seared duck breasts with red wine sauce and candied kumquats offers a harmonious blend of flavors and textures. The crispy skin, tender meat, and rich sauce create a satisfying culinary experience. The candied kumquats add a touch of sweetness and acidity, balancing the savory flavors of the duck and sauce. Whether you're hosting a special dinner or looking for a gourmet meal at home, this recipe is sure to impress.
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