Pan seared duck breast with Amaretto Cream Sauce...

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Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Sun Mar 27, 2011 2:55 pm

I'd normally post this in the Recipe forum, but with all the useless posts here lately, I thought I'd up the quality a little...

Going to the fire station to cook for the boys...I'll post up some pics and a recipe later.. :thumbsup:
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Jarbo03 » Sun Mar 27, 2011 3:04 pm

Thanks Inda, the HH needs all the help it can get anymore. How are you making your Amaretto cream sauce
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indawoods » Sun Mar 27, 2011 3:30 pm

Ameretto, butter, cream. Simple recipe. I'll let swamp post the pics and full recipe later.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby vincentpa » Sun Mar 27, 2011 7:28 pm

Where are the pics? Don't promise something and then welch on us.

I bet that would be good with dry imported Marsala in place of Amaretto too. Marsala has to be dry and imported or it doesn't taste right.

Have you ever tried imported cream from Italy? It is so thick you have to scoop it with a spoon. The taste and the texture are completely different, much better. If you can get your hands on it, try it for sure. I love to use imported cream for making sauces for pasta or meat. What a difference! I'm going to try the Amaretto. That sounds fantastic.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Preacher1011 » Sun Mar 27, 2011 8:18 pm

I need this.... As in soon....
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Redbeard » Sun Mar 27, 2011 9:35 pm

I'm gettin hungry waitin for it
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Mon Mar 28, 2011 6:20 am

sorry guys for not posting this last night...

8 skinless duck breasts (Breasts from 4 birds)
1/2 cup olive oil
1/2 stick butter
Cajun Poultry seasoning (Dis N Dat Poultry)
-you can use a little salt, pepper, cayenne, garlic powder, thyme, and coriander... :thumbsup:
1 pint heavy cream
1 cup Amaretto (use a little less or a little more depending on your taste...)
1 stick unsalted butter, chipped


1 lb. fettucini noodles

(Do not over cook duck breasts! cook them hot and fast-almost blackening them so they get a nice crust, then add them back to the sauce right at the end to warm for plating.)

To cook:
Wash duck breasts and pat dry with paper towels, season with poultry seasoning. In a 6 quart pasta pot, heat water to boil pasta. when water is rolling boil, add pasta and cook 12 minutes. When you add the pasta to the water,start on the ducks...In a large pan, heat olive oil over med.-high heat, add 1/2 stick of butter. When butter melts, add duck breasts and pan fry 1 minute each side-oil should almost be smoking; get it hot. when done remove from pan and keep warm and covered. (You can add a little finely diced onion if you like and saute until clear) add Amaretto and deglaze pan. lower fire to med., add cream and reduce until it thickens slightly. lower fire to med. low, then add chipped butter a few pats at a time until all is incorporated-stirring constantly to keep butter from breaking. Add duck breasts back to sauce to reheat and bring to temp., check salt and pepper...let duck heat for a couple minutes then serve over heaping mound of pasta and 2 duck breasts... :thumbsup:

serve with a side salad and fresh hot french bread...we would have opened a bottle of wine-but the boys were at the fire station. Grab a good bottle and enjoy! :thumbsup: :beer:



I'll post pics when my cousin sends them to me. Sorry but I forgot to grab my camera.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby vincentpa » Mon Mar 28, 2011 6:38 am

Sounds delicious. A real heart stopper. The good stuff always is... I'm going to give it a try sometime.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby jehler » Mon Mar 28, 2011 7:12 am

sounds good inda, I have done a recipe real close to that with brandy instead of ameretto, I throw in some sundried tomatoes and gorgonzola into the sauce also. :thumbsup:
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Mon Mar 28, 2011 7:19 am

jehler wrote:sounds good inda, I have done a recipe real close to that with brandy instead of ameretto, I throw in some sundried tomatoes and gorgonzola into the sauce also. :thumbsup:

:thumbsup: yea, there are a lot of variations you can do with this one. BTW-marinated artichoke hearts are an AWESOME compliment to this dish!!! the vinegar and bite from the artichoke really wakes up the taste buds an offsets the duck flavor beautifully!! top it off with a good bottle of wine and every bite comes alive! :yes:
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Mon Jan 30, 2012 1:56 pm

Cooking this one soon bump... :thumbsup:
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby ByersFarm » Tue Jan 31, 2012 8:09 am

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Pan seared duck breast with Amaretto Cream Sauce...

Postby jehler » Tue Jan 31, 2012 8:10 am

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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby trowlan1 » Tue Jan 31, 2012 8:14 am

Indawoods wrote:Ameretto, butter, cream. Simple recipe. I'll let swamp post the pics and full recipe later.


My fiance`s mom has the same recipe to put atop pound cake for a dessert. I think she adds sugar to it though. It's pretty damn good. I bet it is good w/ duck without the sugar. I'll have to give it a try.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Sat Jun 16, 2012 3:13 pm

bump...this one is one deck for next week some time! :yes:
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Sun Jan 20, 2013 12:40 pm

Bump!!! this One is on deck soon!!! :yes:
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Gen. Lee » Fri Feb 15, 2013 11:29 am

Did anyone ever get any photos of this? Thinking about trying it...
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Fri Feb 15, 2013 1:12 pm

Gen. Lee wrote:Did anyone ever get any photos of this? Thinking about trying it...

don't wait for the photos-COOK IT! It is very good! I think I have some pics. somewhere, I'll look around....
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby WoodyWhiffingMG » Fri Feb 15, 2013 8:30 pm

Indaswamp wrote:
Gen. Lee wrote:8 skinless duck breasts (Breasts from 4 birds)


But Inda, what if I shoot the duck version of this?

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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Gen. Lee » Sun Feb 17, 2013 8:57 am

Well, Inda, I took a swing at it and hit a clean single in a minor league game-- in contrast with your "Pan Seared Duck Breasts in Orange Liqueur and Black Cherry Sauce" which is a tape measure Grand Slam home run in Game 7 of the World Series.

I added a couple of handfuls of Baby Bella mushrooms and here is how it came out:

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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby tmclaimerFL » Sun Feb 17, 2013 11:33 am

Gen. Lee wrote:Well, Inda, I took a swing at it and hit a clean single in a minor league game-- in contrast with your "Pan Seared Duck Breasts in Orange Liqueur and Black Cherry Sauce" which is a tape measure Grand Slam home run in Game 7 of the World Series.

I added a couple of handfuls of Baby Bella mushrooms and here is how it came out:

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Doesn't look like much of a cream sauce, but it still looks good! Good beer selection!

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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby jaysweet3 » Sun Feb 17, 2013 11:38 am

I'd eat that.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Indaswamp » Sun Feb 17, 2013 3:42 pm

Gen. Lee wrote:Well, Inda, I took a swing at it and hit a clean single in a minor league game-- in contrast with your "Pan Seared Duck Breasts in Orange Liqueur and Black Cherry Sauce" which is a tape measure Grand Slam home run in Game 7 of the World Series.

I added a couple of handfuls of Baby Bella mushrooms and here is how it came out:

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Where's the heavy cream? This should be a creamy dish.
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby guywithhat » Sun Feb 17, 2013 5:02 pm

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all that food got me hungry... had to try that sous vide method from the last post.... mandarin sauce/marinate... and some baked beans with just the loins? of all my geese from the season... and bacon and onion.... even made up a plate for my dog too... figure he did go get em for me...
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Re: Pan seared duck breast with Amaretto Cream Sauce...

Postby Gen. Lee » Sun Feb 17, 2013 5:34 pm

Well, Inda, I sure enough put in a pint of heavy cream, but it just didn't reduce enough in the time allloted to make the pasta ( I actually went well beyond the 12 minutes called for in the recipe , hoping the cream would reduce more in the skillet.) And I was worried about overcooking the green beans which you can see kind of happened. Maybe if I had given a lot more time to reducing the heavy cream, that part of the recipe would have worked better, made it eventually creamier. Then, too, the duck breasts themselves were a hastily chosen combination of teal and pintails, so I was battling against overcooking the teal and undercooking the sprigs...

I take full responsibility for the line drive single. Hey, a hit is still a hit and bumps up a guy's average. I should add that the photo, when reproduced here, cut off the right side of the dish which was creamier.

Maybe somebody else can give it a whirl and we can compare photos...

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