Home » Cooking Quality Meats » ive bought some really good quality duck breasts and need some new suggestions?

ive bought some really good quality duck breasts and need some new suggestions?

normally i pan fry and then oven them with sea salt and pepper and have it with chinese pancakes and plum sauce but im looking for a better recipe idea – id prefer not to add any other meat to the dish and like them to be cooked whole as i love them like a pink colour in the middle but im all out of ideas any suggestions and recipes would be great thx

this is how i do them sometimes so you shall require 1 tot of casis 2 ounces of fresh blackcurrants a quarter of a pint of stock 1 Glass of good dry white wine put the blackcurrants in to a skillet and heat the pan up ad the cassis flambe it and when the flames die down add the stock and wine season to taste and simmer until it has reduced by half now if you have a griddle all the better heat it up until it smokes then place the duck breasts skin side down and cook for 3 minuets and turn them over and cook for 2 minuets remove from the griddle and rest for five minuets now strain the sauce correct the seasoning and pour some on to the plates slice the duck breasts and place on to the sauce with whatever you prefer potato veg or salad whatever it is that you like best this is simply a superb way of serving duck breasts and unlike some i did read that it was a recipe for the breast not a whole duck and as i am a chef i can tell you that yes i have cooked this dish professionally many times and all ways get compliments for it

8 thoughts on “ive bought some really good quality duck breasts and need some new suggestions?

  1. spacetrooper05 says:

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    Clean the duck, removing and discarding any excess fat in the cavity.
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    Tie a piece of string around its neck. Pat dry.
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    Bring 25 cups of water to the boil and turn off the heat.
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    Put the duck into the water and turn it backwards and forwards for about 1 minute. Remove.
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    Bring the water to the boil again and repeat the previous step.
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    Do this twice more (total four times).
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    Hang the duck in a cool, draughty place for about 5 hours.
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    Mix the coating ingredients with 10 tablespoons hot water and brush the duck all over with the mixture.
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    Hang to dry for a further 4 hours and apply a second layer of coating.
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    Pre-heat the oven to 450oF / 230oC.
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    Put a roasting pan in the oven with a wire rack in it, making sure that there is a space of about 5 cm between the rack and the pan base.
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    Place the duck on the rack, breast side up, and roast for 8 minutes.
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    Turn the duck over using a towel, not a fork, and roast for a further 8 minutes.
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    Reduce the temperature to 350oF / 180oC and turn the duck breast side up again.
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    Roast for 20 minutes. Lower the temperature to 250oF / 120oC and roast for 10 minutes.
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    Increase the heat again to 450oF / 230oC and roast the duck for about 10 minutes.
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    At this point you have to watch carefully to make sure the skin of the duck does not burn.
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    Turn off the heat once the skin has turned a rich deep red.
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    While the duck is roasting, prepare the Chinese pancakes. Refer to the Chinese pancakes recipe.
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    Cut the spring onions into 5 cm lengths, shred the tip of each piece and put it in iced water for 10 minutes. Cut the cucumber into similar lengths.
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    Decorate each piece with a red chili ring.
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    Blend together the sauce ingredients over a low heat.
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    Carve off the skin on the back of the duck.
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    Hold the knife horizontally and carve the skin and meat from the breast and legs, cutting at an angle of 15o.
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    Arrange the skin and meat on a large plate and serve it with pancakes and cucumber, spring onions and the sauce.

    Note : Diners help themselves. They place one pancake flat on a plate, put a piece of duck in the center, dip a spring onion (scallion) in the sauce and put it on top of the duck, wrap it up and eat it. The contrast of textures and taste is delicious.
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  2. cork says:

    STEAMED….
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  3. ladyrose says:

    keep the skins on, and brine them, (for the brine, i tried this w/ a whole duck and it was awesome). Boil 3 quarts of water with one cup of salt, about a tablespoon of whole peppercorns, one cut hot pepper of your choice, 1 tsp apple wood liquid smoke, one cup of brown sugar and one cinnamon stick. Cool to room temp before putting the brine and your duck in a large ziplock bag. Refriegerate overnight. Next day, rinse the duck, and either grill or roast. If you’re roasting, you might want to sear them at the end to crisp the skin. Try serving w/ fresh sweet potato fries. Hope it helps.
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  4. silvermagnolia says:

    I think I will "duck" out of this question. Sorry I couldn’t resist! lol. Maybe try the food network. good luck!
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  5. Liz says:

    You should still pan fry them. There’s nothing better than a juicy duck breast with a nice crispy skin.I love it on a salad. A little arugula. A light citrus vinaigrette. Some red onion, chevre, walnuts and orange wedges….fantastic.
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  6. Freesumpin says:

    A friend cooked Tea Smoked Duck breast just the other night – excellent!
    Perhaps it’s a little more complex but he said it wasn’t very hard.
    You’ll find the recipe here ::
    http://www.masterchef.com.au/tea-smoked-duck-breast-with-duck-liver-ravioli.htm
    .
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  7. Ditz.♥ says:

    Hmmm, put it in a stir fry with mini sweetcorn, broccoli, manges-tout, carrots and noodles. Then for a sauce, honey and soy sauce. It’s lovely! I love shredded duck in pancakes with hoisin sauce too :)! You can still pan fry or roast the breasts, then just add them in the wok towards the end, so when you’ve sliced it, it’ll keep the lovely pink colour and flavour of the duck.

    :’).
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  8. kimbo says:

    this is how i do them sometimes so you shall require 1 tot of casis 2 ounces of fresh blackcurrants a quarter of a pint of stock 1 Glass of good dry white wine put the blackcurrants in to a skillet and heat the pan up ad the cassis flambe it and when the flames die down add the stock and wine season to taste and simmer until it has reduced by half now if you have a griddle all the better heat it up until it smokes then place the duck breasts skin side down and cook for 3 minuets and turn them over and cook for 2 minuets remove from the griddle and rest for five minuets now strain the sauce correct the seasoning and pour some on to the plates slice the duck breasts and place on to the sauce with whatever you prefer potato veg or salad whatever it is that you like best this is simply a superb way of serving duck breasts and unlike some i did read that it was a recipe for the breast not a whole duck and as i am a chef i can tell you that yes i have cooked this dish professionally many times and all ways get compliments for it
    References :

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