WebJan 26, 2012 · 1 large duck breast (about 1 pound) Coarse salt and freshly ground pepper. 1 orange, zest of one half sliced into julienne (page 34), both halves juiced (to yield … WebDec 10, 2024 · Prepare the sauce: Add the marinade into a medium pan, cut the plums in half, remove the stones, arrange in the pan skin-side down. Cook over medium-low heat for about 10 minutes until thickened. Set aside. Discard cardamom capsules, star anise, and cinnamon stick. Sear the meat as described above.
Seared Duck Breasts with Blood Oranges Recipe Bon Appétit
Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange zest and juice, salt, and black pepper. Serve with duck breast. See more Unlike chicken, duck breast has a hue and texture akin to that of red meat and is safe to consume medium-rare, so bring on the pink. Perfectly cooked duck breast will have moist and juicy meat, with a luscious and crunchy skin. … See more Calling this a "seared" or "pan-roasted" duck breast feels somewhat misleading, because both those terms imply high heat. Instead, this method … See more 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. There’s a … See more WebJul 26, 2024 · Instructions. Trim your duck breast of excess fat. Score breast in diagonal pattern approx 1/2" wide and pat the skin dry. Dust duck breast with chinese five spice. Set up BBQ for indirect heat to 400°F and … creative mines craft chop ledge flint
Honey & Orange Glazed Duck Breast Recipe · …
WebPreheat the oven to 400 degrees F. Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). WebDec 17, 2024 · Instructions. Place a large cast iron skillet over medium-high heat. Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper. WebApr 16, 2013 · ♥ 1 duck breast fillet/magret ♥ 250-300mL orange juice (about 2 big oranges) ♥ 2 tablespoons balsamic vinegar ♥ 2 tablespoons of honey (can be replaced with sugar) ♥ pepper ♥ salt. 1. Follow the step … creative mines grey pearl