Best Pink Duck Breast With Armagnac And Chocolate Sauce Recipes

Pink Duck Breast With Armagnac and Chocolate Sauce image

Provided by under12parsecs

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

50 g white grapes
6 teaspoons armagnac (brandy)
2 duck breasts (approximately 350 g each)
salt
cayenne pepper
2 shallots
1 teaspoon cornflour
1/4 liter red wine (such as Pinot Noir)
1/4 liter meat stock
2 -3 teaspoons green peppercorns (soaked in water or brandy)
30 g extra dark bittersweet chocolate (78 % cocoa)

Steps:

One day in advance: Marinate the grapes in 4 tsp of Armagnac. Place on one side. Dry off the duck breast fillets. Use a sharp knife to cut the skin in a criss-cross pattern, without cutting into the flesh. Drizzle the rest of the Armagnac over the duck breasts. Place aside in a cool place.
On the day of preparation: Chop up the shallots. Preheat the oven, and the tray to 80 °C. Season the duck breast fillets with salt and pepper.Without adding any fat, sear them first on the skin side for 3-4 minutes, and then on the flesh side for 1-2 minutes. Lay them flesh side down on the roasting tray, and cook gently for 50 minutes.
Sauté the shallots in the meat juices in the searing pan until golden brown. Dust the corn flour over them and continue to simmer briefly. Add the red wine. Top up with stock. Simmer for ten minutes over a low heat.
Sieve into another pan. Add the grapes in Armagnac and the green pepper corns. Break up the chocolate and add to the sauce. Dissolve into the sauce over a medium heat. Add salt and pepper to taste. Place on one side.
Remove the duck from the oven. Slice and arrange on warmed plates. Pour the sauce around.
HINT. Serve with fennel and wild rice mix.

Nutrition Facts : Calories 301.9, Fat 13.1, SaturatedFat 3.5, Cholesterol 163.2, Sodium 104.3, Carbohydrate 5.7, Fiber 0.1, Sugar 2.1, Protein 29.8

Duck Breast with Cherries and Chocolate image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

6 duck breasts
2 tablespoons grapeseed oil, plus more for sauteeing
Salt and freshly ground black pepper
2 tablespoons chopped garlic
1/4 cup chopped onions
4 tablespoons brandy
1 (14-ounce) can cherry pie filling
1/2 cup heavy cream or vanilla yoghurt
1/2 cup semisweet chocolate chips
4 rosemary sprigs, leaves chopped
1 stick unsalted butter, divided
1 head savoy cabbage, shredded

Steps:

Preheat the oven to 375 degrees F.
Score the duck breast using a crosshatch pattern and season both sides with salt and pepper, to taste.
In a large oven proof skillet heat the grapeseed oil, over medium heat, until it begins to smoke, then add the seasoned duck breasts fat side down first. Cook until golden brown on both sides. Remove the duck breasts from the skillet to a baking sheet, and bake for another 10 minutes. Remove the duck to a plate and allow to rest.
Remove all but 1 tablespoon of the duck fat in the same skillet, and over medium heat, add the garlic and chopped onion. Saute until translucent. Remove from the heat and add the brandy. Ignite the brandy with a long kitchen match to burn off the alcohol. Return the skillet to the heat and add the can of cherries. Continue to cook for another 4 minutes, then add the heavy cream, chocolate and the fresh chopped rosemary leaves. Add the cooked duck breasts to the sauce, then remove the pan from the heat and let rest for 5 minutes.
Meanwhile in another skillet, over medium heat, add 1/2 of the butter and a little oil. When hot, add the cabbage and saute until tender. Season with salt and pepper and remove from the heat. Finish the sauce by adding the remaining butter. Whisk well and adjust seasoning, if necessary. To serve, spoon some of the cabbage in the center of each plate and top with a duck breast. Ladle a little of the sauce on top of the duck and serve.