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    Recipes — duck

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    Duck Ham

    If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro.

    Prep Time

        •    Prep time: 30 minutes (staggered over 3 days, no cook)
        •    Yield: Serves 4

    Ingredients

        •   small handful fresh thyme
        •   1 tsp black peppercorns
        •   2 cloves
        •   1 garlic clove
        •   1 dried bay leaf, roughly crushed
        •   200g flaky sea salt
        •   200g golden caster sugar
        •   1 large meaty duck breast (about 250g)

    Method

    1. Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.
    2. Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.
    3. Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/duck-ham

    How To Cook Duck Breast

    Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don't cook more of it at home. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak.

    You won't need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2

    Ingredients

        •  2 skin-on White Pekin duck breasts (about 6 ounces each)
        •  1 tablespoon kosher salt
        •  1 large Yukon gold potato

    Equipment

        •  Measuring cups and measuring spoons
        •  Large cutting board
        •  Sharp chef’s knife
        •  12-inch cast iron skillet

    Method

    1. Score the duck breast skin. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Pat the duck breasts dry with paper towels.
    2. Season with salt and rest for 15 minutes. Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Set aside and let rest for 15 minutes. Meanwhile, cut the potato into small 1/2-inch cubes.
    3. Start in a cool pan to render out as much fat as possible. Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. You want to crisp the skin slowly, driving out as much of the fat as possible.
    4. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. The skin should be a very dark golden-brown.
    5. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F. Flip the breasts and cook for 3 to 4 minutes more. Add the potatoes to the pan right after you flip the breast. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare.
    6. Rest the duck for 5 minutes and continue to cook the potatoes until crisp. Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes.
    7. Slice the duck breasts and serve with the potatoes. Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate.
    8. Once the duck breast is cooked and resting before slicing, you'll have this little gift of warm duck fat. Frying potatoes in this fat is a classic French approach to duck that an old friend (and culinary director for Good Eats) taught me. The little potato cubes are irresistible!
    9. But if you're serving the duck for date night, you may find sautéing a little garlic and some greens in the fat is a little more elegant. Either way, be sure to save any extra duck fat. Store it in the fridge and use it within two weeks.
    10. When your potatoes or greens are done, thinly slice the breast and serve immediately.

    NOTES: Storage: Leftover duck and potatoes can be stored in an airtight container in the refrigerator for up to 4 days.

    For Your Info:

        •  This recipe calls for two Pekin duck breasts, which are easier to find at most markets. If you can get your hand on wild or magret breast, be prepared for them to take longer in the rendering step, as they have quite a bit more fat.

        •  The breast will render about 1/2 cup of glorious duck fat. We're using it to crisp potatoes while the duck breasts rest, but you could also sauté greens or soften onions and apples in the pan while it's hot.



    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/how-to-cook-duck-breast-254046

    Duck Breast with Honey and Spices

    This extremely simple and delicious recipe is from my friend Carmen and one of her best suggestions.

    Before you start:

        •   If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.
        •   Keep the serving plates warm on the stove while you're preparing the dish.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 1/2 tbsp honey, liquid
        •   1 1/2 tbsp balsamic vinegar
        •   1/2 tsp ground cinnamon
        •   1/2 tsp ground cumin
        •   1/4 tsp coriander seeds, coarsely ground or crushed
        •   1/4 tsp peppercorns, coarsely ground or crushed
        •   1 steaklets of duck
        •   Optional: 1 pinch salt

    Method

    1. Preheat the oven to 230°C /450°F.
    2. Heat the honey in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency.
    3. Make crosshatched incisions in the skin of the breasts. Season with salt then rub it into the meat. Put the breasts, skin side down, in a thick-bottom skillet. Pour the honey sauce over the breasts then cook in the middle of the oven about 8 min. Turn them, then cook an additional 2 min (for medium-rare doneness).
    4. Transfer the duck breasts to a cutting board, cover with aluminum foil and let stand 5 min before slicing (to reabsorb the juices). Put the slices on the warmed plates, spoon the sauce on the slices and serve.



    This great family recipe is thanks to Sos Cuisine Recipes at https://www.soscuisine.com/recipe/duck-breast-honey-spices

    Gressingham Duck Fillet Salad with Pomegranates and a Saffron Mayonnaise Dressing

    Enjoy as a wonderful starter for a special meal or on its own for a light lunch. ( Serves 2 )

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 2

    Ingredients

        •   1 Gressingham duck breast ( skin removed )
        •   125 g mixed leaves
        •   4 cherry tomatoes ( cut in half )
        •   Seeds of half a pomegranate
        •   2 tablespoons olive oil
        •   Salt and pepper

    For the Dressing:

        •   1/2 teaspoon saffron threads
        •   1 tablespoon water
        •   3 tablespoons stokes mayonnaise
        •   2 teaspoons lemon juice
        •   1 clove garlic ( peeled and finely diced )

    Method

    1. Place the saffron threads in a medium size bowl. Boil the kettle and pour approx a table spoon of the hot water over the saffron. Set aside and allow saffron to infuse for 10 mins. In a separate bowl whisk together the lemon, mayonnaise and the garlic. Slowly whisk in the saffron water until blended. Set aside.
    2. Take the duck breast fillet and with a sharp knife carefully cut the fillet in half horizontally so that you have 2 flat fillets. Rub a little oil on both sides of each fillet. Place a frying pan onto a high heat and add 1 tablespoon of olive oil. When the pan starts to smoke carefully place the duck fillets in and season lightly with salt. Cook for 4 minute and with tongs turn the fillets over, lightly season and cook for another 4 minutes . Remove the pan from the heat and leave in a warm place while you assemble the salad.
    3. Place the mixed leaves and the pomegranates into a bowl with 1 table spoon oil . Mix together and then divide the salad onto 2 plates. Put the cherry tomato halves on to and around the salad
    4. Take the duck fillets and carve into 3 or 4 pieces and put on top of the leaves. Pour over any juices from the pan
    5. Take the saffron mayonnaise and with a dessert spoon heavily drizzle this over the duck fillets



    This great family recipe is thanks to Gressinghamduck Recipes at https://www.gressinghamduck.co.uk/recipes/gressingham-duck-fillet-salad-with-pomegranates-and-a-saffron-mayonnaise-dressing

    Pan-Seared Duck Breast Recipe

    Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 duck breasts, 4 to 5 ounces (112 to 140g) each
        •   Kosher salt
        •   1/2 cup dry white wine (4 fluid ounces; 120ml)
        •   1 1/2 cups homemade chicken stock or store-bought stock combined with 1 tablespoon powdered gelatin (12 fluid ounces; 360ml)
        •   4 tablespoons unsalted butter (2 ounces; 60g)
        •   1/4 cup (60ml) freshly squeezed orange juice from 1 orange
        •   1 teaspoon freshly grated orange zest
        •   Freshly ground black pepper, to taste

    Method

    1. With a sharp knife, gently score duck breasts in a tight crosshatch pattern, keeping the scores 1/8 inch apart. If you prefer a little fat left on the breasts after cooking, just barely score the skin; to render more fat, score more deeply, taking care not to expose the flesh.
    2. Season duck breasts with salt, heavily on the skin side and lightly on the flesh side.
    3. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. After about 5 minutes, the fat should begin to gently bubble. If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat throughout the cooking process, until much of the fat has rendered, skin is golden brown, and duck's internal temperature is 125°F (52°C), about 15 minutes.
    4. Increase heat to medium and further brown skin if needed, about 1 minute, before flipping and cooking on the flesh side. For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done. Remove duck from pan and set aside to rest.

      For the Pan Sauce: Over high heat, deglaze sauté pan with white wine. Scrape up any brown bits stuck to pan and let wine reduce until pan is almost dry and only 1 to 2 tablespoons remain, about 2 minutes. Add chicken stock and let reduce by half, until sauce is sticky and rich, about 2 minutes. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Serve with duck breast.



    This great family recipe is thanks to Serious Eats at https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html