DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
- To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.
DUCK BREAST WITH RED CURRANT SAUCE
The Duck Breast with Red Currant Sauce recipe out of our category Duck! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cut the duck skin in a diamond pattern, without cutting into the flesh. Season with salt and pepper. Cook the duck breasts skin side down in a hot skillet over medium heat for 8 minutes until the skin is crisp. Turn the duck over, cook 8 minutes, season with salt and pepper, wrap in foil and let stand 10 minutes.
- Strip the currants off the stems, rinse, drain and cook 2 minutes in the pan the duck cooked in. Pour in the wine, sugar, lemon juice and currant jelly and simmer 1-2 minutes.
- Serve the duck breast with redcurrant sauce and garnish with white and red currants.
DUCK BREASTS WITH RASPBERRY SAUCE
If you want to use frozen raspberries for this recipe, allow them to thaw first.
Provided by Wynne
Categories Meat and Poultry Recipes Game Meats Duck
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
- Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
- Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
- Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 15.2 g, Cholesterol 174.6 mg, Fat 9.9 g, Fiber 2.5 g, Protein 45.3 g, SaturatedFat 3 g, Sodium 1011.8 mg, Sugar 10.5 g
PEPPERED DUCK BREAST WITH RED WINE SAUCE
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams
DUCK BREASTS WITH REDCURRANT & ONION RELISH
A simple homemade relish really makes this dish really special, complementing the duck to perfection
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened. Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
- Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
- Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
- When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.
Nutrition Facts : Calories 435 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9.3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.02 milligram of sodium
PAN-FRIED DUCK BREAST WITH WINE AND BLACKCURRANT SAUCE
Make and share this Pan-Fried Duck Breast With Wine and Blackcurrant Sauce recipe from Food.com.
Provided by hectorthebat
Categories Duck Breasts
Time 48m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
- Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.
Nutrition Facts : Calories 585.6, Fat 13.2, SaturatedFat 3.6, Cholesterol 163.2, Sodium 300.5, Carbohydrate 62.6, Fiber 0.6, Sugar 50, Protein 30.2
More about "duck breast with redcurrant sauce food"
DUCK BREAST WITH REDCURRANT GRAVY RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
Servings 4Total Time 50 minsCategory Date Night
DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE RECIPE
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 2
CHICKEN WITH REDCURRANT SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
FRESH RED CURRANT SAUCE FOR MEAT AND FISH - JUST A …
From justalittlebitofbacon.com
ROAST DUCK WITH REDCURRANTS, NASTURTIUM AND …
From greatbritishchefs.com
10 BEST DUCK BREAST AND RED WINE SAUCE RECIPES
From yummly.com
DUCK BREAST WITH REDCURRANT AND PORT SAUCE
From spoonacular.com
PAN-FRIED DUCK BREASTS WITH REDCURRANT JELLY SAUCE
From rte.ie
ROASTED MALLARD DUCK WITH RED CURRANT SAUCE RECIPE
From recipetips.com
PAN-FRIED DUCK BREAST RECIPE | PAN-FRIED DUCK BREA
From spar.co.uk
REDCURRANT JUS RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
DUCK BREAST WITH BLACKCURRANT SAUCE - MY PARISIAN KITCHEN
From myparisiankitchen.com
RED CURRANT SAUCE FOR DUCK : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DUCK BREAST WITH RED WINE SAUCE - SO DELICIOUS
From sodelicious.recipes
CRISPY SKINNED DUCK WITH TRUFFLED RED CURRANT PORT SAUCE …
From food.com
PAN-FRIED DUCK BREASTS WITH REDCURRANT JELLY SAUCE - RTE.IE
From rte.ie
CURRANT-GLAZED DUCK BREAST WITH RASPBERRY-CHIPOTLE SAUCE
From lcbo.com
DUCK BREAST WITH REDCURRANT AND PORT SAUCE - FOODISTA
From foodista.com
DUCK BREASTS WITH REDCURRANT SAUCE - TASTE OF GAME
From tasteofgame.org.uk
DUCK BREAST WITH MADEIRA SAUCE | MINDFOOD RECIPES
From mindfood.com
FOOLPROOF CRISPY DUCK BREAST WITH RED WINE SAUCE | RECIPE | KITCHEN …
From kitchenstories.com
DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE - BLOGGER
From kitchengoddessblog.blogspot.com
PORT AND REDCURRANT SAUCE FOR DUCK RECIPES ALL YOU …
From stevehacks.com
PAN FRIED DUCK BREAST RECIPE WITH REDCURRANT AND PORT SAUCE
From spar-ni.co.uk
WHAT TO SERVE WITH DUCK BREAST – 19 SIDE DISHES AND SAUCES …
From lacademie.com
SEARED DUCK BREAST WITH RED CURRANT SAUCE
From homecookingwithflair.net
DUCK BREASTS WITH REDCURRANT WINE SAUCE - SIMBOOKER …
From simbooker.weebly.com
GRILLED DUCK WITH RED CURRANT SAUCE RECIPE | MAPLE LEAF FARMS
From mapleleaffarms.com
DUCK BREAST WITH REDCURRANT GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
DUCK BREAST WITH REDCURRANT AND PORT SAUCE - CWEB.COM
From cweb.com
PAN-FRIED DUCK BREASTS WITH REDCURRANT JELLY SAUCE | GOOD FOOD …
From pinterest.co.uk
DUCK BREAST WITH REDCURRANT AND PORT SAUCE - PLAIN.RECIPES
From plain.recipes
DUCK WITH REDCURRANT SAUCE, WATERCRESS AND ORANGE SALAD - RECIPES
From nordzuckerireland.ie
ROAST DUCK WITH REDCURRANT SAUCE – DON’T TELL THE WIFE!
From conorbofin.com
CURRANT-GLAZED DUCK BREAST WITH RASPBERRY-CHIPOTLE SAUCE
From lcbo.com
DUCK BREAST WITH REDCURRANT AND PORT SAUCE - FOODS AND DIET
From foodsanddiet.com
FIVE ESSENTIAL SAUCES FOR DUCK BREAST: A BEGINNERS GUIDE
From mapleleaffarms.com
RECIPE: GRILLED DUCK BREASTS WITH RED CURRANT SAUCE
From news.maryland.gov
REDCURRANT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN WITH REDCURRANT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.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