Duck Breasts With Black Cherry Sauce Recipes

DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
• In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
• Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
• Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
• Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

DUCK WITH CHERRIES AND RED WINE VINEGAR

Steps:

• Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
• Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
• Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
• Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
• To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
• Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.

DUCK BREAST WITH BLACK CHERRY SAUCE

Steps:

• Heat oven up to 170°C.
• Check our side dishes from sweet potato, fried or mashed, both of them are good choice to the duck breast with black cherry sauce, but you have to make the mashed or cooked before frying off the breasts, otherwise you will not have enough time after it, and the breasts will get cold. If you choose fried sweet potato, you will have time to make it while the breasts are in the oven and resting after it.
• Make the black cherry sauce. Choose 6-8 pieces nice black cherries with stalks to set aside and pit the rest.
• Pour the port into saucepan and boil it for 4-5 minutes, until reduced by almost half.
• Add all cherries to the port with ground cinnamon, cloves, salt together and when it starts to boil again, simmer for 2 minutes.
• Remove the cherries with stalks and set apart.
• Blend the rest pitted cherries with the wine sauce together with immersion blender for 1-2 minutes until are creamy.
• Strain the sauce through on cheesecloth, muslin or a very fine colander and pour it back to the saucepan. Add whole cherries into the sauce also and set aside.
• Score the skin of the duck breasts (but not the meat) in a cross-hatch pattern. Season them with a bit of salt and pepper.
• Heat up a frying pan on medium high heat. When it is hot, lay the breasts skin side down and reduce the heat to medium. I do not use extra fat, the skin is fatty enough. Where the skin does not contact with the pan, I push it down with a tongue. I cook it for 4 minutes, until the skin is golden brown.
• Turn the breasts and cook the other side for 3 minutes.
• Place the breasts into ovenproof dish skin side down and put them into the preheated oven for 4 minutes.
• Leave them to rest for 3-4 minutes.
• Warm up the black cherry sauce with the whole cherries.
• Put your chosen side dish to the serving plate, place the breast on top and spoon the sauce around it, decorate with the whole cherries and enjoy.

DUCK BREAST WITH SWEET CHERRY SAUCE

Steps:

• Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
• Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
• Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
• Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
• Put oven rack in middle position and preheat oven to 450°F.
• Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
• Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
• Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
• Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
• Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
• Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
• Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.

DUCK BREAST WITH CHERRY SAUCE

Steps:

• In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.
• Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.
• Simmer over medium heat until mixture reduces by half and cherries are softened.
• Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.
• Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.
• Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.
• Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.
• Remove from oven and rest on a separate plate for 5 minutes before slicing.
• Serve with cherry sauce.

DUCK BREASTS WITH BRANDIED CHERRY SAUCE

Steps:

• Preheat oven to 400 degrees.
• Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
• Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
• To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.

ROAST DUCK IN CHERRY AND BLACK PEPPERCORN SAUCE

Steps:

• In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes.
• Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)
• Preheat the oven to 425 degrees.
• Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.
• Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.
• Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.

DUCK BREASTS WITH BLACK CHERRY SAUCE

Steps:

• Cut each duck breast in half Cut several long slashes in duck skin (don't cut through meat) Place duck in a shallow nonaluminum dish just large enough to hold them in a single layer In a small bowl, stir together olive oil, orange juice, ginger, salt and pepper flakes Spoon half of oil mixture over duck Turn over duck breasts and spoon remaining marinade over the top Cover and refrigerate, turning breasts several times for 2 hours Remove from fridge 30 minutes before grilling Make sauce: In a saucepan over medium-low heat, combine cherry preserves, chili sauce, beef broth, hoisin sauce and mustard Stir well and bring to a boil Reduce heat to low, cover partially and simmer until thickened (about 20 minutes) Remove from the heat Prepare a hot fire in a grill; position grill rack 4 to 6 inches above the fire Place the duck breasts, skin sides down on rack Cook until skin is crisp (about 5 minutes) Turn over the breasts and continue to cook until medium-rare (about 3 minutes more) Brush both sides with a little black cherry sauce and grill for 1 minute on each side Transfer the breasts to a cutting board, cover loosely with foil and let rest for 5 minutes Reheat cherry sauce over low heat Carve breasts on a diagonal and serve with sauce spooned over top & sprinkled with chives