Duck Breast with Roasted Peaches and Walnut-Parsley Fried Rice Epicurious | October 2007 by Charlie Palmer 2 cups jasmine rice
1 cup soy sauce
1/2 cup fresh lime juice (from 2 medium limes)
3 tablespoons fresh ginger, finely chopped (from 2-inch-long knob)
2 cloves garlic, finely chopped
1 tablespoon sesame oil
4 teaspoons vegetable oil, plus more if needed to add to duck fat
3 medium peaches, unpeeled, halved vertically and pitted
2 tablespoons sugar
6 (8-ounce) boneless duck breasts with skin
1 1/2 teaspoons coarse sea salt or other coarse salt
1 teaspoon freshly ground pepper, preferably white
3/4 cup veal or duck demi-glace*
1 tablespoon unsalted butter
1/2 medium shallot, finely chopped
1 cup walnut pieces, toasted and chopped
1 cup fresh parsley leaves, coarsely chopped
2 tablespoons chicken stock or low-sodium chicken broth
3/4 cups mixed micro greens
2 tablespoons fresh chives, finely chopped
Special equipment: wok
*We recommend using D'Artagnan veal and duck demi-glace, available at some supermarkets or online at dartagnan.com.
|Description:|| ||Chef Charlie Palmer shared this recipe for one of his signature dishes at his Dry Creek Kitchen restaurant in Sonoma, California, exclusively with Epicurious. Crisp-skinned, juicy duck breasts are accented with gingery fried rice and sweet roasted peaches for a stunning dish that's surprisingly simple to make. Note that the recipe makes more than enough soy-lime emulsion for the fried rice. Leftover emulsion, which will keep refrigerated in an airtight container for up to three days, can be used in stir-fries and salads or as a sauce for tuna tartare or dumplings. |
|Preparation:|| ||In large, heavy saucepan over moderately high heat, combine rice and 4 1/2 cups water and bring to gentle boil. Remove from heat, cover, and let stand 20 minutes. Spread on large rimmed baking sheet and refrigerate, uncovered, until cool and dry, at least 2 hours or overnight.|
In small saucepan over moderately high heat, stir together 1 cup water, soy sauce, lime juice, ginger, garlic, and sesame oil. Simmer, uncovered, until reduced by 15 percent, 3 to 4 minutes. Remove soy-lime emulsion from heat and set aside to cool.
Preheat oven to 375°F. In 8-inch cast-iron skillet over moderately high heat, heat 1 teaspoon vegetable oil until hot but not smoking. Coat cut sides of peaches with sugar, transfer peaches, cut side down, to skillet, and cook until sugar just begins to caramelize, about 2 minutes. Transfer skillet to oven and roast peaches until edge of skin is easy to lift away from flesh (leave skin on), 6 to 7 minutes. Keep peaches warm and leave oven on.
Pat duck breasts dry. Using sharp knife, score skin in 1-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with salt and pepper.
In large, ovenproof skillet over moderately low heat, heat 1 1/2 teaspoons vegetable oil until hot but not smoking. Working in 2 batches (wipe pan clean and add remaining 1 1/2 teaspoons oil before second batch), sear duck breasts, skin side down, until skin is golden brown and crisp, 10 to 12 minutes. As fat is rendered, periodically drain off and reserve. Return all 6 breasts to skillet, skin side up. Transfer skillet to oven and roast breasts to desired doneness, 2 to 3 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135F). Keep warm.
In small, heavy saucepan over high heat, simmer demi-glace until reduced by 25 percent, about 5 minutes. Stir in butter and keep warm.
While demi-glace is reducing, fry rice: Measure reserved duck fat and add vegetable oil if necessary to make 3 tablespoons. In large, well-seasoned wok or large, deep, heavy skillet over high heat, heat fat until just smoking. Add shallots and stir-fry until translucent, about 1 minute. Add walnuts, rice, parsley, chicken stock, and 1 cup soy-lime emulsion and stir-fry until rice is golden brown, about 3 minutes. Remove from heat and keep warm.
Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Divide rice among 6 large plates and lay duck slices over each mound. Drizzle each with demi-glace and mound micro greens on top. Sprinkle with chives and serve immediately.
|Prep Time:|| ||45 min|
|Total Time:|| ||2 hours|
Bacon Wrapped Duck Breasts 1/4 cup salt 8 cups water
12 duck breast halves
12 slices bacon
1 (16 ounce) bottle Italian-style salad dressing
|Description:|| ||Bacon Wrapped Duck Breasts|
1.Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
2.The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
3.Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
4.Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.
|Prep Time:|| ||15 Min|
|Total Time:|| ||1 Hr |
Braised Duck Legs and Sautéed Duck Breast
1 (6- to 7-pound) Long Island (Pekin) duck, excess fat from body cavity discarded
1 leek, cut into 1-inch pieces
2 large sweet onions (2 pounds total) such as Vidalia
1 medium carrot
1 quart water
2 pounds parsnips
1 tablespoon plus 1 teaspoon grapeseed or vegetable oil, divided
1 (1-inch) piece peeled ginger
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup chopped parsley
3 garlic cloves, finely chopped
|Description:|| ||Braised Duck Legs and Sautéed Duck Breast|
|Preparation:|| ||Cut off legs, wings, and breasts from duck and cut up carcass and wing tips for stock. Remove any bones from breasts, leaving skin on. Chill legs, wings, and breasts in a sealable bag.|
Wash leek , then put in a 6- to 8-quarts pot with carcass, 1 onion (cut in half), carrot, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, skimming foam. Reduce heat and gently simmer, uncovered, skimming occasionally, 1 hour. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Skim off and discard fat.
Preheat oven to 350°F with rack in middle.
Coarsely chop remaining onion. Peel parsnips and cut into 3-inch batons (1/4 inch thick). Pat legs and wings dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a wide 6- to 7-quart heavy pot over medium-high heat until it shimmers, then brown legs and wings, turning over once, 6 to 8 minutes. Transfer to a plate.
Add onion to pot with parsnips, ginger, zest, juice, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, until vegetables are softened and pale golden, 6 to 8 minutes. Add 2 cups duck stock (save remainder for another use) and nestle legs and wings in vegetables. Bring to a boil. Cover pot and braise in oven until meat is tender, about 1 hour. Let stand, uncovered, at room temperature 1 hour while cooking breasts.
Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
Heat remaining teaspoon oil in a large heavy skillet over medium-high heat until it shimmers. Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Mix together parsley and garlic. Slice breasts crosswise. Serve legs and wings over parsnips and serve sliced breast on the side. Sprinkle with parsley mixture.
•Stock can be made 1 day ahead and chilled (covered once cool). Fat will be easier to remove once cold and solidified.
•Legs and wings can be braised 1 day ahead and chilled.
|Prep Time:|| ||1-1/4 Hours|
|Total Time:|| ||3 1/4 Hours|
Broiled Duck Breasts with Orange Chipotle Sauce Gourmet | October 2005 For sauce
2 1/2 cups fresh orange juice
1/4 cup fresh lime juice
3 tablespoons maple syrup (preferably dark amber or Grade B)
1 tablespoon finely chopped canned chipotle chiles in adobo
1 (3- to 4-inch) cinnamon stick
2 whole cloves
1 teaspoon salt
3 (1-lb) boneless Muscovy duck breasts with skin or 6 (7- to 8-oz) Long Island (also called Pekin) duck breast halves with skin
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Special equipment: an instant-read thermometer
|Description:|| ||Duck breast is a sadly underrated meat. Served rare to medium-rare and sliced on the diagonal, it has the mineral tang of beef. This southwestern version, with its slightly spicy sauce, elicits every ounce of flavor from the bird. And it's so easy!|
|Preparation:|| ||Make sauce:|
Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Let stand while duck broils.
Remove rack of a broiler pan, then add 1 cup water to broiler pan and replace rack. Preheat broiler with pan 5 to 6 inches from heat.
Pat duck breasts dry and score skin at 1-inch intervals with a sharp knife (do not cut into meat), then sprinkle all over with salt and pepper. Broil duck breasts, skin sides down, 4 minutes for Long Island duck or 8 minutes for Muscovy, then turn over and broil until thermometer inserted horizontally into center of a breast registers 130°F (see cooks' note, below), 8 to 10 minutes more for medium-rare. Transfer to a cutting board and let stand 5 minutes. Add any juices accumulated on cutting board to sauce and simmer until slightly thickened, 1 to 2 minutes.
Holding a sharp knife at a 45-degree angle, cut each duck breast into thin slices and serve with sauce.
• The USDA recommends cooking duck breasts to an internal temperature of 170°F to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 130°F. Otherwise, the duck gets tough and livery. • Sauce can be made 2 days ahead and chilled, covered. Reheat before adding juices from duck.
|Prep Time:|| ||25 min|
|Total Time:|| ||1 hour |
Confit Duck Legs Gourmet | September 2008 by Paul Grimes1 large head garlic, left unpeeled, plus 4 large cloves, divided
1/4 cup kosher salt
1 tablespoon finely chopped thyme
1 teaspoon Quatre épices (French four-spice blend)
2 large shallots, finely chopped (1/4 cup)
2 Turkish bay leaves or 1 California, crumbled
6 fresh Moulard, Muscovy, or Long Island (Pekin) duck legs (5 pounds total)
2 whole cloves
5 (7-ounce) containers rendered duck fat
Equipment: a deep-fat thermometer
|Description:|| ||As convenient as store-bought duck confit is, we find that its quality tends to vary. Making your own allows you to control the spicing and the cooking time to produce a velvety piece of meat. This ancient preservation method has three parts: First you cure the duck legs in salt (drawing out the water in which microorganisms can live), then you slowly cook them in fat, and finally you store them fully covered in the cooking fat so air can't get in. |
|Preparation:|| ||Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, quatre épices, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.|
Wipe off marinade with paper towels.
Trim off 1/4 inch from top of garlic head, then stick 2 whole cloves into head. Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck with a slotted spoon to a large bowl (reserve garlic for another use if desired). Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. (If necessary, shorten drumstick bones 1 to 2 inches using a large heavy knife to fit legs more tightly in bowl.) Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes
Duck legs can be chilled in fat up to 3 months.
|Prep Time:|| ||45 min |
|Total Time:|| ||2 days |
Duck and Shrimp Gumbo Gourmet | October 2006 1 (5 1/2- to 6-lb) Long Island duck (also called Pekin), excess fat discarded and duck cut into 6 pieces
1 tablespoon vegetable oil
1/2 cup all-purpose flour
2 medium onions, finely chopped (2 cups)
2 celery ribs, finely chopped (1 cup)
1 large red bell pepper, finely chopped (1 cup)
1 large green bell pepper, finely chopped (1 cup)
4 Turkish or 2 California bay leaves
2 teaspoons salt
6 cups reduced-sodium chicken broth (48 fl oz)
4 cups water
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 cup thinly sliced scallion greens (from 2 bunches)
1/4 teaspoon cayenne
Accompaniment: white rice
|Description:|| ||Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a more sophisticated direction by adding duck meat. |
|Preparation:|| ||Pat duck dry, then prick skin of duck all over with tip of a sharp knife.|
Heat oil in a wide 6-quart heavy pot over moderately high heat, then brown duck in 3 batches, skin side down, turning over once, 8 to 10 minutes per batch.
Transfer duck to a bowl and pour off and discard all but 1/4 cup fat from pot.
Reduce heat to moderately low, then add flour to fat in pot. Cook roux, stirring constantly with a wooden spatula or spoon, until well-browned (a shade darker than peanut butter), about 20 minutes. Add onions, celery, bell peppers, bay leaves, and salt and cook over moderately low heat, stirring occasionally, until vegetables are crisp-tender, 6 to 10 minutes. Add broth, water, and duck with any juices accumulated in bowl and bring to a boil, then reduce heat and simmer, uncovered, until duck is tender, 1 1/4 to 1 1/2 hours.
Remove gumbo from heat, then transfer duck to a cutting board with a slotted spoon and shred meat into large pieces, discarding bones and skin. Skim fat from surface of gumbo, then return duck to gumbo. Bring to a boil, then reduce to a simmer and stir in shrimp, scallions, and cayenne. Simmer gumbo until shrimp is just cooked through, about 2 minutes. Discard bay leaves. Serve gumbo over white rice.
Gumbo, without shrimp, scallions, and cayenne, can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil, then reduce to a simmer and add shrimp, scallions, and cayenne and simmer until shrimp are just cooked
|Prep Time:|| ||1 1/4|
|Total Time:|| ||2 3/4|
- 1/2 cup dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 teaspoon minced fresh ginger root
- 2 skinned, boned duck breast halves
- 16 whole water chestnuts, drained
- 8 slices bacon, cut in half
|Description:|| ||Duck Appetizer|
- Whisk the sherry, soy sauce, peanut oil, and ginger together in a mixing bowl until evenly blended. Cut the duck breast into 16 pieces and place into the marinade along with the water chestnuts; toss to coat. Set aside to marinate at room temperature for 1 hour.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Drain the marinade from the duck meat and discard. Place a duck piece onto a water chestnut, and wrap with half a bacon slice. Secure with a toothpick, and place onto a broiler pan. Repeat with remaining ingredients.
- Broil until the bacon is just crisp, about 10 minutes, turning once.
|Prep Time:|| ||20 minutes|
|Total Time:|| ||1 hour 30 minutes|
Duck Breast Louisiana Style
Breast meat from 4 lg. ducks
3 slices bacon, fried crisp and crumbled
1 c. chopped fresh mushrooms
1 c. chopped white onions
1 c. chopped celery
1 1/2 sticks butter
Flour, sage, salt, pepper
1/2 tsp. thyme
1/2 tsp. garlic salt
|Description:|| ||Delish Duck Dish|
Cut duck breast into finger size strips cutting with the grain. Roll each piece in a mixture of ten parts flour and one part each of sage, salt and pepper. Brown in a skillet with one stick of butter, keeping heat very low and turning often. When brown, remove from skillet and set aside.
Now add mushrooms, onions, and celery. Cook until soft. Add duck, crumbled bacon, thyme, garlic salt, and extra 1/2 stick of butter. Simmer for 30 minutes, stirring frequently. Serve alone or over rice.
|Prep Time:|| ||1 hr|
|Total Time:|| ||2 hr|
Duck Pizza with Hoisin and Scallions
|Description:|| ||Get your fix of two favorites (Chinese and pizza) in one crusty canapé—for fewer than 150 calories. |
|Prep Time:|| ||30 min|
|Total Time:|| ||1 hr|
Five-Spice Duck with Butternut Squash Ravioli and Broccoli RabeDuck
* 2 cups plum wine*
* 2 5-pound ducks, thawed if frozen
* 1 1/2 tablespoons Chinese five-spice powder**
* 1 1/4 teaspoons salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon (scant) ground ginger
* 1 tablespoon olive oil
* 9 ounces butternut squash or mushroom ravioli
* 8 ounces smoked bacon, chopped
* 1 large sweet onion (such as Vidalia or Maui), thinly sliced
* 2 tablespoons (1/4 stick) butter
* 1 large bunch broccoli rabe (rapini), thick stems trimmed, tops coarsely chopped
|Description:|| ||Plum wine is transformed into a sweet but tangy glaze for the duck. At the restaurant, house-made gnocchi is used in this delicious dish. Purchased butternut squash or mushroom ravioli is our easy alternative, and you can save another step by asking the butcher to cut up the ducks for you.|
|Preparation:|| || For duck:|
Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)
Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).
Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.
Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.
Meanwhile, prepare ravioli:
Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve.
*Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets.
**Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
|Prep Time:|| ||30 min |
|Total Time:|| ||1 hour |