Duck breasts

Twinny99

Toxic_Lemon wrote:

I would cook the breasts in a hot pan (see my previous post). Keep those warm and then sauté the potatoes in the same pan until brown and scrummy.

The duck has already been in the oven for about 40 mins (packaging said 55mins at 170) and the parsnips and carrots underneath ( along with the salvageable (sp) potatoes) Have mashed the rest of the potatoes and wrapped them in foil and put them in the bottom of the oven.

Ah well, either it will be eaten or we will go hungry :rotfl:

Thanks for help Toxic and Pink x

Pink.

I would take the duck out now and let it rest for 8-10 minutes before you're ready to eat. It sounds yummy.......enjoy! :drool:

Pink

organic_wanabe

I'm hoping someone out there can give me a few pointers. I have a couple of packs of unskinned duck breast fillets in the freezer which I bought months ago thinking it would be interesting/different to try cooking them - having never cooked duck before! I've tried googling for a suitable recipe but they all seem to take about fillets with skin. Does anyone have an easy way of cooking them - I was thinking of some sort of marinade or sauce and then just baking them in the oven. Maybe wrapping them in bacon first. Any guidance would be much appreciated.

chika

I would use one of the reciepes that you have found. I always take the skin off everything I cook and use reciepes that go ona about cooking skin side first.

Wrapping them in foil and slowly roasting sounds good. or you could do crispy duck pancakes, yummy!

poodlehorse

I would probably start them off in a pan to get the colour on them and maybe finish them off in the oven. Duck being a bit greasy is nice with a fruity sauce like cherries, rhubarb or orange, something vaguely acidic to cut through the extra fat. I think I ended up making a sauce out of marmalade once when I had nothing else and it was lovely.

Pink.

Normally I cook them with the skin on but I imagine that cooking them without the skin would be much the same.

Pan fry them on the hob for 5-10 minutes to brown them. Then pop into a hot oven for another 10 minutes. When you take them out of the oven, allow the breasts to rest for at least five minutes before serving.

I make a sauce using morello cherry jam and any good red wine. Combine the two in a saucepan (1 part jam to three parts wine) and reduce over a lowish heat, then use a fine sieve to strain it. You don't have to strain it, I just prefer it that way.

I like to have them with new potatoes and a nice green veg like brocolli. Remember to save any left over fat from cooking to use the next time you're making roast potatoes.

Pink

organic_wanabe

Thanks everyone. They are now on the menu for tomorrow evening. I think I'll go with Pink's recipe as it is a good excuse to open a bottle of red wine. No cherry jam so I might try cranberry jelly.

Pink.

organic_wanabe wrote: »

Thanks everyone. They are now on the menu for tomorrow evening. I think I'll go with Pink's recipe as it is a good excuse to open a bottle of red wine. No cherry jam so I might try cranberry jelly.

I made this for dinner yesterday and had no cherry jam either. I used blackberry jelly instead and it worked well, cranberry jelly sounds lovely!

Pink

odds-n-sods

DOnt forget duck breasts can be pink in the middle, if you cook them to well-done, esp if you dont' have the skin on them, they will be really driy.

heavenleigh

I was in Tescos on Saturday night and noticed the twin packs of duck breasts were being reduced from £8.99 to £1.54.

Loving a bargain i did my usual and grabbed a basket full! it wasnt until i was trying to carry (waddle) all my bargains home (bags of satsumas 10p, meat and potato pies 10p, various pastries and cakes 5p) that i realised although i love duck i have never cooked it before and really have no idea what to do with it.

ANY ideas would be much appreciated and ingrediant wise anything goes, i dont even know which methods to use to cook it never mind what to put with it!

Leigh xx