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.
DUCK BREAST WITH CHERRY SAUCE
Provided by [email protected]
Number Of Ingredients 13
Steps:
- In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.
- Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.
- Simmer over medium heat until mixture reduces by half and cherries are softened.
- Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.
- Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.
- Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.
- Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.
- Remove from oven and rest on a separate plate for 5 minutes before slicing.
- Serve with cherry sauce.
DUCK BREAST WITH SWEET CHERRY SAUCE
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Provided by Paul Grimes
Categories Duck Fruit Poultry Roast Valentine's Day Dinner Cherry Meat Summer Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
- Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
- Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
- Put oven rack in middle position and preheat oven to 450°F.
- Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
- Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
- Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
- Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
- Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
- Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
- Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.
GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE
DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay.
Provided by Dr. Jenny
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
- To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
- Remove from heat.
- Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
- Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
- Turn and grill for 5 minutes more.
- Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
- Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.
DUCK BREASTS WITH BRANDIED CHERRY SAUCE
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
- Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
SEARED DUCK BREAST WITH PORT CHERRY SAUCE
Crispy, seared duck breast is paired with a sweet and spicy port cherry sauce and tender broccolini sauteed in the duck fat for this romantic dinner menu.
Provided by Just a Little Bit of Bacon
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Slice the skin of the duck in a diamond pattern, being careful to just cut through the skin and fat, but not into the meat. Cut at about 1 inch intervals. Sprinkle the duck breast with kosher salt and pepper. For best results let the duck sit out on the counter for at 30 minutes, up to 1 hour.
- Preheat oven to 450F. Adjust oven rack to lower middle position.
- Once you are ready to begin, heat a medium oven proof skillet over medium high heat. And get a large saucepan of water over high heat to bring to a boil.
- Once the water in the saucepan is boiling, add the broccolini and cook for 2 minutes. Drain and then plunge into cool water to stop the cooking. Set aside.
- Lay the duck breast skin side down in the hot skillet. Reduce the heat to medium low and let the skin brown and fat render for 4-5 minutes, or until the skin is deep golden brown and much of the fat has melted off. Spoon out the fat frequently while you are searing the duck. Turn the duck over and sear the other side for 3 minutes. Flip the duck back to skin side down and put the skillet in the oven for 10 minutes, or until the duck reaches 130F for medium rare. If you prefer medium, continue roasting for another 1-2 minutes and take the duck out at 135F.
- Once the duck is out of the oven, move it to a plate and let it rest. Then add the broccolini to the skillet and saute it in the duck fat (adding more if needed) for 2-3 minutes, or until tender and lightly browned. Sprinkle the broccolini with some kosher salt.
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
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.
PEPPER-CRUSTED DUCK BREASTS WITH CHERRY-PORT SAUCE
In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts.
Provided by Joanne Weir
Categories Main Course
Yield six.
Number Of Ingredients 10
Steps:
- Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes. In a small bowl, mix the balsamic vinegar and cornstarch. Whisking constantly, add the cornstarch mixture to the wine mixture and simmer until slightly thickened, about 1 minute more. Discard the ginger. Reduce the heat to low, add the cherries, and simmer slowly until the cherries are warm, 1 to 2 additional minutes. Season to taste with salt and pepper. Set aside. Put the duck breasts on a work surface skin side up. Using a sharp knife, score the skin in a grid pattern, cutting just halfway through the thickness of the skin. Season the duck generously with salt. Scatter the cracked pepper on a small baking sheet and press the duck into the pepper, coating both sides evenly. Heat a heavy-duty 12-inch skillet over medium-high heat. Arrange the duck skin side down and cook until the skin is deep golden-brown and the fat from the skin has rendered, 6 to 8 minutes. Carefully spoon off and discard all but about 1 Tbs. of the fat. Turn the duck and continue to cook until an instant-read thermometer inserted in the thickest part of a breast reads 135°F for medium rare, 4 to 8 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 10 minutes. Meanwhile, warm the sauce over very low heat. Cut each duck breast on the diagonal into 1/2-inch-thick slices and serve with the sauce.
Nutrition Facts : ServingSize six., Calories 360 kcal, Fat 100 kcal, SaturatedFat 3 g, TransFat 11 g, Carbohydrate 20 g, Fiber 2 g, Protein 25 g, Cholesterol 135 mg, Sodium 370 mg, UnsaturatedFat 6.5 g
ROASTED DUCK BREAST WITH CHERRY SAUCE
Steps:
- Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.
DUCK BREASTS WITH BALSAMIC CHERRY GLAZE
Make and share this Duck Breasts With Balsamic Cherry Glaze recipe from Food.com.
Provided by Mercy
Categories Cherries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
- Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
- With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
- Season the duck breasts with the salt and pepper.
- Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
- Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
- Momentarily remove the duck from the pan and set the duck aside.
- Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
- Transfer the sage to paper towels to drain.
- Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
- Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
- Remove the duck from the pan and slice the breasts crosswise or diagonally.
- For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.
Nutrition Facts : Calories 436.6, Fat 18.5, SaturatedFat 5, Cholesterol 231.2, Sodium 158.2, Carbohydrate 20.8, Fiber 0.2, Sugar 19, Protein 42.1
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- 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.
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