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Martha Stewart Member
Rating: 5 stars
12/09/2015
I knew we wouldn't like the flavor of the berries / Armagnac, so I modified it to our preferences. This sounds like Duck L'orange (sp?) but, it's definiitely not. I used Grand Marnier and in place of the berries, I used a heaping tablespoon of homemade orange/mire lemon marmalade, and ran my knife through it, for the sauce. Everything else was the same and it was so good. Also, I know duck should be served med rare, but it has to cook a little more for me. Delicious.
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Gallery
Read the full recipe after the video.
duck-breast-mslb7124.jpg
Ingredients
For the Duck Breast
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
For the Fig or Plum Version
1 1/2 to 2 figs or plums, chopped
1 tablespoon fig or plum jam
For the Blackberry Version
1 tablespoon blackberry jam
1/2 cup plus 12 blackberries
For the Truffle Version
2 tablespoon truffle butter
Gallery
Read the full recipe after the video.
duck-breast-mslb7124.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
duck-breast-mslb7124.jpg
duck-breast-mslb7124.jpg
Ingredients
Ingredients
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
Directions
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.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
12/09/2015
I knew we wouldn't like the flavor of the berries / Armagnac, so I modified it to our preferences. This sounds like Duck L'orange (sp?) but, it's definiitely not. I used Grand Marnier and in place of the berries, I used a heaping tablespoon of homemade orange/mire lemon marmalade, and ran my knife through it, for the sauce. Everything else was the same and it was so good. Also, I know duck should be served med rare, but it has to cook a little more for me. Delicious.
Reviews (1)
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
12/09/2015
I knew we wouldn't like the flavor of the berries / Armagnac, so I modified it to our preferences. This sounds like Duck L'orange (sp?) but, it's definiitely not. I used Grand Marnier and in place of the berries, I used a heaping tablespoon of homemade orange/mire lemon marmalade, and ran my knife through it, for the sauce. Everything else was the same and it was so good. Also, I know duck should be served med rare, but it has to cook a little more for me. Delicious.
Martha Stewart Member
Rating: 5 stars
12/09/2015
I knew we wouldn't like the flavor of the berries / Armagnac, so I modified it to our preferences. This sounds like Duck L'orange (sp?) but, it's definiitely not. I used Grand Marnier and in place of the berries, I used a heaping tablespoon of homemade orange/mire lemon marmalade, and ran my knife through it, for the sauce. Everything else was the same and it was so good. Also, I know duck should be served med rare, but it has to cook a little more for me. Delicious.
Rating: 5 stars
All Reviews for Duck Breasts a la D’Artagnan
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Duck Breasts a la D’Artagnan
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
