best way to cook duck breast?

Question

I'm the host for this thanksgiving and most of my family loves duck

Answer 1

Best thing to do is marinate your Duck breasts in Extra Virgin Olive Oil, fresh Garlic (crushed), cracked Pepper and either fresh Thyme or Rosemary depending on your preference. Let it marinade over night in the refrigerator. Take it out, pat it dry with paper towels, sprinkle Sea Salt to taste and sear breasts skin down first in a skillet with a mixture of butter and oil. Transfer them into a pre heated oven at 350 degrees and finish cooking them until medium to medium rare. Take them out of the oven, cover them loosely with aluminum foil and let them rest for 15 minutes. Serve them whole or pre slice them. If you want to have a sauce with this, take the skillet you seared them in and while still hot, deglaze with Brandy or bourbon, add your favorite Berry Preserve and a touch of Demi Glace, season to taste and serve sauce on the side.

Answer 2

Duck breasts stiffens very easily. I would recommend marinating it with sea salt and freshly cracked black pepper. Then, pan broil it under medium heat until golden brown on both sides. At this time, the duck is not cooked yet. Add red wine to the duck and turn down the heat to slow cook the duck breasts for another half an hour or so. When it is slow cooking, add some freshly chopped herbs like parsley or cilantro to add some flavor. Then add salt or sugar to get the right taste for the red wine sauce. When the sauce is reduced until very little (enough to glaze the duck), dish it out. Serve with roasted or boiled vegetable.

Answer 3

Rosemary-Rubbed Duck Breast with Caramelized Apricots
From Cooking Light

Serve this entrée with couscous or rice to soak up the sauce. If you're not a duck fan, you can also make the recipe with chicken breasts.

3 tablespoons chopped fresh rosemary
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
2 teaspoons salt
2 (3/4-pound) duck breasts, skinned and halved
1 tablespoon olive oil
1/2 cup granulated sugar
1/2 cup champagne or white wine vinegar
5 apricots, quartered

Combine the first 4 ingredients. Rub the rosemary mixture over duck. Cover and chill 2 hours. Rinse duck with cold water; pat dry.

Heat oil in a large nonstick skillet over medium-high heat. Add duck, and cook for 5 minutes on each side or until done. Remove from pan; let stand for 10 minutes.

Combine the granulated sugar and vinegar in a small saucepan, and bring to a boil. Cook until thick and amber-colored (about 5 minutes). Add apricots; reduce heat, and cook for 1 minute or until the apricots begin to soften. Cut duck diagonally across the grain into slices. Serve with caramelized apricots.

Yield: 4 servings (serving size: 3 ounces duck, 5 apricot quarters, and 3 tablespoons sauce)

Answer 4

Stuff your duck and place it in a roasting bag and cook at 300 for 2 1/2 hours. This is for a 4 to 6 pound duck. Baste it before you place it in the roasting bag. This way your duck cooks itself and becomes moist and tender.

Answer 5

Fresh hot spicy sauce.