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.
CHICKEN WITH DRIED CHERRY SAUCE
Make and share this Chicken with Dried Cherry Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place flour and salt in a bag-add chicken-shake to coat.
- Melt butter in a large skillet over medium heat.
- Add chicken, cook 8 minutes on each side-depending on the size of the breasts-until done.
- Remove chicken and set aside, keeping warm.
- Add juice to skillet and the next 5 ingredients, bringing mixture to a boil.
- Cover and reduce heat, simmering for 5 minutes.
- Combine cornstarch and water-add to juice mixture.
- Bring to a boil and boil for 1 minute, stirring constantly.
- Remove from heat.
- Serve sauce with chicken.
Nutrition Facts : Calories 263.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 78, Sodium 442.4, Carbohydrate 21.2, Fiber 0.4, Sugar 11.9, Protein 26.2
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE
Categories Pork Sauté Quick & Easy Vinegar Cherry Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
- Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
- Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.
PISTACHIO CRUSTED CHICKEN BREASTS WITH SUN-DRIED CHERRY AND ORANGE SAUCE
The pistachio nut crust gives the chicken a great flavor, and the sauce is manna from Heaven. Truly.
Provided by Nanci
Categories Chicken Breasts
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
- Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
- Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
- Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
- While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.
Nutrition Facts : Calories 894 calories, Carbohydrate 73.5 g, Cholesterol 85.4 mg, Fat 51.1 g, Fiber 9.3 g, Protein 40.6 g, SaturatedFat 11.5 g, Sodium 963.1 mg, Sugar 23.5 g
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