Duck With Port Cherry Sauce Recipes

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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 WITH PORT-CHERRY SAUCE



Duck with Port-Cherry Sauce image

Categories     Duck     Sauté     Cherry     Port     Sherry     Winter     Thyme     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup soy sauce
1 cup Sherry
4 6-ounce duck breast halves
12 frozen dark sweet cherries, thawed, halved
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1 fresh thyme sprig
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/4 cup (1/2 stick) butter, cut into 1/2-inch pieces, room temperature

Steps:

  • Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
  • Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
  • Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
  • Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
  • Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with 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.

PANFRIED DUCK BREASTS WITH DRIED CHERRY-PORT SAUCE



Panfried Duck Breasts With Dried Cherry-Port Sauce image

Make and share this Panfried Duck Breasts With Dried Cherry-Port Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck Breasts

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup tawny port
1/2 cup dried cherries
4 boneless duck breast halves, about 7 oz. each
salt
fresh ground black pepper
2 tablespoons finely chopped shallots
1 cup chicken stock
2 tablespoons chilled unsalted butter

Steps:

  • In a small bowl, combine the Port and dried cherries; set aside.
  • Using a thin-bladed, sharp knife, score the skin of each duck breast half in a crosshatch pattern, taking care not to cut into the flesh.
  • In a small bowl, mix 3/4 tsp salt and 1/4 tsp pepper.
  • Season the breasts on both sides with the salt mixture.
  • Place the duck breasts, skin side down, in a cold, large nonstick frying pan.
  • Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 minutes.
  • Holding the breasts back with a spatula, pour the fat out of the pan.
  • Turn the breasts and continue cooking until med-rare, about 3 minutes longer.
  • Transfer the duck breasts to a cutting board and cover loosely with foil to keep warm.
  • Pour off all but 1 tablespoon of the fat from the frying pan and place over medium heat.
  • Add the shallots and cook, stirring often, until softened, about 2 minutes.
  • Add the Port and cherries and bring to a boil over high heat.
  • Cook until the Port is reduced almost to a glaze, about 1 minute.
  • Stir in the stock, return to a boil, and cook until the sauce is reduced by half, about 2 minutes.
  • Remove from the heat.
  • Whisk in the butter 1 tablespoon at a time, completely incorporating each addition before adding more butter.
  • Season to taste with salt and pepper; keep warm.
  • Holding a thin, sharp knife at a 45-degree angle, slice each duck breast half on the diagonal.
  • Slip the knife under each sliced breast, transfer to individual plates and fan out the slices.
  • Spoon some sauce over each breast and serve immediately.

Nutrition Facts : Calories 225.4, Fat 10, SaturatedFat 4.9, Cholesterol 81, Sodium 137.2, Carbohydrate 7, Sugar 3.2, Protein 18.2

SEARED DUCK BREAST WITH CHERRY-PORT SAUCE



Seared Duck Breast With Cherry-Port Sauce image

So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.

Provided by Dr. Jenny

Categories     Duck Breasts

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup unsalted chicken stock (or canned broth)
1/2 cup pitted dried cherries
2 (6 ounce) boneless duck breast halves
salt, to taste
fresh ground pepper, to taste
1 shallot, minced
1/4 cup port wine (I used Ruby Port)
1 tablespoon chicken demi-glace
2 tablespoons unsalted butter, at room temperature, cut into small pieces

Steps:

  • In a small saucepan over medium heat, warm the stock until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat.
  • Season the duck breast halves with salt and pepper. Using a sharp knife, score the skin by making a crisscross pattern, being careful not to cut into the meat.
  • Heat a large saute pan over medium-low heat. Place the duck, skin side down, in the pan and cook until the skin is very crisp and golden, 12-15 minutes. Turn the duck over and cook until the meat is just springy when pressed, 3-5 minutes more for rare to medium-rare, or until done to your liking.
  • Transfer the duck to a warmed platter, cover loosely with aluminum foil and let rest for 3 to 5 minutes before carving.
  • Pour off all but 1 Tb fat from the pan. Set the pan over medium heat, add the shallot and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  • Add the port, bring to a boil and cook until it is almost evaporated, about 3 minutes.
  • Add the stock and cherries and the demi-glace, and cook until slightly thickened, 2 to 3 minutes.
  • Add the butter and whisk until completely incorporated.
  • Taste and season with salt and pepper.
  • Using a sharp carving knife, cut the duck across the grain into thin slices and arrange on a warmed platter. Pour the sauce over the meat and serve immediately.

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.

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Top Asked Questions

How do you cook duck with cherries?
Add the shallot and cherries, stir frying them until softened. Add the remaining ingredients and turn up the heat to full, boiling the pan’s contents until the liquid becomes thickened and syrupy, stirring occasionally to make sure nothing sticks to the pan. Carve the duck thickly and serve glazed with the cherries and the sauce.
How do you make a sourdough duck sandwich?
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.
How do you make cherry sauce?
To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Add the port, wine and stock and cook until the volume of liquid has reduced by a third. Add jelly and vinegar. Strain and discard the shallots.
How do you make Duck Sauce?
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 ½ teaspoon salt.

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