Tag: pan-seared

Arctic Char with an Asian-Inspired Glaze and Tangy Spinach

On By Isobar ExpeditionsIn Iceland, Recipes2 Comments

When we were in Iceland, one of the things that we ate that hadn’t tried before was arctic char. It is a fish that is similar to salmon or trout, but it has a slightly different texture and taste. Because it is the type of fish that can stand up to bold flavors, we decided to create a soy, sesame, citrus marinade to glaze the char. Ensuring that the skin gets nice and crispy adds to the flavor as well as provides a different textural component to the fish. We served it with fresh baby spinach that we pan-seared in oil and seasoned with crushed red pepper flakes. It was a perfect accompaniment to the glazed arctic char.

Sautéed Spinach with Red Pepper Flakes

INGREDIENTS

  • 1lb Arctic Char – cut into two filets
  • 4 tbsp Low-Sodium Soy Sauce
  • 4 tsp Honey
  • 1/2 tsp Sesame Oil
  • 2 tbsp Fresh Orange Juice
  • 1 lb Fresh Baby Spinach – stems removed
  • 1/2 tsp Red Pepper Flakes – more if you’d like more heat
  • 3 tbsp Vegetable Oil
  • Salt and Pepper to taste
Soy, Sesame, Citrus Marinade

INSTRUCTIONS

In a medium bowl, whisk together the soy sauce, honey, sesame oil, and orange juice until the honey is fully dissolved and the sauce is thoroughly mixed. Season both sides of the fish with salt and pepper and place them, skin-side up, in a baking dish and pour the marinade over the fish and let sit for 20 to 30 minutes in order to let the fish absorb the flavors. Heat 2 tablespoons of oil in a large skillet over medium-high heat and add the baby spinach. Cook the spinach until fully wilted, about 5 minutes, and stir in the red pepper flakes and season generously with salt. Add the remaining tablespoon of oil to a cast-iron skillet and heat to medium-high heat. Place the fish in the skillet, skin-side up, and cook for about 4 minutes and it releases easily and the flesh is slightly browned. Flip the fish to skin side down and add the marinade over the fish. Cook the fish for another 5 to 6 minutes and the skin is crisp while continuously basting with the marinade in the skillet using a spoon. To serve, plate the spinach and the place a filet of arctic char on top of the spinach.

Pan-Seared Arctic Char
The Plated Arctic Char with Tangy Spinach

Pan-Seared Duck with a Savory Cherry Compote

On By Isobar ExpeditionsIn Europe, Recipes3 Comments

We have enjoyed many different preparations of duck, especially during our time and Europe. Although restaurants here in Colorado tend to offer various meals of game, it isn’t necessarily easy to find them in the store. While we were living in Frankfurt, our butcher always had lamb, duck, goose, and other gamier items available, but unfortunately it just isn’t the case here. We were able to get a whole duck, but since we were just cooking for the two of us, we decided to cut it into parts which gave us a boneless duck breast and a duck thigh with the leg still on. We often cut up a whole chicken, but duck is a little more difficult, although worth the effort. By cutting the duck into pieces, it allows you to pan sear it as opposed to roasting it and that makes it even more tender. We froze one half of the duck to have at a later date and cooked up the breast and thigh for dinner. Duck goes really well with fruits such as orange or cherry, so we made a cherry compote to go with the duck. The compote (or sauce) was more savory than sweet, which is what we prefer. It was extremely delicious and definitely reminded us of duck that we’ve eaten during several of our travels.

Ingredients for the Cherry Compote

INGREDIENTS

  • 1/2 Duck – breast deboned and thigh deboned with the exception of the leg (if you can get two deboned breasts, that would work as well)
  • 1 Shallot – chopped
  • 2 Garlic Cloves – minced
  • 1 cup Cherries – fresh or frozen, pitted
  • 1/2 cup Chicken Stock
  • 2 tbsp Cherry Preserves
  • 2 tsp Honey – preferably fresh or organic
  • 2 tsp Rosemary – chopped
  • 1/2 tsp Garlic Powder
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Unsalted Butter
  • 3 tbsp Vegetable Oil
  • Salt and Pepper to taste
Duck Leg in Florence

INSTRUCTIONS

Using a very sharp knife, score the skin of the duck. Season the duck with salt, pepper, garlic powder, and 1 teaspoon of the rosemary. Let the duck come to room temperature. While the duck is coming up to room temperature, heat 1 tablespoon of the oil in a small pot. Add the shallots and cook for 3 to 4 minutes or until the shallots are soft and translucent. Add the garlic and cook for another minute just to let the garlic bloom. Add the cherries, cherry preserves, chicken stock, honey, and the remaining teaspoon of rosemary. Continue to simmer for 10 minutes while the duck is cooking. When the sauce has slightly thickened, add the butter and lemon juice and keep warm until the duck is finished. Heat the vegetable oil in a cast-iron skillet to medium-high heat. Place the duck skin-side down and don’t touch it until the skin has released from the bottom of the skillet, at least 5 to 10 minutes. Once the skin is browned and the fat has rendered, turn the heat down to medium and flip the duck over to finish cooking, about another 8 to 10 minutes (or until an instant read thermometer reads 160 degrees). To serve, drizzle the cherry compote over the duck and place the rest in a bowl for people to add more as they eat.

Pan-Seared Duck
Simmering Cherry Compote
Pan-Seared Duck with Cherry Compote