Seared Duck Breast With Cherries And Port Sauce Food

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT

Steps:

• Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
• When ready to cook the duck, preheat the oven to 375 degrees F.
• Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
• In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
• Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
• Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

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.

PAN SEARED DUCK BREAST WITH CHERRY PORT WINE REDUCTION

Steps:

• 1. Heat olive oil in a medium skillet over medium heat. Saute shallots and rosemary for one minute.
• 2. Add port wine, chicken stock, vinegar, cherries, salt, and pepper to the skillet. Mash cherries with the back of a fork. Increase heat and reduce to approximately 1 1/4 cups. Remove from heat and cool slightly.
• 3. Transfer sauce to a blender or the bowl of a food processor. Process until smooth. If making the sauce ahead of time, store blended sauce in refrigerator until serving.
• 4. Immediately prior to serving, transfer sauce back to skillet and heat through. Add butter and whisk until melted and incorporated.
• 1. Score the skin of the breasts with a sharp knife in a diamond pattern.
• 2. Place a large iron or non-stick skillet over medium low heat. Place breasts in skillet, skin side down. Cook for approximately 8 to 10 minutes or fat is rendered.
• 3. Increase heat to medium high heat and turn breasts meat side down. Continue cooking for about 5 minutes. Turn skin side down again for 1 to 2 minutes or until internal temperature reaches 130 degrees for medium rare. If you prefer the breasts be medium, continue cooking until internal temperature reaches 140 to 145 degrees. Cooking time can vary according to thickness of breasts.
• 4. Let duck rest for five to ten minutes. Slice and serve over a pool of cherry port reduction.

GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE

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.

PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION

Steps:

• Schneider's recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
• Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
• Heat a cast iron skillet over high heat. When the pan is hot - it doesn't have to be smoking - put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn't getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
• While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe - I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don't slice the breasts, just pour the sauce over top.)

SEARED DUCK BREAST WITH DRIED CHERRIES AND PORT

Steps:

• Pat duck breasts dry with paper towels. With sharp knife, cut 4 diagonal slashes, about 1/4 inch deep, in skin and fat on each breast half. On sheet of waxed paper, evenly season duck breasts, on both sides, with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper.
• In 12-inch nonstick skillet, cook breasts, skin side down, on medium 15 minutes or until skin is well browned and crispy. As breasts cook, spoon off and discard fat in skillet. Turn breasts over and cook on flesh side about 4 minutes for medium-rare or until desired doneness. Transfer breasts to cutting board; cover with foil to keep warm until ready to serve.
• Discard all but 1 teaspoon duck fat from skillet. Add shallot and cook on medium 2 to 3 minutes or until beginning to brown. Stir in garlic and cook 1 minute. Add port wine, balsamic vinegar, and cherries; heat to boiling. Boil 3 minutes or until sauce is reduced to 3/4 cup, stirring frequently.
• To serve, thinly slice each breast and transfer to a dinner plate. Spoon port sauce over breasts.

SEARED DUCK BREAST WITH CHERRY-PORT SAUCE

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 BREAST

Steps:

• The day before: score the skin of the duck breast to help render the fat. Either use a very sharp knife to score the skin in a criss cross, diagonal pattern, being careful to only cut the fat, not going into the duck meat at all. The second option for scoring duck breasts: use a sausage pricker. By gently pressing down all over the surface of the duck skin and fat, you're creating lots of tiny holes.
• Dry out the skin. Once the skin is scored (or pricked), place duck breasts on a rimmed baking sheet and refrigerate uncovered for 8-12 hours, or up to 3 days. The cold air from the refrigerator will help to dry out the skin. This is key to getting crispy skin when you render the fat.
• Preheat oven to 350F. Heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or vegetable oil) in a large skillet over medium heat, no higher!
• Cook the duck breasts. Season the duck on both sides with salt and pepper, then add skin side down. Cook undisturbed for 5-8 minutes, or until the fat has rendered. You'll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and the skin is crispy and golden brown.
• Flip the duck. Gently turn the duck breasts over, being careful not to puncture the skin. (If you're adding any aromatics -- garlic, fresh herbs, etc -- this is the time to do so). Transfer the pan to a preheated oven and cook for 5-7 minutes (Pekin duck will only take an additional 3-5 minutes). Check temperature to ensure desired doneness is reached. For medium-rare, look for an internal temperature of 135 F.
• Rest the duck. Allow the duck breasts to rest for 5-10 minutes before slicing into ¼ - ½" thick slices. Meanwhile, make the sauce.
• Make the port cherry sauce. Sauté olive oil, garlic cloves, fresh thyme, and cherries in a sauce pan, about 1-2 minutes over medium-high heat, breaking up the jam with a spatula. Pour in port (or red wine) and chicken stock, then bring to a boil and reduce by half. Turn off the heat, add 1 Tbsp unsalted butter, then swirl the pan until butter gently melts. Serve over sliced duck with flake sea salt sprinkled on top.

SEARED DUCK BREAST WITH PORT CHERRY SAUCE

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.

PEPPER-CRUSTED DUCK BREASTS WITH CHERRY-PORT SAUCE

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.

DUCK BREAST WITH REDCURRANT AND PORT SAUCE

Steps:

• For the Duck1.Put the oven on to heat it to 200C/400F. While the oven is heating, start the cooking process in a heavy bottomed frying pan/skillet.2.Sprinkle the salt and pepper on the skin side of the duck and rub it in.3.Place your pan on the hob/stove top. Put the duck breasts in the cold pan, skin side down. Turn on the heat to medium high and allow the duck to cook, leave it alone while this happens. If it starts to smoke too much, turn down the heat a little.4.Once you can see that the duck has cooked about a little more than half way by looking at the side of it to see the colour change, it should be transferred to the oven. This should take about 10 to 15 minutes, but of course it depends on the thickness of your duck and the intensity of the heat you use to cook it. You can do this in your pan if it has a metal handle, or you can transfer the duck to a roasting tray if your pan has a plastic or other unsuitable handle which wont withstand the heat of the oven. I do the latter. If you are planning to do this too, heat the roasting tray in the oven beforehand. The easiest way to do this is to place it in there whilst you wait for the oven to reach temperature. The duck should be placed in the oven skin side down.5.Once in the oven, cook it for a further 7 to 10 minutes.6.Remove and allow to rest for a further 7 minutes before slicing it.For the Redcurrant and Port Sauce1.Place half the butter in a pan and allow it to melt. Then add the shallots and cook them until softened on a medium high heat.2.Add the thyme, chicken stock, port, honey and a little salt and pepper. Add about of the red currants, keeping the rest back to add at the end of cooking.3.Turn up the heat to reduce the sauce until it is about 1/3 of its original volume.4.Turn down the heat, add the rest of the butter and whisk through until it is melted. Add the remaining berries, check for seasoning and serve poured over the duck.