GRILLED GRESSINGHAM DUCK WITH CHERRY SAUCE
Make and share this Grilled Gressingham Duck With Cherry Sauce recipe from Food.com.
Provided by hectorthebat
Categories Duck Breasts
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill to medium hot. Spray a grill rack with oil. Season the duck breasts and grill for 6-8 minutes on each side, or until cooked to your liking.
- While the duck is cooking, make the sauce. Spray a large, non-stick frying pan with oil and place over a medium heat. Add the red onions and cherries and stir-fry for 5-6 minutes. Add the remaining sauce ingredients and cook for another 10-12 minutes.
- To serve, slice the duck breasts and place on 4 warmed plates. Spoon over the cherry sauce and serve with a green leaf salad, if desired.
Nutrition Facts : Calories 569.3, Fat 26.8, SaturatedFat 7.2, Cholesterol 327.6, Sodium 332.6, Carbohydrate 18.2, Fiber 1.5, Sugar 12, Protein 60.8
GRILLED DUCK BREASTS WITH CHERRY PLUM SAUCE
This dish marries sweet orchard fruit with savory duck for a delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Place sour-cherry preserves in a food processor, and puree. Transfer puree to a small bowl, and set aside. Place peppercorns on a clean cutting board. Using the flat side of a heavy knife, press down on peppercorns until they are coarsely crushed, and set aside.
- Cut both duck breasts in half, and trim away any excess fat, leaving the skin attached to the breasts. Season both sides of duck breasts with salt and pepper. Spread 1 tablespoon pureed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.
- Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tablespoon pureed preserves on skin side of each breast; sprinkle with remaining crushed peppercorns. Place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from the oven; set aside in a warm place.
- Melt butter in large skillet over medium-high heat. Add cherries, plums, sugar, and thyme. Season with salt and pepper. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match, and carefully ignite port; cook until flame dies out. Add vinegar, and cook until juices thicken, 10 to 15 minutes. Remove from heat.
- Transfer duck to a serving dish, and pour fruit sauce over top. Serve.
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