If there is a recipe with which you can impress friends and charm lovers any night of the week, then that is duck breast. A dark sliver of meat topped with a thick blanket of fat, which magically renders away as you cook it and leaves a succulent red meat sensation.
Today we bring you a delicious duck breast recipe that combines the moist and juicy meat of the duck and the luscious and crunchy skin with the strong aroma of the Tintilia Wine and the mild flavor of the couscous.
Recipe by Giallo Zafferano’ Simona Novarini
Get ready to impress everyone including yourself!
Preparation: 35 minutes
Portions: 3-4 people
- 50 ml of water
- 1 teaspoon of salt
- 30 ml of Tintilia Wine
- 80 grams of Martino’s Integral Couscous
- 1 duck breast (about 400 grams)
- Extra virgin olive oil
- Mixed spices for roasts
Hydrate the couscous:
In a medium, heavy-bottomed saucepan over medium heat, add 50 ml of water, one tablespoon of salt and extra virgin olive oil and bring to a simmer.
When the water is simmering, remove from the heat add 30 ml of Tintilia Wine and sprinkle 80 grams of Martino Integral Couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.
Now the couscous should be fully hydrated. Fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
Prepare the Duck
Scoring the duck breast before cooking helps to render the fat from the skin. It is best to score the skin of the duck breast when cold and firm. Be careful not to score into the flesh too deeply. Place the duck breast on a chopping board skin side up. Using a sharp knife score the skin in a diagonal direction being careful not to cut through to the meat. Turn the duck breast around and score in the opposite direction. Your duck breast is now ready to be cooked.
Cooking the Duck Breast
Pour a little extra virgin olive oil in a non-stick frying pan, heat it and place the duck breast in with the skin facing down. Now sprinkle a pinch of salt on the surface, a little of mixed spices for roasts and let the duck breast cook for approximately 5 minutes on each side until it turns light brown.
Preparing the couscous crust
Once the duck is ready, transfer the breast together with the cooking juices into a porcelain baking tray. Sprinkle the breast with a pinch of salt and proceed to create the couscous crust. Pour the couscous gently over the duck breast and gradually squeeze a little with your fingers. When the surface is covered evenly, press again with your hands to compact it.
After covering the duck breast well with couscous pour a little olive oil onto the couscous, sprinkle with another pinch of mixed spices and place the baking tray in a preheated oven at 180°C and let it bake for about 10 minutes. Until the couscous crust is turned into a light brown to golden color. Your duck is now ready to serve.
Notes and variations
If you do not have Tintilia wine you can replace it with an intense red wine that you prefer.
Duck breast is best served medium rare and pink in the middle as overcooking can cause it to dry out. When the cooking time is up, press the duck breast firmly with your finger. If it is cooked correctly, the texture of the breast should be quite soft but should spring back slightly to the touch. Slice into the breast to check whether the meat is pink in the middle. If the meat is too rare for your preference, you can prolong the baking time for a few minutes until medium rare.
Whether you are preparing a romantic dinner for two, or a Sunday lunch for friends and family, you can charm and impress everyone by showing your skills with this duck breast recipe. It is not only delicious but also easy to make. In just a few steps you can serve a dish to remember. Enjoy and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
When it comes to finding the perfect wine match for the duck, there’s one wine that all wine lovers tend to turn to first: Pinot Noir. It’s one of those harmonious food and wine matches that just works so well. However, you can make your own experiments and wine combinations. Whatever you choose don’t forget to leave us a comment to tell us about it.