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- Meat and poultry
A quick recipe for pan fried duck breasts, served with garden peas and bacon.
5 people made this
- 4 duck breasts
- 400g frozen peas
- 150g bacon, finely diced
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Grill or fry the bacon. Chop and set aside.
- Place the duck breasts skin side down in a frying pan over medium heat. Cook for 8 minutes, turn over and cook for 2 minutes.
- Add the peas and bacon then cook for 2 more minutes and serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
The family really enjoyed this dish. The peas needed cooking for longer than the recipe says but no other changes made, will use this again.-09 Jun 2015
Pan-Seared Duck Breast with Orange Pan Sauce Recipe
Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off.
Ducks are busy commuter birds who need lots of fat to fuel them through long flights. This thick fat, when rendered down to a slender and succulent layer beneath crisp skin, is a culinary marvel, but you can easily end up with too much of a good thing. Scoring gives the fat more exposure to heat by increasing the surface area and allowing it to render faster.
Because I prefer some fat left under the skin, I make very shallow cuts in a tight crisscross pattern across the surface of the duck. With a sharp knife, this requires virtually no pressure: I just slide the blade along, while barely breaking through the skin. If you prefer to render out more of the fat, simply make deeper cuts. But take care—if you see flesh, you’ve gone too far! Even if you don’t plan to eat the fat at all, don’t be tempted to remove it prior to cooking. That layer of fat protects the meat, allowing you to cook it gently and evenly because duck is best served medium-rare, that extra protection is one of the core reasons why searing it to the perfect degree of doneness is so easy. Cutting through to the flesh, however, will expose the meat to direct heat, overcooking it before enough fat has rendered out, so maintain a delicate touch while scoring the skin.
After scoring, I season the duck with kosher salt, heavily on the fat side and just lightly on the flesh side. Much of the salt on the fat side melts off during cooking, so you need more than you’d expect to fully season that side. That’s all the prep you need before you start cooking.
Now, calling this a "seared" or "pan-roasted" duck breast feels somewhat misleading, because both those terms imply high heat. Instead, this method cooks cold duck breast in a cold pan over low heat.
Because the duck starts in a cold pan, it’ll be a silent start, but you’ll know you’ve hit the right pan temperature if, after about five minutes, you hear quiet bubbles of fat gently gurgling away. Fifteen minutes later, crank up the heat to medium and flip the duck before continuing to cook it on the flesh side for an additional one to two minutes, or until the internal temperature hits 130°F (54°C). This’ll get you a perfect medium-rare breast. Prefer a different temperature? Our primer on duck breast cookery has more details.
The duck needs to rest for about 10 minutes before you can dig in, which is exactly how much time it takes to scrape up all the delicious brown bits into a quick pan sauce.
I deglaze the pan with a splash of dry white wine and cook it down until it's almost dry. Next, I add collagen- and gelatin-rich homemade chicken stock for body and a sticky mouthfeel. (If all you have is store-bought chicken stock, you can fake it by adding powdered gelatin.) Once the stock has reduced by half and is rich and sticky, I finish the sauce with a pat of butter, orange juice, and orange zest.
By the time the sauce is done, the duck will be fully rested and ready to slice and serve. Just like with steak and chicken, it’s important to slice the duck breast against the grain, which cuts the muscle fibers short, making the duck feel more tender when you chew it. I cut it into thick, quarter-inch slices for a nice, meaty bite.
Canard à l'orange, Peas and Biscuits
Season all duck breast on both sides with Spiceology Chef Jean-Paul Game Changer Rub.
In a large black iron pot, add reserved bacon drippings and duck breast in a single layer skin side down
Render duck fat and brown in the pot. Flip duck breast on each side to achieve browning on all sides.
Once duck fat has rendered and breast has browned, remove from pot and set aside. Continue this process until all of your duck breasts have been rendered and caramelized.
In the hot fat, add boar bacon.
Render bacon fat down on medium-high heat until bacon is brown and cooked. Remove from the pot and set aside.
Brown mushrooms in the fat on medium-high heat for 10 minutes. Remove and set aside.
Add onions and garlic to the pot and brown.
Cook at medium-high heat until onions begin to turn golden on the edges.
Turn heat to high and add orange juice, fowl stock, browned duck, browned boar bacon, browned mushrooms, peeled satsumas (seedless mandarins), vinegar, bay leaves.
Season lightly with Spiceology SPG.
Stir until ingredients are mixed well together. Bring the mixture up to a boil, cover with a lid, and reduce to a simmer.
Cook gravy and ducks until they begin to become tender (about 1.5 hours depending on species, size, and freshness of ducks).
Remove the lid and cook gently, stirring softly occasionally being careful not to break down the ducks.
Use a cooking spoon or ladle to remove any excess grease.
Reduce the liquid for another 30-45 minutes until gravy is thickened.
Finish dish with green onions, splash of vinegar or hot sauce, and season with Spiceology SPG.
New Year's Duck Terrine
Ring in the New Year with this elegant triple duck terrine drizzled with ginger-orange honey mustard coulis and layered on crostini with duck fat infused whipped cream and a spicy black-eyed pea pesto.
2017 Recipe Contest 2nd Runner Up, Sandi Sheppard, Norman, OK
4 oz. Chicken Liver, rinsed, drained, trimmed and chopped
2 medium Shallots, divided use
5 large Garlic Cloves, divided use
3/4 cup Chopped Parsley, divided use
1/2 cup + 1 1/2 Tbsp. Cognac, divided use
3/4 tsp. Ground Ginger, divided use
1/2 tsp. Ground Juniper Berries
1 tsp. Cayenne Pepper, divided use
Kosher Salt and Black Pepper, to taste
2/3 cup Panko Bread Crumbs
1 cup Heavy Cream, divided use
11 thin slices Hickory Smoked Bacon
2 large pieces Maple Leaf Farms Duck Breast Meat Trim (skinless)
1/4 cup Honey Barbecue Mustard, divided use
1 (15.5-oz.) can Organic Black-eyed Peas, rinsed and drained
18 (1/2-inch thick) slices French Bread or 36 (1/2-inch thick) slices French Baguette
To prepare the New Year's Duck Terrine, mix the duck sausage, ground duck, chicken liver, 1 diced shallot, 3 minced garlic cloves, 1/4 cup chopped parsley, 1/4 cup Cognac, garam masala, 1/2 teaspoon ginger, ground juniper berries, 1/2 teaspoon cayenne pepper, kosher salt to taste and freshly ground black pepper to taste. Gently mix by hand cover and refrigerate 3-4 hours.
Preheat oven to 350 degrees F.
In a bowl, make a Panade by whisking together the breadcrumbs, eggs and 1/2 cup heavy cream and set aside. Lay the bacon strips out on a piece of parchment paper and stretch them lengthwise using the back of a chef knife to about 13 inches long, then lay 8 slices of bacon crosswise and close together into a bread loaf pan (9.25" x 5.25" x 2.75"). Lay the remaining 3 slices lengthwise in the pan.
Add the Panade mixture to the Terrine meat mixture and mix well. Spoon 1/2 of the Terrine mixture into the bottom of the bacon-lined pan, pressing it firmly into the pan. Lay 2 duck breast meat trim pieces end-to-end lengthwise down the center of the pan, then the remaining Terrine mixture, again, pressing firmly into the pan. Bring up the ends of all overhanging bacon strips to cover the top of the Terrine, lengthwise and then crosswise. Cut a piece of parchment paper to fit over the top and then cover tightly with foil.
Place loaf pan into a larger roasting pan and fill half of the way up with very hot water, creating a bain-marie. Place into the oven and bake for 2 hours, or until internal temperature in the center of the Terrine is 155 -160 degrees F. Uncover and pour excess fat out of the Terrine pan and reserve. Cool Terrine uncovered for an hour in the water bath, then remove and cool another hour. Weight the top by placing a piece of parchment paper and plastic wrap over the top, and then another pan of the same size as the first. Lay or stand heavy cans in the top pan and refrigerate the Terrine overnight.
To make Duck Fat Infused Whipped Cream, mix 1/2 cup warm reserved fat from Terrine into 1/2 cup heavy cream. Cover and refrigerate overnight. The next day, pour it through a fine mesh strainer, straining out the solids. Whip the strained cream, either by hand with a whisk or with an electric mixer, until it has soft peaks and add salt to taste. Cover and chill until needed.
For the Good Luck Black-eyed Pea Pesto, add 1/4 cup reserved Terrine fat to a skillet on medium. When hot, add 1 diced shallot and sauté for 1 minute. Add 2 large garlic cloves, minced, and 1/4 cup Cognac and cook until liquids evaporate. Remove from heat and add 2 tablespoons honey barbecue mustard, the black-eyed peas, 1/4 teaspoon cayenne pepper, kosher salt to taste and freshly ground black pepper to taste. Stir-in remaining 1/2 cup chopped parsley and chill until needed.
To make the Ginger-Orange Honey Mustard Coulis, whisk together the orange marmalade, 2 tablespoons honey barbecue mustard, 1 1/2 tablespoon Cognac, 1/4 teaspoon ginger and 1/4 teaspoon cayenne. Cover and chill until needed.
Cut the bread on a diagonal into 1/2-inch thick slices and lightly brush both sides of each slice with remaining reserved Terrine fat. Place bread slices on a baking sheet and lightly toast in the oven at 375 degrees F for about 3-4 minutes per side. Slice Terrine into 18 1/2-inch thick slices. If using smaller baguette loaf, cut each Terrine slice in half to fit the bread. To serve, spread some of the Whipped Cream onto the toast, and then a spoonful of Black-eyed Pea Pesto. Top each with a slice (or half slice) of the Terrine and drizzle with the Coulis. Serve and enjoy!
Rinse the duck breasts and wrap each with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. Grill over hot coals for exactly 2 minutes per side.
Dissolve the bouillon cubes in water in a chaffing dish or electric skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering until thickened.
Stir in the orange rind and add the duck filets. Cook for 5 minutes or until medium rare, basting constantly.
Duck breast with white bean ragout recipe
This recipe is from the cook book "Coast" by Rachel Allen it celebrates ducks full flavour by simply pan frying the duck with a little salt, to ensure a crispy skin. The duck is sliced and served on a bed of ragout. The ragout is made by a gently poaching cannellini beans and cabbage, a light crunch is added by crispy smoked bacon squares. The ragout gets its freshness from a portion of peas, and an additional savoury hit from the thyme and garlic.
Perfect Duck Breast and Cabbage Recipe
What you'll need: 2 quality duck breasts 600g cooked new potatoes, thickly sliced Small bunch of parsley, roughly chopped 1 clove of garlic, finely chopped 1 tsp black peppercorns, crushed 6 rashers of smoky bacon, chopped 1 savoy cabbage, finely sliced 2 tbsp olive oil 1 tbsp balsamic vinegar Time:
What you'll need:
- 2 quality duck breasts
- 600g cooked new potatoes, thickly sliced
- Small bunch of parsley, roughly chopped
- 1 clove of garlic, finely chopped
- 1 tsp black peppercorns, crushed
- 6 rashers of smoky bacon, chopped
- 1 savoy cabbage, finely sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Time: 30 minutes
Get started by prepping your duck breasts. Lightly score the skin with a sharp knife, then season generously with sea salt and the crushed peppercorns. Lay the breasts - skin side down - onto a frying pan, and saute for 15 minutes to release its fat and turn golden, before flipping and frying on the flesh side for no more than 5 minutes. Remove from the pan, and set aside to rest.
In the same pan, toss in the potato slices and fry on a high heat until brown and crisp. Scatter over the garlic and parsley, then remove and set aside.
Keep the pan on the heat, and now fry the bacon until crisp. Once golden, add the cabbage into the mix and add a splash of water to help it wilt for 2 or 3 minutes. While that’s cooking, gather any juices from the duck, and mix with the olive oil, balsamic vinegar and some seasoning to make a quick dressing. Serve the duck - thickly sliced - on a plate, along with a helping of potatoes and cabbage. Drizzle with the dressing, and enjoy.
For the perfect wine pairing, crack open a bottle of the Bodega La Rural 'La Vuelta' Cabernet Sauvignon 2015 This is a wine that was built for dark, intensely tasty meats such as this dish! Yum!
There you have it -- an easy recipe for Duck Breast and Cabbage!
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Spring Pasta with Duck Bacon, Peas and Mint
If you haven’t guessed it already, we really love duck! We keep our fridge and freezer stocked with duck products including duck leg confit, duck prosciutto and smoked duck breast. All make for great quick meals. We are big fans of the duck bacon that D’Artagnan makes — it’s absolutely delicious and always on hand. I was inspired by Not Without Salt’s recent spring pasta recipe, and so I decided to give it a try. This pasta dish couldn’t be easier and comes together quickly, so make sure you have everything at the ready.
The ingredient list is pretty simple and made up of items many people have on hand. I grabbed the fresh peas and mint from my local farmers’ market and Straus Family Creamery heavy cream — my favorite! Finally, you’ll need a good Parmesan to complete the dish. If you don’t have fresh peas then frozen work just as well, which means we can continue to enjoy this dish beyond Spring.
My hubby, who is a proud pasta snob, declared this dish a winner! Delicious, fast and easy, what more can you ask for from a recipe?
Seared Duck with Broccoli-Pea Purée
Seared duck is one of those ridiculously easy proteins to make that always elevates a dinner. We served our seared duck with broccoli-pea purée for an easy, elegant dinner.
Jump to Recipe
Searing duck sounds intimidating than it is. My technique for perfectly seared duck is to score the duck in 1/8” angled increments across the skin, being careful not to slice the flesh at all. This results in perfectly crispy, browned duck skin. However, searing the skin takes about 10 or so minutes to do correctly.
Cook the duck breast low and slow, allowing time for all that wonderful fat to render out. This will leave you with crispy skin (and a pan full of liquid gold that you can use for frying potatoes or sautéing vegetables!)
For this recipe, I served sliced duck breast over a broccoli-pea purée. The seared duck with broccoli purée worked really well with the peas adding nice, sweet undertones to the broccoli purée. I added a small amount of micro greens for serving, although they are optional! I find the microgreens add freshness to this meal that takes it over the top delicious!
I think you’ll love this seared duck recipe, but please tell me in the comments!
Sides for this dish
You could pair a range of sides with this dish, but I'd suggest maybe something potato-based and a green vegetable or salad are best. Why not go for Dauphinoise potatoes or German potato pancakes, and maybe some French peas or roasted broccoli.
This pan seared duck breast with blackberry sauce is an easy dish to put together but the end result both looks and tastes great. The sauce has a lovely depth of flavor, a slightly spiced blend of sweet and savory, and goes really well with the duck. It's got that warmth which can be just the thing as the weather is getting that bit colder. Simply delicious.