Duck breast, wine sauce
It sounds good and it is! Not difficult to make. As always with dishes that include meat, fish and poultry it should have a good quality. I served it with red cabbage with cranberries, wine sauce
Ingredients
1 duck breast, aprrox 500-600 g
4 dumplings
100 ml of red wine
some chicken stock
200 g pre prepared red cabbage
cranberries from the jar
salt and pepper
Create
, score the skin (but not the meat) in a cross-hatch pattern, making the cross-hatches about 1/2 inch across; this helps the fat render and will give you a crispier skin.
Salt it well on both sides, then let it stand on a cutting board or some such for at least 15 minutes and up to 45 minutes for a goose breast. It is far easier to control the internal temperature with a room-temperature breast than an ice-cold one.
.
Pat the duck breasts dry with paper towels.Put it in the pan with skin down. Lower the temperature to medium. You want as much fat to render out as possible, so start with a cool pan.
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. As the skin contracts, you will sometimes get a little oval patch on the tail end of the breast that curls up and doesn't make contact with the pan. Use your tongs to press down on this part for 30 to 60 seconds. This gives you a more even sear.
How long? It depends. I like my duck medium-to-medium-rare. Piece like this 3 to 5 minutes.
To finish off I put it in the oven for another 5 minutes.
Let it rest for 10 before carving.
Wine sauce.
Use some of the fat duck(never trow any duck fat away, it is delicious when you i.e bake potatoes in it). Cut small onion fine and saute it.Pour the wine it and let it evaporate for couple of minutes. Add chicken stock. To thicken it use some butter or cream.
Boil your dumplings as to instructions on the package and warm up your red cabbage and cranberries
A Guide To Homemade Peking Duck
Ingredients:
1 duck 3.5 pounds
Seasoning paste:
2 tsp five spice powder
2 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1.5 tbsp sugar
1 tbsp salt
3 tbsp hoisin sauce
Maltose vinegar mixture:
2.5 cups water
70g Chinese red vinegar
100g maltose
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Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic balancing act of acid, bitter, sugar, and fat, perfectly suited to cutting through the richness of the roasted duck. Daniel Gritzer shows you some classic French techniques to make a spectacular sauce for your holiday bird.
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If you liked Pasta a Limone, you're going to LOVE THIS! Juicy duck meat slow braised in a rich tomato and red wine sauce, folded with perfectly cooked pappardelle pasta is my definition of indulgence! This is some of the best pasta you can get! Get the recipe here:
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Duck Breast with Blueberry Sauce Recipe
Duck meat can be grilled, pan-seared, roasted, braised or eaten as a confit. It can be thrown into many quick dishes, making it a highly practical ingredient for everyday meals. Serve it plain with a fruit sauce on the side. Your taste buds will thank you.
Blueberries are low in calories and incredibly healthy, potentially regulating blood sugar levels and aiding heart and brain health.
Often marketed as a superfood, blueberries are an excellent source of several vitamins, beneficial plant compounds, and antioxidants.
#duckbreast #blueberries #sauce
Ingredients:
400g duck breast
pepper
salt
pepper mix for meat
150g blueberries
150 ml red wine, dry
1 tbs sugar
1 tbs butter
Method of preparation:
Cut the skin, taking care not to reach the flesh.
Season the duck breast well with salt and pepper.
We put the breast in a cold pan, with the skin down. Place the pan on the stove, over low heat, and leave it for 5 minutes until the skin becomes crispy.
Turn the duck breast on the other side and leave it for another 3 minutes then transfer it to the hot oven at 180 degrees where we leave it for another 10-15 minutes.
When the duck breast is ready, take it out and let it rest for 5 minutes on a clean shredder.
Put the blueberries, wine and sugar in a pan and simmer for 10 minutes, until thickened. At the end add a tablespoon of soft butter and mix well until you get a fine sauce (optionally you can pass the fruit through a sieve).
Cut the duck breast obliquely into slices about 1 cm thick. Serve with blueberries sauce.
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Roasting a Whole Duck - Simple and Delicious
In this episode, we visit the home of one of our amazing regular customer's - Paul Lanzarini - and he shows us how he roasts a duck to achieve beautiful crispy skin, moist breast meat, and delicious legs.
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