Text 32770, 105 rader
Skriven 2009-12-27 21:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Duck Breast Recipes
===========================
-=> Quoting Dave Sacerdote to All <=-

 DS> So I was at Stop & Shop and they had duck breast fillets for $1.99
 DS> a pound - marked down from $9.99 a pound.

What a score!

 DS> Anyone have any cool recipe ideas?  Share 'em plox.

A lot of trendy restaurants are serving them barely seared and quite
rare. I personally prefer medium done, with just a bit of pink. I
have had arguments with Pierre over this. He is all, "this is THE
way it's done." and I'm "but I don't like it that way." But we both
agree, never well done, unless braised low and slow a long, long
time.

There are just a few basics; all else is saucing and adornment. 
You can simmer/poach in a flavoured liquid, 5-6 minutes max.
You can braise a "long" time.
You can saute or grill them, either:
Seared for two minutes per side for very rare
Or saute/grill about six plus 4 minutes per side.
You can finish seared breasts in the oven for a few minutes as well.
You will probably enjoy your breasts best cooked to the same degree
that you like beef or venison steaks or lamb chops.

As to saucing and adornment, perhaps these recipe titles will be
sufficient to inspire you but if you want details on any of them let
me know and I'll post the whole recipe (or zip and email all of
them).

  Au poivre
  Baked duck breasts and rice in roast duck stock
  Duck breasts royale
  Grilled molasses-and-lemon marinated duck breast
  Honey charred
  Honey-glazed duck breast with kumara and ginger ravioli
  Jasmine tea smoked duck breast with roasted salsify
  Lacquered with spiced honey
  Lemon risotto with duck breast
  Lentil & parsley salad with duck breast
  Louisiana style
  Maple duck breast
  New york style
  Orangey duck breasts
  Over greens
  Roast duck breast salad
  Roulades with mushroom-cream sauce
  Salt cured duck breast

  In a spiced wine sauce
  In honey and thyme sauce
  In lingonberries and red wine
  In red wine and port

  With apricots
  With balsamic and apricot sauce
  With balsamic pears
  With balsamic vinegar glaze
  With black raspberry sauce
  With braised quince, pears & dried figs
  With bulgur salad and orange
  With cherries
  With cherry chutney
  With cherry sauce
  With ginger
  With green olive relish
  With green peppercorn sauce
  With huckleberry-ancho chile sauce
  With juniper braised cabbage and mushroom
  With lemon
  With molasses whiskey glaze
  With mole sauce
  With morels
  With orange sauce
  With orange, ginger and balsamic sauce
  With orange-ancho chile sauce
  With pan-roasted cherries
  With peaches
  With pear and green peppercorn sauce
  With pepper jelly glaze
  With peppered cherries
  With pickled quince, fig and almond sausage
  With pineapple chutney
  With pineapple, chile, and soy
  With pomegranate and red currant sauce
  With port sauce and wild mushroom polenta
  With raspberry sauce
  With raspberry vinegar
  With sage and onion puree
  With sun-dried cranberries
  With sweet cherry sauce
  With wild rice cakes and mango


Cheers

YK Jim


... Chicken breasts are the tofu of the poultry world.

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