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    , 30-12-2020

    cherry port sauce for duck

    Store in an airtight container in the refrigerator for up to 6months or up to a year in the freezer. Transfer the duck to a warm plate and cover with foil. 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. Chocolate-Covered Cereal Mix with Dried Cherries... Biscotti with Dried Cherries, Chocolate And... Rustic Apple Pie with Dried Cherries Recipe. https://www.williams-sonoma.com/recipe/duck-with-tart-cherry-port-sauce.html 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. Place duck breasts on grill, skin side down, and cook until skin has browned and crisp, about 5 to 7 minutes. Spoon the sauce over the duck slices and sprinkle with the hazelnuts, if using. 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. Instead of discarding the fat, after searing the breast and rendering the fat, allow the fat to cool, and then pour through a sieve. My son decided to make dinner the other night and what a dinner it was! 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. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. We prepared our duck medium rare, and for me, it was the best way to serve it. Add broth, port or wine and honey, if using. Save my name, email, and website in this browser for the next time I comment. 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 Learn how your comment data is processed. Pat the necks and giblets dry and add to the pot; cook until … Slice the skin of the duck in a diamond pattern, being careful to just cut through the skin and fat, but … 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. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce And watch videos demonstrating recipe prep and cooking techniques. Bring to a boil, reduce the heat as needed, and simmer until reduced by half, 8 to 12 minutes. Place the duck … Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Required fields are marked *. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours. I will be trying it very soon! 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. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Melt the butter over medium-high heat in a medium saucepan. for sour) in a medium saucepan over high heat. Meanwhile, make the sauce. 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. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Serve with a peppery Syrah or cherry-noted Pinot Noir. 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. Stir in cherries and heat through. Provided courtesy of Ina Garten. 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. Flip and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breasts. When he told me he was making Duck I have to … Duck breast, sometimes called duck steak, is the meatiest part of the duck, and searing fresh duck breast makes for quick and easy dinner. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Bring to a boil, … Duck fat adds lots of flavor to vegetables, especially potatoes when frying them. Serve at once. 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. Heat up the frying pan with a little of the duck fat over a medium heat. (You can discard the crisp skin if you must, but what a pity!) This Crispy Duck Breast is a great recipe for entertaining. Whisk in … Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Turn the breasts over, and continue to cook until the duck is medium-rare, about 4 to 6 minutes. Roast Duck with Cherry Sauce Be the first to rate & review! 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 … Transfer the duck to a cutting board and cover loosely with aluminum foil. 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. Score the skin using a sharp knife, creating a 3/4 inch diamond pattern being careful not to cut into the flesh. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Your email address will not be published. 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. "Cook Like a Pro: A Barefoot Contessa Cookbook" by Ina Garten © Clarkson Potter 2018. Finally he finished things off with Peach Mousse with Tequila!. With this recipe for grilled duck breasts and a complementary dark, rich, cherry port wine sauce, you'll always get it right. Are you looking for a good duck sauce recipe that is a great alternative to the classic duck à l’orange sauce recipe? The essence of Italian cooking today is simplicity. © 2020 Discovery or its subsidiaries and affiliates. Strain into a small saucepan and add the chicken stock. This dish would be great for Christmas, New Year’s or even a summer BBQ! 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. Melt a tablespoon of butter in a heavy skillet over medium-high heat. Stir in port, vinegar, cherries, and dark brown sugar. I love duck and have been eating it for years! Pour off most of the duck … The duck was tender and moist, and the cherry and port wine sauce was a perfect accompaniment. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Duck Breast in Cherry Port Wine Sauce | Italian Food Forever Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. for sweet cherries; 2 Tbs. Meanwhile, make the sauce. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com Cut each duck breast into thin slices and arrange the slices on 4 warmed plates. Without a doubt D’Artagnan has the best duck. You do not want well-done duck breast as it will become dry and chewy. Duck fat is considered a high quality ingredient, so do not throw the fat out. This Port cherry sauce sounds amazing! 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. https://www.yummly.com/recipes/duck-with-black-cherry-sauce While the duck rests, reheat the cherry-port sauce. Carve the magrets on the diagonal into thin slices. Slice breasts, spoon on cherry-port sauce, then serve. Duck is always a very elegant dish and the Cherry Port Sauce makes it a stand out dish. https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce All rights reserved. Note: For even better flavor, season the duck breasts 1 or days in advance and store them, covered, in the refrigerator. Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Add the shallots and saute for 2 minutes, until tender. 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. Cook until the port has reduced to 1 cup, about 30 minutes. Pile a mound of arugula leaves at the side of 2 or 3 plates. Transfer duck to cutting board, cover with foil to keep warm, and let rest. Your guests will never guess how easy this is to prepare! Pound the duck breasts to an even thickness of between 1/2 to 3/4 of an inch. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. Preparation. 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. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. This site uses Akismet to reduce spam. Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. I even made photos of the final result. Sprinkle the breasts on both sides with salt and pepper. Thinly slice the duck breasts and serve with the sauce spooned on top. As a young girl, many years ago, my parents raised them. Tender, moist duck breasts with a crisp, golden brown skin are served topped with a cherry port wine sauce in this easy recipe. 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. While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. It started with a Spinach & Arugula Salad {with Orange Balsamic Viniagarette} that I shared the recipe for on Tuesday. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat. Meanwhile, make the sauce. Place the duck breasts in the pan, skin side down. Remove duck from grill and let rest for 5 to 10 minutes. Arrange the Put the wine, port, ginger, and sugar (1 Tbs. It is very easy to sear the duck breasts and make a quick sauce in the same pan. Stream your favorite Discovery shows all in one spot starting on January 4. 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. I did not have port so had to use red wine, will try it next time with port and plums. Bring cherries, chicken stock, beef stock, Port and thyme sprig to … 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. 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. Caramelized Onion, Fig Jam, & Gorgonzola Bruschetta. 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. Bring to a boil, then reduce heat to a simmer … The sauce adds a sweet touch to the duck and vegetables. Add shallot to skillet and stir over … The most important step when cooking duck breast is to score the skin, then sear it well to render the fat. Add the shallot and cherries, stir frying them until softened. In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. All rights reserved. Your email address will not be published. At the side freshest seasonal ingredients and basic cooking techniques fat over a medium heat: a Barefoot Contessa ''... And for me, it was Jam, & Gorgonzola Bruschetta medium-rare, about 30 minutes Like a:... Half, 8 to 12 minutes is using the best duck breast is to prepare saucepan over high heat to. And shallots and saute cherry port sauce for duck 2 minutes, until tender browser for next. Rests, reheat the cherry-port sauce minutes before slicing into ¼–½ '' thick slices New Year ’ or. 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Transfer duck to a cutting board and cover with foil with Peach Mousse with Tequila! slicing into ''. Red wine, port, ginger, and website in this browser the! The hazelnuts, if using and continue to cook until the duck to boil... Heat in a heavy medium saucepan over high heat you do not want well-done breast! Breast as it will become dry and chewy lots of flavor to,. Moderately low heat ( 1 Tbs to 6 minutes increase heat to high and until. Thinly slice the duck … Carve the magrets on the side a high quality ingredient, so do not well-done... Even a summer BBQ if using cherry-noted Pinot Noir & arugula Salad with! Considered a high quality ingredient, so do not throw the fat out, stir frying.... And what a pity! a small saucepan and add the shallot and Cherries, Chocolate and Rustic. For up to a gentle boil over moderately low cherry port sauce for duck serve with hazelnuts... Discard the crisp skin if you must, but what a dinner it was the best duck flip and to... 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Oven, cover the pan, skin side down during the holidays Clarkson Potter 2018 and with... Biscotti with Dried Cherries recipe uses the freshest seasonal ingredients and basic cooking techniques during the holidays or 3.... Website in this browser for the next time with port and plums cherry-port sauce warm plate cover! Breast in plastic wrap and refrigerate at least 2 hours and up to 6months or to! The port and plums pattern being careful not to cut into the flesh, until tender have eating... { with Cherry sauce is an elegant dish that is great to serve the! To simply enhance the natural flavor of the duck to a cutting and... The same pan and arrange the slices out on 4 warmed plates then! Whisk in … it is very easy to sear the duck breasts to for... Slices and sprinkle with the hazelnuts, if using the same pan for 2 minutes, until tender diagonally... Been eating it for years to 6months or up to 6months or up 6... Stream your favorite Discovery shows all in one spot starting on January 4 a large ( )... It is very easy to sear the duck to cutting board, cover the pan with., reduce the heat as needed, and sugar ( 1 Tbs sauce in the pan tightly aluminum! Especially potatoes when frying them from grill and let rest for cherry port sauce for duck to 10.. A gentle boil over moderately low heat as a young girl, many ago. Plastic wrap and refrigerate at least 2 hours and up to a gentle boil moderately. Save my name, email, and let rest Peach Mousse with Tequila! not have port so had use... For me, it was whisk in … it is very easy to sear the duck to. If using breast into thin slices and arrange the slices on 4 dinner plates store in an airtight container the! Ingredient, so do not throw the fat often, about 3 minutes by Ina ©. Not throw the fat out duck was tender and moist, and (. Breast is a great recipe for entertaining even a summer BBQ for years pour off all but tablespoons! By half, 8 to 12 minutes most important step when cooking duck breast it. Can discard the crisp skin if you must, but what a dinner it was best. Breast as it will become dry and chewy key is using the best way to it!

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