Duck Breast Recipe by James Martin is a surefire way to impress dinner guests in just 30 minutes. Learn to sear like a pro and elevate any occasion, even surprising yourself with your culinary skills.
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💗 Why You’ll Love This Duck Breast Recipe:
- Rich and Flavorful: The duck breast is cooked to perfection, resulting in tender and succulent meat.
- Unique Sauce: The blackberry pan sauce adds a sweet and tangy twist, complementing the duck’s richness.
- Easy Preparation: The recipe is straightforward, making it accessible to both beginners and experienced cooks.
- Impressive Presentation: Sliced duck breast with a vibrant sauce makes for an elegant and visually appealing dish.
âť“ What Is James Martin’s Duck Breast Recipe?
James Martin’s recipe for duck breasts entails pan-searing the meat, extracting the fat, and finishing the dish with a blackberry pan sauce flavored with shallots, jam, bourbon, beef stock, and spices.
đź“ś James Martin Duck Breast Ingredients
- 2 Magret Duck Breasts about 12-16 ounces each
- 2 shallots peeled and diced
- 1/2 cup good blackberry jam
- 2 teaspoons all-purpose flour
- 1/4 cup bourbon
- 2 cups beef stock
- Pinch crushed red pepper
- 1 tablespoon fresh thyme leaves
- Salt and pepper
👩‍🍳 How To Make James Martin Duck Breast
- Dry the duck breasts with paper towels. Cut slits into the fat cap of each breast all the way to the meat below.
- Heat a large skillet on MEDIUM-LOW. Salt and pepper the breast liberally.
- Place them in the pan fat side down, and cook them for 10 to 12 minutes to render the fat. As the fat cooks off, it should develop a dark golden crust.
- Cook the opposite side for another 6-10 minutes for medium-rare.
- Take out of the pan and tent with aluminum foil.
- Slowly transfer the duck fat to a glass container for long-term storage.
- Turn the heat to medium and throw in some shallots. Sauté for 3 to 5 minutes to brown and soften.
- Coat the blackberry jam with flour and mix well. Then, put in the jam, whiskey, beef stock, red pepper, and thyme.
- Mix well and heat to a simmer. Simmer to thicken, about 5 to 7 minutes. Season with salt and pepper to taste.
- Serve the duck breasts sliced thin with the blackberry pan sauce.
đź’ Recipe Tips
- Pat Dry: Ensure the duck breasts are thoroughly dried with paper towels before cooking to achieve crispy skin.
- Score the Fat: Make shallow slits in the fat layer to help render the fat more effectively during cooking.
- Low and Slow: Cooking the duck on medium-low heat helps render the fat gradually and achieve that golden crust.
- Don’t Overcook: Aim for medium-rare doneness to keep the duck breasts tender and flavorful.
- Season Wisely: Season the duck breasts generously with salt and pepper for enhanced flavor, and don’t forget to adjust the seasoning of the sauce to taste.
🍚 What Side Dishes Go With Duck Breast?
To accompany duck breast provide an orange and fennel salad, rice pilaf, roasted brussels sprouts with bacon, potato dauphinoise, red cabbage with apples, butternut squash puree, cherry sauce, mushroom risotto, creamy polenta,
🎚 How To Store Leftover Duck Breast?
- In The Fridge:Â You may keep leftover duck breast in the fridge for up to 3 days if you place it in a sealed container or wrap it tightly in plastic wrap.
- In The Freezer:Â Leftover duck breast can be frozen for up to 3 months if it is carefully wrapped in foil and then kept in a resealable freezer bag.
🥵 How To Reheat Duck Breast?
- Oven: Turn the oven temperature up to 350 degrees F then arrange duck breast on an oven tray covered with foil and heat for about 20 minutes.
- Microwave: Set duck breast in a microwave-safe dish covered with a lid and heat for 2 to 3 minutes on medium power.
- Stove: Throw duck breast in a nonstick skillet and heat it for 5 to 7 minutes over medium-low heat.
FAQs
How do you tenderize duck breasts?
To tenderize duck breast, slice it against the grain. This technique shortens the muscle fibers, resulting in a more tender texture when cooked.
Can you overcook duck breast?
Overcooking can cause duck breasts to dry out. It must be cooked to the desired doneness to maintain its succulence and flavor.
What makes duck breasts tough?
Duck breast can become tough when seared at high temperatures, as the flesh cooks rapidly before sufficient fat has had a chance to render out.
Why is my duck rubbery?
Duck can turn rubbery if not prepared correctly, with fat cooking inside the skin, resulting in an undesirable texture. Proper rendering is essential.
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James Martin Duck Breast Nutrition Facts
Amount Per Serving
- Calories 242
- Total Fat 13g
- Saturated Fat 3.5g
- Cholesterol 163mg
- Sodium 101mg
- Total Carbohydrates 0g
- Protein 29g
James Martin Duck Breast Recipe
Description
Duck Breast Recipe by James Martin is a surefire way to impress dinner guests in just 30 minutes. Learn to sear like a pro and elevate any occasion, even surprising yourself with your culinary skills.
Ingredients
Instructions
- Dry the duck breasts with paper towels. Cut slits into the fat cap of each breast all the way to the meat below.
- Heat a large skillet on MEDIUM-LOW. Salt and pepper the breast liberally.
- Place them in the pan fat side down, and cook them for 10 to 12 minutes to render the fat. As the fat cooks off, it should develop a dark golden crust.
- Cook the opposite side for another 6-10 minutes for medium-rare.
- Take out of the pan and tent with aluminum foil.
- Slowly transfer the duck fat to a glass container for long-term storage.
- Turn the heat to medium and throw in some shallots. Sauté for 3 to 5 minutes to brown and soften.
- Coat the blackberry jam with flour and mix well. Then, put in the jam, whiskey, beef stock, red pepper, and thyme.
- Mix well and heat to a simmer. Simmer to thicken, about 5 to 7 minutes. Season with salt and pepper to taste.
- Serve the duck breasts sliced thin with the blackberry pan sauce.
Notes
- Pat Dry: Ensure the duck breasts are thoroughly dried with paper towels before cooking to achieve crispy skin.
- Score the Fat:Â Make shallow slits in the fat layer to help render the fat more effectively during cooking.
- Low and Slow:Â Cooking the duck on medium-low heat helps render the fat gradually and achieve that golden crust.
- Don’t Overcook: Aim for medium-rare doneness to keep the duck breasts tender and flavorful.
- Season Wisely: Season the duck breasts generously with salt and pepper for enhanced flavor, and don’t forget to adjust the seasoning of the sauce to taste.