Duck Breast And Beer Recipe - Cooking Index
Duck Breast And Beer Recipe - Cooking Index
I recommend enjoying this recipe with a full chilled tankard of your favorite foaming ambrosia. You may also try thinly slicing the cooked duck breasts and piling it onto a Kaiser roll with some of the onions and a little mayonnaise.
Courses: Main Course| 6 | Duck breast half fillets - (to 10) - skin removed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 tablespoons | 45ml | Peanut oil |
| = (or good quality vegetable oil) | ||
| 2 | Yellow onions - sliced thick rings (medium) | |
| 2 tablespoons | 30ml | Light brown sugar |
| 4 | Garlic cloves - chopped | |
| 1 | Red bell pepper - sliced thin strips | |
| 1 | Red pepper flakes | |
| 1 cup | 237ml | Flat beer |
| = (dark beer preferred) |
Season the duck breasts liberally with salt and pepper. Heat 2 tablespoons of the oil over high heat in a large skillet and sear breasts quickly on both sides, but not past rare. Remove duck and set aside.
Add remaining oil and onions. Reduce heat to low and cook onions for 4 to 5 minutes. Add brown sugar and stir to coat. Cook until sugar has melted and has coated the onions, about 3 to 4 minutes more. Add remaining ingredients and simmer until liquid is reduced to about 1/4 cup.
Return duck breasts to the pan, cover pan and heat duck breasts to medium-rare. Remove duck and slice thinly at a diagonal. Serve with cooked onions and peppers.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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