Best Duck Breast With Fried Apples Recipes

DUCK BREAST WITH FRIED APPLES

Steps:

• Heat the honey and cup of vinegar in a small saucepan for three to four minutes over a low heat.
• Remove from the heat and add the cinnamon, ginger and coriander. Season.
• Let the marinade cool.
• Make diagonal cuts with a sharp knife in the duck breasts (to facilitate the absorption of the marinade).
• Place the breasts side by side in a shallow baking tray and pour the marinade over them.
• Cover the pan with plastic wrap and leave to marinate in the refrigerator for two to three hours.
• Preheat the oven to 240°C.
• Drain off the marinade into a small saucepan and heat until reduced to half.
• Put the fillets in a baking tray and bake in the oven for 15 minutes.
• Meanwhile heat the butter (or oil) in a nonstick pan and cook the apples for about 10 minutes until they acquire a golden color, turning them on all sides.
• Season and dust with cinnamon and sugar, and allow to cook until the sugar has dissolved.
• Add the rest of the apple cider and remove from heat.
• When the fillets are done, cover the baking tray with aluminium foil or baking paper and allow to settle for 12-13 minutes before serving, to help soften them.
• Serve with the apples and the sauce.

CRISPY DUCK WITH APPLES AND ONIONS

Steps:

• Break down the duck: You'll end up with 8 pieces of duck, plus the carcass and wings (for stock). Place duck breast side up on a cutting board. Use a sharp boning knife to trim away excess skin; dice and reserve for cracklings. Next, remove the wing tips at the joints; reserve for stock. Remove the first leg (drumstick and thigh) by making a cut between the thigh and the body, exposing the meat and joint. Pull the leg away from the body until you hear the joint popping; cut through the joint and detach the leg from the rest of the duck. Repeat with the other leg.
• Continue breaking down the duck: Feel for the thin breastbone that runs down the length of the breast. Cut down one side of the breastbone to the rib cage, then down the length of the breastbone. Gently cut the breast away from the carcass, sliding your knife along the rib cage as you go. (You'll encounter the wishbone towards the top of the breastbone, which you'll need to cut around to remove.) When the breast has been cut off the carcass, cut the remaining skin from the bottom of the breast. Carefully remove the tendon from the tenderloin of the breast and discard. Repeat with the other breast. Cut each breast in half and set aside.Finally, separate the drumsticks from the thighs: Turn the leg skin side down and feel for the joint that connects the drumstick to the thigh. Cut in between the joint to separate the two bones, then slice all the way through the meat and skin to separate the thigh from the drumstick. Repeat with other leg. You should now have 8 pieces of duck. Reserve the carcass and wings for stock.Peel, core, and quarter the apples. Cut the onions in half, leaving the root end intact. Season the thighs and legs with salt and pepper, then lay them skin side down on the bottom of a heavy-bottomed, wide pan. Set the pan over medium-high heat and scatter the diced skin around the duck pieces; cook for 20 minutes. (As the duck is browning, don't be tempted to move or flip the duck!)
• After the legs have cooked for 20 minutes, season the breast pieces with salt and pepper. Place them skin side down into the pan with the legs. Continue to brown the duck until it's cooked through, another 25 minutes.
• Remove the duck and cracklings to a plate, leaving the fat in the pan. Lay the apples and onions in the pan cut side down, season with salt and pepper, and cook over medium-high heat until deeply browned. Turn the apples and onions over and cover, to soften and cook through, about another 15 minutes.
• Remove the onions and apples to a platter. Drain the duck fat from the pan, add the port, and cook over medium-high heat for a few minutes, scraping up any browned bits from the bottom of the pan. After the alcohol has cooked off, add the optional heavy cream and heat through. Add the duck pieces to the platter, drizzle the sauce over everything. Garnish with cracklings, fresh sage leaves, and a final sprinkling of salt and pepper. Serve immediately.

ROAST DUCK WITH APPLE DRESSING

Steps:

• Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).
• Preheat oven to 350 degrees F (175 degrees C).
• Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.)