Best Duck Breast Stuffed With Ham And Sun Dried Tomatoes Recipes

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DUCK AND SMOKED RAVIOLI WITH BROWN BUTTER, BASIL AND SUN-DRIED TOMATOES



Duck and Smoked Ravioli with Brown Butter, Basil and Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 24

2 pounds duck breast
1/3 cup smoked mozzarella
1/2 cup carrots, fine dice
4 tablespoons green onions, fine dice
2 teaspoons oriental five-spice powder
2 teaspoons marjoram
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander
3 tablespoons heavy cream
Dash black pepper
5 eggs
1 ounce oil
1 ounce water
1/4 teaspoon salt
4 cups flour
3 ounces unsalted butter
1 1/2 ounces white wine
3 ounces chicken stock
1/4 cup sun-dried tomatoes
1/2 tablespoon garlic, minced
1 tablespoon fresh herbs (parsley, basil, oregano and chives)
Salt and pepper, to taste
6 sprigs fresh basil

Steps:

  • Preheat oven to 400 degrees F. Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F. Place in refrigerator and cool down. Take breasts and finely mince. Mix in remaining ingredi
  • Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm. Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli. Place finished ravioli in boiling water for approximately 8 to 12 minutes or un
  • Place butter in hot skillet and cook until browned. Add wine and reduce by 1/3, then add chicken stock and remaining ingredients. Reduce again by 1/3.
  • Gently saute Ravioli in butter sauce and serve with a fresh sprig of

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

STUFFED DUCKLING



Stuffed Duckling image

I enjoy experimenting in the kitchen. I started with a basic bread stuffing, then began adding different things from my cupboard. This is the recipe I came up with. The stuffing disappears long before the bird is gone!

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
2 cups cubed day-old bread
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon salt, divided
1/8 teaspoon pepper
1/2 cup raisins
1/2 cup chopped pecans
1/4 to 1/3 cup chicken broth
1 domestic duckling (4 to 5 pounds)

Steps:

  • In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently., Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork., Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving.

Nutrition Facts : Calories 606 calories, Fat 44g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.

STUFFED AND SEARED DUCK BREASTS



Stuffed and Seared Duck Breasts image

Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors - traditionally garlic, rosemary and fennel. It is fantastic, but it's not simple, and it's not fast. Indeed, one could argue that it's easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.

Provided by Mark Bittman

Categories     dinner, easy, for two, lunch, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

2 boneless duck breast halves
2 to 4 garlic cloves, finely chopped
2 teaspoons fennel seeds, crushed
2 teaspoons chopped fresh rosemary
1/4 cup freshly grated Parmesan
Extra virgin olive oil, as needed
Salt and black pepper to taste

Steps:

  • Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
  • Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
  • Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams

SPICE RUBBED GRILLED DUCK BREAST



Spice Rubbed Grilled Duck Breast image

Provided by Guy Fieri

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon five spice powder
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
4 duck breast halves
Oil, for the grill

Steps:

  • Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
  • Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

FIVE-SPICE DUCK BREAST



Five-Spice Duck Breast image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 3

4 duck breasts (7 to 8 ounces each)
1 tablespoon five-spice powder
2 teaspoons kosher salt

Steps:

  • Place the duck breasts skin-side down on a cutting board and trim any excess skin that hangs over the sides of the breasts. Flip the breasts over and score the skin with four parallel, diagonal cuts. Dust the breasts on both sides with the five-spice powder.
  • Heat a cast-iron pan over medium-low heat. Place duck breasts in the pan, skin-side down, and cook until the fat has melted and the skin is golden brown, about 10 minutes. Flip the breasts over and continue to cook for about 10 minutes for medium doneness. Remove the duck to a cutting board and let rest for 5 minutes (this ensures the duck will be plump and juicy). To serve, cut the breasts into 1/4-inch-thick slices and spread out in a shingle pattern on a large platter.

GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH A CHAMPAGNE GLAZE



Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze image

Provided by Food Network

Categories     main-dish

Time 8h42m

Yield 2 servings

Number Of Ingredients 11

2 duck breasts
1 cup champagne vinegar
1/4 cup butter, melted
1/2 cup olive oil
Salt and freshly ground black pepper
1/3 cup diced dried cherries
1 bottle Champagne
1/2 cup goat cheese (recommended: Bucheron)
1/4 cup diced toasted walnuts
1 tablespoon turbinado sugar
Serving suggestion: roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes

Steps:

  • Carefully cut a pocket into the duck breast lengthwise being careful not to cut all the way through. Combine the vinegar, melted butter, and olive oil, with a little salt and pepper in a bowl, with duck breast, and marinate for at least 8 hours, refrigerated. When ready to grill, remove breast from marinade. Macerate the dried cherries in 1 cup of the Champagne for 10 minutes. Pour the rest of the champagne in a saucepan and simmer, until reduced to 1 cup; set aside and let cool. In a small mixing bowl, mix together the goat cheese, macerated cherries, and walnuts until well combined. Stuff each duck break with the mixture and seal with a toothpick.
  • When the Champagne has cooled to room temperature, stir in the sugar. Before the sugar begins to dissolve, brush the mixture onto the duck breast and place on a preheated grill. Grill 3 minutes on 1 side; then turn 45 degrees to create nice grill mark crosshatches. Continue to brush the duck breasts with the glaze while cooking. Flip the breast and cook on the other side, until cooked through, slightly pink inside. In the last seconds of grilling, place the breast on the hottest part of the grill for 8 to 12 seconds to sear. Plate and serve immediately.
  • Serve with roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes.

DUCK BREAST STUFFED WITH HAM AND SUN-DRIED TOMATOES



Duck Breast Stuffed With Ham and Sun-Dried Tomatoes image

(Supremes de Canard au Jambon de Montagne) Assemble breasts and stuffing a couple of hours ahead, so they hold their shape whilst cooking

Provided by JustJanS

Categories     Duck Breasts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large duck breasts, skin intact
8 large spinach leaves
60 ml olive oil
salt
black pepper
5 slices prosciutto
225 g very lean ground chicken
6 large sun-dried tomatoes, minced
2 garlic cloves, finely chopped
1 tablespoon chopped fresh tarragon leaves

Steps:

  • Heat a small amount ot the olive oil in a pan and fry the spinach leaves. Season with salt and pepper and drain on kitchen paper.
  • Finely chop one slice of prosciutto and trim the rest.
  • In a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper.
  • Shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape.
  • When cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto.
  • Stuff these patties under the skin of the duck breast and re-form the skin over the breast.If there is not enough skin, secure with 2 cocktail sticks.
  • Fry the breasts skin side down in a little olive oil for about 10 minutes (this will crisp the skin and render its fat) then a further 3 minutes on the underside.

Nutrition Facts : Calories 678.1, Fat 40.1, SaturatedFat 9.1, Cholesterol 359, Sodium 319, Carbohydrate 2.9, Fiber 0.8, Sugar 1.2, Protein 72.9

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