Chef Kelley McCann's seared duck breast
BATON ROUGE - Chef Kelley McCann from Galatoire's showed us how to make his recipe for seared duck breast today on News 2 at 4.
If you have questions about any of his ingredients, send him an email.
Seared Duck Breast with Cranberries and Red Wine
4 3-5 oz. duck breast (skin on)
4 oz oil
1 T. ground clove
Salt and pepper
4 oz. dried cranberries
4 oz. red wine
2 oz. sugar
4 oz. demi glace
In a small pot, reduce red wine and sugar by half then add demi glace. Allow to simmer for 3-5 minutes and take off heat. Score the skin side of duck breast with sharp knife making 3 X shape cuts in each breast. Put a medium sauté pan on medium high heat and add duck breast skin side down. Allow skin to achieve a golden brown color and flip. Place in a 350° oven for 8-10 minutes for a medium rare duck breast. Leave in longer if preferred.
Green Bean Amandine
3 lb. green beans (destemmed)
1/8 lb. salted butter
1 oz. lemon juice
1 oz. red wine vinegar
2 T. creole seasoning
5 oz. toasted sliced almonds
In a pot, bring lightly salted water to a boil. Add green beans to water and turn heat to medium. In a large sauté pan, add salted butter and turn to medium high. Allow butter to melt and brown slightly. Once green beans are al dente, strain from water then add to sauté pan. Toss green beans in butter and add lemon juice, red wine vinegar and cook for 1-2 minutes. Finish in pan with toasted almonds and season to taste with creole seasoning. Distribute green beans evenly on 4 plates. Slice duck breast, place directly on top of green beans and finish with sauce.