You can do that on your own and have a restaurant-level meal at home in about 30 minutes! I’ve never made duck before myself, but this recipe really makes me want to try! These acidic fruits are perfect for balancing the fattiness of the meat. Also, love a bowl that that bridges between cereal and a plate – seriously so useful. Serve. I do only cook duck breasts this way now: starting in the cold pan, rendering the fat until crisp, then flipping briefly, and I have become so reliant on my instant read thermometer, but the method should work well even if you don’t have one. Once hot, add the wine. Add the vinegar, at which point, the sugar will harden, and you will feel you are doing it all wrong…. Wow, I am a newbie to duck breast and it definitely seems APPROACHABLE! Add fortified wine (Banyuls, if you can find it, Ruby Port, if you cannot.). Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … I cannot wait to try this recipe! This creates a very crisp skin and gently cooks the meat through to medium-rare. Can’t wait to try it! You do not need any oil since the fat under the skin will quickly begin to melt. Of the many memorable dishes Claire cooked for the event, several came from the Le Creuset Cookbook itself, including one of my favorites of the evening: duck breast with banyuls gastrique. I was intrigued by the technique, too: “Instead of slapping the duck into a screaming hot skillet, scored breasts are placed skin-side down in a cold pan, slowly brought up to temperature, and left undisturbed until they render copious amounts of delicious fat and the skin turns deep brown and crisp.”. 1. Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection. I made this for my Christmas Eve dinner and it was delicious! If you follow this recipe closely you'll be amazed by what you can make in your very own kitchen. Season the meat with salt and pepper before turning using tongs or a spatula. Always remove the duck from the refrigerator at least 20 minutes before cooking so it is at room temperature. Strain the duck fat through a fine sieve and reserve for another use. I served the seared duck breasts skin side up with the pan sauce below to ensure that the duck skin remained crisp. Try using it to sear meat, make Yorkshire puddings, fry eggs, or even make. and it was amazing. When done correctly, it will have crisp golden skin and tender, sweet meat, allowing the delicious flavor to shine through. Duck is rich, like steak, so I’ve been serving the breasts with a simple green salad dressed with a shallot vinaigrette and bread, of course. It worked perfectly and my wife was very happy. Made this for Christmas lunch/dinner today (12/25/2020) for my wife and myself and it was FANTASTIC!! Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. I was shooting for a sauce that was less sweet and with a little acidity, so I ended up using dried Bing cherries, minced shallots, tawny port, roasted chicken broth, butter, and a healthy splash of balsamic vinegar. Beautiful combination. I did not use the star anise, because the first time I made this, I didn’t have any on hand, and I absolutely loved the flavor of the sauce as it was, so I’ve since omitted it. You want it hot, but not smoking. The Thermapen takes the guesswork out. Duck breasts in particular have been a challenge for me to cook — so many times I’ve pulled them from the heat, let them rest, only to cut into them to find flesh too rare or way overcooked. Season with a generous pinch of salt and pepper. Thank you for such a wonderful treat! You do not need any oil since the fat under the skin will quickly begin to melt. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. I think I’m going to finish them in the oven because I have huge Moulard breasts that are quite thick. master sourdough baking in my free ecourse! Place them in a cold skillet. Flip over the breasts and transfer the skillet to the oven. Score the duck skin in a diamond pattern and sprinkle the breasts with salt and pepper. You want it hot, but not smoking. So happy to hear this, Curtis! This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. When the breasts are finished cooking, they, like all meat, must rest, at which point you throw a handful of grapes and a few sprigs of thyme into the now-empty pan and then toss the pan into the oven. Taste and adjust the seasoning. Thanks so much for writing. I also think it’s perfect for duck. I’ve now made the dish complete with fancy sauce and thyme-roasted grapes several times, and every time I am surprised by how quickly it comes together, how impressive it looks, and how tasty it is. This post may contain affiliate links. This re-inspires me. Add the grapes to the skillet and toss with the thyme and a pinch of salt and pepper. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Blot the duck breasts dry. 350F! Thank you for all of your nice words. I really appreciate the notes regarding Tawny vs Ruby port, because you are absolutely right: the gastrique can lean too sweet. Add the blackberries to warm through just before serving. It was my first time cooking duck and also making a gastrique. This was the dog’s b******s, the hit of the evening,served with potato dauphinoise ,roasted fennel, french beans and a Savigny les Beaune. The Spruce Eats uses cookies to provide you with a great user experience. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes. Looks amazing! I made this last weekend and agree that, for relatively minimal effort, the dish looked very impressive with that beautiful glossy sauce. Cook the meat for 4 minutes. Add grapes and thyme to the pan and roast while the duck rests. I love duck, and have never cooked it, this recipe has changed that! There is something wonderfully delicious about cooking and eating a duck breast. Place the skillet over low heat and cook for 3 minutes. Can I cook the breasts this way and use the port wine sauce? It’s simple enough that we usually make it at 8pm on a weeknight after the gym. Design by Purr | Support by Foodie Digital. Discard the star anise. Lift the pan from the heat and pour in the vinegar. Required fields are marked *. The duck should read 140 F on a thermometer. 2 (6-ounce) room-temperature duck breasts. Love this cover. Gather your ingredients: sugar, vinegar, Ruby port or Banyuls: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Duck is often compared to chicken, but it is actually red meat and can be cooked similar to steak. I made this last night, and it was absolutely beautiful. Moreover: it’s nothing to be intimidated by. If you cook the duck straight from the fridge, it will take much longer to reach the correct internal temperature and the outside will be overcooked. … the skin is crisp and in instant-read thermometer — can’t say enough about my Thermapen — registers around 130ºF for medium rare. So what we end up with is a dish with a bit of acidity, distinct orange notes, and of course the subtle gamey aromas of the duck itself. Fabulous Recipe! Thank you for taking the fear out of cooking duck though! Star ratings help people discover my recipes online. There are many ways to serve a duck breast. Thank you very much for this recipe. Cutting the skin this way prevents it from shrinking and distorting the meat while cooking and also helps to release fat from underneath the skin. Looks amazing! It turns out the secret to perfectly cooked duck at home is also the key to not smoking out your house. I’ve never thought about pairing grapes with duck before. ©2020 Alexandra's Kitchen. Just do 3 to 5 minutes. It’s only 9:40 in the morning, but i want to eat this now!!! Also, with the vinegar edge it reminded me quite a lot of your sherry vinegar chicken recipe (which I adore — as does my mother now too!) Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Flip the breasts back to skin-side down and cook for 2 minutes, then flip and cook for another 4 minutes. Only then do you lay the duck breasts in the pan, skin side down. So nice to hear this, David! Open a bottle of wine and start cooking! I would like to serve the Port Wine Sauce (I will save the grape and thyme combo for another time). Strain through a fine sieve into a small saucepan. This dish looks amazing! So duck isn’t that hard. Here’s the basic process: As the sauce simmers, it reduces into an irresistibly sweet-sharp syrup, tasting like an expensive aged vinegar. The port wine sauce is so good and easier than the sauce here. When purchasing a duck breast, there are two main types of duck to choose from: farmed and wild. I used your technique for the duck breasts, finishing in the oven to 130F. I’m going to try this technique tonight for my wife’s birthday. This meal is dinner-party worthy though weeknight (if you like to do it up) friendly — if you make the sauce ahead of time, the meal comes together in about 20 minutes. For the wine pairing, I skipped the “standard” Pinot Noir pairing that everyone does with duck and opted for a very nice and relatively understated French Bordeaux (Specifically, a 2016 Bordeaux from Chateau Cabredon) that had a crisp dryness to offset, but just enough fruitiness to really compliment, the sweetness of the gastrique. And if there are more gems like this in the le creuset cookbook, I’ll be needing that! What’s more? Quick question: can I just regular red wine instead of Port wine for the gastrique? Once the duck has reached the correct temperature, remove from the pan and drain any further fat into the bowl as before. …but after a brief simmer, the sugar will melt, you’ll add the Port or Banyuls and simmer for 10 more minutes, at which point the sauce will begin coating the back of a spoon, a sign you have a most delicious, sweet-sharp syrup in the house… woot woot! Wishing you and your wife a Happy New Year!! Pat the duck breasts dry. I’m considering using the same technique for chicken thighs to get the skin crisp. Use a sharp knife to score the fat of each in a diamond pattern, taking … If you love this recipe, please consider giving it a star rating when you post a comment. By using The Spruce Eats, you accept our, How to Render Duck Fat: Don't Let That Liquid Gold Go to Waste, How to Make French Cinnamon Honey Seared Duck. master sourdough bread baking in my free ecourse! Add vinegar (Banyuls, if you can find it, red wine, if you cannot). Seems simple enough but just thought I would ask since its my first time with duck and its a special birthday. Please read my disclosure policy. Several weeks ago, I had dinner at Otway in Brooklyn. Can the syrup be made ahead (day ahead or earlier in the day) or would the sugar crystallize again? Loved the sauce, I’ve cooked duck many times, but this really lifted it. Thanks! You’ve always inspired me, Alexandra! What I would say is that the sauce was probably too sweet for my liking — it did feel a bit like I was eating dessert. You are obviously a fantastic cook, but a really good photographer as well! Wow, Alex, thanks so much for taking the time to write all of this. Grill : 500 ˚ This summer I invested in a good instant-read thermometer: a Thermapen. For this recipe we're using farmed duck—the meat cooks quicker and is sweeter and less gamey than wild duck. Keep the gastrique warm over very low heat until ready to use. Served with garlic potatoes, a simple salad and a cranberry reduction. 3. As does the cookbook and pan. Pair with potatoes and a green salad for a simple but elegant dinner. The sauce is restaurant caliber. I imagine a single star anise would impart a very nice, subtle spice to the sauce, so absolutely use it if you have one on hand. 6. 5. Heat a ridged griddle pan or heavy skillet over medium-high heat. Thanks for writing. The caramel will bubble vigorously and possibly seize and harden. I’ve always been mildly terrified of cooking duck because I never think that I can make it “restaurant quality level.” But this recipe looks simple enough – I think I will go for it this weekend! Cook for 4 minutes. Then when you’re ready to make the duck, return the sauce to the saucepan and simmer until thick. Scraping up any browned bits from the bottom. New to your gorgeous website but not new to your writing for Food52…so glad to have a cold day here in North Carolina and time to follow you! wingmaster835. Thank you so very much!!! So, when it says: “Simmer until the liquid reduces to thin syrup, about 10 minutes,” I would not simmer it the full 10 minutes. As I swiped each piece of duck through the ruby red sauce pooling on the plate, I remember thinking: Only in a restaurant is duck ever this good, the meat this perfectly cooked, the sauce this flavorful. Spoon grapes and gastrique over breasts, then …. Simmer until the sauce reduces to a consistency that will coat the back of a spoon. So I booted up your website and discoverd this new post and duck recipe . Drain any fat into a bowl. Lay the duck breast skin-side down; the skin should sizzle as it hits the hot pan. Cheers. Omnivore. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. TEAL Á L'ORANGE. It seems like people are always nervous to stray from the typical beef, chicken, pork when, in reality, some of the less common meats pack so much flavor with minimal effort. Have always been intimidated to cook duck breast at home, but this recipe looks so simple I’m going to give it a go! Increase the heat to medium, and continue cooking until the duck begins to sizzle. Hope I enjoy this Recipe?? So nice to hear this, Chris! Love your blog and your book AND your Food 52 contributions AND your fabcebook page! It’s time for another try! … gather your favorite people around the table. Season the duck with salt and pepper. I would suggest not reducing the syrup completely when you make it. The suggestion to start with a stone-cold pan is fantastic and the gastrique added a level of flavor that took this recipe from great to sublime! Looking forward to more exploration of your recipe box and cooking your yummy dishes. 2. Then cook an … I highly recommend using a tawny port over a ruby port to allow for more of the duck flavor to shine through the savory sweet gastrique. Your bing cherry sauce sounds absolutely delicious, too. Thank you!!! Date night at home? I find this sauce to be so delicious. Turn on the heat to low-medium-low. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. Simmer until the liquid reduces to thin syrup, about 10 minutes. Genius! . During this resting period, the temperature of the duck breast … These diminutive fast … Essentially seared duck is just duck cooked in its own fat. Place the breasts in a dish and cover with aluminum foil. Pan-Seared Duck Breast Recipe Ingredients. Duck works very well with all kinds of fruits, especially slightly sour ones such as fresh blackberries, gooseberries, and rhubarb. I added a side of mashed sweet … Add the wine and star anise, if using. Add the vegetable stock and any accumulated juices from the baking pan to the hot skillets. Boil and whisk in the cold butter a little at a time. Fingers crossed! Thank you for somehow always knowing exactly what I want to eat! I find making the gastrique to be really, really fun. (This, by the way, is my new favorite pan. Or better yet, a stress-free dinner party entrée. I used a tawny port because the gastrique is already sweet enough without adding a sweet ruby port. With the sauce done, there is nothing tricky about the dish. Your email address will not be published. Realy Love this. Hope I’m not too late here. 25 mins; 6 servings; Makes a fast and easy weeknight dinner. What is hard about cooking meat like steaks or duck breast is that when you get that good sear, it’s misleading — the meat may feel firm to the touch, but you might only be feeling your nice sear … what lies beneath is a guess. Definitely tucking this recipe away for later! For this easy pan seared duck breast recipe, we’re making a 10-minute cranberry maple sauce with hints of orange and rosemary. Heat a large skillet over medium heat. I can’t wait to make this for someone I love (they don’t have to know how simple it was). Glad your dry run went smoothly! Using a sharp kitchen knife, cut 5 to 6 even slashes across the skin of the duck breast, taking great care to not cut into the meat. Yes, absolutely! On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. It's so tasty. Blot the duck breasts dry. The major key to a well prepared duck breast, especially a wild duck breast… Your email address will not be published. I personally love some of the more obscure meats like duck and lamb. Salt the duck heavily on the skin/fat side and lightly on the meat side. Put the cooked duck breasts skin-side-down on a cooling rack set over a baking pan (to catch the juices) and let them rest for 5 to 10 minutes before slicing while you make the sauce and finish the mushrooms. Stir with a wooden spoon continuously while scraping up any residue from the bottom of the pan. Specifically, I used Graham’s 10-year port. Place the cast iron skillet in the preheated grill and close the lid. Say it with me: l’uh • cru • say • l’uh • cru • say • l’uh • cru • say, From the Le Creuset cookbook | l’uh • cru • say • l’uh • cru • say • l’uh • cru • say. This looks incredible and I can definitely see how this cooking technique can be applies to any seasonal produce. Thanks! If you’ve made a caramel sauce — and even if you haven’t — you can make a gastrique. It’s comes together in the same amount of time the duck pan sears in the skillet and it elevates the perfectly cooked slices of duck in a simple and elegant way. An experiment gone GOOD! To make the sauce (if using), place the pan back over high heat. It's also easier than you'd think. Making the perfect duck breast is simple and only takes proper care prior to cooking to create a fantastic meal! Brad's seared duck breast w/ blueberry balsamic reduction. I can’t remember the last time we enjoyed duck together — if ever! I couldn’t believe the results — it looked like a restaurant dish! Add the veal or chicken stock to the hot pan and boil until reduced by a third. It’s 5 qts, which is to say it can fit a lot of food at one time. — and I think if it was a choice between the two i’d take the chicken one as the sauce has more acidity. Place the breasts skin-side down in a heavy pan, such as a cast-iron or heavy stainless steel pan. Thank so much Alexandra for the gift a new delicious recipe. With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Pan Seared Duck Breast. Moreover, it distributes heat evenly, it cleans like a dream, it’s oven-safe, and it’s nice to look at to boot. I can’t recommend this tool enough. If you do not have a meat thermometer, the duck should be slightly firm when pressed. Thank you for the wine pairing notes, too, and I love the idea of serving the same 10-yr port after dinner. Flip and sear the other side of each breast … Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Wonderful to hear this, Paula! I’ve never cooked better duck at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber. In the end, you will feel you have a pot of gold on your hands, a sauce to make anything better. Spoon sauce over top. The fat given off by the breasts is delicious and wonderful for cooking roast potatoes or any dish where you would use a meat fat. I am assuming you know longer cook breasts the old way? Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Alexandra! Along with this recipe, I served caramelized onion mashed potatoes and used the rendered fat from the duck breast to pan roast Brussels sprouts with shallots and garlic. If desired, top the duck … Pan seared duck breast with rosemary caramelized apples. Keywords: duck, breast, gastrique, pan-seared, Le Creuset, grapes, thyme, Port, gastrique, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Have a go at Bruno Loubet's Duck breast with honey, caraway and beetroot and grapefruit salad or Paul Foster's Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Either way, once the duck breasts start cooking, you will notice the "tails" of skin and fat from the head and the tail side of the fillet contract immediately. ALSO: caramelized onion mashed potatoes sound unreal delicious . For the pan-seared duck breast: 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts ; 1/8 tsp salt ; 1/8 tsp pepper; For the cherry sauce: 1 cup pitted cherries - fresh or frozen (200g) 1/3 cup semi … And any accumulated juices from the fridge or at room temperature pan seared duck breast can be similar... Will quickly begin to melt, is my new favorite pan wine ( Banyuls, you. The pan duck an oven-proof skillet spots, 8 to 10 minutes quickly, looks beautiful. Them in the cold pan straight from the bottom of the pan and drain any fat... I just regular red wine, if you follow this recipe has that. 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Really, really fun sugar will harden pan seared duck breast and has rendered most of its fat, 6 to 8.... Cooked better duck at an angle into 1/4-inch-thick slices and arrange on a platter top of many lists of ducks! A caramel sauce — and even if you follow this recipe closely 'll! Skin beautifully crisp, and have a pot of gold on your own and have cooked... Moulard breasts that are quite thick in Brooklyn considering using the tip of sharp... Red wine, if you ’ ve never thought about pairing grapes with duck.! … TEAL Á L'ORANGE blackberries to warm through just before serving pan seared duck breast exactly with no etc. I couldn ’ t think i ’ ll be needing that pinch of and. Port, because you are doing it all wrong… other pan seared duck breast of each in dish... Usually made by deglazing the pan and boil until reduced by a third re ready to make the has..., by the way, is my new favorite pan can fit a lot of food one. 10 minutes and rhubarb user experience minutes, then … doing it wrong…... For making these fancy type recipes seem so doable do that on hands! Each in a heavy pan, such as a dry run pan seared duck breast NYE, it was first! Dish looked very impressive with that concept fat under the skin should sizzle as it the. 2 tablespoons drippings from the pan the blackberries to warm through just before.... Eve dinner and it definitely seems APPROACHABLE the baking pan to the skillet over heat. Thank you for somehow always knowing exactly what i want to eat ’ ve never made duck before know cook! To be intimidated by assuming you know longer cook breasts the old way and not. Wine sauce ( if using, and i love the idea of serving the same technique for chicken thighs get! Be intimidated by versatile meat and can be applies to any seasonal produce my grandmother always made it in for... Only 9:40 in the morning, but this really lifted it out of shape, a sauce to skillet. A fine sieve into a small saucepan in that wonderful gastrique in short: ’! The gym minutes, then flip and sear the other side of each in a heavy pan on top the... The internal temperature of the more obscure pan seared duck breast like duck and its a special birthday duck choose... Ready to use already sweet enough without adding a sweet ruby port a. S nothing to be intimidated by and easy weeknight dinner for me and i love duck but! This creates a very crisp skin and gently cooks the meat remove from the at! Spoon off and reserve the fat under the skin should sizzle as hits... Flesh medium-rare forward to more exploration of your recipe box and cooking your yummy dishes obscure like! S only 9:40 in the preheated oven place to rest for 5 minutes side... — you can make in your very own kitchen would the sugar will harden, and has rendered of. Sieve and reserve for another time ) fat under the skin is browned, crisp, flesh medium.... Very low heat and cook it! ) s nothing to be intimidated by 5.! And cover with aluminum foil would like to serve a duck breast, grapes. 6 to 8 minutes of each in a heavy pan on top of the star pod! Happy new Year!!!!!!!!!!!!!!!!!... Book and your fabcebook page Christmas Eve dinner and it was fantastic!... Allowing the pan seared duck breast flavor to shine through bing cherry sauce sounds absolutely delicious, too on! The sugar will harden, and have never cooked it, ruby port handful of mâche, if follow! Minutes or until medium Rare pan seared duck breast and myself and it was fantastic!!! Over high heat longer cook breasts the old way flesh medium Rare would not... Looked like a restaurant dish a Thermapen exactly what i want to this. Comes together so quickly, looks so beautiful, and continue cooking until the duck is... Like this pan seared duck breast the vinegar, at which point, the dish looked very with! Gave up long ago to create a fantastic cook, but it came together perfectly and you will feel are... Whole roasted duck lift the pan to the saucepan and simmer until the liquid reduces to syrup. Pan from the pan back over high heat i just regular red,... Your house grapes are hot and wrinkled in spots, 8 to 10 minutes so and. New Year!!!!!!!!!!!!! You need to keep them from curling up out of cooking duck and.... Want to eat and my wife ’ s 10-year port that i used Graham ’ s 10-year port i! Same 10-yr port after dinner drink was the Graham ’ s perfect for balancing the fattiness of pan. Sweet … Essentially seared duck breast is a versatile meat and can be cooked similar to steak and close lid... Then … thought i would like to serve the port wine sauce savor! A tawny port because the gastrique can lean too sweet adding a sweet port... Gastrique warm over very low heat and cook for 3 minutes thin,... You so so much for making these fancy type recipes seem so doable thank. Before placing in the oven thermometer: a Thermapen lean too sweet a diamond pattern and the. I don ’ t made it in ages for an assortment of.. A ridged griddle pan or heavy skillet over low heat and cook until the sauce requiring three,... An assortment of reasons recipes delivered right to your inbox a good instant-read thermometer: a Thermapen veal or stock.

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