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    Recipes — duck breast

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    Duck Club Sandwich

    Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwick but once all of the elements come together, it all becomes worth it.

    Prep Time

        •    Yield: Serves 4



    Ingredients

        •    1 large egg
        •    2 cups raisins
        •    1/4 cup honey
        •    1 large egg yolk
        •    2 tsps kosher salt
        •    3/4 cup canola oil
        •    1/4 tsp kosher salt
        •    2 tsps Dijon mustard
        •    1 1/2 tsp dried thyme
        •    5 3/4 cups bread flour
        •    nonstick cooking spray
        •    4 (8-ounce) duck breasts
        •    1/3 cup granulated sugar
        •    1/2 cup chopped walnuts
        •    1/4 cup dark brown sugar
        •    1 1/2 tsp red wine vinegar
        •    3 large eggs, lightly beaten
        •    1/2 cup extra-virgin olive oil
        •    freshly ground black pepper
        •    1 1/2 tsps ground cinnamon
        •    2 small tomatoes, thinly sliced
        •    1 small red onion, thinly sliced
        •    1/4 cup plus 2 tbsps kosher salt
        •    2 cups shredded iceberg lettuce
        •    4 tbsps crumbled cooked bacon
        •    3 tbsps freshly ground black pepper
        •    kosher salt and freshly ground black pepper
        •    1 1/8 tsps active dry yeast or 2 ounces fresh yeast
        •    1/2 cup olive oil mayonnaise or regular mayonnaise
        •    8 tbsps unsalted butter, cubed, at room temperature
        •    12 slices raisin walnut bread or other raisin bread toasted


    Method

    1. Preheat the oven to 400°F.

    2. Using a sharp knife, score the fat of the duck breasts, taking care not to cut through the meat. Season the duck generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat is rendered, about 8 minutes. Transfer the duck, skin side up to a rimmed baking sheet. Roast until a thermometer inserted into the thickest part of the duck registers 140°F (the duck will continue to cook as it cools), about 15 minutes. Remove from the oven. Once cool, slice very thin against the grain.

    3. To assemble the sandwich, spread 1 tablespoon mayonnaise on each of the 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the bread slices, and top each with half of the duck slices. Top with a second layer of toast. Spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato slices, red onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters, and serve.


    Perfect roast seasoning:

    1. Makes about 2/3 cup

    2. Combine the salt, pepper, and thyme and store in a covered container.


    Olive oil mayonnaise:

    1. Makes 1 3/4 cups

    2. In a large bowl, whisk together the vinegar and salt until the salt dissolves. Whisk in the egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in the oils until the mixture is fully emulsified and thickened. Season with pepper to taste.


    Raisin walnut bread:

    1. Makes 1 (9 x 4 inch loaf)

    2. In the of an electric mixer with the hook attachment, combine the yeast with 1 1/2 cups lukewarm water. Let the mixture stand at room temperature until it starts to foam, about 10 minutes.

    3. Add the eggs, both sugars, and honey and mix for several seconds to combine. Add the flour gradually, mixing on medium speed until the dough starts to come together. Sprinkle in the salt and cinnamon and continue mixing.

    4. Add the butter, cube by cube, and continue mixing. Once it is fully incorporated, about 10 minutes, add the raisins and walnuts and mix until combined.

    5. Lightly grease a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Grease plastic wrap and cover the dough loosely. Allow the dough to rise until doubled in size, 1 1/2 to 2 hours.

    6. Preheat the oven to 375°F. Lightly grease a 9 x 4-inch loaf pan.

    7. Punch down the dough, form into a loaf, and place it in the prepared pan. Cover it loosely with plastic and let it rest until puffed up to the rim of the pan, about 30 minutes. Uncover and bake for 50 minutes to 1 hour, or until the top is dark golden brown and the loaf sounds hollow when tapped. Allow the bread to cool in the pan for 5 minutes before turning out onto a wire cooling rack.



    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/04/cook-the-book-duck-club-sandwich.html

        Duck Breast with Spiced Red Wine and Orange Sauce

        Make this special dish a part of an indulgent weekend lunch perfect for friends.

        Prep Time

            •    Prep time: 25 minutes
            •    Cook time: 20 minutes
            •    Yield: Serves 6

        Ingredients

            •    300ml dry red wine
            •    2 tsps red wine vingar
            •    1/3 cup (80ml) demiglaze
            •    1 tbsp extra virgin olive oil
            •    2 eschalots, finely chopped
            •    6 duck breasts, skin scored
            •    flat-leaf parsley sprigs, to serve
            •    2 tbsps spiced redcurrent jelly, plus extra to serve
            •    zest and juice of 2 orange, (plus 2 oranges, segmented)

        Method

        1. Preheat the oven to 200°C. Season the duck with salt and black pepper.

        2. Place a non-stick frypan over low heat, then cook the duck, skin-side down, for 5-6 minutes until golden and most of the fat has rendered. Transfer to a baking tray, then roast for 5-6 minutes for medium-rare, or until cooked to your liking. Rest, covered, for 5 minutes.

        3. Meanwhile, drain all but 1 tablespoon of fat from the pan. Add the eschalot and cook over medium heat for 2 minutes, or until soft. Add wine and allow to bubble for 3-4 minutes until reduced by half.

        4. Add orange zest and juice, then allow to bubble for a further 3-4 minutes until reduced by half again. Stir in the jelly and demiglaze, then simmer for 2-3 minutes, stirring, until thickened.

        5. Place orange segments in a bowl and toss with oil and vinegar. Season with salt and freshly ground black pepper.

        6. Slice the duck, then divide among plates. Top with orange segments and parsley sprigs, then drizzle with the red wine sauce and serve with extra jelly.



        This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/duck-breast-spiced-red-wine-orange-sauce/2b0e7dd2-ceb0-40e9-90cc-3b4dc4c2c76a

        One-Pan Duck with Savoy Cabbage

        Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day.

        Prep Time

            •    Prep time: 10 minutes
            •    Cook time: 30 minutes
            •    Yield: Serves 4

        Ingredients

            •    2 duck breasts
            •    2 tbsps olive oil
            •    1 tbsp balsamic vinegar
            •    1 garlic clove, finely chopped
            •    1 tsp black peppercorns, crushed
            •    600g cooked new potato, thickly sliced
            •    bunch flat-lead parsley, roughly chopped
            •    6 rashers smoked streaky bacon, chopped
            •    1 savoy cabbage, trimmed, quartered, cored and finely sliced

        Method

        1. Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
        2. Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
        3. Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.



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

        Duck Steak Burger with Fries

        This delicious duck recipe is an interesting twist on the traditional burger. Perfect for dining.

        Prep Time

            •    Prep time: 35 minutes
            •    Cook time: 15 minutes
            •    Yield: Serves 2

        Ingredients

            •    150g mixed leaves
            •    1 litre vegetable oil
            •    1 tomato (thinly sliced)
            •    2 burger baps, cut in half
            •    1 small red onion (thinly sliced)
            •    2 dessert spoons of mayonnaise
            •    1 Gressingham duck breast (skin removed and cut in half lengthways)
            •    2 large baking potatoes – peeled (or as an alternative use baking fries)

        Method

        1. To prepare the fries cut each potato lengthways into 1 cm thick discs, then cut the discs into 1cm matchsticks to make fries. Soak them in water for 30 minutes, drain and rinse them twice. Place the fries on a tray with kitchen roll to dry.

        2. Heat the oil in a heavy bottomed pan and using a metal probe thermometer get the temperature up to 162oC. When the oil is up to temperature carefully lower the fries into the oil for 3 minutes.

        3. Remove the fries and place onto a tray lined with fresh kitchen roll. You have now blanched the fries in readiness for fry needed before serving. They can remain at this stage for a few hours if needed.

        4. To cook the duck steaks place a frying pan on a high heat and rub the steaks with a little oil, salt and pepper on both sides. Put a tablespoon of oil into the frying pan and when it starts to smoke carefully place the duck steaks into the pan. Fry for 2 minutes then flip the steaks over for a further 2 minutes . Remove the steaks from the pan and allow to rest in a warm place.

        5. To finish off the fries heat the oil up to a temperature of 190oC and lower the blanched fries into the pan and cook for another 3 minutes until crispy. Remove from the pot and place onto a tray with kitchen roll and season with salt.

        6. Make up the burgers with the mayonnaise, onions, tomatoes and duck. Serve with the fries and mixed leaves.



        This great family recipe is thanks to Gressingham Duck Recipes at https://www.gressinghamduck.co.uk/recipes/duck-breast-burger-fries/

        Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

        Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast. Fatty, rich duck breast is balanced by a sweet and tart reduction of blackberries and red wine. Alongside Israeli cous-cous and roasted pearl onions, the duck makes for an elegant and satisfying dinner.

        Prep Time

            •    Prep time: 10 minutes
            •    Cook time: 30 minutes
            •    Yield: Serves 4

        Ingredients

            •    1/2 cup sugar
            •    2 tbsps water
            •    2 sprigs thyme
            •    1 tsp canola oil
            •    1/2 cup red wine vinegar
            •    2/3 cup fresh blackberries
            •    1 tbsp extra virgin olive oil
            •    4 skin-on duck breast halved
            •    kosher salt and black pepper
            •    2 cups cooked Israeli cous-cous
            •    1 tbsp dry red wine, such as cabernet
            •    12 pearl or cipollini onions, end trimmed, skins removed

        Method

        1. Adjust oven rack to middle position and preheat oven to 350°F. Toss onions and olive oil in medium bowl to coat. Season generously with salt and pepper. Transfer onions to rimmed baking sheet and roast until a knife tips slips easily in and out of the onion, about 35 minutes.

        2. Meanwhile, combine sugar and water in small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5-8 minutes, swirling gently to help mixture cook evenly. Add red wine vinegar all at once (mixture will boil very rapidly). Continue to cook until sugar is re-dissolved, about 3 minutes.

        3. Add wine to pan and reduce until slightly syrupy, about 2 to 3 minutes. Add blackberries and thyme and cook until blackberries have broken down slightly and mixture is dark red with the texture of light maple syrup. Remove from heat and season to taste with salt and pepper.

        4. For the duck: Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper. Heat canola oil in a 12-inch heavy-bottomed cast iron or stainless steel skillet over medium-high heat until shimmering, about 2 minutes. Gently place duck breasts in pan skin-side down and press down firmly with spatula to ensure good contact between skin and pan. Cook until the skin is golden brown and crispy, 6 to 8 minutes. Using tongs, flip breasts and cook on second side until thickest part of breast registers 130 degrees on an instant read thermometer for medium, about 3 minutes longer, or 140 degrees for medium-well, about 4 minutes longer. Transfer duck breasts skin-side-up to large plate, tent loosely with foil and allow to rest 3-5 minutes. Rewarm gastrique over low heat if necessary. Slice duck and serve with cous-cous, onions, and gastrique.



        This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/09/crispy-duck-with-blackberry-gastrique-recipe.html