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.
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 BREAST WITH CHERRY SAUCE
Provided by [email protected]
Number Of Ingredients 13
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.
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.
DUCK BREAST BRANDIED CHERRY REDUCTION SAUCE RECIPE
Provided by á-7780
Number Of Ingredients 10
Steps:
- Set a 10-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots, garlic and cherries. Cook the shallots, garlic and cherries until the garlic is fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the brandy and tilt the pan toward the flame to flambee. Cook until the fire goes out, about 1 minute. Add the vinegar to the pan and continue to cook until it is almost completely reduced, about 2 minutes. Add the stock and chopped rosemary. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove from the heat, swirl the cold butter into the sauce and season with salt and pepper, to taste.
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