FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Honeyed Duck Breasts

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

Honeyed Duck Breasts With Figs, Chestnuts, And Shallots

Roast Figs, Sugar Snow
by Diana Henry
We do so much long, slow cooking in fall and winter that it's good to have a few quick-cook dishes in your repertoire using seasonal ingredients. This dish is very last-minute, so make sure your accompaniments are simple or can be prepared in advance. I like it with sauted potatoes and a watercress salad.
Serves 4

Ingredients

    • 4 duck breast filets
    • 2 tbsp dark brown sugar
    • 1/2 tsp ground cinnamon
    • 2 tbsp balsamic vinegar
    • 4 tbsp hard cider
    • salt and pepper
    • 8 shallots
    • 5 tbsp honey
    • 4 fresh figs, halved
    • 12 cooked chestnuts
    • 1 tbsp olive oil


Directions

1. Make 3 slashes in the skin of each duck breast with a small, sharp knife. Mix the sugar, cinnamon, 1 tbsp of the balsamic vinegar, cider, salt, and pepper in a small dish and put the duck breasts into this, turning them over to make sure they get coated in the marinade. Cover loosely, put in the fridge, and leave to marinate for several hours, turning the breasts over every so often.

2. Put the peeled shallots in a small saucepan and cover with water. Bring to the boil and simmer until tender. Drain and set aside.

3. Preheat the oven to 400°F (200°C). Heat a griddle pan. Dry the skin of the duck breasts and put them onto the griddle pan, skin-side-down, over a medium-to-high heat. Cook the duck for about

4 minutes, until the skin is brown but not burned; it will cook in the fat that runs from underneath the skin. Paint the duck breasts all over with about 2 tbsp of the honey, season all over with salt and pepper, and put them, skin-side-up, in a small roasting tray. Spoon over the remaining marinade and cook in the oven for 7 minutes.

4. While the duck is cooking, drain the duck fat off the griddle. Put the figs, chestnuts, and shallots in a small bowl with the rest of the balsamic vinegar and honey, olive oil, and a seasoning of salt and pepper. Heat the griddle and put the figs on it. Cook quickly on both sides, just long enough to allow the figs to soften and char slightly. Add the chestnuts and shallots and cook for long enough for the figs to heat through and become caramelized in the honey.

5. Let the duck breasts rest for 3 minutes, covered, and kept warm, then cut them into neat slices across the breast and serve immediately with the figs, chestnuts, and shallots.
 

RELATED RECIPES

  Duck Recipes   |   Apricot Brandied Duckling   |   Braised Duck with Ginger   |   Braised Duckling with Olives   |   Breast Agrodolce   |   Canton Duck   |   Colonial Duckling w/Fruited Rice   |   Crisp Roast Duck, Port Wine   |   Duck with Apple Walnut Stuffing   |   Duck with Anchovies & Capers   |   Duck Breast with Cherries   |   Duck Breasts with Mango   |   Duck Breasts w/Orange Cherry   |   Duck Breasts with Spring Veges   |   Duck with Cherry Rice Stuffing   |   Duck Cooked In Beer   |   Duck with Clementine Compote   |   Duck with Figs & Grand Marnier   |   Duck with Green Peppercorns   |   Duck with Sauerkraut   |   A Duck In Thyme   |   Duck Vindaloo   |   Five Spice Duck   |   Grilled Chipotle Duck Breasts   |   Grilled Duck Breast with Wild Rice   |   Grilled Lemongrass Duck   |   Honey Thyme Duck Breasts   |   Honeyed Duck Breasts   |   Honey Duck, Cherry Salsa   |   Horseradish Stuffed Duck Breast   |   Marinated Duck Breasts   |   Peking Duck, Orange & Scallion   |   Pomegranate Duck   |   Roast Duckling w/Cherry Sauce   |   Roasted Duck w/Cranberry Sauce   |   Roasted Duck with Dried Plums   |   Roast Duck w/Quince Escabeche   |   Sauteed Duck Breast   |   Thai Roast Duck   |   Whole Roast Duckling  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages