The sauce adds a sweet touch to the duck and vegetables. Bring to a boil, then reduce heat to a simmer … Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. I even made photos of the final result. 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. I love duck and have been eating it for years! Cut each duck breast into thin slices and arrange the slices on 4 warmed plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side. (You can discard the crisp skin if you must, but what a pity!) Transfer duck to cutting board, cover with foil to keep warm, and let rest. Place 2 duck breast halves, skin side down, in the pan and cook until the skin is very crisp and golden, 10 to 12 minutes. Your email address will not be published. The most important step when cooking duck breast is to score the skin, then sear it well to render the fat. Chocolate-Covered Cereal Mix with Dried Cherries... Biscotti with Dried Cherries, Chocolate And... Rustic Apple Pie with Dried Cherries Recipe. The breasts are the best meat on the duck, and they should be treated like red meat, cooked medium rare to medium, with crispy skin. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Sprinkle the breasts on both sides with salt and pepper. Strain into a small saucepan and add the chicken stock. My son decided to make dinner the other night and what a dinner it was! Meanwhile, make the sauce. Add the shallots and saute for 2 minutes, until tender. This Crispy Duck Breast is a great recipe for entertaining. I went online and read many different recipes for duck and how vest to cook duck breasts, and ended up with this recipe which turned out better than I hoped for. Slice breasts, spoon on cherry-port sauce, then serve. Bring to a boil, … Melt the butter over medium-high heat in a medium saucepan. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. It is very easy to sear the duck breasts and make a quick sauce in the same pan. Duck fat adds lots of flavor to vegetables, especially potatoes when frying them. Turn the breasts over, and continue to cook until the duck is medium-rare, about 4 to 6 minutes. Thinly slice the duck breasts and serve with the sauce spooned on top. https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce The essence of Italian cooking today is simplicity. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes over medium-high heat, breaking up the jam with a spatula. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes. Add the remaining ingredients and turn up the heat to full, boiling the pan’s contents until the liquid becomes thickened and syrupy, stirring occasionally to make sure nothing sticks to … Carve the magrets on the diagonal into thin slices. Instead of discarding the fat, after searing the breast and rendering the fat, allow the fat to cool, and then pour through a sieve. While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. I recently posted a recipe for pork chops that I had bought online at D’Artagnan.com, and when I placed my order, they had duck breasts on sale. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes. Duck is always a very elegant dish and the Cherry Port Sauce makes it a stand out dish. This site uses Akismet to reduce spam. Required fields are marked *. for sweet cherries; 2 Tbs. December 12, 2013 – made this dish and it came out absolutely perfect, we enjoyed a wonderfully crisp duck, meat was juicy with a great addition of cherry sauce. Although I do enjoy a well-cooked duck breast when we are dining out at a restaurant, it has been many years since I cooked duck at home, so I decided to order some. It started with a Spinach & Arugula Salad {with Orange Balsamic Viniagarette} that I shared the recipe for on Tuesday. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. I did not have port so had to use red wine, will try it next time with port and plums. Add the vinegar and cook for one minute. Meanwhile, make the sauce. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes over medium-high heat, breaking up the jam with a spatula. Remove all but 2 tablespoons of the fat from the pan, then add the onion and cook over medium heat until translucent, about 3 minutes. This Port cherry sauce sounds amazing! https://www.williams-sonoma.com/recipe/duck-with-tart-cherry-port-sauce.html Add broth, port or wine and honey, if using. Finally he finished things off with Peach Mousse with Tequila!. 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. Duck Breast in Cherry Port Wine Sauce | Italian Food Forever When he told me he was making Duck I have to … Get Duck Breasts with Citrus Port Cherry Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Duck fat is considered a high quality ingredient, so do not throw the fat out. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com As a young girl, many years ago, my parents raised them. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using. I served my duck breasts with mashed sweet potatoes and sautéed greens, and we enjoyed the meal so much, I know I will be cooking duck often in the future. Heat up the frying pan with a little of the duck fat over a medium heat. Serve with a peppery Syrah or cherry-noted Pinot Noir. © 2020 Discovery or its subsidiaries and affiliates. Score the skin using a sharp knife, creating a 3/4 inch diamond pattern being careful not to cut into the flesh. "Cook Like a Pro: A Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 2018. Without a doubt D’Artagnan has the best duck. While the duck rests, reheat the cherry-port sauce. Pat the necks and giblets dry and add to the pot; cook until … Roast Duck with Cherry Sauce Be the first to rate & review! Learn how your comment data is processed. Place the duck breasts in the pan, skin side down. Transfer the duck to a warm plate and cover with foil. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. 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. Preparation. Place the duck … All rights reserved. Your guests will never guess how easy this is to prepare! Whilst this is happening make the sauce by placing the orange juice & zest, ground ginger, soy, port and cherries into a pan and bring to the boil over a heat; Combine the cornflour with the reserved cherry juice and add to the pan, reduce the heat and simmer until the sauce thickens. In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Slice the skin of the duck in a diamond pattern, being careful to just cut through the skin and fat, but … And watch videos demonstrating recipe prep and cooking techniques. Transfer the duck to a cutting board and cover loosely with aluminum foil. Whisk in … Note: For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator. https://www.yummly.com/recipes/duck-with-black-cherry-sauce All rights reserved. Serve at once. Stir in cherries and heat through. We prepared our duck medium rare, and for me, it was the best way to serve it. Are you looking for a good duck sauce recipe that is a great alternative to the classic duck à l’orange sauce recipe? Pile a mound of arugula leaves at the side of 2 or 3 plates. This dish would be great for Christmas, New Year’s or even a summer BBQ! Add the cherries, port, broth, and honey, then increase the heat to high and cook until the sauce has thickened, about 3 to 4 minutes. for sour) in a medium saucepan over high heat. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Pour off most of the duck … Sign up for the Recipe of the Day Newsletter Privacy Policy, Roast Duck Breast With Dried Cherries and Port, Duck Breasts with Citrus Port Cherry Sauce, Stuffed Duck Breast with Walnut, Dried Cherries and Goat Cheese, Crispy Duck Breast with Caper-Cherry Sauce, Duck Breast with Peach Chutney and Rainbow Chard with Bacon, Duck Breast with Lentils, Peach Chutney and Pickled Mustard Seeds. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Your email address will not be published. Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. Add shallot to skillet and stir over … Meanwhile, make the sauce. 2 (1-pound) or 4 (8-ounce) Moulard duck breasts, Kosher salt and freshly ground black pepper, 1 1/2 tablespoons good sherry wine vinegar, 1/2 cup good chicken stock, preferably homemade. Remove duck from grill and let rest for 5 to 10 minutes. 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. Flip and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breasts. I will be trying it very soon! You do not want well-done duck breast as it will become dry and chewy. Cook until the port has reduced to 1 cup, about 30 minutes. Add the shallot and cherries, stir frying them until softened. Store in an airtight container in the refrigerator for up to 6months or up to a year in the freezer. Arrange the Stir in port, vinegar, cherries, and dark brown sugar. With this recipe for grilled duck breasts and a complementary dark, rich, cherry port wine sauce, you'll always get it right. Duck breast, sometimes called duck steak, is the meatiest part of the duck, and searing fresh duck breast makes for quick and easy dinner. Provided courtesy of Ina Garten. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Bring cherries, chicken stock, beef stock, Port and thyme sprig to … Save my name, email, and website in this browser for the next time I comment. Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Put the wine, port, ginger, and sugar (1 Tbs. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Melt a tablespoon of butter in a heavy skillet over medium-high heat. Place duck breasts on grill, skin side down, and cook until skin has browned and crisp, about 5 to 7 minutes. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours. Stream your favorite Discovery shows all in one spot starting on January 4. Pound the duck breasts to an even thickness of between 1/2 to 3/4 of an inch. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat. Chipotle-Cherry Barbecue Sauce Steven Raichlen's Barbecue Bible duck stock, cornstarch, red wine vinegar, salt, freshly ground black pepper and 9 more Red Onion and Gorgonzola Cheese Sauce L'Antro dell'Alchimista port wine, gorgonzola cheese, vegetable broth, red onion, salt and 1 more The duck was tender and moist, and the cherry and port wine sauce was a perfect accompaniment. Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. Tender, moist duck breasts with a crisp, golden brown skin are served topped with a cherry port wine sauce in this easy recipe. Caramelized Onion, Fig Jam, & Gorgonzola Bruschetta.
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