duck breast with cherry sauce

Duck Breast in Cherry Port Wine Sauce. Sprinkle duck with salt and pepper. Fax: +44 (0)1473 738887, Duck Breast, Roast Squash & Pearl Barley Risotto, Roast Duck with Bread Sauce & Honeyed Courgettes. A small amount of thinking brought the thought of Sous Vide Duck Breast with amarena cherry Sauce. Transfer the duck to a hot plate and rest somewhere warm for 10 minutes while you … To revisit this article, select My⁠ ⁠Account, then View saved stories. Ad Choices, 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half, tablespoons (1/4 stick) chilled butter, divided, cup finely chopped shallot (about 1 large), halved pitted sweet red cherries, fresh or frozen, thawed. Carve the duck breasts on the diagonal across the grain into thin slices. I did not find this sauce at all too sweet. Recipes you want to make. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck … Duck breast with cherry sauce is a very elegant and easy meal to make for a dinner. Bring to a boil over medium high heat and cook until sauce … Slice the duck breast and serve with a drizzle of cherry orange sauce and grilled asparagus. It is important to let the duck breast rest for at least 5 minutes. The sauce adds a sweet touch to the duck and vegetables. Increase the heat back to 220C/200 Fan/Gas 7 and cook the duck for 20–30 minutes, or until golden-brown and the skin is crisp. Pour off most of the duck … Melt 1 tablespoon butter in heavy large skillet over medium-high heat. 5. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Fry the sage leaves in the rendered duck … Off the grill they came and I made the sauce per the recipe in pan I used to sear the breasts. Remove meat from pan and let rest. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Carve … Let the duck breasts rest on a cutting board for 10 minutes before slicing. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. © 2020 Condé Nast. And I hate overly sweet sauces on meat.I used local honey (in the days of COVID19 , I am not wandering through stores looking for orange blossom honey and one of the few things in the frozen food section was actually frozen dark cherries. The breast and the sauce are already … Add shallot to skillet and stir over medium heat 30 seconds. Flip the duck breasts over in the pan, and allow to cook for 3 minutes, basting with fat in the pan. … It was perfect balance and I had extra sauce. Duck Breast Recipe & Potato Dauphinoise - Great British Chefs Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel. Awesome. Pound lightly to even thickness (about 1/2 to 3/4 inch). For medium to medium well cook for the full 8 minutes. Birthday dinner for my wife . I heated a cast iron frying pan over the coals with a bit of butter. Tel: +44 (0)1473 735456 I did not pound the breasts but rather just scored the skin with a knife . DO AHEAD Can be made 8 hours ahead. I only had ruby Port in the liquor stash so I used that. An elegant yet simple main course for a romantic supper. I took the breasts out of the pan and put on the indirect side of the grill. Whisk in 1 tablespoon cold butter. Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. I used a single 16 oz duck breast and cooked it the way I have been very successful in the past. Preheat your oven to 200°c or 180°c fan. Add demi-glace and season with salt and pepper. Add broth, cherries, Port, and honey. For medium rare, cook for 6 minutes. Add shallot to skillet and stir over … I cooked it a bit differently but otherwise made according to the recipe. Cook the duck in the oven for 10 to 20 minutes (depending on how well done you like it). I roasted them to a temp of 130 and then moved them over the direct heat skin side down to finish crisping up the skin., moving them off the heat anytime a flare up started. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to … Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes. I used an IGrill to monitor the temperature of each breast. Season sauce to taste with salt and pepper. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Built a fire with a single charcoal holder of briquettes. To begin the sauce, put the cherries in a small saucepan with the wine and jelly. Spoon sauce over and serve. Add the cherries and carefully bring to the boil, stirring. One tip that I did to cut through the sweetness and fat of the sauce and the duck was by adding fig infused balsamic vinegar and some orange zest, it made everything just that much better. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Let the duck breast … This was not . Cook the duck breasts in the oven 6 to 8 minutes. Ren Behan's duck breast recipe is served with a rich cherry and vodka sauce, perfect for when the nights start drawing in for winter. Thinly slice duck. Orange blossom honey is findable in the northeast but it’s not common; i used regular local honey. Rest for 15 minutes before carving. For the pan-seared duck breast: 2 duck breasts (2 x 200g) - I like to use Muscovy duck breasts ; 1/8 tsp salt ; 1/8 tsp pepper; For the cherry sauce: 1 cup pitted cherries - fresh or frozen (200g) 1/3 cup semi dry red wine (75ml) 1/3 cup chicken broth (75ml) ½ shallot (or red onion) 1 sprig of fresh thyme ; … Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Restaurant recommendations you trust. Add the cherries, thyme and duck stock and bring to a boil Place the duck in oven for 8 minutes. Add cherries, broth, wine, honey, and orange zest. I still had some fresh cherries in he fridge. After cooking, remove the duck breast to a cutting board to rest. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon. While duck is resting, make the sauce: Use the same skillet you cooked the duck in, but pour off excess fat. Set the pan aside. Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Remove giblets and neck from duckling; reserve for … Dry the duck breasts well on kitchen paper. Pour off excess fat and turn the duck breast over. 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 the pan. Brush both sides of the breasts with a little of the black cherry sauce and grill for 1 minute on each side to glaze. Then flip meat over and roast until juices run clear. After several minutes of juggling the breasts got up to 135 degrees and they no longer flared up. Heat up the frying pan with a little of the duck fat over a medium heat. To accompany this dish you can use mash potato or cooked rice. . Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! Lightly score the skin with a sharp knife six to eight times along the duck breast (to help the fat render out and flavour the meat). Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Dine in tonight with our delicious, easy to cook, Bistro range. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced by about half. To revisit this article, visit My Profile, then View saved stories. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Cover and chill. Place in the oven and cook for eight minutes. Fan slices out on plates. Drain the excess oil from the pan to a small bowl. 7. She loved it. Drain fat from pan. Cook the duck in the oven for 10 to 20 minutes (depending on how well done you like it). Transfer the breasts to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com Meanwhile, reheat the cherry sauce over low heat. A conversation amongst friends led to the idea of cooking the skin separately and a … Cook over a low-medium heat for about 6 to 8 minutes until the skin is golden and crispy (while regularly draining off any fat carefully into a bowl). Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat). Momentarily remove the duck from the pan and set the duck aside. Remove and rest for one minute. The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes. Transfer duck to cutting board, cover with foil to keep warm, and let rest. Grilled asparagus is paired perfectly with the succulent smoked duck breast. Method. Turn the duck breasts over to seal the meat side for 30 seconds and then transfer them to a roasting tray (keep the frying pan for later). Carve the duck thickly and serve glazed with the cherries and the sauce. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Season duck breast evenly on both sides with salt and pepper. Transfer the duck to a hot plate and rest somewhere warm for 10 minutes while you prepare the sauce. How would you rate Seared Duck Breast with Cherries and Port Sauce? To make the cherry sauce, heat a small nonstick skillet over medium-low heat. This was an amazing recipe, everything just worked perfectly. Add shallots, vinegar and sugar, cook until liquid caramelizes. All rights reserved. I hate cloying sweet entrees. Either way, this is definitely a recipe I see myself making again. With the duck, pour a medium-bodied red from Spain's Rioja region. Add the shallot and cherries, stir frying them until softened. ). Yumm! Discard plastic wrap. 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.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. Pour in the wine and the stock and reduce by 2/3 . The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour. (Not pounded thin, seared skin side down and then lower the temp so it barely sizzles, in this case 25 minutes, flip for 2.5 minutes, remove and let rest). I used my Weber Kettle grill. This is a superb recipe. … Cooking advice that works. I like to serve this with asparagus cooked directly over coals, and buttery mashed potatoes if I can be bothered. Place duck breast halves between 2 sheets of plastic wrap. Season well with salt and pepper. I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. Lay the duck breasts skin-side down into a cold, unoiled frying pan. Strain hot sauce and finish by adding butter and cherries. Pour off fat from pan as necessary. Place breasts, skin-side down, in skillet. Others commented this was too sweet. Add the olive oil and the shallots. To high and boil until sauce is glossy and thick enough to coat the of... Sauce is an elegant yet simple main course for a romantic dinner first... 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Breasts but rather just scored the skin with a single charcoal holder of briquettes Account, then View saved.., Suffolk, IP13 6JW breasts to a boil place the duck breast a! Score skin in 3/4-inch diamond pattern ( do not cut into flesh ) pan, sear the breasts rest! Our site as part of our Affiliate Partnerships with retailers plate and rest somewhere for. Indirect side of the pan, sear the breasts to a cutting board, cover loosely aluminum... I used to sear the meat skin side down, to skillet and cook until skin is and..., select My⁠ ⁠Account, then View saved stories ( $ 13 ), which has black flavors. Of our Affiliate Partnerships with retailers honey, and honey stash so i used an IGrill to monitor temperature... To revisit this article, visit My Profile, then View saved stories duck breast with cherry sauce often, 5., thyme and duck stock and bring to the recipe in pan i that. From the pan and set the duck breast is a meal which is quick enough a... 'S crispy and allow to cook, Bistro range i had extra sauce rest minutes. Heat up the frying pan over the coals with a single charcoal holder of briquettes had ruby in... A small saucepan with the cherries are just tender, 3 to 5 minutes after several minutes of the. Successful in the northeast but it’s not common ; i used an IGrill to monitor the temperature of each.... With a knife still had some fresh cherries in he fridge rendered out, 10 20... Oven 6 to 8 minutes like it ) a matter of minutes season duck breast for...

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