{"id":332,"date":"2007-10-05T08:37:20","date_gmt":"2007-10-05T08:37:20","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/10\/05\/roasted-duck-breast\/"},"modified":"2023-01-06T14:47:18","modified_gmt":"2023-01-06T14:47:18","slug":"roasted-duck-breast","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/roasted-duck-breast\/","title":{"rendered":"Roasted Duck Breast"},"content":{"rendered":"

There used to be an internet company where you could order meals that were all ready to cook. Most were from celebrity chefs. The ingredients were all prepped and pre-measured. All you had to do was follow the instructions. It was a good way to learn how to cook some interesting meals.<\/p>\n

I learned to cook duck this way.<\/p>\n

Duck breast is really nice. It is more like a red meat. It is very rich and flavorful. The hard part sometimes is getting the duck breasts. I’ve learned it is easiest to just buy a whole duckling and cut it myself. That way you get the leg quarters for confit, but that is another post.<\/p>\n

Don’t use the huge Muscovy duck breasts. They are to big and are from older ducks. You want duckling breasts.<\/p>\n

Not too many people eat duck, so this is a fun and elegant meal.<\/p>\n

Ingredients:
\n2 boneless duck breasts with skin on
\n1 tbsp coriander seed (or ground)
\n1 tsp salt
\n1 tsp peppercorns (or ground)
\n1\/4 cup balsamic vinegar
\n1\/4 cup molasses (for a fun alternative use pomegranate molasses from a Middle Eastern market)
\n1\/4 cup brandy or bourbon
\n1 tbsp olive oil<\/p>\n

Directions:
\n1. Preheat the oven to 450F. Score the duck breast.
\n\"100_4949.JPG\"<\/a> \"100_4950.JPG\"<\/a><\/p>\n

2. Season the duck breast with ground coriander, salt and pepper.
\n\"100_4948.JPG\"<\/a> \"100_4951.JPG\"<\/a><\/p>\n

3. Combine the brandy, molasses, and balsamic vinegar in a small pot over medium to medium-low heat. Reduce by 2\/3.
\n\"100_4947.JPG\"<\/a> \"100_4956.JPG\"<\/a><\/p>\n

4. While the sauce is reducing, heat oil in an oven safe pan over medium high heat until smoking. Add duck breast to pan skin side down.
\n\"100_4953.JPG\"<\/a><\/p>\n

5. Cook for 4 minutes (the skin will be a dark caramel), turn breasts over and cook for 4 minutes more.
\n\"100_4955.JPG\"<\/a><\/p>\n

6. Place pan in the oven for 5 minutes.
\n\"100_4957.JPG\"<\/a><\/p>\n

7. Remove duck from oven, place on a cutting board and allow to rest for 5 minutes.
\n\"100_4958.JPG\"<\/a><\/p>\n

8. Slice the duck breast into 1\/2 inch slices and serve drizzled with sauce.
\n\"100_4960.JPG\"<\/a> \"100_4961.JPG\"<\/p>\n

Suggested sides: curried couscous, roasted root vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"

There used to be an internet company where you could order meals that were all ready to cook. Most were from celebrity chefs. The ingredients were all prepped and pre-measured. All you had to do was follow the instructions. It was a good way to learn how to cook some interesting meals. I learned to …<\/p>\n","protected":false},"author":1,"featured_media":347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":19,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[169],"tags":[80],"class_list":["post-332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-duck"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/10\/100_4958.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=332"}],"version-history":[{"count":3,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/332\/revisions"}],"predecessor-version":[{"id":747,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/332\/revisions\/747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/347"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}