Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Fri Jun 22, 2012 11:41 pm

:drool: This one is on Deck for tomorrow night boys!
(adapted the recipe from here: http://www.cookingchanneltv.com/recipes/kelsey-nixon/seared-duck-breast-with-fig-sauce-recipe/index.html)

Ingredients
DUCK:

6-8 Wild Skinless Duck Breasts, @Room temp.
Dis N Dat Cajun Poultry Seasoning, dried thyme leaves...a pinch on each breast per side, and a little ground coriander... a pinch per side

2-3 teaspoon olive oil

FIG SAUCE:

1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken stock
1/4 cup fig jam

1/4 cup balsamic vinegar
1/4 tsp. crushed rosemary
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, chilled
Fresh chives, chopped, for garnish
***edit*** 2-3 tsps. of cornstarch diluted in 1~2 TBSPS water added to thicken the sauce...before adding butter.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby tucker301 » Sat Jun 23, 2012 6:10 am

That's very similar to recipe I use with a mustard sauce.
The fig jam sounds good.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Sat Jun 23, 2012 6:11 am

tucker301 wrote:That's very similar to recipe I use with a mustard sauce.
The fig jam sounds good.

figs are ripe here right now...bumper crop this year.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Sat Jun 23, 2012 3:31 pm

Hey Jehler...gonna do the duck breasts Sous Vide tonight. :thumbsup: Got 'em thawed, cleaned, seasoned, and in bags in the frig for an hour. I have a lg. crock pot on warm to see if it will reach and hold the steady temp., also have a pot on the stove top on low in case the crock doesn't work. I'll let you know how it goes. :beer:

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Eric Haynes » Sat Jun 23, 2012 4:39 pm

Wha kind of duck breasts are you using?

Could you do it with skinless breasts? Just 1 minute on each side?
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby tucker301 » Sat Jun 23, 2012 5:10 pm

Sous-Vide works great. I use a crock pot and have no problems with them.
I usually cook the breasts for 4 hours @150-160, then sear them lightly in a hot oiled skillet, slice, and serve with a sauce made from grey mustard, salt, and white pepper.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Sat Jun 23, 2012 5:16 pm

ericrhaynes wrote:Wha kind of duck breasts are you using?

Could you do it with skinless breasts? Just 1 minute on each side?

yes-that is what I'm doing. Coat the breasts with a little olive oil first before seasoning though...and sear 1 minute in a blazing hot skillet (heat olive oil till is smokes). Then reduce heat to med.-high to make the sauce.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Sat Jun 23, 2012 5:19 pm

tucker301 wrote:Sous-Vide works great. I use a crock pot and have no problems with them.
I usually cook the breasts for 4 hours @150-160, then sear them lightly in a hot oiled skillet, slice, and serve with a sauce made from grey mustard, salt, and white pepper.

I'm heating them in the crock as well...working better than the pot on the stove. Holding the temp. really well. I'm cooking at 135* for an hour....I'll see how that does this go around and might lengthen the time when I do it again.
Tip-put the crock on high to bring to temp., then lower to the "keep warm" setting. Add a couple cubes of ice if the temp rises above 140*.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby jehler » Sat Jun 23, 2012 5:21 pm

Anxious to hear how it turns out
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Sat Jun 23, 2012 7:05 pm

jehler wrote:Anxious to hear how it turns out

HOLY CRAP!!! AT A LOSS FOR WORDS.....INDESCRIBABLY AWESOME!!! :eek: :eek: :eek: :drool: :drool: :drool:
I've eaten a lot of Duck Recipes in my life....this one is Top 5 for sure! Sous Vide Duck is a technique I will be using a lot of in the future! Stupid simple too...I love the seasoning sitting on the meat in the bag in the frig....adds to the depth of flavor. the meat was tender...juiciest duck breast I have EVER eaten!! The Sauce is a home run! It was not quite as thick As I liked mainly because my sauce pan is old and has a crown in the middle and the sauce did not boil fast enough to thicken it. Need a new one. Man...You guys need to GET TO COOKING!!! Borrow beg or steal some duck breasts to try this recipe!!

Pics:
In the Crock pot Sous Vide Bath for an Hour at 135*
Image

In the HOT pan 1 min. per side...
Image

Done!
Image

Good wine pairing too...
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Drinking my last glass as I type this....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby possumfoot » Sat Jun 23, 2012 7:17 pm

and i had a frozen pizza for dinner... :help:
WTN10 wrote:He was funny like a Pomeranian getting kicked over a fence.


pgquackstacker wrote:I actually started bringing a gun with me on dates, so I bring the girl's father out to my car and tell him if he tries to cock-block me I'll kill him.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Sat Jun 23, 2012 7:18 pm

ericrhaynes wrote:Wha kind of duck breasts are you using?

Could you do it with skinless breasts? Just 1 minute on each side?

I pulled out 2 Qt. bags with 6 breasts per bag. Assortment of puddle ducks-mostly widgeon, pintail and Gadwall.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:18 pm

possumfoot wrote:and i had a frozen pizza for dinner... :help:

:lol3:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby possumfoot » Sat Jun 23, 2012 7:21 pm

its not funny... :crying: :crying:

a lil sad, but not funny
WTN10 wrote:He was funny like a Pomeranian getting kicked over a fence.


pgquackstacker wrote:I actually started bringing a gun with me on dates, so I bring the girl's father out to my car and tell him if he tries to cock-block me I'll kill him.
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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Redbeard » Sat Jun 23, 2012 7:22 pm

I just finished supper here, now I'm drooling again. Looks delicious Keith
"Jedge, y' know, suh, us all has ouh good an' ouh bad days wid de ducks. Yes, my lawdy, us sho' do. Dey's times whin de ducks flies all ovah ev'ything an' ev'ybody, an' still us kain't none o' us hit nuthin'- lak me an' you wuz' dis mawnin' "
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:22 pm

I surfed the net and logged into DHC while the breasts were in the bath...check them every 5 minutes or so. if the temp rises above 140* add 2-3 ice cubes and stir till they melt. this will lower the temp. 4-5*. :thumbsup: and use a large crock pot the one I used was at least a gallon in size.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:23 pm

Redbeard wrote:I just finished supper here, now I'm drooling again. Looks delicious Keith

Red-if you got any duck left in the freezer...save them and use them for this...you will thank me! :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Redbeard » Sat Jun 23, 2012 7:25 pm

Indaswamp wrote:
Redbeard wrote:I just finished supper here, now I'm drooling again. Looks delicious Keith

Red-if you got any duck left in the freezer...save them and use them for this...you will thank me! :yes:

I do. But I still haven't made your duck cauliflower soup which I've been meaning to do
"Jedge, y' know, suh, us all has ouh good an' ouh bad days wid de ducks. Yes, my lawdy, us sho' do. Dey's times whin de ducks flies all ovah ev'ything an' ev'ybody, an' still us kain't none o' us hit nuthin'- lak me an' you wuz' dis mawnin' "
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:25 pm

added the changes I made to the recipe above...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:28 pm

Redbeard wrote:
Indaswamp wrote:
Redbeard wrote:I just finished supper here, now I'm drooling again. Looks delicious Keith

Red-if you got any duck left in the freezer...save them and use them for this...you will thank me! :yes:

I do. But I still haven't made your duck cauliflower soup which I've been meaning to do

That is a VERY tough choice my friend!!!!!! Are they whole plucked birds or just the breasts?
I always save birds late in the season for the soup. good birds with few pin feathers...big fat pintails or widgeons if I can. At least 4-5 birds...and make a double batch every year...
Jehler-you and Preach will get a chance to sample this one when you come down next season. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Redbeard » Sat Jun 23, 2012 7:35 pm

Indaswamp wrote:
Redbeard wrote:
Indaswamp wrote:
Redbeard wrote:I just finished supper here, now I'm drooling again. Looks delicious Keith

Red-if you got any duck left in the freezer...save them and use them for this...you will thank me! :yes:

I do. But I still haven't made your duck cauliflower soup which I've been meaning to do

That is a VERY tough choice my friend!!!!!! Are they whole plucked birds or just the breasts?
I always save birds late in the season for the soup. good birds with few pin feathers...big fat pintails or widgeons if I can. At least 4-5 birds...and make a double batch every year...
Jehler-you and Preach will get a chance to sample this one when you come down next season. :thumbsup:

honestly I cooked my last whole birds last night. Just breasts left
"Jedge, y' know, suh, us all has ouh good an' ouh bad days wid de ducks. Yes, my lawdy, us sho' do. Dey's times whin de ducks flies all ovah ev'ything an' ev'ybody, an' still us kain't none o' us hit nuthin'- lak me an' you wuz' dis mawnin' "
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:38 pm

Redbeard wrote:
Indaswamp wrote:
Redbeard wrote:
Indaswamp wrote:
Redbeard wrote:I just finished supper here, now I'm drooling again. Looks delicious Keith

Red-if you got any duck left in the freezer...save them and use them for this...you will thank me! :yes:

I do. But I still haven't made your duck cauliflower soup which I've been meaning to do

That is a VERY tough choice my friend!!!!!! Are they whole plucked birds or just the breasts?
I always save birds late in the season for the soup. good birds with few pin feathers...big fat pintails or widgeons if I can. At least 4-5 birds...and make a double batch every year...
Jehler-you and Preach will get a chance to sample this one when you come down next season. :thumbsup:

honestly I cooked my last whole birds last night. Just breasts left

well break them dudes out in the near future and try this one my friend! save the soup for the winter and get you some whole plucked birds for it. :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:46 pm

One more tip...
Start bringing the water to temp. while the breasts sit in the Frig. for an hour...have it ready to go when the breasts have sat in the frig for an hour. don't wait cause it takes a good 45 minutes to bring the crock pot up to temp using warm tap water.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 7:49 pm

Jehler-I'll have some of that Cajun poultry seasoning I use for ya when you come down...you too Preach if you want some. It's time for me to buy another big ole tub of it so I'll have plenty!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 8:17 pm

Indaswamp wrote:I surfed the net and logged into DHC while the breasts were in the bath...check them every 5 minutes or so. if the temp rises above 140* add 2-3 ice cubes and stir till they melt. this will lower the temp. 4-5*. :thumbsup: and use a large crock pot the one I used was at least a gallon in size.

another tip...

put the bag (s) of seasoned duck breasts in the crock pot when you fill with water...bring the level as full as possible, them pull the bags out and put them in the frig.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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