Roast Duck Breast With Dried Cherries And Port Recipes

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DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE



Duck Breasts with Citrus Port Cherry Sauce image

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

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.

ROAST DUCK WITH CHERRIES



Roast Duck with Cherries image

Roast duck with cherries is a delicious and elegant dinner dish courtesy of Vitaly Paley and can be found in "The Paley's Place Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 19

Pinch of ground cloves
6 star anise, ground, plus 2 whole
1 teaspoon ground cinnamon
2 large Yukon gold potatoes, peeled and cut into large pieces
2 carrots, peeled and sliced into 1/2-inch rounds
1 large onion, quartered
1 large turnip, peeled and quartered
1 large sweet potato, peeled and cut into large pieces
Coarse salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 (4-to-5-pound) whole Muscovy duck
Duck neck and organs (not the liver), optional
6 sprigs thyme
2 bay leaves
3 sticks cinnamon
3 cups Bing cherries, stemmed and pitted, or 2 1/2 cups dried sour cherries
3 cups red wine
1/4 cup sugar
2 heads garlic, separated into cloves

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl, stir together cloves, ground star anise, and ground cinnamon. Place potatoes, carrots, onion, turnip, and sweet potato in a roasting pan large enough to hold the duck; sprinkle half the spice mixture over the pan and season with salt and pepper. Drizzle with 3 tablespoons olive oil and mix to coat.
  • Rinse duck in cold water and pat dry. Rub duck all over with remaining spice mixture and 3 tablespoons olive oil; season generously, inside and out, with salt and pepper. Place duck, breast side up, on top of vegetables in roasting pan. Add neck and organs, along with thyme, bay leaves, and 2 cinnamon sticks. Cover pan tightly with parchment paper-lined aluminum foil; transfer to oven and cook for 2 hours.
  • Meanwhile, in a saucepan, combine cherries, red wine, sugar, remaining cinnamon stick, and whole star anise. Place over low heat and cook until cherries are soft and wine has reduced to a syrupy consistency, about 30 minutes. Reserve about 3 tablespoons of syrup for glazing the duck. Transfer remaining syrup to a small serving bowl; set aside and keep warm.
  • Carefully uncover duck and baste with pan juices. Add garlic cloves to pan and re-cover with parchment paper-lined foil. Return duck to oven and continue cooking until meat starts pulling away from the bone, about 2 hours more.
  • Uncover duck and brush with reserved cherry-wine syrup. Return to oven and roast until skin is crispy and dark, rich brown in color, about 15 minutes.
  • Carefully transfer duck to a large serving platter. Let stand, uncovered, while preparing the vegetables. Transfer vegetables to a large bowl. Remove meat from the neck and add to vegetables, discarding bones. Thinly slice remaining organs and add to the vegetables; mash vegetables and meat together and season with salt and pepper.
  • Transfer vegetable mixture to a serving bowl and serve immediately along with duck and cherry-wine syrup.

PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE



Panfried Duck Breasts With Dried Cherry-Port Sauce image

Make and share this Panfried Duck Breasts With Dried Cherry-Port Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck Breasts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup tawny port
1/2 cup dried cherries
4 boneless duck breast halves, about 7 oz. each
salt
fresh ground black pepper
2 tablespoons finely chopped shallots
1 cup chicken stock
2 tablespoons chilled unsalted butter

Steps:

  • In a small bowl, combine the Port and dried cherries; set aside.
  • Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
  • In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
  • Season the breasts on both sides with the salt mixture.
  • Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
  • Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
  • Holding the breasts back with a spatula, pour the fat out of the pan.
  • Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
  • Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
  • Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
  • Add the shallots and cook, stirring often, until softened, about 2 minutes.
  • Add the Port and cherries and bring to a boil over high heat.
  • Cook until the Port is reduced almost to a glaze, about 1 minute.
  • Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
  • Remove from the heat.
  • Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
  • Season to taste with salt and pepper; keep warm.
  • Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
  • Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
  • Spoon some sauce over each breast and serve immediately.

Nutrition Facts : Calories 225.4, Fat 10, SaturatedFat 4.9, Cholesterol 81, Sodium 137.2, Carbohydrate 7, Sugar 3.2, Protein 18.2

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

ROASTED DUCK BREAST WITH CHERRY SAUCE



Roasted Duck Breast with Cherry Sauce image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 duck breasts, 6 to 8 ounces each
2 shallots, finely chopped
1/2 cup sherry vinegar
1 teaspoon sugar
1 pint duck demi-glace (beef will also work)
Salt and pepper
2 ounces butter
1 cup griottes (small tart cherries from Provence, available in specialty shops)

Steps:

  • Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. 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.
  • 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.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. 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. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. 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. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

DUCK WITH PORT-CHERRY SAUCE



Duck with Port-Cherry Sauce image

Categories     Duck     Sauté     Cherry     Port     Sherry     Winter     Thyme     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup soy sauce
1 cup Sherry
4 6-ounce duck breast halves
12 frozen dark sweet cherries, thawed, halved
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1 fresh thyme sprig
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces, room temperature

Steps:

  • Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
  • Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
  • Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
  • Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
  • Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

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  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. 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. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
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DUCK BREASTS WITH PORT & DRIED CHERRY SAUCE RECIPE ...
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