Best Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade Recipes

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CRISPY PAN SEARED DUCK BREAST WITH BASALMIC ONION MARMALADE



Crispy Pan Seared Duck Breast With Basalmic Onion Marmalade image

I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine.You can freeze the extra marmalade to use with an omelet or anything else. It's nice served with some fresh spinach. Pair with a fruity Pinot Noir

Provided by Jencathen

Categories     Duck

Time 45m

Yield 1 Duck breast halve, 4 serving(s)

Number Of Ingredients 7

4 duck breasts, Halves- Skin On
salt & freshly ground black pepper
2 red onions, large thinly sliced
3 tablespoons brown sugar
3/4 cup dry red wine
3 tablespoons balsamic vinegar
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375 to 400 degrees F.
  • First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :).
  • Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy.
  • I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
  • Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
  • Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
  • Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
  • Do NOT turn your breasts. It still should be skin side down.
  • Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below).
  • ----------------------------------------------------------------------------------.
  • Balsamic Onion Marmalade.
  • In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes.
  • Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes.
  • Season to taste with salt and pepper and set aside to cool.

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS



Pan-Seared Five-Spice Duck Breast with Balsamic Jus image

Provided by Christine Hanna

Categories     Wine     Duck     Poultry     Christmas     Dinner     Vinegar     Spice     Winter     Christmas Eve     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, finely chopped
1 tbsp grated peeled fresh ginger
2 tsp five-spice powder
1 tsp salt
1/2 tsp freshly ground pepper
4 single duck breasts
1 tbsp extra-virgin olive oil
1/4 cup/60 ml dry red wine
2 tbsp balsamic vinegar

Steps:

  • In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
  • Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
  • To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
  • Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

CRISPY BALSAMIC DUCK BREASTS



Crispy Balsamic Duck Breasts image

This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories     Duck Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 duck breast halves
5 tablespoons balsamic vinegar
salt and pepper, to taste
extra balsamic vinegar, for drizzling (optional)

Steps:

  • Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
  • Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
  • Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
  • Heat a non-stick skillet over medium-high heat.
  • Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
  • After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
  • Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
  • Remove duck from pan to cutting board and slice thinly against the grain.
  • Serve immediately, passing extra balsamic vinegar for drizzling if desired.

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