Best Seared Breast Of Moulard Duck A La Dartgnan On Potato Galette Recipes

SEARED BREAST OF MOULARD DUCK ON QUINCE PUREE WITH QUINCE SAUCE

Steps:

• Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
• Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm.
• Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm.
• Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets.
• To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.

DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE

Steps:

• For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
• Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
• For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
• For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.

DUCK BREAST A L'ORANGE

Steps:

• Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.
• Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.
• Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.
• Add orange supremes to sauce and pour over sliced duck just before serving.