Grilled Gressingham Duck With Cherry Sauce Recipes

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DUCK BREAST WITH CHERRY SAUCE



Duck Breast with Cherry Sauce image

Provided by [email protected]

Number Of Ingredients 13

2 duck breasts
1 tablespoon olive oil
1 shallot (minced)
2 cloves of garlic (minced)
2/3 cup low-sodium chicken stock
½ cup dry red wine (I used Pinot Noir)
1 cup fresh or frozen pitted tart cherries
2 tablespoons cherry preserves
1 tablespoon balsamic vinegar
½ tablespoon sugar
1 teaspoon dijon mustard
2 tablespoons butter
Salt and pepper (to taste)

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.

GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE



Grilled Duck Breasts With Dried Cherry-Zinfandel Sauce image

DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon ground ginger
1 tablespoon Chinese five spice powder
1 tablespoon fresh ground white pepper
1 1/2 teaspoons salt
4 boneless skin-on duck breast halves
1 cup chicken stock
1/4 cup zinfandel (or other full-bodied dry red wine)
1/2 cup dried sweet cherries
1 tablespoon dark soy sauce
1 tablespoon dark corn syrup
1 tablespoon cornstarch (dissolved in 2 Tb wine or water)

Steps:

  • Prepare a charcoal or gas grill for direct grilling over medium heat.
  • To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
  • To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
  • Remove from heat.
  • Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
  • Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
  • Turn and grill for 5 minutes more.
  • Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
  • Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.

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