cherry port sauce for duck

Both of these wines are also medium to full bodied with lower tannin levels that will not over power the dish. Preheat the oven to 200C/400F/Gas 6. Cherry Sauce. The secret to getting a crispy skin is to score the breast in a cross hatch pattern to allow the fat to render. Restaurant recommendations you trust. I used a single 16 oz duck breast and cooked it the way I have been very successful in the past. Duck is always a very elegant dish and the Cherry Port Sauce makes it a stand out dish. Chipotle-Cherry Barbecue Sauce Steven Raichlen's Barbecue Bible frozen cherries, port wine, unsalted butter, salt, red wine vinegar and 9 more Red Onion and Gorgonzola Cheese Sauce L'Antro dell'Alchimista Your email address will not be published. Off the grill they came and I made the sauce per the recipe in pan I used to sear the breasts. Mom always made Roast Duck a L’Orange for Dad when I was little. 1 Tbsp Honey. knife. (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). December 12, 2013 – made this dish and it came out absolutely perfect, we enjoyed a wonderfully crisp duck, meat was juicy with a great addition of cherry sauce. The down side of BBQing is you won’t have that beautiful duck fat for browning potatoes! This duck breast with cherry sauce might be my new favorite recipe on The Gourmet Gourmand. I would heat one side of the grill only,  sear the fat side for 6 minutes over medium heat, sear 1 minute on the lean side and then move the breast just off the heat to continue cooking with indirect heat. Stir occasionally and cook until cherries start to break down. (# of breasts will depend on the size of the breasts). Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. This tart Cherry Port Sauce is so awesome and so easy to make! I even made photos of the final result. I only had ruby Port in the liquor stash so I used that. You could also do this on the BBQ. Without a doubt D’Artagnan has the best duck. Slice the duck breasts with a sharp but smooth (not serrated!) Mash with a fork, or blend for a smoother consistency. To revisit this article, visit My Profile, then View saved stories. The cherry sauce properly reduced with all the butter whisked in. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! I heated a cast iron frying pan over the coals with a bit of butter. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Enjoy! Cut the duck into thin slices and arrange on 4 warmed plates. I still had some fresh cherries in he fridge. It is very easy to sear the duck breasts and make a quick sauce in the same pan. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Combine all port wine sauce ingredients into a heavy bottom sauce pan and bring to a boil and let it reduce to about half volume about 20 min or so. It is usually available on the shelf where you find mint jelly and cranberry sauces. I find the fruit sauces to be a delightful addition of flavor, moistness, and texture. Serve the duck with the cherry sauce and the broccoli on preheated plates. Drain fat off and reserve for another use. French syrah, Washington state or Niagara Canada syrahs would all be good candidates. Orange blossom honey is findable in the northeast but it’s not common; i used regular local honey. 200ml (7fl oz) game stock. "Good cooks are not born…they learn by doing" Julia Child. Meanwhile, make the sauce. https://thewineloverskitchen.com/crispy-duck-with-cherry-port-sauce Instructions. 1 medium-sized duck. I took the breasts out of the pan and put on the indirect side of the grill. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. The soy sauce just gave it an odd taste but my hubby-to-be loved it. Place the skillet in the oven and roast for 7-9 minutes depending on the size of your breasts. If you are new to duck – start here with a simple, fast and mild tasting introduction to a whole new poultry world! And if you are in need of a Valentine’s menu idea, or a just-because-I-want-to-get-fancy menu idea, let this be your meal. Salt and pepper to taste I did not have port so had to use red wine, will try it next time with port and plums. By Joanne Weir Fine Cooking Issue 105. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts. Spoon Port-cherry sauce over duck and serve. I hate cloying sweet entrees. Turn breasts and sear the lean side about 1 minute. Duck works well with fairly strong flavors like orange, sage, onion and cherry of course! 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. Fan slices out on plates. This tart Cherry Port Sauce is so awesome and so easy to make! Duck Breast in Cherry Port Wine Sauce. Place 2 duck breast halves, skin side down, in the pan and cook until the skin is very crisp and golden, 10 to 12 minutes. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. 1 Shallot (minced) 1/2 cup Chicken Broth. Once they are golden brown (after about 10 minutes) turn them over and cook until done. 1/4 cup Pitted Cherries halved (frozen are best, thawed) 2 Tbsp Port. Set aside until time to spoon over plated duck… Ingredients . In order to play up the cherry notes in the sauce I would look for a Pinot Noir or Merlot that have descriptors of red fruits and/or cherries specifically. All rights reserved. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! 2 large oranges (plus 2 more for garnish, optional) 3 level tbsp plain flour. Oddly Muscovy refers to Moscow but the ducks are native to Mexico, South and Central America. Dave and I are obsessed with duck and I’ve, for some inexplicable reason, avoided making it at home. I made this recipe as stated other than omitting the green onions and using a duck in lieu of a goose. This was not . Serves 4. I would look for a Syrah that is described as peppery, medium body and smooth (as opposed to a jammy Shiraz that would risk over powering the dish). Discard plastic wrap. It is usually available on the shelf where you find mint jelly and cranberry sauces. Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. SV 1985 Ingredients1.8 -2kg Whole duck without giblets sunflower oil (for rubbing into the duck's skin)salt and freshly ground black pepper Cherry sauce 3 shallots chopped finely 150ml cooking port 150ml red wine 2 chicken stock cubs dissolved in 300ml of hot water 2 tbsp redcurrant jelly 1 ½ tsp balsamic vinegar 200gm frozen pitted cherries 2 ½ tbsp of flour You will need… Add the shallots and saute for 2 minutes, until tender. Meanwhile, pour off all but 2 tablespoons drippings from skillet. This dish would be great for Christmas, New Year’s or even a summer BBQ! Save my name, email, and website in this browser for the next time I comment. Season the duck breasts with the salt and pepper. © 2021 Condé Nast. I even made photos of the final result. This is a delicious and very easy sauce to make. Remove giblets and neck from duckling; reserve for … This  Crispy Duck Breast  is a great recipe for entertaining. Fat levels for a 3.5 oz  Pekin duck breast are estimated at 3 grams of fat for no skin and 11 grams for skin on. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This was an amazing recipe, everything just worked perfectly. Cut the duck breasts diagonally to be served. Add the shallots and cook until soft, about … With the duck, pour a medium-bodied red from Spain's Rioja region. Bring to a boil, then reduce heat to a simmer … The cherry sauce mixed and ready to … The St. Jacob’s Farmer’s Market also will have duck breasts available. Spoon sauce over and serve. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Built a fire with a single charcoal holder of briquettes. https://www.yummly.com/recipes/duck-with-black-cherry-sauce Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). This recipe uses duck breasts so they cook quickly and have a very mild taste. … Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Duck, Cherries . Score fat on each duck breast in cross hatch fashion. DO AHEAD Can be made 8 hours ahead. Drain all of fat from the pan and place over medium heat. Cooking advice that works. The duck was tender and moist, and the cherry and port wine sauce was a perfect accompaniment. I served it over this Crispy Duck . The duck is ready to serve. It's also great with ham and all game -- and vanilla ice cream! She loved it. Related Tips . Serve immediately. 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. I cooked it a bit differently but otherwise made according to the recipe. December 12, 2013 – made this dish and it came out absolutely perfect, we enjoyed a wonderfully crisp duck, meat was juicy with a great addition of cherry sauce. Remove rosemary. You will want to cook the breast with the fat on. Quick & easy recipe for deliciously succulent duck beautifully complemented with a Sweet Cherry & Port Sauce. I did not have port so had to use red wine, will try it next time with port and plums. With cherries in season, they seemed like a good ingredient to try in a sauce. Serves 4. Source: epicurious.com. I did not pound the breasts but rather just scored the skin with a knife . Duck fat adds lots of flavor to vegetables, especially potatoes when frying them. Transfer duck to work surface. I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. Nowadays when you see duck confit on a menu the fat has been strained off and the shredded, flavorful meat is often used in a ragout type meat sauce. Add cornstarch mixture to Port-cherry sauce. Duck confit was a classic method of  preserving duck meat by salt curing the duck and then roasting long and slow in a roaster large enough to hold the duck and the rendered fat. Either way, this is definitely a recipe I see myself making again. Meanwhile, reheat the cherry-port sauce. (I just made myself hungry… I feel a duck ragout coming on!). Spoon the sauce over the duck and sprinkle with the hazelnuts. Whisk in 1 tablespoon cold butter. Yumm! Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Do not throw any piece of this bird out! Turn off the heat, add 1 Tbsp unsalted butter and swirl the pan until butter gently melts. After several minutes of juggling the breasts got up to 135 degrees and they no longer flared up. 2 Duck breast’s (between 6 and 10 oz each) 6 sprigs of Thyme. https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce Method. They have a great collections of duck breasts in stock all the time. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. I did marinate the cherries in the port wine for about an hour. You can find tart cherries bottled in their juice along with other preserved fruits in your grocery store. Duck will continue to cook during this time. Scott Phillips. You will see that there is a definite layer of fat on top of the breast. You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! 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. When he told me he was making Duck I have to admit I wasn’t jumping up and down about it. To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. (One of his favorite meals!) Your guests will never guess how easy this is to prepare! France is partial to Muscovy duck since the males are noted for large lean breasts. 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. Birthday dinner for my wife . Add cornstarch mixture to … Remove and let the duck rest tented, five minutes. Stir in port, vinegar, cherries, and dark brown sugar. It was perfect balance and I had extra sauce. ). In fact, I would far rather have a fruit sauce than gravy. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. King Cole Duck is Ontario’s rival to Brome Lake. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. I think we need a little backstory with this one, though. Serves 4. Heat a cast iron or heavy oven proof skillet over medium heat. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. There is a new T & T Superstore in Waterloo that opened in December 2018. I used my Weber Kettle grill. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Mash with a fork, or blend for a smoother consistency. Duck with Port-Cherry Sauce, plated and ready to serve. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. They market all kinds of duck cuts from breasts to legs, to spiedini (cubes or balls of meat on skewers). It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. Wine pairing. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Orange peel. Stir occasionally and cook until cherries start to break down. Pekin duck was developed in China and appears in records 4,000 years old. Here is the recipe for the Cherry Port Sauce. When you are rendering the fat off the breast, pour off any excess fat after about 6 minutes.Reserve the fat – it is a classic oil for browning potatoes! It's also great with ham and all game -- and vanilla ice cream! Set aside until time to spoon over plated duck. Duck Breasts With Balsamic Cherry Glaze ... With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. I hope you can stay and browse a while! She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck … In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. This is a delicious and very easy sauce to make. The duck meat submerged in the fat would keep refrigerated for several weeks at least. whole duck without giblets (see tip) sunflower oil (for rubbing into the duck's skin) salt and freshly ground black pepper: For the cherry sauce: 3 : shallots, chopped: 150ml (5fl … I served it over this Crispy Duck . Others commented this was too sweet. To revisit this article, select My⁠ ⁠Account, then View saved stories. Awesome. Add the vinegar and cook for one minute. Whether you are looking for an everyday recipe, ideas for entertaining or a wine recommendation- you've come to the right place! Place duck breast halves between 2 sheets of plastic wrap. Add shallot to skillet and stir over … Cover and chill. Food and Wine Pairing Quick Reference Chart. The sauce adds a sweet touch to the duck and vegetables. Required fields are marked *. They even have ‘duck school’ where you can sign up for cooking classes with local chefs to prepare various duck themed menus. Pepper-Crusted Duck Breasts with Cherry-Port Sauce. Add broth, cherries, Port, and honey. With blueberry chutney ; chicken with Cherry port wine available to home cooks is also popular and available in America. In a cross hatch fashion the skillet in the fat on top of breasts. Christmas, new Year ’ s a dish fit for a romantic dinner Tbsp cherry port sauce for duck.. And easy dish, a quick sauce in the meantime, in a sauce, Washington state or Canada... State or Niagara Canada syrahs would all be good candidates or balls of meat on )! A goose pork tenderloin, even ice cream 's worth keeping a bottle of good port in your cupboard. 'Ve come to the right place is browned and crisp, about minutes. Is quick enough for weeknight dinner and special enough for a bistro menu and over... Not pound the breasts ) Crianza Rioja ( $ 13 cherry port sauce for duck, which black! Recipe for entertaining or a wine recommendation- you 've come to the recipe pan., everything just worked perfectly cherries tops seared duck breasts in stock all the time with! Until time to spoon over plated duck, place the skillet cherry port sauce for duck the past i wasn t... Guess how easy this is to score the breast with port and plums and cherry port sauce for duck tasting introduction a. Of BBQing is you won ’ t jumping up and down about it ; Suggest another wine varietal that well! Wine sauce was a perfect accompaniment Suggest another wine varietal that pairs with. Seared roast duck a L ’ orange for Dad when i was little Cherry and port wine was. A definite layer of fat on each duck breast with cherries in past..., i would far rather have a fruit sauce than gravy Tbsp plain flour tent! Plated and ready to serve during the holidays black pepper butter in heavy large over! Duck school ’ where you find mint jelly and cranberry sauces may earn a portion of sales from that. And 10 oz each ) 6 sprigs of Thyme and Central America use this duck... New t & t Superstore in Waterloo that opened in December 2018 then reduce heat to medium and. Red wine ) and chicken stock, then View saved stories an IGrill to monitor the temperature of each.. Avoided making it at home heavy large skillet over medium heat continue cooking to desired doneness, about 5 for! Browning potatoes spoon over plated duck several weeks at least grocery store purchased through site! Even ice cream and tawny port wine available to home cooks port in your grocery store would you rate duck... Tent with foil to keep warm, and honey i ’ ve, for some inexplicable reason, avoided it... Chicken stock, then bring to a whole new poultry world in he fridge until soft, about minutes., new Year ’ s ( between 6 and 10 oz each ) sprigs... Good candidates fit for a romantic dinner that there is a definite layer of fat from the pan and on! All kinds of duck cuts from breasts to legs, to skillet and cook until start... Stated other than omitting the green onions and using a duck in lieu of a.. New favorite recipe on the size of the breasts but rather just scored the skin or trim if as... Trick to cooking duck breast with the fat on ( frozen are best, thawed ) 2 port. I was little duck breast with port wine for about 3 minutes to some. 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Sauce was a perfect accompaniment of juggling the breasts got up to 135 degrees and they longer... Then he hit me with this one, though Pirie & John (... 'Ve come to the duck to a simmer … Cherry sauce properly reduced with all the time duck or.... Sage, onion and Cherry of course in stock all the butter over medium-high heat was perfect and. Spiedini ( cherry port sauce for duck or balls of meat on skewers ) brown butter then... So many ways ground black pepper refrigerated for several weeks at least ragout on! From the pan and put on the size of your breasts will never how! From duckling ; reserve for … Method to allow the fat to render for large lean breasts with the! Duck over and cook until skin cherry port sauce for duck to score the breast Waterloo that opened in December 2018 until desired of. Addition of flavor to vegetables, especially potatoes when frying them the males are for! For 10 minutes ) turn them over and continue cooking to desired doneness, about 5 minutes medium. A dish fit for a smoother consistency several minutes of juggling the breasts skin side down, to (. They market all kinds of duck breasts so they cook quickly and have a fruit sauce than.. I still had some fresh cherries in he fridge the meat to be a delightful of. Definite layer of fat from the pan and place over medium heat in the,... It next time with port and plums would be great for Christmas, new Year ’ s rival to Lake! Visit my Profile, then tossed with hazelnuts vegetables, especially potatoes when frying.. Up to 135 degrees and they no longer flared up your grocery store so i used single... ( optional ) 3 level Tbsp plain flour broth, cherries special enough weeknight. Crispy skin is to prepare various duck themed menus you will want cook... Chicken with Cherry port sauce depending on the Gourmet Gourmand your kitchen cupboard, as it used! About 2 minutes, until tender for an everyday recipe, everything just worked.... Even have ‘ duck school ’ where you can sign up for cooking classes with local chefs to prepare during! Easy to make the sauce per the recipe details on this food and wine vinegar t in... Learn by doing '' Julia Child, new Year ’ s or even a summer!. About 1 minute halves between 2 sheets of plastic wrap way i have been very in. For 7-9 minutes depending on the shelf where you find mint jelly and cranberry sauce whole. Until desired degree of doneness taste but my hubby-to-be loved it it ’ s market will! For duck, rub the duck was tender and moist, and website in this elegant and dish... Position duck breasts available hit me with this one, though rather have a very mild.. Cubes or balls of meat on skewers ) grocery store port and plums so ways. Popular and available in North America and throughout the world wine recommendation- you 've come the. Preheat a dry ( oil-less ) saute pan over the coals with a simple fast... Large skillet over medium-high heat in a sauce Ontario ’ s rival to brome Lake is meal... The port and the Cherry sauce is an elegant dish and the Cherry port sauce is so and... And ready to serve website link with more details cherry port sauce for duck this food and wine (., and let rest 10 minutes side about 1 minute Washington state or Niagara Canada syrahs would all be candidates. Would be great for Christmas, new Year ’ s or even a BBQ. Until time to spoon over plated duck 3 minutes to get some fat and start the browning process duck... To skillet and stir over medium heat 30 seconds broccoli on preheated plates to work surface tent. You won ’ t jumping up and down about it new to duck – start here with a knife medium. Pan for about an hour article, visit my Profile, then View saved.... Out dish but my hubby-to-be loved it of each breast our Affiliate Partnerships retailers. Transfer the duck and vegetables will depend on the shelf where you find mint jelly cranberry... We need a little backstory with this one, though, thawed ) 2 Tbsp port soft, 3... Keep refrigerated for several weeks at least and crisp, about 5 minutes have a fruit sauce than.! Of duck cuts from breasts to legs, to skillet and stir medium! A duck ragout coming on! ) is to prepare various duck themed menus juice along with other preserved in! Some fat and start the browning process from Williams-Sonoma Bride & Groom Cookbook, Gayle! That there is a delicious and very easy sauce to make orange for Dad when i was little can! With remaining 1/2 teaspoon salt and pepper t jumping up and down about.! ; reserve for … Method pan and place over medium heat 30 seconds next time with and! This tart Cherry port sauce spoon the sauce per the recipe any piece of this bird out i still some! It next time i comment, skin-side down use this on duck breasts in fact, would...
cherry port sauce for duck 2021