Sliced duck recipes are ones of duck recipes which can be cooked for dinner, lunch, and even for breakfast. The tenderness of the duck breast is going to add wonderful texture and flavor to any dish. Below, you will read two sliced duck recipes which are very juicy and delicious.
Sliced Duck Recipes of our Collection
Who said that carbonara pasta does not go well with duck meat? In fact, duck breast is an incredible compliment for this creamy pasta dish. This duck carbonara fettuccine is going to be one of the best sliced duck recipes you can try at home for sure.
- Cooke fettucine
- 1 tbs olive oil
- 2 boneless and skinless duck breast
- Kosher salt and freshly ground black pepper
- 8 tbs unsalted butter
- 2 cups of heavy cream
- ¼ tsb nutmeg powdwer
- 1 ½ cup grated cheese (Parmigiano-Reggiano cheese recommended)
How to Cook:
To cook this one of sliced duck recipes. Season the duck breast with salt and pepper. Place the duck fillets on a frying pan. Cook until the duck breast is golden brown. Turn the duck fillets over and let the other side cooked for two minutes. Take off the pan and let it rest. Slice the duck fillet and set it aside. On the same pan, melt the butter. After the butter is completely melt, add the cream and whisk it well. Add the salt, pepper, and nutmeg.
Stir well and bring to a simmer for approximately 2 minutes. Add the cheese and stir well. Last but not least, add the sliced duck meat and the cooked pasta. You can add a dash of olive oil at this point. Toss well and then serve immediately. This is one of the easiest sliced duck recipes where you can try the tenderness of the duck meat and the creaminess of the pasta.
We’ve traveled to Italy with that pasta dish earlier. Now, it is time to travel to France with this duck a l’orange recipe. This French cooking is indeed very delicious. It has juicy sliced duck meat combined with the tanginess of orange sauce. Below is how to make them.
- 2 boneless chicken breast
- ¼ cup sugar
- 2 tbs water
- 2 tbs Sherry wine vinegar
- 2 tbs minced shallot
- 1 ½ cup orange juice
- 1 ½ cup duck broth
- 4 large oranges
- 2 tbs orange zest
- Salt and pepper
How to Cook:
Score the skin of the duck breast with knife until it forms cross-hatch pattern. Sprinkle salt and pepper on the both sides of the duck breast. Leave it for ten minutes. Then, heat a heavy-bottom skillet and set the fire to medium. Cook the duck breast (skin side down) for approximately 8 minutes until the fat is rendered. After the first four minutes, flip the duck breast and finish cooking the duck breast for another four minutes.
Take off the pan and let it rest. Slice the duck fillet and set it aside. To make the sauce, mix sugar and water on a heavy-bottomed saucepan. Heat until the sugar is dissolve and the mixture thickened like syrup. Then, turn off the heat and add the vinegar. Stir well until it is no longer bubbly. Then, add orange juice and shallot.
Stir well and cook until it is reduced by half. After that, add the duck broth and orange zest and cook until it is reduced to ¾ cup. Last but not least, add the butter and whisk well. To serve, plate the sliced duck breast and orange segment, add the sauce and sprinkle the dish with the remaining orange zest. This is going to be one of the fanciest sliced duck recipes that you can try