Moulard ducks are prized for their dark, tender meat. The  duck  tasted  clean and  fresh. Spoon the sauce over the duck and serve. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. If  you have  had a  well  cooked    duck , you know   first  hand  how  much  more  flavor  it  packs. Check out these other recipes in #cookoutWeek Collection. Rating: Unrated Be the first to rate & review! Score  the   skin  in a  cross hatch pattern  almost  all the  way to the  meat  to  help  with  the  process. To prepare the red wine and orange sauce. YAY !!! Mangos and oranges make a marvelous sauce to grace grilled duck breasts. This duck looks really tasty! Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Join me in my journey transforming simple, real ingredients into wholesome drool-worthy treats. Keep the sauce war, over very low heat. The  sauce  can be  easily made   while the  duck is   cooking. https://www.allrecipes.com/recipe/114442/grilled-wild-duck-breast I wrapped the duck breasts in foil and let them rest while I prepared the accompanying orange sauce, using the residual duck fat in the pan. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … I like  it   almost  all the  way cooked, but  if  you prefer  medium  rare  that is  the  way to  go ! Mix the marinate for the duck together. In the 1960’s duck farms could be found on almost all the freshwater streams on eastern Long Island. Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Bend the wing tips under the bird and tie the legs together with cotton twine. The duck came out looking a bit black and was perfectly cooked and delicious. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Place in the grill over direct high heat and cook for 30 minutes. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. https://oventales.com/grilled-duck-breasts-with-spicy-orange-sauce Here  I have  paired  this  with a  an easy rice pilaf  and  grilled  asparagus. Mix the orange juice, zest , chili flakes and hot sauce in a small sauce pan. Moist Double Chocolate Brownies Made With Coconut Oil - #CookoutWeek 2018 Continues ! It sounds so good! Looks delicious! Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes). To  reduce  the   kick  from the  peppers  hold  back the  red  chili flakes. Rinse the duck in cool water and pat dry with paper towels inside and out. Heat duck fat in a heavy skillet over medium heat for 2 minutes. Season very lightly with salt and generously with coarsely ground pepper. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. https://www.epicurious.com/recipes/food/views/duck-a-lorange-102145 Score duck skin diagonally every 1/2-inch. Bring to boil over medium heat and reduce the temperature and let it simmer for 5 minutes. Combine orange juice and stock in a medium sauce pan over medium-high heat. Let it cook for 4 to 5 minutes each side for medium - medium rare ,  and about 10 minutes each side for well done. To  know   more  about  their   values   practices  please  check out  their  website  for  more information. Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. The breast may he perfectly done to medium-rare while the legs are still undercooked. Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Slice the duck breast and serve with a drizzle of cherry orange sauce and grilled asparagus Serve with a deep, dark red wine such as an Australian Shiraz grenache. May be  I should  take  a  break and  remind  you  to   enter  the cookoutweek  raffle. Oil the grill pan and place the duck breast skin side down. Duck   goes  very well with fruity flavors   especially citrus  and    berries. Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Ribollita – A Hearty Bean and Vegetable Soup From Tuscany, KulKul – The Sweet X’mas Treat From Goa, Cranberry Orange Scones | Christmas Morning Scones, Christmas Fruit Cake aka Kerala Plum Cake. Cook the  duck breasts  over the grill and  serve  with the  spiced  orange  sauce. Drain and discard the marinade. Season each side of the duck breast with 1 teaspoon of salt and pepper each. Place the duck, breast side up on the prepared roasting rack. The  duck   tasted  delicious , no  gaminess or unwanted  flavors  here. Duck is  not  as  popular  in the US as  chicken,  and  to be  fair  these  two are  entirely different  meats  and  should  be  treated  as  such. Roasted Skinless Duck Breast Food.com. Do not  cut through the meat . If it is the favorite recipe of your favorite restaurants then you can also make grilled duck breasts with red wine and orange sauce at your home.. Simmer for a few minutes or until lemon pepper, olive oil, fresh lemon juice, garlic, duck … All  that  thick skin  becomes crispy  and    the  meat   stays  tender  and  flavorful  while  the   excess  fat  slowly  drips  out. Cook the sauce gently for 1-2 minutes until it has sufficiently thickened. For  medium  rare   cook  for  about  10 minutes - 6 minutes  with the  skin side  down and  4  minutes after   flipping,  Use a  similar  ratio to cook to your  preference. Next time I make duck breasts, I'm definitely trying that orange sauce. Hi, I am Syama. Sticky duck with Chinese pickled radishes. OMG! Grill the duck, basting twice, until an instant-read thermometer inserted into the thickest part registers 150 degrees F for medium, 4 to 8 minutes per side, depending on the thickness. Go on, click that  link  …. As given  this sauce is  sweet  and spicy. Spoon out the excess fat from the pan as it is rendered. Grill  the  duck  breasts   skin  side  first   to get  the  skin as  crisp as  possible  and  finish cooking   by flipping   the  meat. Grilled Duck Breasts With Spicy Orange Sauce. It  was   frozen  and  thawed  but    there  was  no  discernible  loss of    flavors  –  two  thumbs   up ! 41.8 g I've only cooked duck a handful of times, but really enjoy it. Duck Breasts with Orange-Ginger Sauce Duck Breasts with Orange-Ginger Sauce. Duck breasts … Taste and adjust salt and if needed add more hot sauce or sugar to balance e the flavors. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Boy was  I glad  to  see that in  in the  package! Make the … Reduce by one-half, about 15-20 minutes, uncovered. Whisk the arrowroot into the chicken stock in a small jug, then pour into the pan. So the preparation of the sauce and the duck breasts can take approximately an hour in total. Make the most of this … Add balsamic vinegar and ginger, cook 2-3 minutes then add butter, 1 tablespoon at a time while whisking constantly. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. The classic solution, taken here, is to cook and serve only the breasts and keep the legs for another occasion. . Maple Leaf Farms Boneless Duck Breasts 7.5 oz Each. Keep the grill at medium heat. It  look  impressive    tastes  delicious  and   takes   very little  time  to cook. Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. You get  very comparable  results   when   grilling . Slowly sear the duck breast. Easy,  simple  – but  looks  and   tastes   absolutely divine. Interestingly, duck farms were abundant on Long Island during the 1900’s. Render  it  out  correctly  and  you  end  up  with a  lovely  skin –  think  peaking  duck ! The 2 tastes complemented each other perfectly. Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Season the duck's cavity with kosher salt and freshly ground black pepper, then stuff with the orange wedges and rosemary sprigs. Rest for 6 minutes before serving. But   even  the breast    has a  layer  of  fat  that  if not  rendered  out  properly   will  leave a  greasy , non  appealing  taste . Total Carbohydrate If the … Grilled  duck  breast  is  a  wonderful   recipe  for  the  grill. Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. Pat dry the duck breasts (thaw if frozen). Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. After butter is completely integrated add salt (if using), pepper and orange zest. Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. One  of the  goodies  waiting  for   a  lucky  winner  is a  package  containing   duck , duck and  more duck ? Cook the  skin side   a  little  longer  to  help it  crisp . Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Divide among six warmed serving plates, arranging the slices fat side up. This  way  I could ensure  that   there  were  no  flareups  as  the   fat  dripped  off, and  the  meat  did  not  have  to sit  on the   rendered  fat. https://www.food.com/recipe/duck-breast-with-asian-sauce-256326 Looks amazing! Heat a large skillet on medium heat. I love all your tips for cooking duck especially since it's not a common ingredient I've worked with before. Important: Values are only estimates. Place duck in skillet, skin-side … Posted on Last updated: July 11, 2018 Categories Dinner, Recipe, Home » Recipe » Dinner » Grilled Duck Breasts With Spicy Orange Sauce. With a sharp knife score the skin in a cross hatch pattern to get a diamond pattern of 1 inch sides. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes. Duck can he a challenge to cook. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting. Squeeze out the air and seal the bag; turn to coat the duck. 13 %, tablespoons sunflower oil or 2 tablespoons vegetable oil, Grilled Duck Breast With Prickly Pear BBQ Sauce. Well  what  I am   trying  to  say is  that duck should  be  in  the  menu more  often ! Oil the grill rack (see Tip). Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Heat the grill with a grill pan. Watermelon Agua Fresca - A Refreshing Summer Drink. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … The  ducks  from  Maple Leaf  Farms are  raised  on  all natural   diet  and  not  fed antibiotics  or  hormones. I made some creamy cauliflower mash with a dash of onion powder – it’s my go-to cauliflower dish now. Pour over the duck breasts and rub into the skin gently . Season with garlic, pepper, and salt. Remove from the grill to a carving board . contents of the measuring jug into the same pan and bring to the boil. Rub the duck breast fillets with olive oil, salt, white pepper, and ground coriander. Serve it  with salad , or   rice  pilaf   or  grilled  vegetables – the  choice  is  yours . These spiced  orange   glazed  duck  breasts  hit  all the  right  notes! Spray the grill rack with nonstick spray; prepare the grill. Flip and fry the other side for 1 minute. It will take approx 75 minutes to cook. Serve the duck with the sauce and garnish with the chopped parsley and additional orange zest. It  was    exciting  to see  Maple Leaf  farms  as  one  of the  sponsors   for  cookout  week . 5. orange zest, fresh ginger, salt, water, duck breasts, sherry vinegar and 14 more Crispy Duck Breast, Walnut And Prune Salad The Field Magazine honey, clementines peeled, allspice, olive oil, ground cinnamon and 10 more Actuals vary depending on ingredients and serving size. Season duck breasts with the remaining 1/4 teaspoon salt and pepper. Make sauce: Boil all sauce ingredients in a 2- to 3-quart heavy saucepan over moderate heat, skimming foam occasionally, until syrupy and reduced to about 1 cup, 30 to 40 minutes. Grilled duck breasts with red wine and orange sauce is the best recipe for foodies. Tie ​the legs and wings with kitchen twine. Unlike  chicken  ,  duck is   all dark  meat –  it  means  more  flavor !! A grill pan was a great idea because those flare ups are inevitable on an outdoor grill. Think glamping  or   date  in the  backyard –  you  want  to  make  an  impression –  here  is  your  chance . This looks wonderful. Copyright © 2021 OVENTales | All right reserved. The   duck breast  is  marinated  in a  simple  marinade  of   citrus, oil  , salt  and  pepper  and   grilled. The orange sauce was really more-ish – the orange taste developed on the stove top. All opinions and content are  my own. Traditionally, orange sauce for the duck … Heat a large skillet over medium heat and brown the fillets on both sides or until medium-rare, about 4 minutes per side. This  is   a  sponsored   post  for  #CookoutWeek courtesy of one  of  our  sponsors  MapleLeafFarms. One  of  the   traditional ways  to  do this  is  to  slow  roast   the  whole  bird. Instead  of  open fire, I chose  to grill the   duck  on the  grill pan. Orange and  duck  pairs  really well,  bring  some  spice  to the  party for an added  flavor . I love all the info and tips on cooking the perfect duck :) XOXO. Combine 1 cup of the orange juice and 1⁄4 cup of the vinegar in a large zip-close plastic bag; add the duck. Transfer to a clean cutting board and let rest for 5 minutes. You  will  feel the  difference  as  the  knife   cuts  through the  skin and touches  the meat. If  that is  not  enough use a  mild  hot  sauce. These  are  some  of  the  products  that  they offer –  the  duck bacon  was  absolutely  new    to us. Thinly slice the duck breasts at an angle and serve with the spiced orange glaze. Finally  here is  the recipe  for   Grilled  duck with   spiced orange sauce .. And before  I  forget   check out  maple  leaf  farms   Instagram  feed – there  are  many drool worth  duck recipes  and   inspirations there .. Add the wine, raise the … Avoid direct heat grilling as the dripping duck fat can cause flare ups and burnt meat. Serve with orange sauce and chutney. This could take 12 to 15 minutes, depending on the intensity of the fire. Preparation. This Roasted Duck Breast with Orange-Ginger Dipping Sauce is something to save for a special occasion. I decided  to   grill  the  duck breast. I cooked this yesterday! With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. If time allows, wrap the seasoned duck in plastic wrap and refrigerate for 1-2 hours. This gives  excellent results  but  takes  time. Place duck in a shallow glass dish and pat dry with paper towels. Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. The entire recipe uses 7 ingredients, including the duck, salt, and pepper. Add the marmalade and mix well. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Let rest for 10 minutes before slicing . Set aside. 4 ratings 4.5 out of 5 star rating. Nutrition Facts 1 duck breast half with 1/4 cup chutney and 1 tablespoon sauce: 525 calories, 30g fat (11g saturated fat), 81mg cholesterol, 456mg sodium, 44g carbohydrate (38g sugars, 3g fiber), 18g protein. Marinate the duck breasts in just orange juice for a pure citrus flavor or add grated orange zest for a more intense orange flavor. This  is  actually a  recipe  inspired   by the  flavors  of   duck a l’orange and   the  lil one’s  favorite  – orange  chicken ? Brush duck breasts all over with oil and season with salt … Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Butter is completely integrated add salt ( if using ), pepper and grilled asparagus these spiced orange was! 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