Duck Breasts With Black Cherry Sauce Food

DUCK BREAST WITH BLACK CHERRY SAUCE

Steps:

• Heat oven up to 170°C.
• Check our side dishes from sweet potato, fried or mashed, both of them are good choice to the duck breast with black cherry sauce, but you have to make the mashed or cooked before frying off the breasts, otherwise you will not have enough time after it, and the breasts will get cold. If you choose fried sweet potato, you will have time to make it while the breasts are in the oven and resting after it.
• Make the black cherry sauce. Choose 6-8 pieces nice black cherries with stalks to set aside and pit the rest.
• Pour the port into saucepan and boil it for 4-5 minutes, until reduced by almost half.
• Add all cherries to the port with ground cinnamon, cloves, salt together and when it starts to boil again, simmer for 2 minutes.
• Remove the cherries with stalks and set apart.
• Blend the rest pitted cherries with the wine sauce together with immersion blender for 1-2 minutes until are creamy.
• Strain the sauce through on cheesecloth, muslin or a very fine colander and pour it back to the saucepan. Add whole cherries into the sauce also and set aside.
• Score the skin of the duck breasts (but not the meat) in a cross-hatch pattern. Season them with a bit of salt and pepper.
• Heat up a frying pan on medium high heat. When it is hot, lay the breasts skin side down and reduce the heat to medium. I do not use extra fat, the skin is fatty enough. Where the skin does not contact with the pan, I push it down with a tongue. I cook it for 4 minutes, until the skin is golden brown.
• Turn the breasts and cook the other side for 3 minutes.
• Place the breasts into ovenproof dish skin side down and put them into the preheated oven for 4 minutes.
• Leave them to rest for 3-4 minutes.
• Warm up the black cherry sauce with the whole cherries.
• Put your chosen side dish to the serving plate, place the breast on top and spoon the sauce around it, decorate with the whole cherries and enjoy.

DUCK BREAST WITH CHERRY SAUCE

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 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.

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 WITH CHERRY SAUCE

Steps:

• Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.

PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE

Steps:

• In a small bowl, combine the Port and dried cherries; set aside.
• Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
• In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
• Season the breasts on both sides with the salt mixture.
• Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
• Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
• Holding the breasts back with a spatula, pour the fat out of the pan.
• Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
• Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
• Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
• Add the shallots and cook, stirring often, until softened, about 2 minutes.
• Add the Port and cherries and bring to a boil over high heat.
• Cook until the Port is reduced almost to a glaze, about 1 minute.
• Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
• Remove from the heat.
• Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
• Season to taste with salt and pepper; keep warm.
• Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
• Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
• Spoon some sauce over each breast and serve immediately.

DUCK BREASTS WITH CHERRY PORT SAUCE

Steps:

• In a small saucepan heat the port over moderate heat until it is hot; add the cherries, cover the pot and let the mixture stand for 15 minutes.
• Score the skin of the duck in a crosshatch pattern and season both sides of the duck with salt and pepper.
• Heat a medium saute pan over high heat until it is very hot.
• Add the duck, skin-side down and reduce the heat to moderately-low.
• Cook the duck for 6 to 8 minutes, pouring off the accumulated fat.
• Transfer the duck to a small roasting pan and roast it for 10 minutes at 400°F (for medium-rare); let the duck stand for 10 minutes before slicing.
• While the duck is roasting, pour off all but 2 tablespoons of duck fat from the saute pan.
• Add the shallots and saute over moderately-high heat until softened.
• Add the rhubarb and saute for 4 minutes; add the sugar snap peas and saute for an additional 1 to 2 minutes.
• Transfer the rhubarb/pea mixture to a bowl and stir in one tablespoon of honey.
• Add the cherry/port mixture to the saute pan and let it simmer for 1 minute.
• Add the chicken broth/stock and simmer until reduced by one third.
• Whisk together the arrowroot with the orange juice, add the mixture to the sauce and then let it come to a boil; add the remaining 1 tablespoon honey, 1/8 teaspoon black pepper, and salt to taste.
• Divide the rhubarb/snap pea mixture among 4 plates.
• Slice the duck at an angle and divide it among the 4 plates (arrange on top of the rhubarb/peas), then drizzle all with the sauce.