Duck Breast With Black Cherry Sauce Recipes

DUCK BREAST WITH BLACK CHERRY SAUCE

Steps:

• Heat oven up to 170°C.
• Check our side dishes from sweet potato, fried or mashed, both of them are good choice to the duck breast with black cherry sauce, but you have to make the mashed or cooked before frying off the breasts, otherwise you will not have enough time after it, and the breasts will get cold. If you choose fried sweet potato, you will have time to make it while the breasts are in the oven and resting after it.
• Make the black cherry sauce. Choose 6-8 pieces nice black cherries with stalks to set aside and pit the rest.
• Pour the port into saucepan and boil it for 4-5 minutes, until reduced by almost half.
• Add all cherries to the port with ground cinnamon, cloves, salt together and when it starts to boil again, simmer for 2 minutes.
• Remove the cherries with stalks and set apart.
• Blend the rest pitted cherries with the wine sauce together with immersion blender for 1-2 minutes until are creamy.
• Strain the sauce through on cheesecloth, muslin or a very fine colander and pour it back to the saucepan. Add whole cherries into the sauce also and set aside.
• Score the skin of the duck breasts (but not the meat) in a cross-hatch pattern. Season them with a bit of salt and pepper.
• Heat up a frying pan on medium high heat. When it is hot, lay the breasts skin side down and reduce the heat to medium. I do not use extra fat, the skin is fatty enough. Where the skin does not contact with the pan, I push it down with a tongue. I cook it for 4 minutes, until the skin is golden brown.
• Turn the breasts and cook the other side for 3 minutes.
• Place the breasts into ovenproof dish skin side down and put them into the preheated oven for 4 minutes.
• Leave them to rest for 3-4 minutes.
• Warm up the black cherry sauce with the whole cherries.
• Put your chosen side dish to the serving plate, place the breast on top and spoon the sauce around it, decorate with the whole cherries and enjoy.

DUCK BREAST WITH CHERRY SAUCE

Steps:

• In a small saucepan heat olive oil over medium heat. Add shallot and saute until softened, about 3-4 minutes. Add garlic and saute a minute more- be careful not to burn.
• Add chicken stock, wine, preserves, cherries, balsamic vinegar, and sugar. Season with salt and pepper.
• Simmer over medium heat until mixture reduces by half and cherries are softened.
• Whisk in dijon mustard and butter. Taste and season with more salt and pepper as needed.
• Preheat the oven to 400 degrees. Prepare duck breasts by scoring the fat (do not slice into the breast-meat). Season with salt and pepper.
• Heat a cast iron (or other oven-safe) skillet over medium heat. Sear duck breasts, fat side down, for 6 minutes. Then flip and cook meat-side down for 1 minute more.
• Flip back to fat-side down. Cook in oven for 5-6 minutes for medium rare.
• Remove from oven and rest on a separate plate for 5 minutes before slicing.
• Serve with cherry sauce.

DUCK WITH CHERRY SAUCE

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.

DUCK BREASTS WITH BLACK CHERRY SAUCE

Steps:

• Cut each duck breast in half Cut several long slashes in duck skin (don't cut through meat) Place duck in a shallow nonaluminum dish just large enough to hold them in a single layer In a small bowl, stir together olive oil, orange juice, ginger, salt and pepper flakes Spoon half of oil mixture over duck Turn over duck breasts and spoon remaining marinade over the top Cover and refrigerate, turning breasts several times for 2 hours Remove from fridge 30 minutes before grilling Make sauce: In a saucepan over medium-low heat, combine cherry preserves, chili sauce, beef broth, hoisin sauce and mustard Stir well and bring to a boil Reduce heat to low, cover partially and simmer until thickened (about 20 minutes) Remove from the heat Prepare a hot fire in a grill; position grill rack 4 to 6 inches above the fire Place the duck breasts, skin sides down on rack Cook until skin is crisp (about 5 minutes) Turn over the breasts and continue to cook until medium-rare (about 3 minutes more) Brush both sides with a little black cherry sauce and grill for 1 minute on each side Transfer the breasts to a cutting board, cover loosely with foil and let rest for 5 minutes Reheat cherry sauce over low heat Carve breasts on a diagonal and serve with sauce spooned over top & sprinkled with chives

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.

ROASTED DUCK BREAST WITH CHERRY SAUCE

Steps:

• Preheat oven: 450 degrees In an ovenproof or cast iron pan, sear the meat skin side first until it's crispy. Then flip meat over and roast until juices run clear. Remove meat from pan and let rest. Drain fat from pan. Add shallots, vinegar and sugar, cook until liquid caramelizes. Add demi-glace and season with salt and pepper. Strain hot sauce and finish by adding butter and cherries. Place each breast on a plate and slice. Serve with cherry sauce poured on top.