DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
- In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
- Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
- Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
- Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.
PORK WELLINGTON WITH CHERRY PORT SAUCE
Provided by Stuart O'Keeffe
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the pork wellington: Preheat the oven to 400 degrees F.
- In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
- Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
- Spray a baking sheet with nonstick cooking spray.
- On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
- Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
- Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
- For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.
CHERRY-PORT SAUCE RECIPE
The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor.
Provided by Joshua Bousel
Categories Condiments and Sauces Sauce
Time 40m
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in a small saucepan over medium heat. When foaming subsides, add shallots and cook, stirring, until softened, about 4 minutes.
- Stir in port, vinegar, cherries, and dark brown sugar. Bring to a boil, then reduce heat to a simmer and cook until sauce has reduced by half, about 30 minutes.
- Stir in remaining tablespoons of butter; season with salt and pepper to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to 3 days, reheating when ready to use. This Recipe Appears In Grilling: Peppered Duck Breasts with Cherry-Port Sauce
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 73 mg, Sugar 3 g, Fat 2 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
PEPPERED FILETS WITH CHERRY PORT SAUCE FOR 2
I like to serve my peppery beef steaks with a light vegetable side dish. You can substitute dried cranberries for the cherries and feta for the blue cheese. -Barb Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half., Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese.
Nutrition Facts : Calories 710 calories, Fat 19g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 319mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 54g protein.
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE
Provided by Diane Rossen Worthington
Categories Duck Valentine's Day Father's Day Dinner Cherry Port Summer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
- Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
- Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
- What to drink:
- With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.
PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)
I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.
Provided by duonyte
Categories < 60 Mins
Time 40m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
- Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
- To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
- Remove ham from oven and increase oven temperature to 350 degrees.
- Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
- Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
- Return to the oven until the glaze becomes sticky, about 10 minutes.
- Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
- Let the ham rest, loosely covered with foil, for 15 minutes.
- Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
- Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.
DUCK WITH PORT-CHERRY SAUCE
Steps:
- Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
- Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
- Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
- Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
- Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
BEEF TENDERLOIN STEAK W/ CHERRY-PORT SAUCE
Make and share this Beef Tenderloin Steak W/ Cherry-Port Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to broil.
- Combine cherries, 1/4 cup port, and juice in a small bowl. Let stand for 30 minutes for the cherries to absorb most of the liquid.
- Coat beef with cooking spray; sprinkle with salt and pepper. Broil 6 inches from heat for 15 minutes. Reduce heat to 375 and bake for 30 minutes or until meat thermometer reads 145 degrees. Let stand 10 minutes before slicing.
- Heat oil in pan over medium-high heat. Add shallot and garlic; saute 1 1/2 minutes. Stir in cherry mixture, 3/4 cup port, broth, and thyme. Bring to a boil; cook 10 minutes or until reduced to 1/2 cup. Pour over steaks. Serve immediately.
- Serving size is 1 steak with 2 tbsp sauce.
Nutrition Facts : Calories 459.8, Fat 26.4, SaturatedFat 9.5, Cholesterol 97.5, Sodium 218.5, Carbohydrate 9.4, Fiber 0.1, Sugar 4.6, Protein 29
More about "cherry port sauce food"
AN ELEGANT, EASY PORT-CHERRY SAUCE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 8Calories 98 per serving
CHERRY PORT SAUCE - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
Estimated Reading Time 1 min
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON …
From bonappetit.com
EASY CHERRY SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST PORT WINE REDUCTION SAUCE RECIPES - YUMMLY
From yummly.com
CHERRY AND PORT PRESERVES - HEALTHY CANNING
From healthycanning.com
PAN SEARED DUCK BREAST WITH CHERRY PORT WINE REDUCTION
From southernboydishes.com
CHERRY PORT SAUCE | THINK TASTY
From thinktasty.com
EASY CHERRY SAUCE DESSERT TOPPING RECIPE - THE …
From thespruceeats.com
PORT & FOOD PAIRING - (WITH REASONS!) - DRINK & PAIR
From drinkandpair.com
CHERRY PORT SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FLANK STEAK WITH CHERRY PORT SAUCE - PINTEREST
From pinterest.com
PORT AND SOUR CHERRY SAUCE | RECIPES | DELIA ONLINE
From deliaonline.com
BEST CHERRY SAUCE - THE DARING GOURMET
From daringgourmet.com
DUCK BREAST IN CHERRY PORT WINE SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
SLOW ROAST DUCK WITH PORT AND CHERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ELEVATE GRILLED DUCK BREASTS WITH AN ELEGANT CHERRY PORT SAUCE
From amazingribs.com
SAVORY CHERRY REDUCTION SAUCE (FOR LAMB OR PORK) - HILDA'S KITCHEN …
From hildaskitchenblog.com
CHERRY-PORT CRANBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
SLOW ROAST DUCK WITH PORT AND CHERRY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
CHERRIES IN PORT WITH SWEET RICOTTA | FROM SCRATCH FAST
From fromscratchfast.com
CHERRY PORT SAUCE - THE GILDED FORK™
From gildedfork.com
PORT & DRIED CHERRY SAUCE RECIPE | EATINGWELL
From eatingwell.com
CHERRY-PORT SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
DRIED CHERRY-PORT SAUCE WITH ONIONS AND MARMALADE
From cooksillustrated.com
SABOR CHEESECAKE WITH CHERRY-PORT WINE SAUCE - FOOD NETWORK
From foodnetwork.ca
FRESH CHERRY SAUCE (SUPER EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
10 BEST CHERRY WINE SAUCE RECIPES | YUMMLY
From yummly.com
PORK TENDERLOIN WITH SAVORY CHERRY PORT SAUCE RECIPE
From myrecipes.com
WALNUT CRUSTED PORK CHOPS WITH CHERRY PORT SAUCE
From sumofyum.com
CHERRY-PORT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
34 BEST CHERRY PORT SAUCE IDEAS | CHERRY PORT SAUCE, RECIPES, CHERRY …
From pinterest.ca
PAN SEARED PORK TENDERLOIN WITH DRIED CHERRY PORT SAUCE WITH …
From audreysgreatbigbookoffood.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
PORK WITH CHERRY AND PORT WINE SAUCE - MORE THAN GOURMET
From morethangourmet.com
CHERRY PORT SAUCE | CHERRY PORT SAUCE, CHERRY SAUCE, CHERRY TART
From pinterest.ca
CHICKEN WITH CHERRY PORT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.cc
BRINED QUAIL WITH CHERRY PORT SAUCE – FRENCH COUNTRY DINNER
From globalkitchentravels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love