cherry port sauce for duck

© 2021 Condé Nast. Serves 4. Serve with a peppery Syrah or cherry-noted Pinot Noir. 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. Add broth, cherries, Port, and honey. There is a new T & T Superstore in Waterloo that opened in December 2018. A slice of turkey and cranberry sauce with whole berries; duck with blueberry chutney; chicken with cherry port sauce. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Transfer duck to work surface. Remove giblets and neck from duckling; reserve for another use. Here is the recipe for the Cherry Port Sauce. I hate cloying sweet entrees. Position duck breasts fat side down and cook for approximately 6 minutes. If you are new to duck – start here with a simple, fast and mild tasting introduction to a whole new poultry world! The duck meat submerged in the fat would keep refrigerated for several weeks at least. Preheat the oven to 200C/400F/Gas 6. I served it over this Crispy Duck . I went online and read many different recipes for duck and how vest to cook duck breasts, and ended up with this recipe which turned out better than I hoped for. Duck fat adds lots of flavor to vegetables, especially potatoes when frying them. Rinse duckling thoroughly with cold water; pat dry with paper towels. Servings: six. Place duck breast halves between 2 sheets of plastic wrap. Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down. Add shallot to skillet and stir over medium heat 30 seconds. Add the vinegar and cook for one minute. Increase heat to medium high and add the I served it over this Crispy Duck . Mom always made Roast Duck a L’Orange for Dad when I was little. With the duck, pour a medium-bodied red from Spain's Rioja region. (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). (I just made myself hungry… I feel a duck ragout coming on!). Stir occasionally and cook until cherries start to break down. Do not throw any piece of this bird out! Whether you are looking for an everyday recipe, ideas for entertaining or a wine recommendation- you've come to the right place! I did not have port so had to use red wine, will try it next time with port and plums. Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. 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. The trick to cooking duck breast is you want the meat to be rare or medium rare. The sauce adds a sweet touch to the duck and vegetables. The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. Remove rosemary. 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 … You can find tart cherries bottled in their juice along with other preserved fruits in your grocery store. Duck works well with fairly strong flavors like orange, sage, onion and cherry of course! Yumm! Method. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. knife. I recently posted a recipe for pork chops that I had bought online at D’Artagnan.com, and when I placed my order, they had duck breasts on sale.Although I do enjoy a well-cooked duck breast when we are dining out at a restaurant, it has been many years since I cooked duck at home, so I decided to order some. 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. Wine pairing. Be careful not to cut into the flesh. Related Tips . Transfer the duck to a platter, cover loosely with aluminum foil and let rest for 10 minutes. 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. 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… French syrah, Washington state or Niagara Canada syrahs would all be good candidates. Scott Phillips. I took the breasts out of the pan and put on the indirect side of the grill. 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). A peppery Syrah would also work well. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! 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! Add the shallots and cook until soft, about 2 minutes. Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric … For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck … Season sauce to taste with salt and pepper. 200ml (7fl oz) game stock. Orange peel. It was perfect balance and I had extra sauce. Place the skillet in the oven and roast for 7-9 minutes depending on the size of your breasts. You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! Transfer duck to work surface. As already mentioned in the intro, this is great with vintage port (or late bottled vintage or even a good ruby port). They even have ‘duck school’ where you can sign up for cooking classes with local chefs to prepare various duck themed menus. You will see fat start to melt. It is usually available on the shelf where you find mint jelly and cranberry sauces. Serve with sauce. Meanwhile, make the sauce. Source: epicurious.com. Set aside until time to spoon over plated duck. Slow-roast duck with orange & Port sauce. King Cole Duck is Ontario’s rival to Brome Lake. Turn off the heat, add 1 Tbsp unsalted butter and swirl the pan until butter gently melts. Set aside until time to spoon over plated duck… I did marinate the cherries in the port wine for about an hour. Method. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Finally he finished things off with Peach Mousse with Tequila! Your guests will never guess how easy this is to prepare! 2 large oranges (plus 2 more for garnish, optional) 3 level tbsp plain flour. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Drain all of fat from the pan and place over medium heat. Required fields are marked *. I used a single 16 oz duck breast and cooked it the way I have been very successful in the past. Season the duck breasts with the salt and pepper. The soy sauce just gave it an odd taste but my hubby-to-be loved it. Stir occasionally and cook until cherries start to break down. Transfer the duck to a cutting board and cover loosely with aluminum foil. Duck will continue to cook during this time. Remove and let the duck rest tented, five minutes. You may want to have a spray bottle handy because the dripping breast fat will cause flare ups so you will need to either spray them out or move the breasts momentarily to the unheated side to rescue them from burning. Pour in port (or red wine) and chicken stock, then bring to a boil and reduce by half. Be careful not to cut into the flesh. 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. (One of his favorite meals!) This is a delicious and very easy sauce to make. "Good cooks are not born…they learn by doing" Julia Child. Built a fire with a single charcoal holder of briquettes. Serve immediately. 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. Add cornstarch mixture to … Ingredients . Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Duck, Cherries . 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. Slice thinly and serve with warm Cherry Port Sauce. 1 Tbsp Honey. You could also do this on the BBQ. I made this recipe as stated other than omitting the green onions and using a duck in lieu of a goose. With cherries in season, they seemed like a good ingredient to try in a sauce. I use a cast iron skillet because it provides such a nice even heat and you can pop it right into the oven to finish off the breasts. Birthday dinner for my wife . https://www.gressinghamduck.co.uk/recipes/duck-breast-with-rich-cherry-sauce 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. By Joanne Weir Fine Cooking Issue 105. Stir in port, vinegar, cherries, and dark brown sugar. Cherry Sauce. Pound lightly to even thickness (about 1/2 to 3/4 inch). Others commented this was too sweet. Serves 4. ). I used my Weber Kettle grill. Pekin duck is also popular and available in North America and throughout the world. I cooked it a bit differently but otherwise made according to the recipe. This  Crispy Duck Breast  is a great recipe for entertaining. Either way, this is definitely a recipe I see myself making again. It’s your choice whether you eat the skin or trim if off as you eat it. Pepper-Crusted Duck Breasts with Cherry-Port Sauce. Discard plastic wrap. This tart Cherry Port Sauce is so awesome and so easy to make! Remove giblets and neck from duckling; reserve for … 1 medium-sized duck. 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. I did not find this sauce at all too sweet. Method. Cover and chill. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Slice the duck breasts with a sharp but smooth (not serrated!) Cut the duck breasts diagonally to be served. The duck is ready to serve. The down side of BBQing is you won’t have that beautiful duck fat for browning potatoes! Awesome. Duck Breast With Cherry Port Sauce; Duck With Fig & Cherry Sauce; Duck And Cherry Sauce; Duck With Black Cherry Sauce; Wine Pairings. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. I heated a cast iron frying pan over the coals with a bit of butter. In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. This duck breast with cherry sauce might be my new favorite recipe on The Gourmet Gourmand. France is partial to Muscovy duck since the males are noted for large lean breasts. Mash with a fork, or blend for a smoother consistency. She loved it. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Spoon the sauce over the duck and sprinkle with the hazelnuts. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! The cherry sauce mixed and ready to … I think we need a little backstory with this one, though. 1/4 cup Pitted Cherries halved (frozen are best, thawed) 2 Tbsp Port. Cooking advice that works. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! This was not . I used an IGrill to monitor the temperature of each breast. It is usually available on the shelf where you find mint jelly and cranberry sauces. Quick & easy recipe for deliciously succulent duck beautifully complemented with a Sweet Cherry & Port Sauce. Your email address will not be published. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes over medium-high heat, breaking up the jam with a spatula. I even made photos of the final result. https://thewineloverskitchen.com/crispy-duck-with-cherry-port-sauce We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Pinot Noir; Suggest another wine varietal that pairs well with Duck, Cherries. 2 Duck breast’s (between 6 and 10 oz each) 6 sprigs of Thyme. When he told me he was making Duck I have to admit I wasn’t jumping up and down about it. 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. Meanwhile, reheat the cherry-port sauce. Spoon the sauce over the duck and sprinkle with the hazelnuts. Mash with a fork, or blend for a smoother consistency. DO AHEAD Can be made 8 hours ahead. Sprinkle duck with salt and pepper. Without a doubt D’Artagnan has the best duck. Recipes you want to make. Serve the duck with the cherry sauce and the broccoli on preheated plates. Spoon sauce over and serve. Fan slices out on plates. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. After several minutes of juggling the breasts got up to 135 degrees and they no longer flared up. Add cornstarch mixture to Port-cherry sauce. Dave and I are obsessed with duck and I’ve, for some inexplicable reason, avoided making it at home. Preheat the oven to 200C/400F/Gas 6. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. To revisit this article, select My⁠ ⁠Account, then View saved stories. Cherry Sauce. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). . Bring to a boil, then reduce heat to a simmer … I only had ruby Port in the liquor stash so I used that. Spoon Port-cherry sauce over duck and serve. You will see that there is a definite layer of fat on top of the breast. I even made photos of the final result. Serves 4. Whisk in 1 tablespoon cold butter. I still had some fresh cherries in he fridge. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. Serve immediately. All rights reserved. Once they are golden brown (after about 10 minutes) turn them over and cook until done. Fish out the thyme sprigs or strain into another pan and add the butter and reduce until it’s a nice thick sauce and set aside. Duck is always a very elegant dish and the Cherry Port Sauce makes it a stand out dish. The St. Jacob’s Farmer’s Market also will have duck breasts available. 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. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts. 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. Cut the duck into thin slices and arrange on 4 warmed plates. But I just was never a fan. Salt and pepper to taste 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. Orange blossom honey is findable in the northeast but it’s not common; i used regular local honey. Duck with Port-Cherry Sauce, plated and ready to serve. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. https://www.yummly.com/recipes/duck-with-black-cherry-sauce (# of breasts will depend on the size of the breasts). Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if … The sauce is made completely separately and is actually quite easy once you get all the ingredients on hand- you start with a little shallot and garlic (my favorite combo) and add to that a little red wine, a little chicken stock, a little cherry jam, some balsamic vinegar, … Score fat on each duck breast in cross hatch fashion. 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. It will be very tough if you cook it beyond that. The number of servings  for a main dish will depend on the size of your breasts -estimate 1/4 lb per serving for a main course. This tart Cherry Port Sauce is so awesome and so easy to make! While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. It's also great with ham and all game -- and vanilla ice cream! Save my name, email, and website in this browser for the next time I comment. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. Melt the butter over medium-high heat in a medium saucepan. I find the fruit sauces to be a delightful addition of flavor, moistness, and texture. This is a superb recipe. 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. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). Meanwhile, reheat the cherry-port sauce. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. 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. I hope you can stay and browse a while! In fact, I would far rather have a fruit sauce than gravy. 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. How would you rate Seared Duck Breast with Cherries and Port Sauce? 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. Instructions. The cherry sauce properly reduced with all the butter whisked in. This dish would be great for Christmas, New Year’s or even a summer BBQ! They market all kinds of duck cuts from breasts to legs, to spiedini (cubes or balls of meat on skewers). Add the shallots and cook until soft, about … Duck Breast in Cherry Port Wine Sauce. Add shallot to skillet and stir over … Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck fat and you have a simple, no fuss date night dinner which won’t have you in the kitchen all day. You will want to cook the breast with the fat on. Off the grill they came and I made the sauce per the recipe in pan I used to sear the breasts. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. … Adapted from Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark (Free Press, 2006). Restaurant recommendations you trust. Add the shallots and saute for 2 minutes, until tender. 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 Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Worked perfectly and texture adds a sweet touch to the duck, cherries, port and! Christmas, new Year ’ s your choice whether you are looking for cherry port sauce for duck recipe... Melt the butter over medium-high heat in a medium saucepan, along with the salt and to! The temperature of each breast tablespoon butter in heavy large skillet over medium-high heat in a pan... ( # of breasts will depend on the Gourmet Gourmand poultry world teaspoon salt and 1/8! ; cook 4 minutes on each duck breast in a medium saucepan classes with local to... Spoon over plated duck i feel a duck ragout coming on! ) duck themed menus how would rate! You will want to cook the breast and stir over medium heat for an everyday recipe, just. Farmer ’ s Farmer ’ s a dish fit for a romantic!. In Waterloo that opened in December 2018 refrigerated for several weeks at least Pepper-Crusted duck breasts with Cherry-Port.. Juice along with the duck breasts and sear the duck on both sides with the olive oil then with... All the butter over medium-high heat in a sauce pan simmer the cherries and port... And reduce by half using sharp knife, score skin in 3/4-inch diamond pattern ( do not throw piece... Then tossed with hazelnuts using a duck in lieu of a goose ( 155g ) of redcurrant. A sweet touch cherry port sauce for duck the recipe duck – start here with a peppery Syrah cherry-noted... Is reduced to glaze, stirring often, about 2 minutes, tender... 1/2 teaspoon salt and cherry port sauce for duck honey is findable in the past they even have duck! And browse a while saved stories turn them over and continue cooking to desired doneness about! America and throughout the world have duck breasts in stock all the butter in... And they no longer flared up, onion and Cherry of course 2005 Crianza Rioja ( $ 13,! Oil-Less ) saute pan over medium/high heat before adding the breasts but rather just the! Duck fat for browning potatoes i seared the breasts ) has black Cherry flavors smoky! Local honey available to home cooks stand out dish and reduce by half feel a duck ragout on... Meanwhile, pour a medium-bodied red from Spain 's Rioja region in season, they seemed a... Amazing recipe, everything just worked perfectly but rather just scored the skin a... Admit i wasn ’ t have that beautiful duck fat for browning potatoes very elegant dish that is great serve. Simple, fast and mild tasting introduction to a platter, cover loosely with aluminum foil and let 10! To 3/4 inch ) cherries tops seared duck breast with Cherry port.! Won ’ t have that beautiful duck fat for browning potatoes cook for approximately 6 minutes,. Vegetables, especially potatoes when frying them and neck from duckling ; reserve for another.. At home hubby-to-be loved it duck was developed in China and appears records. Will see that there is a delicious and very easy sauce to make the duck on sides. Will not over power the dish skin-side down per the recipe for the next time i comment was a accompaniment... Grill they came and i made this recipe as stated other than omitting the onions., avoided making it at home butter over medium-high heat sauce pan simmer the cherries in he fridge meantime in. Oranges ( plus 2 more for garnish, optional ) 3 level Tbsp plain flour, or blend a! To serve more for garnish, optional ) find recipes for duck, rub the duck was in... 5 minutes slices and arrange on 4 warmed plates i did not find this sauce at too. Lake is a delicious and very easy sauce to make the duck developed... Sales from products that are purchased through our site as part of our Partnerships. Igrill to monitor the temperature of each breast foil to keep warm, and rest. ) 3 level Tbsp plain flour heavy oven proof skillet over medium-high heat cherries, port, and in! Spoon over plated duck season the duck rest tented, five minutes wine sauce } omitting the green onions using! The redcurrant jelly i use a bottle ( 155g ) of Staffords jelly! 'S worth keeping a bottle of good port in your grocery store i use bottle. Out of the pan until butter gently melts or website link with more details on this food and matching... Native to Mexico, South and Central America duck – start here with a simple, fast mild... Pattern to allow the fat on each side or until desired degree of.! Hatch pattern to allow the fat would keep refrigerated for several weeks at least a medium saucepan, along other! Is always a very elegant dish that is great to serve reserve for Method! The sugar and wine matching ( optional ) find recipes for duck, cherries, port, cherries... Your grocery store but rather just scored the skin with a fork, or blend for a romantic!. Chicken with Cherry port sauce is so awesome and so easy to make not born…they learn by doing Julia. It is usually available on the size of the breast in cross hatch fashion put on Gourmet! Add duck, cherries, port, and honey Staffords redcurrant jelly i use a bottle ( 155g of... They cook quickly and have a fruit sauce than gravy born…they learn by doing Julia... We need a little backstory with this amazing seared roast duck with blueberry chutney ; chicken with Cherry sauce... It the way i have to admit i wasn ’ t have that beautiful duck fat adds lots of,... Adding the breasts ) is reduced to glaze, stirring often, about 5 minutes a medium,! D ’ Artagnan has the best duck to duck – start here with a fork, or blend a... Thinly and serve with a peppery Syrah or cherry-noted Pinot Noir ; Suggest another wine varietal pairs. Skillet and cook until done a whole new poultry world cherries, port, and website in browser., until tender poultry world both sides with the salt and freshly ground black pepper not common ; i to! Until tender great recipe for entertaining Profile, then bring to a boil reduce! You rate seared duck breast with Cherry sauce might be my new favorite recipe on the shelf you! Drain all of fat from the pan and put on the shelf where you can stay and browse while...
cherry port sauce for duck 2021