GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH A CHAMPAGNE GLAZE
Steps:
- Carefully cut a pocket into the duck breast lengthwise being careful not to cut all the way through. Combine the vinegar, melted butter, and olive oil, with a little salt and pepper in a bowl, with duck breast, and marinate for at least 8 hours, refrigerated. When ready to grill, remove breast from marinade. Macerate the dried cherries in 1 cup of the Champagne for 10 minutes. Pour the rest of the champagne in a saucepan and simmer, until reduced to 1 cup; set aside and let cool. In a small mixing bowl, mix together the goat cheese, macerated cherries, and walnuts until well combined. Stuff each duck break with the mixture and seal with a toothpick.
- When the Champagne has cooled to room temperature, stir in the sugar. Before the sugar begins to dissolve, brush the mixture onto the duck breast and place on a preheated grill. Grill 3 minutes on 1 side; then turn 45 degrees to create nice grill mark crosshatches. Continue to brush the duck breasts with the glaze while cooking. Flip the breast and cook on the other side, until cooked through, slightly pink inside. In the last seconds of grilling, place the breast on the hottest part of the grill for 8 to 12 seconds to sear. Plate and serve immediately.
- Serve with roasted root vegetables like cubed butternut squash, acorn squash, and parsnips, or maple syrup whipped sweet potatoes.
DUCK BREAST WITH CHERRIES AND CHOCOLATE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Score the duck breast using a crosshatch pattern and season both sides with salt and pepper, to taste.
- In a large oven proof skillet heat the grapeseed oil, over medium heat, until it begins to smoke, then add the seasoned duck breasts fat side down first. Cook until golden brown on both sides. Remove the duck breasts from the skillet to a baking sheet, and bake for another 10 minutes. Remove the duck to a plate and allow to rest.
- Remove all but 1 tablespoon of the duck fat in the same skillet, and over medium heat, add the garlic and chopped onion. Saute until translucent. Remove from the heat and add the brandy. Ignite the brandy with a long kitchen match to burn off the alcohol. Return the skillet to the heat and add the can of cherries. Continue to cook for another 4 minutes, then add the heavy cream, chocolate and the fresh chopped rosemary leaves. Add the cooked duck breasts to the sauce, then remove the pan from the heat and let rest for 5 minutes.
- Meanwhile in another skillet, over medium heat, add 1/2 of the butter and a little oil. When hot, add the cabbage and saute until tender. Season with salt and pepper and remove from the heat. Finish the sauce by adding the remaining butter. Whisk well and adjust seasoning, if necessary. To serve, spoon some of the cabbage in the center of each plate and top with a duck breast. Ladle a little of the sauce on top of the duck and serve.
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.
STUFFED AND SEARED DUCK BREASTS
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors - traditionally garlic, rosemary and fennel. It is fantastic, but it's not simple, and it's not fast. Indeed, one could argue that it's easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Provided by Mark Bittman
Categories dinner, easy, for two, lunch, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
- Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
- Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams
More about "stuffed duck breast with walnut dried cherries and goat cheese recipes"
GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH …
Web Sep 4, 2015 This mouth-watering recipe is ready in just 32 minutes and the ingredients detailed below can serve up to 2 people.
From foodnetwork.co.uk
Cuisine AmericanServings 2
From foodnetwork.co.uk
Cuisine AmericanServings 2
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
Web Goat Cheese, cherry, and walnut stuffed duck breast with a champagne glaze Easy 1) Carefully cut a pocket into each duck breast lengthwise being careful not to cut all the …
From foodnetwork.co.uk
From foodnetwork.co.uk
SEARED DUCK BREAST WITH MONTMORENCY CHERRY SAUCE
Web Score the duck with a knife. 2. Preheat the pan with high heat. 3. Add duck breast skin down into the pan and sear the duck breast to render the fat down. 4. Season meat …
From stoneridgeorchards.com
From stoneridgeorchards.com
STUFFED ROASTED DUCK BREAST – STIX & STONES
Web Press the herb mixture overtop of the duck breasts. Place 1 breast on top of the other, meaty sides together. Tie the 2 duck breasts together with cooking string as tight as …
From stixnstones.ca
From stixnstones.ca
EASY DUCK BREAST RECIPE READY IN MINUTES — EAT THIS NOT THAT
Web Apr 11, 2019 Season all over with salt and black pepper. Add the duck breasts to the pan, skin side down, and cook for 5 to 6 minutes, until plenty of fat has rendered and the skin …
From eatthis.com
From eatthis.com
DUCK BREAST STUFFED WITH DRIED FRUITS - JAMIE GELLER
Web Aug 4, 2011 Heat olive oil in a small pan. Add the onion and sauté until golden. Add the dried fruit, sauté for a minute and turn off the stove flame. Add the wheat, sugar, cognac …
From jamiegeller.com
From jamiegeller.com
GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH A
Web 2 duck breasts; 1/3 cup diced dried cherries; 1/4 cup diced toasted walnuts; 1/2 cup olive oil; 1 tablespoon turbinado sugar; 1/4 cup butter, melted; 1/2 cup goat cheese; 1 bottle …
From punchfork.com
From punchfork.com
10 BEST STUFFED DUCK BREAST RECIPES | YUMMLY
Web Jun 7, 2023 Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze Food Network. olive oil, champagne, dried cherry, duck breasts, butter, …
From yummly.co.uk
From yummly.co.uk
STUFFED DUCK BREAST WITH WALNUT, DRIED CHERRIES AND GOAT CHEESE
Web Aug 19, 2014 1 duck breast; 1/4 cup goat cheese; 1/8 cup diced toasted walnuts; 1/4 cup diced dried cherries; Half 750-milliliter bottle Champagne; 1/2 tablespoon turbinado …
From recipenet.org
From recipenet.org
ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT - FOOD NETWORK
Web 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, …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH A …
Web Oct 6, 2016 2 duck breasts; 1 cup champagne vinegar; 1/4 cup butter, melted; 1/2 cup olive oil; Salt and freshly ground black pepper; 1/3 cup diced dried cherries; 1 bottle …
From recipenet.org
From recipenet.org
GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST …
Web Jul 26, 2017 - Get Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze Recipe from Food Network
From pinterest.com
From pinterest.com
RECIPE GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK …
Web Recipe - Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne GlazeINGREDIENTS:-2 duck breasts 1 cup champagne vinegar 1/4 cup butter, melted...
From youtube.com
From youtube.com
10 BEST STUFFED DUCK BREAST RECIPES | YUMMLY
Web Jun 7, 2023 Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze Food Network. duck breasts, butter, salt, olive oil, toasted walnuts, champagne …
From yummly.com
From yummly.com
GOAT CHEESE, CHERRY, AND WALNUT STUFFED DUCK BREAST WITH A …
Web Get Goat Cheese, Cherry, and Walnut Stuffed Duck Breast with a Champagne Glaze Recipe from Food Network
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
GOAT CHEESE-STUFFED CHICKEN BREASTS WITH ROASTED BELL PEPPER …
Web Add the goat cheese and Parmesan. Season with salt and pepper and stir to combine. Stuff the chicken breasts. Close delicately. In a baking dish, pour 250 ml (1 cup) of the sauce. …
From ricardocuisine.com
From ricardocuisine.com
SOUR-CHERRY-STUFFED DUCK BREASTS WITH THYME - FOOD & WINE
Web Oct 19, 2017 Let cool completely. Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one …
From foodandwine.com
From foodandwine.com
You'll also love