The sauce is really delicious and quick to make. Very easy meal loved it Flip the breasts over and sear the other side for 1 minute. Par-boil the potatoes: Preheat the oven to 240°C (220°C fan oven), gas 9. Cover the potatoes with olive oil (or duck fat if using) and bring to a slow simmer over medium heat. Fresh Duck Delicious. Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. The duck breast was cooked pinkish, just how we wanted it to be, the sauce had (almost) just the right amount of everything in it and the potatoes turned out to be the best ever. Sauté or steam fresh vegetables on the stove top to contrast with the heaviness of the roast duck. Usually served either with a salad, or potatoes (or both), duck confit usually consists of either a whole leg or a piece of duck breast that has been slow-cooked in its own fat. Reduce the heat to low and cook until the skin is deeply golden and crisp, about 15 … So place your seasoned duck breast skin side down in a cold, dry skillet. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered … Do not discard the fat in the pan. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and … These potatoes go … Cook for 12-15 minutes over medium heat. Cook the potatoes … Heat a large skillet over high heat. Oops! Now comes the fun part! Season the duck breasts on both sides with salt and pepper. Red Wine Gravy. Pat dry the duck breasts with a paper towel. Put the potatoes and garlic in a pan, add boiling water to cover and boil for 5 minutes. While the potatoes are cooking you can prepare the duck by scoring the skin six to eight times with a sharp knife and season on both sides with sea salt. Set on a high heat and cook for 4-5 … See our fresh duck Put two leaves under each duck breast. Pat dry. After the duck has cooked around 20-30 minutes on the second side, carefully add the potatoes and carrots into the fat drippings below the rack. Delicious! Roast the potatoes: Spoon a little duck fat from the roasting tin over the potatoes and roll them around in the dish to coat them. Add a little more duck fat to the potatoes, if necessary, and pour off any excess from the roasting tin. Do not add any extra butter to the pan as the duck will have enough fat for each serving. It was really good, and my BF askes for it again! Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. The secret to cooking duck breast is really pretty simple. Score the duck skin with sharp knife, making sure to not cut into the flesh. Enjoy the crispy duck and aromatic potatoes with steamed cauliflower florets and a leaf salad. Season both sides of each breast. Duck a L’Orange or canard a l’orange is a classic French dish of roast duck served with an orange sauce. This variation, using a pan-seared Moulard duck breast, takes less than an hour to cook. Add duck, skin-side down, and cook until the skin is … Mashed pumpkin. Add the duck breasts skin side down and season with salt and pepper. Serve: Discard the bay leaves before serving and garnish with fresh leaves. Roast the duck breasts. Flip to the skin side down, and transfer the skillet to the oven. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. How to Cook Duck Breast This has all the appeal of a fabulous Sunday roast but cooks in a fraction of the time. -  Rest the duck skin-side up for 10 minutes. The potatoes were the big revelation from this meal; we have cooked them many times and I think it was the addition of garlic this time round that made a big difference. Heat oven to 450 degrees. Put the tray in the oven for 10-12 minutes if you prefer your duck cooked medium. Port, Tangerine & Cranberry Sauce. Place the breasts skin side down into a cold non stick frying pan (This will render the fat slowly. Why not treat the family to a whole duck roast? *For garlic, use sprigs of fresh thyme with the rosemary. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Duck tastes wonderful and is one of the healthier meats you can choose. Privacy policy. Easy. (and normally I just can't cook anything) Put them into the oven. Set aside. Serve with a sweet and tangy fruit jelly or preserve. Add the potatoes to a pot of water and bring to a boil over high heat. Spoon a little of the fat over the top of … Bake the pumpkin in the oven, and after it … Duck breast with rich cherry sauce. Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Roast for 4 minutes for medium-rare, or 6 minutes for medium.  -  Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Season and roast for 5 minutes. 15 Jan 2014, I made this as a treat for me and the other half a while ago and it was awesome! Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a cross hatch pattern. Heat a 12-inch saute pan over medium-low heat. Place a heavy-bottomed skillet over medium heat. Drain well and turn into a large, shallow ovenproof dish. Put two leaves under each duck breast. 16 Dec 2014. Duck breast with plum sauce. Scoot potatoes to perimeter and return ducks to pan, breast side up. Put them into the oven. Cut the onions in slices and put them in a hot pan with olive oil, stirring continuously. Remove duck from marinade, and pat dry with paper towels; discard marinade. Honestly, any dish where you would serve roasted potatoes as a side is a great option! Cook for 15-20 minutes, until fork-tender. Easy recipes and cooking hacks right to your inbox. Classic Turkey Gravy. Season with salt, pepper and rosemary. I like to pair regional dishes with wines form that region, as they have usually evolved to go well … Once the potato & parsnip gratin has been in for 50 min, transfer the duck, skin-side up, to a baking tray and sprinkle over the five-spice. Thanks to this method, it comes out tender, never rubbery and bakes evenly. Using the bottom of a ramekin or your palm, gently smash the potatoes. Simmer gently for 10 minutes until the veg is tender and the duck cooked. Estimated values based on one serving size. Cook for a further 3-5 minutes if you prefer your duck well done. Turn and baste the duck twice more. Please try again. Next, steam or simmer the sweet potatoes until tender. Sprinkle with the rosemary, season and set aside. Roast the potatoes: Spoon a little duck fat from the roasting tin over the potatoes and roll them around in the dish to coat them. For the duck breasts Score the skin on the duck breasts without cutting into the flesh. Place pan over low to … Check your email to confirm your subscription. The email addresses you've entered will not be stored and will only be used to send this email. Place the potatoes, garlic, shallot, and thyme in a medium saucepan. Drain the potatoes in a colander. Scrunch the bay leaves to release their flavour, then rub them over the duck skin. ALL RIGHTS RESERVED ©2021, Inc. Crispy duck with garlic and rosemary roast potatoes, 8 fresh bay leaves, plus extra to garnish, fruit jelly or preserve, such as crab apple, rowanberry or redcurrant, to serve. The meat is quickly seared in a pan, then roasted in the oven at low temperature. Made a few times since and it has never disappointed. Nestle the duck, skin side up, among the cabbage and potato and cover the pan. The obvious choice is perfect pan seared duck breast! We also love to serve them with seared ribeye or beef tenderloin. Have a recipe of your own to share?Submit your recipe here. Green beans, snow peas, zucchini, baby carrots and broccoli cook quickly and will complement the meat. You start with a cold pan. In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat. Made a few times since and it has never disappointed! Peel the sweet potatoes and cut into large diced pieces. 16 Apr 2010, It was really good, and my BF askes for it again! Quick. The sweet orange sauce, flavored with orange liqueur and maple syrup, complements the fatty crispy duck. The key is to start with the potatoes, then prep the Brussels + preheat the oven while the potatoes are boiling, then start the duck, then finish the sauce super fast while the duck rests. Place duck breasts, skin side down, in a large, cold sauté pan. Boil … Cover the potatoes in a pot of cold water and bring to a boil, adding salt to season the water. Mashed potatoes with caramelized onions are a sweet and flavored side dish, ideal for duck. Something went wrong. Prepare the mashed potatoes as you normally do, with plenty of butter and milk. This dish is simply delicious with duck.  -  I made this as a treat for me and the other half a while ago and it was awesome! You … (and normally I just can't cook anything). Continue to roast the duck with the potatoes for 20 minutes or until both are well browned and cooked. Remove the giblets from inside the duck. As the duck is cooking, peel and cut the potatoes and carrots into large chunks. Rinse duck and parts. And the reason you do this is to slowly render the fat from the breast while crisping the skin. Here’s everything you need for a more delicious 2021. To serve, thinly slice each duck breast on a chopping board. What To Serve With Duck Fat Potatoes. Remove the duck from the pan and … Season and roast for 5 minutes. Roast the duck: While the potatoes are cooking, prick the skin on the duck breasts all over and put into a small roasting tin, skin side up.