Skinless Duck Breasts Recipes

PanSeared Wild Duck Breast with Port Wine Reduction

WebDec 9, 2011 · Cook until the port has reduced to 1 cup, about 30 minutes. Strain into a small saucepan and add the chicken stock. Bring to a boil, …

Rating: 5/5(1)
1. Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
2. Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
3. Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
4. While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)

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Duck Stir Fry with Green Onions Duck Stir Fry Recipe

WebNov 10, 2014 · Take the duck meat out of the fridge. Heat 1 tablespoon of the peanut oil in the wok over high heat until it just barely begins to …

Rating: 4.9/5(13)
1. Slice the duck into thin slivers; you're looking for 1/8 inch thick. Mix all the marinade ingredients together in a bowl and add the slivered duck meat. Mix well with your (very clean) hands so every piece of duck has some of the marinade on it. Cover the bowl and set it in the fridge for an hour.
2. Mix together all the sauce ingredients and set that in a bowl. Get all your other ingredients ready and set them near your wok. If you don't have a wok, use a large frying pan. Take the duck meat out of the fridge.
3. Heat 1 tablespoon of the peanut oil in the wok over high heat until it just barely begins to smoke. Add the green onions and stir fry for 30 seconds to 1 minute, or until they're all wilted. Remove them and set them in a bowl for the moment. Wipe out the wok.
4. Add the remaining peanut oil and stir fry the ginger and garlic over high heat for 30 seconds. Add the duck meat and stir fry until you can't see any pink spots in the meat. Add the Shaoxing wine and stir fry a second or two, then add the sauce -- be sure to stir the sauce before you add it or all the corn starch will have sunk to the bottom. Return the green onions to the wok. Stir fry this for 1 to 2 minutes, until the sauce thickens and turns glossy.

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