SOUR-CHERRY-STUFFED DUCK BREASTS WITH THYME
The sour cherry stuffing can be refrigerated overnight. Bring to room temperature before using. NOTES Ask your butcher for whole boneless duck breasts. They are also available online from D'Artagnan (dartagnan.com) or Grimaud Farms (grimaudfarms.com).
Provided by mandylane
Categories < 4 Hours
Time 2h15m
Yield 4 breasts, 10 serving(s)
Number Of Ingredients 10
Steps:
- Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.
- Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.
- Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.
- Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.
- Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118° to 120°. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.
Nutrition Facts : Calories 400.9, Fat 22, SaturatedFat 6.8, Cholesterol 252.7, Sodium 154.4, Carbohydrate 3.4, Fiber 0.1, Sugar 3, Protein 44.6
SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE
This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.
Provided by Steve P.
Categories Whole Duck
Time 4h
Yield 1 Duck, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF.
- To prepare the stuffing: Sauté onion in butter until onion is transparent.
- Remove from heat.
- In a large bowl Add salt, and combine with rice, chopped sage and pecans.
- Taste and adjust seasoning to your taste.
- You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
- Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
- Rinse and dry the duck.
- Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
- Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
- Ducks contain lots of natural fat so require no basting.
- Roast at 375ºF for about 22 minutes a pound.
- A 6 pound duck should be done in about 2 1/4 hours.
- When duck is done let it set for about 20 minutes to let the juices settle before carving.
- While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
- Heat over medium flame until the mixture is reduced by half.
- Transfer to a serving touraine with a ladle.
- Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.
Nutrition Facts : Calories 3566.3, Fat 302, SaturatedFat 102.7, Cholesterol 563.4, Sodium 1029.4, Carbohydrate 101.1, Fiber 8.9, Sugar 39, Protein 87.3
HONEY-LACQUERED DUCK WITH SOUR CHERRY SAUCE
A gorgeous, mahogany-coloured duck. The rich meat is set off by the tart cherry sauce. I would serve this with steamed or roasted broccoli. Developed for the RSC 2004 Contest.
Provided by evelynathens
Categories Whole Duck
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put 10-12 sage leaves into a small saucepan with 1 cup of water and bring to the boil; simmer for 7 minutes and remove from heat; remove leaves and allow to cool.
- Wash the duck out and pat dry with paper towels; season generously with salt and put on a plate in the refrigerator to air-dry for 1 hour (2 hours is even better ;-) ).
- In a small saucepan, combine sage infusion, honey, balsamic vinegar and soy sauce and bring to the boil; boil at medium-high heat for 7-8 minutes until mixture becomes slightly syrupy and is reduced to 2/3 of a cup; pour 1/3 cup+ 1 tblsp into measuring cup and keep remainder in saucepan.
- Preheat oven to 415F°.
- Put duck in roasting pan, breast-side-down and roast for ½ an hour (drain fat off, retain); turn duck breast-side-up and roast ½ an hour longer (drain fat off again, retain); brush duck with the honey glaze and continue roasting 15 minutes; after the 15 minutes, turn duck so that it is breast-side-down again and brush with more honey glaze, do this once more after 15 minutes then turn duck breast-side-up again, brush with glaze and roast for a final 15 minutes; in all, the duck will have roasted a total of 2 hours and have had 4 glazings, 1 up, 2 down, and the last one up again; remove roaster from oven and allow duck to stand for 10 minutes while you finish the sauce.
- Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) and pour any accumulated duck juices into the saucepan containing the remaining honey glaze; add the cherries and any accumulated cherry juices as well as the cinnamon and bring to a boil; boil for 7-8 minutes, or until cherry sauce has become slightly-thickened and syrupy (if you want your sauce slightly thicker, you can sprinkle 1/2-3/4 tsp of cornstarch over cherries).
- Carve duck (in our case, this just means quartering the duck), and serve with the sour cherry sauce.
- Note: I have a special double-lined roaster, with one inclined tray with a hole in it fitting over a classic pan, this allows the fat to drain off the roasting meat, drip through the hole, and gather in the pan underneath; if you do not own this type of pan, use a classic roaster but drain fat off roasting duck more often.
Nutrition Facts : Calories 2388.5, Fat 223.4, SaturatedFat 75.1, Cholesterol 431.3, Sodium 1118.5, Carbohydrate 22.9, Fiber 1.1, Sugar 19.9, Protein 67.3
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- In each of 2 large skillets, heat 1 tablespoon of olive oil. Season the duck breasts on both sides with salt and pepper. Add 6 duck breasts to each skillet and cook over moderately high heat until well browned and medium rare, about 4 minutes per side. Transfer the duck breasts to a baking sheet, cover with foil and keep warm in the oven.
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