DUCK WITH CHERRIES AND RED WINE VINEGAR
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
Provided by David Tanis
Categories dinner
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.) With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. (Save meaty trimmings for making stock.) Season generously on both sides with salt.
- Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric spice mill. Sprinkle spice mixture over duck breasts; massage seasoning into meat on both sides. For more-intense flavor, do this several hours ahead or overnight and refrigerate (recommended). Bring duck to room temperature before cooking.
- Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and chicken broth and simmer briskly until sauce coats spoon, about 5 minutes. Stir in ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
- Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature frequently with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter for 8 to 10 minutes.
- To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
- Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 13 grams, TransFat 0 grams
More about "duck with cherries and red wine vinegar recipes"
ROAST DUCK WITH A CHERRY AND RED WINE SAUCE RECIPE · …
Web 2019-08-14 175ml glass of red wine; Teaspoon cherry or redcurrant jam (optional) Method. Cook the whole duck or crown as per pack …
From gressinghamduck.co.uk
Category Roast
From gressinghamduck.co.uk
Category Roast
See details
DUCK BREASTS WITH CHERRIES RECIPE | D'ARTAGNAN
Web Add the vinegar and boil, stirring to dissolve the pan juices, until reduced to about 1 tablespoon. Whisk in the garlic and tomato paste. Pour in the wine from the cherries, keeping back the cherries with a pan lid. Boil until the …
From dartagnan.com
From dartagnan.com
See details
SEARED DUCK WITH CHERRY RED WINE REDUCTION SAUCE
Web Add broth, cherries and wine. Increase heat and boil until sauce is reduced to a glaze, stirring often, about 5 minutes. Remove sauce from heat and whisk in 1 tablespoon cold …
From gooddecisions.com
From gooddecisions.com
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE | RECIPE | RED …
Web Jun 9, 2014 - Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a …
From pinterest.com
From pinterest.com
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE
Web May 22, 2016 - Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a …
From pinterest.ca
From pinterest.ca
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE
Web Aug 23, 2014 - Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a …
From pinterest.ca
From pinterest.ca
See details
RECIPE: DUCK WITH CHERRIES AND RED WINE VINEGAR
Web 1 tablespoon kirsch or cognac. 1. Trim excess fat from duck breasts, leaving a ¼-inch layer covering the breast. (Save fat trimmings to render and use for another purpose.)
From seattletimes.com
From seattletimes.com
See details
FOOLPROOF CRISPY DUCK BREAST WITH RED WINE SAUCE | RECIPE
Web Step 2 / 4. frying pan. spatula. baking sheet. Preheat the oven to 180°C/350°F. Place the duck breast in a cold, dry pan skin-side down. Turn the heat to medium and let it slowly …
From kitchenstories.com
From kitchenstories.com
See details
DUCK BRAISED WITH QUINCE AND SOUR CHERRIES RECIPE
Web 200 gm cherry or quince paste 2.5 tablespoons red wine vinegar 3 bay leaves 100 gm walnuts, lightly toasted Salt and pepper to season Balsamic Glazed Cherries (see …
From recipegoulash.cc
From recipegoulash.cc
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR - WINE BUTLER
Web 2015-05-16 Bring duck to room temperature before cooking. Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high …
From winebutler.ca
From winebutler.ca
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR - DINING AND COOKING
Web 2015-07-30 Make the sauce: Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy. Add red wine and …
From diningandcooking.com
From diningandcooking.com
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPES
Web Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce …
From stevehacks.com
From stevehacks.com
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPES
Web Steps: Preheat oven to 350 degrees. In a small bowl, stir together cloves, ground star anise, and ground cinnamon. Place potatoes, carrots, onion, turnip, and sweet potato in a …
From tfrecipes.com
From tfrecipes.com
See details
ROAST DUCK WITH CHERRIES AND BRAISED RED CABBAGE
Web Method of Preparation: Melt butter in a large pot, add the cabbage and sauté over medium heat for about 2 minutes. Add 1 cup of the dried cherries, ½ cup wine, 3 sprigs thyme, …
From avvwine.com
From avvwine.com
See details
ROAST DUCK WITH CHERRIES RECIPE - THE WORLD RECIPE
Web 2022-09-24 Pinch of ground cloves: 6 star anise, ground, plus 2 whole: 1 teaspoon ground cinnamon: 2 large Yukon gold potatoes, peeled and cut into large pieces
From theworldrecipe.com
From theworldrecipe.com
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE - NYT COOKING
Web This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce …
From cooking.nytimes.cf
From cooking.nytimes.cf
See details
CHERRY & RED WINE SAUCE RECIPE · GRESSINGHAM
Web 12 pitted cherries; 50g caster sugar; 3 tablespoons red wine vinegar; 400ml chicken stock; 175ml glass of red wine; Teaspoon cherry or redcurrant jam (optional) Method. Place …
From gressinghamduck.co.uk
From gressinghamduck.co.uk
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE
Web May 22, 2016 - Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a …
From pinterest.com
From pinterest.com
See details
DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE
Web Apr 28, 2018 - Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a …
From pinterest.es
From pinterest.es
See details
DINNER - RED WINE SAUCE FOR DUCK GORDON RAMSAY RECIPE
Web 2022-12-12 Put the duck on the roasting pan and roast it for about an hour in a preheated oven (170 C). Turn the heat down to 140 C and cook for 2.5–3 hours, or until the meat is …
From findallrecipe.com
From findallrecipe.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love