the best recipes for this holiday



    Duck breast is a dish that always triumphs on restaurant menus and on the tables of family celebrations. It is a versatile ingredient that you have to do it in the right place so that the outside is cooked and crispy and the inside is pink (Other baked meats, for example, are excellent like this Chimichurri Roast Beef recipe or the traditional British Roast Beef).

    But really, what is duck breast? It’s duck breast, but not just any duck, but one that has been bred to produce foie gras; and the big difference is that the meat is very juicy due to fat infiltration. The infiltration of fat in the products is also important in its flavor in cases such as ham (in fact, for pregnant women who love ham, we recommend this article: Eating Iberian ham during pregnancy, everything what you need to know, spoiler: you’re in luck, double congratulations) or the salmon, which in its meat you can see how the fillets of fat are distributed and make it so juicy; Here you have a selection of infallible recipes for preparing Salmon, how to cook this healthy blue fish.

    Cooking duck breast is easy, but there are a few tricks we want to share with you to make it perfect.:

    – it is advisable to leave the duck breast at room temperature before cooking it,
    – remove some of the exterior fat and draw a diamond (with a knife) in the fat, but without reaching the meat,
    – If you plan to do it on the grill, put it first on the fatty part, so that it releases it, leave it between 15 and 20 minutes on medium heat, degrease and finish doing it on the meat side, it will be enough with 4 or 5 minutes.

    In the following ten recipes, we offer a variety of toppings and sauces to accompanybut you can also do it with one of these 30 easy, light and fresh salads with lots of flavors and you can finish your menu with a fruit-based dessert like these mango dessert recipes: ice cream, mousse, sorbets …

    Enjoy cooking this juicy duck breast, delight your guests around the table and enjoy the magic of these Christmas days.

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Duck breast with pistachios

Sometimes the presentation says it all; the recipe is easy to make, the raw material too, but serving it this way will give a plus to the preparation of a chef, go ahead and prepare it and place it so beautiful: Gourmet recipes for distinguished guests.

Perfect pairing: Monte Real de Familia Reserva. La Rioja

To accompany the duck breast nothing better than the Monte Real de Familia Reservaa pure and sober, monovarietal, 100% Tempranillo red wine from the heart of Cenicero, in Rioja Alta.

The cellars of Monte Real They have their own plots where the virtues of agro-ecology can be appreciated. Specifically, the “El Monte” area has been chosen to produce Monte Real Reserva de Familia, a wine where power and respect for tradition it becomes apparent.

All those people who care about the sustainability of the planet here have one more reason to try Monte Real de Familia Reserva. reasoned viticulture with minimal phytosanitary intervention; Insecticides, herbicides or pesticides are not used to respect the biodiversity of the flora and the conservation of the entomological fauna of the vineyard.

A wine with a characteristic liquorice accord, cherry red in color with subtle garnet reflections. On the nose, it is characterized by the superposition of notes of ripe fruit, strawberry and liquorice with a woody background.

Its mouth is fresh, friendly and tasty, enveloping with its ripe and very polished tannins. Its finish is long and lively; ideal to enjoy during these evenings.

A secret: it is better to enjoy in good company. What a toast to this holiday!

Duck breast and pineapple sushi

Ingredients for 4 persons : 100 g of cooked sushi rice, 30 g of cucumber, 15 g of spring onion, 1 duck breast, 30 g of pineapple, 1 dl of hoisin sauce, soy sauce, nori seaweed and sesame seeds.

Elaboration

Preheat the oven to 180°C. Salt and pepper the duck breast, sear it on the plancha and finish it in the oven according to your desire (between 3 and 5 minutes). A good idea may be to marinate the duck beforehand with pineapple and soy juice.

Spread the rice,
Arrange the nori seaweed on top, then the duck, cucumber, chives and pineapple. Dip it in hoisin sauce and roll it up.

cut sushi,
Roll it in the sesame seeds. Accompany it with soy sauce and serve.

These small packages are a version of the traditional dish that is eaten in different regions of China and can contain different types of meat, shrimp or vegetables; on this occasion, its heart contains small bites of delicious duck breast. They are taken at breakfast; although currently they can be enjoyed at any time of the day. Aperitif and starter recipes: easy and original.

Duck with gin and mashed potatoes

Duck meat goes very well with liqueurs, citrus fruits, berries, fruits… many things go well with it, but I assure you that this sauce made with gin and red wine is spectacular. It’s easy to do, dare you? Gourmet recipes for special guests.

Duck with citrus and honey sauce

Ingredients for 4 persons : 1 duck breast, 1 onion, 1 glass of Jerez wine, 1 glass of lemon juice, 1 orange, 30 g of orange blossom honey, soy sauce.

Elaboration

Score three cuts in the duck breast by the part of the skin without reaching the meat. Put it in a skillet over low heat and let it release its fat for six or seven minutes. Turn the duck breast over and leave for another three minutes.

Remove the duck breast from the pan
and in the duck fat, brown the finely chopped onion. When it turns brown, add the wine, orange, honey and soybeans and cook for about ten minutes until the sauce begins to thicken. at this time we will return the duck breast to the pan, leaving it on the heat for another five minutes.

In a saucepan with a tablespoon of sugar
Put the orange cut into slices without peeling it to heat. When cut, the duck breast should be pink, the sauce thick and accompanied by slices of orange.

Magret with almonds and hazelnuts

Ingredients for 4 persons : 2 duck breasts, 50 g flower honey, 100 g raw or grilled almonds and hazelnuts, 2 onions, 1 dl grape juice, 1 dl water, 100 g wild rice, 100 g rice white long grain extra virgin olive oil, salt and pepper.

Elaboration

Cut the onion into quarters, Fry for a few seconds in oil, add juice and water. Season with salt and pepper and cook over low heat until the broth is completely reduced.

Put the wild rice to soften in lukewarm water.
Boil water and cook the wild rice for 20 minutes. Add the long rice and cook for another 20 minutes. Remove from heat, strain and set aside.

Preheat the oven to 200°C.
Remove the excess fat from the duck breast, heat a frying pan on the fire with a little oil and score the duck breast on both sides. Put on a baking sheet, drizzle with honey and spread ground walnuts on top. Put in the oven for five minutes. Serve the duck breast with the rice and the sauce.

Ingredients for 4 persons : 2 duck breasts, 16 grapes, 1 onion, 2 dl of cava, salt and pepper.

Elaboration

Make incisions in the duck breasts diagonally on the skin of the duck in the shape of diamonds. Season. Heat a large skillet and place them skin side down.

Lower the heat, cook for five minutes
and flip it over to cook another four minutes on the other side. Remove from pan, let stand a few seconds and cut into fillets. Keep warm.

Peel, chop and braise the onion
in oil until it begins to color. Add the grapes, peeled and seeded, the cava and let everything boil for five minutes. Serve the duck breast hot with the grape sauce on top.

Christmas salad with escarole, pomegranates and duck breast

Ingredients for 4 persons : 1 escarole, 100 g duck breast, 1 pomegranate, for the vinaigrette: 2 garlic cloves, 50 ml cider vinegar, 1 teaspoon sweet mustard, 1 teaspoon sugar, 1 dl oil extra virgin olive oil, salt and pepper.

Elaboration

Wash and chop the escarole put it in a container with water and a little vinegar. Cut the duck breast into strips. Cut the pomegranate in half and shell it, removing the yellow skins well.

Peel, remove the germ and crush the garlic in a mortar.
Add the vinegar, mustard and sugar, season with salt and pepper and add the oil little by little, stirring constantly so that the mixture emulsifies.

Drain the escarole well.
Assemble the salads by putting a base of escarole on each plate with the pomegranates and the duck breast, drizzle with the mustard vinaigrette and serve.

Duck breast with red cabbage, citrus fruits and fennel

Ingredients for 4 persons : 1 duck breast, 1 small red cabbage, 1 bulb of fennel, 2 blood oranges, olive oil, balsamic vinegar, 2 tablespoons of honey, fresh thyme, salt and pepper.

Elaboration

Make a few incisions on the skin of the breast. Put a frying pan on the heat with a tablespoon of olive oil with the seasoned duck breast, skin side down. Set aside until the skin is golden brown. Turn the breast over and brown a little on the other side. Remove and reserve.

Squeeze the oranges, reserving half to cut into slices. Cut the fennel and cabbage into julienne strips as thin as possible. Put the orange juice, vinegar, a teaspoon of honey and the cabbage and fennel in a bowl. Season and mix everything.

Cut the duck breast into 1 cm slices. Chop some thyme. Serve the duck slices on the red salad and sprinkle with a little thyme.

Apple duck filet

Ingredients for 4 persons : 1 duck breast, 2 pippin potatoes, a handful of pistachios, sugar, butter, salt and ground white pepper.

Elaboration

Make a few incisions in the duck breast duck skin side down and place in a skillet over medium heat for about three minutes. Flip and cook for another minute, until the duck fat has formed into a small crust and the meat is still raw in the center.

Peel and cut the apple into quarters,
remove the core From each quarter, take another three or four segments. In a skillet over the heat, with butter and two tablespoons of sugar, gently cook the apples until they soften and begin to color.

Cut the duck breast into thin slices,
Season with salt and pepper and assemble the dish, alternating the duck breast with the apple. Finally decorate with pistachios.

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