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Duck Breast wrapped in Bacon idea
Posted on 12/24/13 at 12:06 pm
Posted on 12/24/13 at 12:06 pm
My dad received a variety of duck breast already wrapped in Bacon. Any recipe and cooking styles you can recommend? Thanks a bunch.
2
Posted on 12/24/13 at 12:37 pm to Linkovich
Uhh, grill.
Posted on 12/24/13 at 12:43 pm to AmosMosesAndTwins
quote:
Uhh, grill.
Yeah, I figured that's what we would do but was hoping to try something different. I wanted to try em with some kind of gravy, sauce, etc. but just not sure. Thanks.
Posted on 12/24/13 at 12:55 pm to Linkovich
Duck breast lends itself to a red wine/berry reduction. Which is what I'll be doing tomorrow.
2 cups red wine
2 cups chicken stock
2 garlic cloves, chopped
1 shallot, chopped
2 Tbsp butter
12 oz berries of choice
1/4 cup berry preserves
1/8 cup sugar
Heat wine, berries shallot and garlic on high until almost dry (10-15 minutes)
Add stock and reduce another 15 minutes.
Remove from heat, add preserves, sugar and butter. Stir until incorporated. Salt and pepper to taste. Serve warm.
2 cups red wine
2 cups chicken stock
2 garlic cloves, chopped
1 shallot, chopped
2 Tbsp butter
12 oz berries of choice
1/4 cup berry preserves
1/8 cup sugar
Heat wine, berries shallot and garlic on high until almost dry (10-15 minutes)
Add stock and reduce another 15 minutes.
Remove from heat, add preserves, sugar and butter. Stir until incorporated. Salt and pepper to taste. Serve warm.
Posted on 12/24/13 at 1:03 pm to Linkovich
Tough with the bacon. I know I like bacon in my pasta, so you could pan fry them and add them to a fettuccine or something like that. Could be good.
Posted on 12/24/13 at 1:17 pm to Linkovich
Look for a recipe or fricasseeing them, it should look similar to this one. Brown the duck and set to the side. Add back into the pan trinity and let it simmer as a deglazing agent. Add a dry red wine along with chicken stock/BTB about two cups of each to that mixture along with S&P and creole mustard. Put breast back into the pan and bring the whole thing to a simmer with a lid on the pot. Simmer or thirty to 45 minutes.
Posted on 12/24/13 at 1:33 pm to CC
quote:
Duck breast lends itself to a red wine/berry reduction. Which is what I'll be doing tomorrow.
2 cups red wine
2 cups chicken stock
2 garlic cloves, chopped
1 shallot, chopped
2 Tbsp butter
12 oz berries of choice
1/4 cup berry preserves
1/8 cup sugar
Heat wine, berries shallot and garlic on high until almost dry (10-15 minutes)
Add stock and reduce another 15 minutes.
Remove from heat, add preserves, sugar and butter. Stir until incorporated. Salt and pepper to taste. Serve warm.
That sounds delicious. That bacon just may be coming off.
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