Best 3 Spice Rubbed Duck Breasts With Roasted Grapes And Cavolo Nero Recipes
Indulge in a culinary masterpiece with our succulent spice-rubbed duck breasts, complemented by the sweetness of roasted grapes and the earthy notes of cavolo nero. This exquisite dish tantalizes the taste buds with a symphony of flavors and textures. The duck breasts, seasoned with a fragrant blend of spices, are roasted to perfection, resulting in a crispy skin and tender, juicy meat. The roasted grapes add a touch of sweetness and caramelization, while the cavolo nero provides a slightly bitter and peppery contrast. Savor this delectable combination of flavors that will leave you craving for more.
In addition to the main recipe, this article also offers tantalizing variations to cater to different palates and preferences. For those who prefer a fruitier twist, try the roasted duck breasts with orange and honey glaze, where the citrusy sweetness of oranges and the rich, golden glaze create a delightful harmony of flavors. If you're a fan of bold and savory flavors, the spice-rubbed duck breasts with red wine sauce is a must-try. The deep, rich flavors of the red wine sauce elevate the duck to new heights, creating a dish that is both elegant and satisfying.
For those seeking a lighter and healthier option, the pan-seared duck breasts with citrus and herb salad is a refreshing choice. The duck breasts are seared until perfectly cooked, then served atop a vibrant salad of citrus fruits, herbs, and greens. The zesty citrus dressing adds a burst of freshness, making this dish a perfect balance of flavors and textures.
No matter your taste preferences, you're sure to find a recipe in this article that will tantalize your taste buds and leave you craving for more. So gather your ingredients, preheat your oven, and embark on a culinary journey that will delight your senses and impress your dinner guests.
SPICE RUBBED GRILLED DUCK BREAST
Steps:
- Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
- Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.
SEARED DUCK BREAST WITH GRAPE SAUCE
Steps:
- 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 about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) 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 grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
- Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
- Slice the duck on a severe bias and serve garnished with the sauce.
DUCK BREAST WITH CRèME FRAîCHE AND ROASTED GRAPES
Juniper is a traditional seasoning for meats and game. Look for the dried berries in the spice section of the supermarket. What to drink: A Rhône red or varietal Syrah.
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 500°F. Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 14 minutes. Cool. (Can be made 4 hours ahead. Let stand at room temperature.)
- Sprinkle both sides of duck breasts with salt and pepper. Heat heavy large skillet over medium heat. Add duck, skin side down; cook until almost all fat is rendered, about 7 minutes. Increase heat to medium-high and cook until skin is brown and crisp, about 4 minutes. Turn duck over and cook about 3 minutes longer for medium-rare. Let duck rest 5 minutes.
- Divide arugula among 6 plates. Thinly slice duck breasts crosswise and fan out slightly; place 1 breast atop arugula on each plate. Drizzle crème fraîche over each breast. Divide grapes among plates.
Tips:
- Choosing the Right Duck Breasts: Select duck breasts that are plump and have a smooth, even surface. Avoid breasts that are bruised or have any discoloration.
- Scoring the Duck Skin: Use a sharp knife to score the skin of the duck breasts in a crosshatch pattern. This will help the spice rub penetrate the meat and create crispy skin.
- Applying the Spice Rub: Mix the spices together in a small bowl. Rub the spice mixture generously all over the duck breasts, ensuring that it is evenly coated.
- Roasting the Grapes: Halve the grapes and toss them with olive oil, salt, and pepper. Spread the grapes on a baking sheet and roast them in the oven until they are tender and slightly caramelized.
- Cooking the Cavolo Nero: Heat some olive oil in a large skillet. Add the cavalo nero and cook it over medium heat until it is wilted and tender. Season with salt and pepper.
- Searing the Duck Breasts: Heat a large skillet over medium-high heat. Sear the duck breasts skin-side down for 3-4 minutes, or until the skin is golden brown and crispy. Flip the duck breasts and cook for an additional 2-3 minutes, or until the meat is cooked to your desired doneness.
- Resting the Duck Breasts: Once the duck breasts are cooked, remove them from the skillet and let them rest for 5-10 minutes before slicing and serving.
Conclusion:
This spice-rubbed duck breast recipe with roasted grapes and cavalo nero is a delicious and elegant dish that is perfect for a special occasion. The spice rub gives the duck a flavorful crust, while the roasted grapes and cavalo nero add a sweet and earthy balance. This dish is sure to impress your guests and leave them wanting more.
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