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.
SEARED DUCK BREAST WITH CHERRY-PORT SAUCE
So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.
Provided by Dr. Jenny
Categories Duck Breasts
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat.
- Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
- Heat a large saute pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
- Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
- Pour off all but 1 Tb fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
- Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
- Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
- Add the butter and whisk until completely incorporated.
- Taste and season with salt and pepper.
- Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.
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.
CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE
Make and share this Panfried Duck Breasts With Dried Cherry-Port Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Duck Breasts
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 225.4, Fat 10, SaturatedFat 4.9, Cholesterol 81, Sodium 137.2, Carbohydrate 7, Sugar 3.2, Protein 18.2
More about "duck with port cherry sauce food"
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON …
From bonappetit.com
4.5/5 (64)Servings 2
SLOW ROAST DUCK WITH PORT AND CHERRY SAUCE RECIPE - BBC …
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 4-6
GRILLED GRESSINGHAM DUCK WITH CHERRY SAUCE BEST RECIPES
From findrecipes.info
SEARED DUCK BREAST WITH CHERRY-PORT WINE SAUCE - KITCHEN STORIES
From kitchenstories.com
PORT CHERRY SAUCE FOR DUCK - THERESCIPES.INFO
From therecipes.info
PAN-ROASTED DUCK WITH CHERRY SAUCE RECIPE - BBC FOOD
From bbc.co.uk
LUXURIOUS DUCK BREAST WITH DARK CHERRIES AND TAWNY PORT WINE …
From homemadeitaliancooking.com
PEPPERED DUCK BREASTS WITH CHERRY-PORT SAUCE | GRILLING
From seriouseats.com
DUCK BREAST WITH CHERRY SAUCE - CHEF PEPíN
From chefpepin.com
ROAST DUCK WITH DRIED CHERRY SAUCE RECIPE | EATINGWELL
From eatingwell.com
DUCK BREAST WITH CHERRIES AND PORT SAUCE - ANOVA CULINARY
From recipes.anovaculinary.com
DUCK WITH PORT CHERRY SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
DUCK BREAST WITH CHERRY AND PORT SAUCE RECIPE – DUCK BREASTS ›› …
From luvaduck.com.au
DUCK WITH PORT CHERRY SAUCE RECIPE - FRIENDSEAT
From friendseat.com
DUCK BREAST WITH RICH CHERRY SAUCE RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
SLOW-ROAST DUCK WITH PORT & CHERRY SAUCE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
SEARED DUCK BREAST WITH PORT CHERRY SAUCE - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
PORT CHERRY SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
DUCK BREASTS WITH CHERRY PORT SAUCE - CUTCO
From cutco.com
PEPPERED DUCK BREASTS WITH CHERRY-PORT SAUCE RECIPE
From seriouseats.com
DUCK BREAST WITH CHERRY AND PORT SAUCE - LUV-A-DUCK
From luvaduck.com.au
DUCK WITH TART CHERRY-PORT SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
DUCK WITH CHERRIES AND PORT SAUCE – STEFAN'S GOURMET BLOG
From stefangourmet.com
DUCK BREASTS WITH PORT SAUCE AND CELERIAC PURéE
From deliciousmagazine.co.uk
DUCK BREASTS IN CHERRY SAUCE — SJH COOKING ADVENTURES
From sjhcookingadventures.com
DUCK WITH PORT AND CRANBERRY-CHERRY SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
PAN SEARED DUCK BREAST WITH PORT CHERRY SAUCE - WELL SEASONED …
From wellseasonedstudio.com
ELEVATE GRILLED DUCK BREASTS WITH AN ELEGANT CHERRY PORT SAUCE
From amazingribs.com
CRISPY DUCK WITH CHERRY PORT SAUCE - THE WINE LOVER'S …
From thewineloverskitchen.com
GRILLED PEPPERED DUCK BREASTS WITH CHERRY-PORT SAUCE RECIPE
From meatwave.com
DUCK BREAST IN CHERRY PORT WINE SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
DUCK WITH PORT AND CRANBERRY-CHERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
SEARED DUCK BREAST WITH PORT WINE CHERRY SAUCE – CHEF BENNY DORO
From bennydoro.com
PAN SEARED DUCK BREAST WITH CHERRY PORT WINE REDUCTION
From southernboydishes.com
DUCK 2 WAYS WITH PORT CHERRY SAUCE - LINDYSEZ | RECIPES
From lindysez.com
DUCK BREASTS WITH PORT & DRIED CHERRY SAUCE RECIPE - EATINGWELL
From eatingwell.com
ROAST DUCK WITH CHERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
SEARED DUCK BREASTS WITH PORT AND CHERRY SAUCE
From discovercaliforniawines.com
PEPPER-CRUSTED DUCK BREASTS WITH CHERRY-PORT SAUCE
From finecooking.com
SLOW ROAST DUCK WITH PORT AND CHERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST DUCK PORT SAUCE RECIPES - 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