Tag Archives: fall

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Beautiful Pairings: A Delicious Duck Breast Recipe With Wine And Figs

Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.

Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.

We’re in the midst of the most beautiful season, the peak of autumn, filled with the blazing red of fall foliage and vibrant orange of pumpkin patches. Culinary speaking, autumn is a lovely time for cooking, with gorgeous seasonal ingredients bringing flavor and color to our tables, and the weather allowing for heartier main dishes with meats. Today we’re featuring a duck breast recipe that highlights some of our favorite ingredients: earthy duck breast, sweet figs and voluptuous wine.

This duck breast recipe starts with boneless Muscovy duck breasts. Muscovy duck is a fabulous flavorful fowl meat, with a bold and succulent flavor, much more complex than what you would expect. Paired with the sweet figs cooked in Beaujolais wine, it’s absolute perfection – a sophisticate melding of sweet and salty flavors, a buttery on the inside yet crispy on the outside texture, and just a sublimely rich dish.

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Cooking Tips For Our Muscovy Duck Breast Recipe

This duck breast recipe is simple, but there are some things to know.

  • Muscovy duck breast should always be cooked medium (or medium rare). Overcook it, and it’ll be dry and tough. So…
  • Use a kitchen thermometer if you have one, to make sure you don’t overcook it. Our duck breast is ready once the inside temperature reaches 120 degrees.
  • Look for the ripest figs you can find, they’re the sweetest! They should be soft (but not mushy), and have small wrinkles on the skin.
  • You don’t need oil or butter for this Muscovy duck breast recipe; the duck meat itself has enough fat to cook to perfection by itself.
  • Save the rendered fat from the pan where you cooked the duck breast, this concoction is full of delicious flavor and perfect for sautéing veggies or potatoes
  • Serve with your favorite red wine, especially great with Burgundy wine or Pinot Noir.

 

Duck Breast With Wine-Poached Figs

Rating: 51

20 minutes

50 minutes

Yield: 2

Duck Breast With Wine-Poached Figs

A delicious combination of perfectly-cooked succulent duck breast, paired with a reduction of sweet figs in Beaujolais wine.

Ingredients

  • 2 boneless Muscovy duck breasts
  • 6 figs
  • 1 stick of cinnamon
  • 1 bay leaf
  • 2 cup of Beaujolais wine
  • 2 cup of Chianti wine
  • 1 cup of sugar
  • 2 large Yukon gold potatoes
  • Salt and pepper
  • Parsley for garnish

Instructions

  1. Add 2 cups of Beaujolais wine, 2 cups of Chianti wine, of sugar, bay leaf and cinnamon stick to a medium pot, over medium heat. Bring to a boil, then remove from the stove, and add the whole figs. Bring back to a boil and simmer for about 10/15 minutes over medium heat.
  2. Remove the wine and fig mix from the stove, then carefully remove the figs one by one and place them in a double bowl with ice. Leave to cool. Once the figs are fully cooled down, mix them back up with the wine sauce. If you want, do this one day in advance and keep the sauce in the refrigerator until you use it.
  3. Pre-heat the oven to 350.
  4. Peel and dice the potatoes into ½-inch thick cubes. Pour some flour on a shallow dish, and toss the potatoes, very lightly coating them in flour.
  5. Place a sauté pan over medium-high heat, drizzle some olive oil, and sauté the potatoes until lightly browned. Transfer the potatoes to a shallow oven pan, salt and bake until fully cooked (about 10/15 minutes).
  6. While the potatoes are baking, prep the duck breast.
  7. With a sharp knife, score diagonal and horizontal lines (diamond pattern) on the skin side of the duck. Season with salt and pepper on both sides.
  8. Place the duck breast skin-side down on a large sauté pan, over medium heat, and sauté until golden brown (no butter or oil needed here!). Flip, and cook the other side.
  9. Once the duck breast is ready, remove from the pan and plate, adding the potatoes (garnish them with parsley). Cut the figs in half and heat the wine sauce, pouring over the duck breast.
http://www.gourmetfoodstore.com/gourmet-food-blog/duck-breast-recipe-with-wine-and-figs/

Products from this post:

Muscovy Duck Breast – Boneless >
Cinnamon Sticks >
Gourmet Salt >

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce.

A Recipe For Fall: Roast Chicken With Dijon Mustard and Fresh Tarragon

Are you mourning the end of summer already? Don’t! Fall is such a wonderful season for foodies and gourmets! So we might need to remember to close the windows at night and throw on a sweater. So what! Early fall is the best of both worlds – we still have lovely daytime temperatures that allow us those walks on the beach, and cooler night temperatures give us the chance to add heartier ingredients, autumn-y spices, and finally, FINALLY turn the oven on! It’s time to bring out the big guns (by which we mean, roasting pans, basters, oven mitts, intense ingredients like Dijon mustard, etc.).

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce.

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce. Ph: Sue Moran

Fear not, fellow foodies, we found the perfect dish to transition us to Fall: Roast Chicken Breast With Tarragon and Dijon Mustard Sauce, compliments of contributor Sue Moran, from The View From Great Island.

Intense and bright: Dijon mustard and fresh tarragon.

Intense and bright: Dijon mustard and fresh tarragon. Ph: GourmetFoodStore / Sue Moran

The Recipe: Intense Dijon Mustard and Bright Fresh Tarragon

This recipe is everything we could want for a transitional dish – it’s hearty without being heavy, flavorful without being cloying, and the combination of creamy Dijon mustard sauce with aromatic tarragon is both bright and fresh. The recipe calls for chicken breasts (dish bonus: lots of healthy protein there), but you could just as easily use the delicious tarragon and Dijon mustard sauce with any fresh white fish that’s available at your grocery store (Sue recommends haddock, cod or tilapia).

Colorful seasonal produce to pair with our Roast Chicken With Dijon Mustard and FreshTarragon.

Colorful seasonal produce to pair with our Roast Chicken With Dijon Mustard and FreshTarragon. Ph: Chillimarmalade.com

What to serve this with: a medley of seasonal fall produce, of course! You could try roasting parsnips and carrots, like Sue did, or any other colorful veggie you choose. If you want a bit more oomph, try adding a start for a side dish, like couscous, wild rice or even quinoa. Want more recipes from Sue? Visit her website at www.theviewfromgreatisland.com.

Roast Chicken Breasts with Tarragon & Dijon Mustard Sauce - Sue Moran

Rating: 51

20 minutes

50 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 2

Roast Chicken Breasts with Tarragon & Dijon Mustard Sauce - Sue Moran

A wonderful recipe to takes us into Fall, delicious roasted chicken with a creamy Dijon mustard and bright tarragon sauce.

Ingredients

  • 2 boneless chicken breasts, skin on (I asked my butcher to de-bone a couple of skin-on breasts)
  • olive oil
  • salt and fresh pepper
  • 2 baby vidalia onions, sliced (or 1 leek, or 2 large shallots)
  • splash of marsala, white wine, vermouth or dry sherry
  • juice of 1/2 lemon
  • handful of fresh chopped tarragon leaves
  • 1/2 cup cream
  • 1 Tbsp stone ground or Dijon mustard

Instructions

  1. Rub the chicken breasts with olive oil and season well with salt and fresh pepper. Rub the oil and spices in to the meat.
  2. Drizzle a little olive oil in a pan over medium high heat. When the pan is hot, put the chicken breasts in, skin side down. Sear for a couple of minutes until the skin has good color.
  3. Remove the chicken to a baking pan that has also been drizzled with olive oil, skin side up.
  4. Cook at 400 for 20 to 30 minutes or until done. The time will depend on how large your chicken breasts are (your thermometer should read between 170 and 180.)
  5. Finish under the broiler if you want more color or crispness to the skin.
  6. Set aside to rest under foil.
  7. Reserve any juices from the cooking to add to the sauce later.
  8. In the same pan you seared the chicken in, add the onions and saute over medium low heat for several minutes until they soften. Do not brown them.
  9. Give the pan a splash of wine and squeeze in the lemon juice. Let reduce on medium high for a minute.
  10. Add the tarragon, the cream, the mustard, and any leftover juices from the cooked chicken. Bring to a simmer. Cook for a minute or two. Taste and adjust the seasonings if necessary.
  11. Pour onto a serving platter or shallow casserole dish.
  12. Slice the chicken and nestle into the sauce. Sprinkle with a little more fresh tarragon.
http://www.gourmetfoodstore.com/gourmet-food-blog/chicken-dijon-mustard-recipe/

duck breast with seared foie gras and balsamic cherries

Guest recipe: Duck Breast with Foie Gras and Balsamic Cherries

After a summer of avoiding the oven, cooler weather is finally here and we’re ready to dust off those oven mitts!  To inaugurate the season, we’re sharing with you an exclusive recipe featuring an icon of culinary sophistication, the epitome of gourmet ingredients: foie gras! In this recipe, delicious duck magret is served alongside rich and unctuous foie gras, then topped with sweet cherry in a syrupy balsamic reduction. This foie gras recipe is a truly fabulous way to start off your Fall cooking!

Duck Breast with Foie Gras and Balsamic Cherries

Rating: 51

Total Time: 60 minutes

Yield: 2 servings

Duck Breast with Foie Gras and Balsamic Cherries

Ingredients

Instructions

  1. In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
  2. Heat up the olive oil in a non­stick pan on medium/­low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-­low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
  3. Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
  4. Heat a saute pan over medium-­low heat and then place the duck in the pan, fat­-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.
  5. Flip the breast and allow it to cook on the opposite side for a few minutes, until an instant read thermometer reaches 125 degrees F in the center of the breast. Allow the meat to rest for at least 5 minutes.
  6. While the duck is resting, prepare the foie gras. Heat up a nonstick skillet on high until it's very hot. Lightly score one side of the foie gras and season with salt and pepper. Place the foie gras into the hot skillet, which should immediately start sizzling (if it doesn't remove the foie and allow the pan to continue to get hot). Sear for approximately 45 seconds per side.
  7. Lay a bed of arugula on two plates.
  8. Slice duck on the bias into thin strips and fan it over the arugula. Add one slice of foie
  9. gras to each plate, scored side up, and serve immediately.
http://www.gourmetfoodstore.com/gourmet-food-blog/duck-breast-with-foie-gras-recipe/

This exquisite recipe was developed exclusively for us by Jen from Savorysimple.net. Thank you so much for sharing it with us, Jen!


Interested in sharing your recipes with us? Just send us an email to recipes@gourmetfoodstore.com

A bite of autumn...Pumpkin Cream Cheese Spice Bread

A Preview Of Fall: Pumpkin Cream Cheese Icing Spice Bread

Summer is still in full swing, but doesn’t it feel like we’re getting whiffs of fall here and there? Maybe it’s the back to school sales, or the “clearance” signs popping up on beach towels and umbrellas. Whatever the reason, there’s definitely signs that fall is just around the corner.  And to give you a preview of what’s to come, we’re giving you a taste of autumn with a new favorite recipe:  Pumpkin and Cream Cheese Icing Spice Bread, by Faith Gorsky of AnEdibleMosaic.com.

A bite of autumn...Pumpkin Cream Cheese Spice Bread

A bite of autumn…Photo by: Faith Grosky

A Fortunate Find

We stumbled across this amazing recipe the way we usually do, by salivating over delicious-looking pictures on Pinterest and the web. The first thing that immediately called out to us was the perfect-looking cream cheese icing at the top of the loaf of the beautifully shaped mini loaf. It just looked so, so, perfect, we had to absolutely try it out and share it with you.

Aromas of Fall And Sinful Cream Cheese Icing

The ingredients of this Pumpkin and Cream Cheese Icing Spice Bread are all evocative of fall, from the spicy aromas of the cinnamon, nutmeg, ginger and cloves, to the warm comfort of vanilla, to the muted orange reminiscent of fallen leaves. And, one might even fantasize that the layer of white cream cheese icing is a harbinger of the snows of winter? This is definitely a seasonal recipe, ideal to practice now and perfect for autumn afternoons with a warm cup of tea or coffee.

warm tea and pumpkin cream cheese icing spice bread

A steaming mug of tea and a slice of Pumpkin Cream Cheese Icing Spice Bread…heavenly fall!

 

Pumpkin Cream Cheese Icing Spice Bread by AnEdibleMosaic.com

Rating: 51

20 minutes

40 minutes

Total Time: 1 hour

Yield: 3 Mini Loafs

Ingredients

  • 8 oz cream cheese, room temperature
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup powdered sugar
  • 1 1/2 teaspoon pure vanilla extract
  • 3/4 cup brown sugar, lightly packed
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 2 tablespoons canola oil
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • Butter, to grease the pans

Instructions

  1. For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.
  2. For the Pumpkin Spice Batter: Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.
  3. In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.
  4. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.
http://www.gourmetfoodstore.com/gourmet-food-blog/pumpkin-cream-cheese-icing-bread/

Baking The Season

So while we’re fully enjoying the last stretch of summer, we’re also enjoying the taste of what’s to come, and preparing for a new, exciting culinary season! Thank you, Faith, for sharing your wonderful recipe with us! Let us know what you think of this recipe in the comments.

About Our Feature Recipe

Faith Gorsky is a food blogger who calls upstate New York home, although she has travelled extensively and declares Damascus, Syria, her favorite city. Her book, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair, is a smorgasbord of flavorful exotic middle eastern recipes, all imparted with a young, modern point of view. You can find all of her fabulous recipes on her blog – www.anediblemosaic.com


Interested in sharing your recipes with us? Just send us an email to recipes@gourmetfoodstore.com