Grilled Duck Breast With Black Cherry Balsamic Reduction Recipes

Steps:

• To prepare marinade, whisk balsamic vinegar through pepper together until combined.
• Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
• Remove duck from marinade; reserve marinade.
• Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
• Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
• Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
• Remove to platter and keep warm.
• Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
• Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
• Taste and adjust for seasoning if needed.
• Pour reduction (sauce) over duck and serve at once.

Steps:

• Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
• 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.
• Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
• Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
• The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

Steps:

• Score the fat and skin of the duck breasts.
• Pour chicken broth and most of the vinegar into a saucepan over med-low heat. Add fruit spread and reduce for about half an hour, or until it's reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.
• About 15 minutes before you want to serve dinner, roll your duck breasts in the remaining balsamic vinegar. You really only need a few tablespoons because it's just a simple coating.
• Heat your grill to medium heat and put the breasts on skin side up. Cook most of the way through, then flip for about a minute to get the skin crispy. You want most of the fat to have cooked off by this point, or you'll get crazy flames. Either way, there'll be some flare-up, but it should be controlled. If the flames get too high, flip it back over and finish cooking that way.
• Let rest for about 5 minutes, slice, and sprinkle with sea salt.
• Serve with balsamic cherry jus. We had steamed broccoli and roasted potatoes with the duck, and it was absolutely perfect.

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.

Steps:

• Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.
• Heat a grill to medium (make sure it's not too hot since the key is to cook duck slowly to render the fat) and wipe down the grates with an oiled towel. Place the duck skin-side down on the grate and cook until the skin is seared and the fat is rendered, 4 to 5 minutes. (If there are occasional flare-ups from the fat, move the duck around on the grill to a new spot away from the flame each time.) Flip the duck over and place on a cooler part of the grill. Cook for an additional 5 minutes for medium-rare. Let rest for 5 to 7 minutes before cutting against the grain into thick slices.

Steps:

• Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
• Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

Steps:

• For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• 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.
• Season the duck breasts with the salt and pepper.
• Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• Momentarily remove the duck from the pan and set the duck aside.
• Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• Transfer the sage to paper towels to drain.
• Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• Remove the duck from the pan and slice the breasts crosswise or diagonally.
• For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.