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    Conner Family Recipes

    Pan Seared Duck Breast Recipe

    Duck
    Main
    ​

    2 servings

    annokset

    10 minutes

    aktiivinen aika

    30 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    2 7 ounce duck breasts (boneless)

    2 large sweet potatoes (peeled and cubed)

    2 cups baby spinach

    12 pearl onions (peeled)

    2 tablespoons maple syrup

    sea salt (to taste)

    black pepper (to taste)

    1 tablespoon flour

    1 tablespoon duck fat

    4 ounces chicken stock

    1 teaspoon Italian parsley (finely chopped - optional)

    Ohjeet

    Preheat oven to 350 degrees

    Season duck breast liberally with sea salt and black pepper

    Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat.

    Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over.

    When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use.

    Turn the duck breast over to sear on the other side for 4-6 minutes.

    Place the duck breast in a preheated oven for 8-10 minutes or until the desired doneness has been reached.

    Remove from oven when the desired doneness has been reached and allow the cooked duck breast to rest for about 5 minutes before slicing.

    Pan Gravy

    In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat. Add in 1 tablespoon of flour to make a roux.

    Allow the roux to cook for 1-2 minutes to get rid of the raw flour taste. The roux can get dark brown, as this will help the color of the pan gravy.

    Add chicken stock to the roux until and cook over low heat until the gravy has thickened slightly. Don't allow it to thicken completely as you will want to reheat the gravy right before you serve the duck.

    Taste the pan gravy and season as needed

    Sweet Potatoes

    Peel sweet potatoes and cut into chunky pieces that are still somewhat bite size.

    peel pearl onions and add to bowl with sweet potato chunks

    Coat sweet potatoes and onions with a little olive oil and season with sea salt and black pepper to taste.

    Place vegetables on a foil-lined sheet pan and roast at 350 degrees for 20 minutes. (if you start this about the same time as you start searing the duck they should be done just at the right time)

    Remove vegetables from oven, place in mixing bowl or saute pan. Add spinach and maple syrup. Re-season with sea salt and black pepper if desired. Toss mixture to wilt the spinach and coat the veggies with the maple syrup.

    Assembly

    Place cooked vegetables on serving a dish.

    Slice duck breast and place on top of the vegetable mixture.

    Add pan gravy around the inside edge of the serving dish, not directly on the vegetables or duck, but around it.

    Sprinkle with chopped Italian parsley to garnish if desired and serve.

    Ravinto

    Annoskoko

    -

    Kalorit

    485 kcal

    Rasva yhteensä

    16 g

    Tyydyttynyt rasva

    5 g

    Tyydyttymätön rasva

    -

    Transrasva

    -

    Kolesteroli

    171 mg

    Natrium

    235 mg

    Hiilihydraatit yhteensä

    36 g

    Ravintokuitu

    3 g

    Sokerit yhteensä

    20 g

    Proteiini

    46 g

    2 servings

    annokset

    10 minutes

    aktiivinen aika

    30 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    2 7 ounce duck breasts (boneless)

    2 large sweet potatoes (peeled and cubed)

    2 cups baby spinach

    12 pearl onions (peeled)

    2 tablespoons maple syrup

    sea salt (to taste)

    black pepper (to taste)

    1 tablespoon flour

    1 tablespoon duck fat

    4 ounces chicken stock

    1 teaspoon Italian parsley (finely chopped - optional)

    Ohjeet

    1

    Preheat oven to 350 degrees

    2

    Season duck breast liberally with sea salt and black pepper

    3

    Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat.

    4

    Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over.

    5

    When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use.

    6

    Turn the duck breast over to sear on the other side for 4-6 minutes.

    7

    Place the duck breast in a preheated oven for 8-10 minutes or until the desired doneness has been reached.

    8

    Remove from oven when the desired doneness has been reached and allow the cooked duck breast to rest for about 5 minutes before slicing.

    9

    Pan Gravy

    10

    In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat. Add in 1 tablespoon of flour to make a roux.

    11

    Allow the roux to cook for 1-2 minutes to get rid of the raw flour taste. The roux can get dark brown, as this will help the color of the pan gravy.

    12

    Add chicken stock to the roux until and cook over low heat until the gravy has thickened slightly. Don't allow it to thicken completely as you will want to reheat the gravy right before you serve the duck.

    13

    Taste the pan gravy and season as needed

    14

    Sweet Potatoes

    15

    Peel sweet potatoes and cut into chunky pieces that are still somewhat bite size.

    16

    peel pearl onions and add to bowl with sweet potato chunks

    17

    Coat sweet potatoes and onions with a little olive oil and season with sea salt and black pepper to taste.

    18

    Place vegetables on a foil-lined sheet pan and roast at 350 degrees for 20 minutes. (if you start this about the same time as you start searing the duck they should be done just at the right time)

    19

    Remove vegetables from oven, place in mixing bowl or saute pan. Add spinach and maple syrup. Re-season with sea salt and black pepper if desired. Toss mixture to wilt the spinach and coat the veggies with the maple syrup.

    20

    Assembly

    21

    Place cooked vegetables on serving a dish.

    22

    Slice duck breast and place on top of the vegetable mixture.

    23

    Add pan gravy around the inside edge of the serving dish, not directly on the vegetables or duck, but around it.

    24

    Sprinkle with chopped Italian parsley to garnish if desired and serve.