duck breast with cherry sauce

I used a single 16 oz duck breast and cooked it the way I have been very successful in the past. Dine in tonight with our delicious, easy to cook, Bistro range. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Remove and rest for one minute. All rights reserved. Transfer the duck to a hot plate and rest somewhere warm for 10 minutes while you … Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. I still had some fresh cherries in he fridge. Add shallots, vinegar and sugar, cook until liquid caramelizes. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Add shallot to skillet and stir over medium heat 30 seconds. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes. 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. Cook the duck in the oven for 10 to 20 minutes (depending on how well done you like it). I took the breasts out of the pan and put on the indirect side of the grill. With the duck, pour a medium-bodied red from Spain's Rioja region. For medium rare, cook for 6 minutes. Let the duck breast … To begin the sauce, put the cherries in a small saucepan with the wine and jelly. DO AHEAD Can be made 8 hours ahead. Pour off most of the duck … Carve the duck breasts on the diagonal across the grain into thin slices. I cooked it a bit differently but otherwise made according to the recipe. Pour off fat from pan as necessary. Recipes you want to make. Built a fire with a single charcoal holder of briquettes. . While duck is resting, make the sauce: Use the same skillet you cooked the duck in, but pour off excess fat. 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. Strain hot sauce and finish by adding butter and cherries. Drain fat from pan. I used my Weber Kettle grill. This was not . Add the cherries, thyme and duck stock and bring to a boil Place the duck in oven for 8 minutes. To accompany this dish you can use mash potato or cooked rice. … Orange blossom honey is findable in the northeast but it’s not common; i used regular local honey. Rest for 15 minutes before carving. Add the olive oil and the shallots. 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. She loved it. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Awesome. How would you rate Seared Duck Breast with Cherries and Port Sauce? Pour off excess fat and turn the duck breast over. Meanwhile, pour off all but 2 tablespoons drippings from skillet. 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. I did not find this sauce at all too sweet. Season duck breast evenly on both sides with salt and pepper. (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). Flip the duck breasts over in the pan, and allow to cook for 3 minutes, basting with fat in the pan. Off the grill they came and I made the sauce per the recipe in pan I used to sear the breasts. I did not pound the breasts but rather just scored the skin with a knife . Set the pan aside. Add shallot to skillet and stir over … An elegant yet simple main course for a romantic supper. Duck breast with cherry sauce is a very elegant and easy meal to make for a dinner. A small amount of thinking brought the thought of Sous Vide Duck Breast with amarena cherry Sauce. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck … 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. It was perfect balance and I had extra sauce. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com The sauce adds a sweet touch to the duck and vegetables. 5. 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. 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). Lay the duck breasts skin-side down into a cold, unoiled frying pan. Fax: +44 (0)1473 738887, Duck Breast, Roast Squash & Pearl Barley Risotto, Roast Duck with Bread Sauce & Honeyed Courgettes. Method. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. 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. Gressingham Foods, Debach, Woodbridge, Suffolk, IP13 6JW. A conversation amongst friends led to the idea of cooking the skin separately and a … Brush both sides of the breasts with a little of the black cherry sauce and grill for 1 minute on each side to glaze. 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). For medium to medium well cook for the full 8 minutes. Remove meat from pan and let rest. Fry the sage leaves in the rendered duck … Download your free recipe book to get access to a host of deliciously flavoured recipes and a world of global cuisine. Cook the duck breasts in the oven 6 to 8 minutes. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes. Place breasts, skin-side down, in skillet. Cooking advice that works. Sprinkle duck with salt and pepper. Birthday dinner for my wife . Momentarily remove the duck from the pan and set the duck aside. Transfer duck to cutting board, cover with foil to keep warm, and let rest. Place in the oven and cook for eight minutes. Bring to a boil over medium high heat and cook until sauce … It is important to let the duck breast rest for at least 5 minutes. 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. Whisk in 1 tablespoon cold butter. I only had ruby Port in the liquor stash so I used that. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! ). … Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Add cherries, broth, wine, honey, and orange zest. After cooking, remove the duck breast to a cutting board to rest. This is a superb recipe. Cover and chill. Others commented this was too sweet. The breast and the sauce are already … Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to … Preheat your oven to 200°c or 180°c fan. Let the duck breasts rest on a cutting board for 10 minutes before slicing. 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. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel. Add the shallot and cherries, stir frying them until softened. Season sauce to taste with salt and pepper. To revisit this article, select My⁠ ⁠Account, then View saved stories. Transfer the breasts to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Dry the duck breasts well on kitchen paper. I hate cloying sweet entrees. After several minutes of juggling the breasts got up to 135 degrees and they no longer flared up. Season well with salt and pepper. Remove giblets and neck from duckling; reserve for … Carve the duck thickly and serve glazed with the cherries and the sauce. Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat). 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. 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. Heat up the frying pan with a little of the duck fat over a medium heat. Transfer the duck to a hot plate and rest somewhere warm for 10 minutes while you prepare the sauce. Add demi-glace and season with salt and pepper. Pour in the wine and the stock and reduce by 2/3 . I heated a cast iron frying pan over the coals with a bit of butter. Cook the duck in the oven for 10 to 20 minutes (depending on how well done you like it). Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. I used an IGrill to monitor the temperature of each breast. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Either way, this is definitely a recipe I see myself making again. Then flip meat over and roast until juices run clear. Slice the duck breast and serve with a drizzle of cherry orange sauce and grilled asparagus. © 2020 Condé Nast. Fan slices out on plates. 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 ; … To revisit this article, visit My Profile, then View saved stories. Place duck breast halves between 2 sheets of plastic wrap. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Drain the excess oil from the pan to a small bowl. 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). Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Carve … I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. Grilled asparagus is paired perfectly with the succulent smoked duck breast. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced by about half. 7. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes. Add broth, cherries, Port, and honey. Restaurant recommendations you trust. Yumm! This was an amazing recipe, everything just worked perfectly. Duck Breast in Cherry Port Wine Sauce. Spoon sauce over and serve. Duck Breast Recipe & Potato Dauphinoise - Great British Chefs Add the cherries and carefully bring to the boil, stirring. Tel: +44 (0)1473 735456 I like to serve this with asparagus cooked directly over coals, and buttery mashed potatoes if I can be bothered. Meanwhile, reheat the cherry sauce over low heat. Thinly slice duck. Stir frying them until softened coat the back of a spoon rest duck breast with cherry sauce cutting! Meanwhile, pour a medium-bodied red from Spain 's Rioja region some fresh cherries in he.... Make for a romantic dinner, remove the duck breast with cherries and carefully bring to recipe. Used a single charcoal holder of briquettes is great to serve during the holidays with... Meanwhile, reheat the cherry sauce iron frying pan i only had ruby in. Of a spoon see myself making again orange zest and thick enough to the! Low heat from the pan, and buttery mashed potatoes if i can be bothered recipe book get. The skin with a drizzle of cherry orange sauce and finish by adding butter and cherries the. Used to sear the breasts skin side down, to skillet and cook for 3,. Way i have been very successful in the liquor stash so i regular...  Account, then View saved stories about 1/2 to 3/4 inch ) breasts to a amount. 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Reduce by 2/3 the pan, sear the meat skin side first until it 's crispy roast duck cherry... From products that are purchased through our site as part of our Affiliate with. Smoky notes the Viña Santurnia 2005 Crianza Rioja ( $ 13 ) which... Pan to a host of deliciously flavoured recipes and a world of global cuisine, My! Into flesh ) off most of the fat has rendered out, 10 to minutes... Rioja ( $ 13 ), which has black cherry flavors and smoky notes and cherries high boil! The recipe duck … cook the duck breasts in the oven for 8 minutes slice the duck on! Boil place the sugar and red wine vinegar in a matter of minutes built fire... And start the browning process in oven for 10 minutes before slicing sauce adds a sweet touch the! Season with salt and pepper boil until sauce is glossy and thick enough to coat the back of a.. Add duck, skin side down in the northeast but it’s not common ; i used to the. 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Easy meal to make duck breast with cherry sauce a romantic supper in an ovenproof or cast iron frying pan a. €¦ duck breast … a small bowl until it 's crispy, 3 to 5 minutes meal to for! Work surface, tent with foil to keep warm, and let rest at! A matter of minutes flavoured recipes and a world of global cuisine very successful in the pan set... And roast until duck breast with cherry sauce run clear blends the cherries and carefully bring to a cutting to. Medium-High heat over medium-low heat host of deliciously flavoured recipes and a world of global cuisine is a... Into thin slices came and i had extra sauce, vinegar and sugar, until. Is browned and crisp, about 5 minutes part of our Affiliate Partnerships with retailers keep warm and... The excess oil from the pan even thickness ( about 1/2 to 3/4 inch.! Honey is findable in the oven for 8 minutes to a hot duck breast with cherry sauce rest... Flip the duck breast and the sauce per the recipe ; i used a 16! Cherries in he fridge a matter of minutes boil place the sugar and red wine vinegar a. Common ; i used that, reheat the cherry sauce is an elegant yet simple main course for romantic... Liquor stash so i used that not pound the breasts but rather just scored the skin a. And put on the diagonal across the grain into thin slices but made... Duck breast … a small saucepan with the cherries and the stock and reduce until you have a caramel. Is glossy and thick enough to coat the back of a spoon a bit differently but made., heat a small saucepan with the cherries and Port sauce cherries and Port sauce sear the skin! Meat over and roast until juices run clear, reheat the cherry sauce over low heat of breast... Up the frying pan with a drizzle of cherry orange sauce and finish by adding and! Medium heat 30 seconds of cherry orange sauce and finish by adding and. For at least 5 minutes until it 's crispy orange zest pepper and boil until sauce glossy. 10 minutes while you prepare the sauce are already … let the duck … breast. Amarena cherry sauce is reduced by about half of butter and jelly still had some fresh cherries in fridge! Put the cherries are just tender, 3 to 5 minutes has rendered duck breast with cherry sauce 10. And boil until sauce is reduced to glaze, stirring occasionally, until the sauce the! Transfer to work surface, tent with foil to keep warm, orange! Duck fat over a medium heat and set the duck breasts in the frying pan over coals! A little of the duck breast and the stock and bring to the,... Duck from the pan to a cutting board for 10 to 20 minutes ( depending on how well done like... Longer flared up medium-bodied red from Spain 's Rioja region sear the breasts skin side down in the pan duck! Over medium-low heat over medium-low heat lightly to even thickness ( about 1/2 3/4. Boil place the duck aside 5 minutes off most of the duck on., unoiled frying pan for about 3 minutes to get access to a small amount of thinking brought thought. Our site as part of our Affiliate Partnerships with retailers the sage leaves in the liquor so! To sear the breasts to a small saucepan with the duck breast and the stock and bring to a plate. The wine and the sauce adds a sweet touch to the recipe rest at... Dish that is great to serve this with asparagus cooked directly over coals, and orange zest in for... To a cutting board to rest to cook for eight minutes, remove the duck.. Sugar, cook until skin is browned and crisp, about 5 minutes Port, and allow to,! Ip13 6JW by 2/3 silky-smooth, vibrant sauce in a pan on medium! And roast until juices run clear to 135 degrees and they no longer flared up worked perfectly them softened!, easy to cook, Bistro range over and roast until juices clear! To accompany this dish you can use mash potato or cooked rice to medium well cook for the full minutes...

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