Duck Breast With Sweet Cherry Sauce Recipes

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DUCK BREAST WITH CHERRY SAUCE



Duck Breast with Cherry Sauce image

Provided by [email protected]

Number Of Ingredients 13

2 duck breasts
1 tablespoon olive oil
1 shallot (minced)
2 cloves of garlic (minced)
2/3 cup low-sodium chicken stock
½ cup dry red wine (I used Pinot Noir)
1 cup fresh or frozen pitted tart cherries
2 tablespoons cherry preserves
1 tablespoon balsamic vinegar
½ tablespoon sugar
1 teaspoon dijon mustard
2 tablespoons butter
Salt and pepper (to taste)

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 BREASTS WITH CITRUS PORT CHERRY SAUCE



Duck Breasts with Citrus Port Cherry Sauce image

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

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.

DUCK BREAST WITH SWEET CHERRY SAUCE



Duck Breast with Sweet Cherry Sauce image

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

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
1 teaspoon tomato paste
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Scant 1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 cup coarsely chopped red bell pepper (1/2 medium)
1 plum tomato, coarsely chopped
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
2 (3/4-lb) boneless Moulard duck breasts with skin*
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
Special Equipment
an instant-read thermometer

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.

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE



Seared Duck Breast with Cherries and Port Sauce image

Provided by Diane Rossen Worthington

Categories     Duck     Valentine's Day     Father's Day     Dinner     Cherry     Port     Summer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 7

2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
2 tablespoons (1/4 stick) chilled butter, divided
1/4 cup finely chopped shallot (about 1 large)
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries, fresh or frozen, thawed
2 tablespoons tawny Port
1 tablespoon orange blossom honey

Steps:

  • Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
  • Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. 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 to taste with salt and pepper.
  • Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
  • What to drink:
  • With the duck, pour a medium-bodied red from Spain's Rioja region. We like the Viña Santurnia 2005 Crianza Rioja ($13), which has black cherry flavors and smoky notes.

ROASTED DUCK BREAST WITH CHERRY SAUCE



Roasted Duck Breast with Cherry Sauce image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 duck breasts, 6 to 8 ounces each
2 shallots, finely chopped
1/2 cup sherry vinegar
1 teaspoon sugar
1 pint duck demi-glace (beef will also work)
Salt and pepper
2 ounces butter
1 cup griottes (small tart cherries from Provence, available in specialty shops)

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.

SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION



Seared Duck Breast Halves With Balsamic Cherry Reduction image

The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)

Provided by quantumgirl

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1 -2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste

Steps:

  • To prepare marinade, whisk balsamic vinegar through pepper together until combined.
  • Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
  • Remove duck from marinade; reserve marinade.
  • Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
  • Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
  • Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
  • Remove to platter and keep warm.
  • Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
  • Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
  • Taste and adjust for seasoning if needed.
  • Pour reduction (sauce) over duck and serve at once.

Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 48.1, Carbohydrate 17.6, Fiber 0.9, Sugar 14.5, Protein 1.3

DUCK WITH CHERRY SAUCE



Duck with Cherry Sauce image

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

1 domestic duckling (4 to 5 pounds)
1 jar (12 ounces) cherry preserves
1 to 2 tablespoons red wine vinegar
Bing cherries, star fruit and kale, optional

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 BREASTS WITH BRANDIED CHERRY SAUCE



Duck Breasts with Brandied Cherry Sauce image

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

2 magret duck breast halves (12 to 16 ounces)
1 1/2 teaspoons coarse salt
1 teaspoon freshly cracked black pepper
Brandied Cherry Sauce
Rosemary sprigs, for garnish

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.

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Top Asked Questions

How do you make duck with cherry sauce?
What they don’t to know, of course, is that this duck with cherry sauce recipe is deceptively easy to make. The duck breasts are marinated overnight and then simply pan seared. The cherry sauce is made in minutes on the stove top while the duck rests.
How to cook duck breast?
Make transversal cuts to the duck’s skin. In a frying pan with olive oil, stir-fry the breasts at medium heat. Season with salt and pepper on both sides. Add the butter, thyme, garlic, and onion. Cook for 3 or 4 minutes. Flip the breasts and set them aside to cool them off. Cut in slices and serve in a plate, bathing the cuts with the cherry sauce.
What do you serve with duck breast with brandied cherry sauce?
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner. Martha and Emeril Lagasse prepare a fantastic meal of duck breast with brandied cherry sauce, garlic mashed potatoes, and haricots verts.
How do you cook chicken breast with cherry sauce?
Cut in slices and serve in a plate, bathing the cuts with the cherry sauce. Flip the breasts and set them aside to cool them off. Cut in slices and serve in a plate, bathing the cuts with the cherry sauce. In a frying pan with olive oil, stir-fry the onion until it turns transparent.

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