Serve with your favorite side dish or salad. Mix the flour into the blackberry jam. Repeat, and enjoy hot as a main dish. In this case, I used an approach I learned from Duck, Duck, Goose — a cookbook written by Hank Shaw , an award-winning writer and chef whose expertise is cooking with wild game. I received the duck breast from Tasty Duck free of charge, and used them to cook this recipe. Arrange all the duck pieces in the pan, skin- side down. Use pasture raised duck for optimal keto diet benefit.
Duck Breast With Maple Bourbon Sauce and Sriracha Carrots
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Prep 15 m Cook 10 m Ready In 55 m Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. This duck season has been like no other for me. Slice the duck into thin slices and place on top of the vegetables, with plum sauce on the side. Jars of demi-glace are sold in specialty-food stores. Let me help you make meal time memorable, and life a little spicy! Aside from the sauce taking a while longer than the recipe indicated, this was amazingly easy and inexpensive to make; and I was able to get the demi-glace at a natural grocer just fine, which I was worried about.
Pat the duck breasts dry with paper towels. So many delicious foods that are off limits! Then, flip the duck over so the breast side is down and cook for another 45 minutes. If you want more than just salt as your seasoning for your duck breast, here are some of my wild game sauce recipes. Either way it's a winner.
However, the pan-frying method will not create the best results when you cook with larger and fattier duck breast or goose. It is contrary to the mainstream way — always serve duck breast medium-rare. I had already pre heated my cast iron griddle by the time I read your slow to medium advice. Looking for Something? French Laundry Duck Roulade A fancy dish to be sure, but it is an absolute winner. One of my all-time favorite dishes for goose or duck breasts, this recipe highlights the perfect match between citrus and anise, which you get from the ouzo. Wiener Schnitzel An Austrian-German standard normally made with veal or pork, but also good with pounded, skinless duck breast.