Best Seared Breast Of Moulard Duck A La Dartgnan On Potato Galette Recipes

Seared Breast of Moulard Duck on Quince Puree with Quince Sauce image

Provided by Food Network

Time 1h11m

Yield 2 servings

Number Of Ingredients 7

1 (2 pound) whole, boneless Moulard duck breast, excess fat removed, skin and fat scored diagonally into small squares, patted dry
2 tablespoons sugar, plus 1 1/2 tablespoons
1/2 cup red wine vinegar, plus 3 tablespoons
3 quinces, Granny Smith apples, or firm Bartlett pears, peeled, cored, and diced (reserve peelings)
1/2 cup vegetable or chicken stock
Salt
1/2 cup duck and veal demi-glace

Steps:

Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck.
Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm.
Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm.
Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets.
To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once.

Duck Breasts a la D'Artagnan image

Provided by Martha Stewart

Number Of Ingredients 11

4 (8-ounce) Rohan or Peking duck breasts
Coarse salt and freshly ground pepper
1 shallot, finely chopped
1 cup red wine, preferably Madiran
1/2 cup Armagnac
2 tablespoons store-bought duck-and-veal demi-glace such as D'Artagnan
1 1/2 to 2 figs or plums, chopped
1 tablespoon fig or plum jam
1 tablespoon blackberry jam
1/2 cup plus 12 blackberries
2 tablespoon truffle butter

Steps:

Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.
Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.
Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.
Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.