cherry port sauce for duck

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

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