Best Duck Breast With Rhubarb Strawberry Compote Recipes

GRESSINGHAM DUCK BREAST WITH RHUBARB SAUCE

Steps:

• 1. Preheat the oven to 180°C / 350°F / gas mark 4. With a sharp knife, cut the breasts and legs from the ducks. Keep the legs for another dish.
• 2. Put the carcasses in a roasting tin and cook in the oven for 1 - 1 1/2 hours, until brown. Remove the browned carcasses.
• 3. Put the roasting tin containing the meat juices over a medium heat and stir in the red wine for the rhubarb sauce. Bring to a boil and reduce until the liquid is syrupy.
• 4. To make the duck stock, heat a little olive oil in a heavy-bottomed pan and fry the carrots and celery until light brown. Add the onions and garlic and cook, stirring, until golden brown, then add the duck carcasses and cover with water. Bring to a boil and simmer for 4 hours, skimming off any scum that rises to the surface.
• 5. Strain the stock into a clean saucepan. Bring to a boil and reduce until it is thick enough to coat the back of a spoon.
• 6. Preheat the oven to 200°C / 400°F / gas mark 6. Season the duck breasts. Heat a little olive oil in a very hot frying pan and quickly sear the breasts until golden on both sides, then roast in the hot oven for approximately 10 minutes. Rest the meat for 5 minutes.
• 7. Meanwhile, to make the rhubarb sauce, poach the rhubarb in 565ml (1 pint) water with the sugar, vanilla seeds, star anise and cinnamon until the rhubarb is tender but still chunky. Remove the whole spices and gently stir in 140ml (1/4 pint) reduced duck stock and the red wine reduction.
• 8. Thinly slice the duck breasts and spoon around the rhubarb sauce.

DUSK BREAST CROSTINI

Steps:

• For the duck: Preheat the oven to 400 degrees F.
• Trim excess fat from along the sides of the duck breasts. Using a sharp knife, score the skin in a crosshatch pattern. Season with salt and pepper and place skin-side down in a cast-iron skillet. Turn heat to low and cook until skin begins to crisp, about 10 to 12 minutes. Flip and transfer to the oven to continue to cook, about 10 minutes. Remove the duck breasts from the skillet and set aside to rest for 5 to 10 minutes.
• For the sauce: Pour off some of the duck fat from the skillet and put the pan over a medium flame. Add the shallots, thyme sprigs, and marmalade. Cook until aromatic and slightly reduced, about 4 minutes. Discard sprigs.
• For the baguette: Brush baguette slices with oil and bake until light brown, 4 to 5 minutes.
• To assemble, slice duck breast on the bias into 1/4-inch-thick slices. Place a duck slice on a toasted baguette. Drizzle a spoonful of sauce on top. Garnish with a few thyme leaves and serve.

DUCK BREAST WITH BERRY SAUCE

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

RHUBARB-SOY MARINATED DUCK WITH RHUBARB COMPOTE

Steps:

• Place the rhubarb, soy sauce and ginger in a small saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer for 8 minutes. Strain. Place half of the soy mixture in a shallow glass or ceramic dish. Add the duck breasts and marinate for 1 hour, turning the breasts from time to time.
• Heat the oil in a medium-size cast-iron or nonstick skillet over medium-high heat. Add the duck and sear until well browned but medium rare in the center, about 4 minutes per side. Remove from the skillet and keep warm. Add the remaining soy mixture to the skillet and deglaze the pan.
• Cut the breasts on the diagonal into thin slices. Fan the slices out on each of 4 plates and spoon the sauce over them. Divide the compote among the plates and serve immediately.

DUCK BREAST WITH RHUBARB-STRAWBERRY COMPOTE

Steps:

• In a small saucepan, combine the sugar and 1 cup of water into a syrup and bring to a boil over high heat. Lower the heat and simmer without stirring, 3 minutes. Put the rhubarb in a baking dish large enough to hold it in one layer. Add the syrup and bake until the rhubarb pieces are tender but still hold their shape, about 35 minutes. Allow to cool for 10 minutes before stirring in the strawberries.
• To prepare the duck, score the skin side of each breast with a knife, down to the meat. Make 1/4 - inch-deep scores on the other side, then season the breasts generously with salt and pepper.
• Place a large, heavy skillet over medium heat. When hot, add the duck breasts, skin-side down, and cook 10 minutes, lowering heat if they begin to smoke and spooning off excess fat as it accumulates in the pan. Turn, and cook on the other side until the breasts reach the desired doneness, about an additional 10 minutes for medium rare.
• Remove the duck from the pan, cover and allow to rest 5 minutes. Slice the meat thinly on the bias and serve with the compote, warmed or at room temperature.