DUCK BREAST WITH SWEET CHERRY SAUCE
Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.
Provided by Paul Grimes
Categories Duck Fruit Poultry Roast Valentine's Day Dinner Cherry Meat Summer Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
- Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
- Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
- Put oven rack in middle position and preheat oven to 450°F.
- Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
- Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
- Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
- Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
- Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
- Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
- Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
Steps:
- Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
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.
DUCK BREASTS WITH BRANDIED CHERRY SAUCE
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
- Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
- To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.
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