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.
ROAST DUCK WITH CHERRIES
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
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
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
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
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
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
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
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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- Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.
- 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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ROAST DUCK WITH DRIED CHERRY SAUCE RECIPE
From webmd.com
Cuisine AmericanTotal Time 3 hrsCategory DinnerCalories 251 per serving
- To prepare ducks: Preheat oven to 350°F. Set aside necks and giblets for sauce. (Reserve livers for another use.) Pull off any fat. Rinse cavities with cold water and pat dry. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.) Tuck wing tips under and tie legs together with kitchen string, if desired. Set the ducks, breast-side up, on a rack in a large deep roasting pan.
- Roast the ducks until a meat thermometer registers 180°F, the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Repeat every 30 minutes.
- While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. Transfer to a plate. Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. Reduce heat to low, partially cover and simmer for 45 minutes. Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. Set aside. (Refrigerate if holding for longer than 1 hour.)
- When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. Bring the reserved giblet stock to a simmer over medium heat. Strain the port from the roasting pan into the stock. Skim fat from the chilled pan juices; add the juices to the stock. Add dried cherries (or dried cranberries) and simmer for 1 minute. Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. Stir in vinegar and season with pepper.
ROAST DUCK WITH DRIED CHERRY SAUCE RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Cherry RecipesCalories 252 per servingTotal Time 3 hrs
- To prepare ducks: Preheat oven to 350 degrees F. Set aside necks and giblets for sauce. (Reserve livers for another use.) Pull off any fat. Rinse cavities with cold water and pat dry. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. With a skewer or fork, prick holes in the skin without piercing the flesh. (This allows fat to drain during roasting.) Tuck wing tips under and tie legs together with kitchen string, if desired. Set the ducks, breast-side up, on a rack in a large deep roasting pan.
- Roast the ducks until a meat thermometer registers 180 degrees F, the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Repeat every 30 minutes.
- While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. Transfer to a plate. Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. Reduce heat to low, partially cover and simmer for 45 minutes. Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. Set aside. (Refrigerate if holding for longer than 1 hour.)
- When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. Bring the reserved giblet stock to a simmer over medium heat. Strain the port from the roasting pan into the stock. Skim fat from the chilled pan juices; add the juices to the stock. Add dried cherries (or dried cranberries) and simmer for 1 minute. Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. Stir in vinegar and season with pepper.
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- Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron or other ovenproof skillet. Heat the pan over medium-high. Add the duck and cook until browned on the bottom, 2 to 2 1/2 minutes. Turn duck over and transfer skillet to oven. Roast until duck reaches desired doneness: 6 minutes for medium, 10 minutes to cook through. Transfer duck to a cutting board and let rest for 5 minutes. Add any juices accumulated on the cutting board to the Port & Dried Cherry Sauce.
- Carve duck on the diagonal into thin slices. Fan on warm plates and spoon sauce over and around duck. Serve immediately.
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