Duck breast, when cooked properly, is one of the juiciest, moist, and flavor-packed of meats you will ever eat. Duck meat is tender, sweet, and, unlike turkey or chicken, there’s a lot of meat on the bones. Therefore it is imperative to choose a very suitable side cuisine to go with this sumptuous duck meat. Here are some of the dishes suggested by various culinary masters;
This dish is simply delicious with duck. Bake the pumpkin in the oven, and after it is completely cooked, mash it with butter, milk, salt and pepper, until it becomes a rich, creamy paste.
Mediterranean Brussels Sprouts Salad
Imagine a perfectly seared duck breast paired with an excellently roasted salad with bright lemon dressing, peppery arugula, tangy dried cranberries, salty feta, and nuts.
Herb Roasted Potatoes and Carrots
Roasted duck is elegant in its simplicity. Therefore, a touch of herb-roasted carrots adds the aesthetic finish to the already tasty duck meat
Cabbage works great with duck. It might not sound so glamorous, but if cooked right, cabbage is an extraordinary side dish for duck. Chop the cabbage as finely as you can. Put a large pan on fire and add some fat.
If you have duck fat, it’s perfect. If not, you can replace the duck fat with butter or a good quality vegetable oil. Wait until the fat from the pan heats up and add the finely chopped cabbage.
For about 15 minutes, keep stirring inside the pan to avoid burning the cabbage. After the cabbage turns softer and gets some color, you can put a few drops of water to help the cabbage cook better.
The cabbage is done when it becomes soft and tender and gets a caramel-like flavor and color. Generally, you need about 30 minutes to cook the cabbage. It’s a very simple but sweet and flavored side dish that works great with duck.
Mashed potatoes with caramelized onions
They are a sweet and flavored side dish, ideal for duck. Prepare the mashed potatoes as you usually do, with plenty of butter and milk. Cut the onions in slices and put them in a hot pan with olive oil, stirring continuously.
In about 20 minutes, the onions will become soft and caramelized – they are ready when the color is light brown. The combination between the mash potatoes, caramelized onions, and the duck is just divine.
Warm red beet salad
This dish also goes very well with duck. Although it might take you a while to cook the red beet, the savor of this salad will perfectly complement the taste of duck meat. The first step is to cook the red beet.
Wash them thoroughly and put them inside the hot oven, in a pan covered with parchment paper. That step will take a while – red beets taste much better if you bake the entire root, without cutting it in small pieces.
However, it will take about two hours for the red beets to be cooked. Once they are ready, you have to chop them as finely as you can. Flavor the red beet salad with olive oil
These are another great side dish you can serve with duck. It’s very easy to make, and it will take you only 10 minutes to prepare and another about 50 minutes in the oven.
You can use all your favorite vegetables: carrots, celery and parsley roots, onions, or garlic. Cut all the vegetables in pieces that have about the same size, wash them in cold water, and dry.
In the meantime, take a large pan, add some olive oil inside and start flavoring the oil with salt, pepper, smoked paprika, rosemary, and oregano. Mix the olive oil and the flavors very well, and then add the vegetables.
Make sure that the vegetables picked up some flavored oil on all sides. Cover the pan with some aluminum foil and place it in the hot oven for about 30 minutes. Then uncover the pan and let it inside the oven for another 20 minutes, until all the vegetables are well roasted.
Almondine Green Beans
Superior to normal green beans in taste, surface, and appearance – yet similarly as simple to plan – French-style green beans light up any duck dish. Whiten the beans for a couple of moments and channel them. Saute cut shallots and garlic in spread until fragrant and include the beans. Saute the beans until cooked in spots, yet season to taste utilizing a couple of additional drudgeries of dark pepper, at that point blend in toasted cut almonds and new herbs.
Caramelized Parsnips With Fried Arugula
Best compared to smooth carrots, parsnips supplement both simmered or braised duck, and a garnish of arugula streak seared in duck fat includes a crackly nibble.
Parsnips don’t squash to a smooth consistency, which keeps this dish rural. Cook parsnips in duck fat and squash them with warm substantial cream with a fork.
Fry arugula in hot duck fat for 10 seconds and expel it with an opened spoon. Serve the seared arugula on the parsnips. Remain back when you drop the arugula in the hot duck fat since it pops.
Braised Red Cabbage
Braised red cabbage brings gentle acridity, an energetic nibble, and fresh mash to exemplary duck a l’orange. Saute destroyed red cabbage in duck fat over high warmth until somewhat withered.
Add the cabbage to a heating dish alongside enough equivalent amounts of chicken stock, juice vinegar, and stock to cover the base. Cook the cabbage with the duck until delicate, around 45 minutes, and blend in firm hacked bacon and cut pistachios not long before serving.
Brown Butter Potatoes
Nutty, sweet-smelling earthy colored spread and smooth whipped potatoes play magnificently off Beijing-style duck’s firm skin. Earthy colored spread is only margarine delicately stewed until the milk solids caramelize.
Be that as it may, when added to whipped, steamed potatoes – steaming produces the airiest surface – earthy colored margarine raises the unassuming spuds to rural class.
Stew unsalted margarine until caramelized and beat it in a food processor with steamed potatoes and warm substantial cream and until smooth—season to taste and get done with newly cleaved herbs.
Duck fat normally associates side dishes to a duck fundamental course, however maybe none as viably as Lyonnaise potatoes. Like all laborer style French dishes, Lyonnaise potatoes are misleadingly straightforward; a little new parsley, garlic, and onions are all you need.
Whiten thick cuts of unpeeled Russet potatoes in salted water for around 5 minutes and channel them until they’re cool. Caramelize cut onions and garlic in rendered duck fat, and coat the potatoes in more rendered fat.
Organize the potatoes and onions in substituting layers in a goulash and slide them in the stove nearby the duck. Cook the potatoes until brilliant earthy colored and embellishment with newly cleaved parsley.
As you have discovered, there is more than one dish you can accompany your favorite duck meat, so don’t hold back. You can try all of them or even choose one of them since the goal is basically to tingle your taste buds .