Roasted Duck Breast With Cherry Sauce Recipes

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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.

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.

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.

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

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.

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.

ROAST LONG ISLAND DUCK WITH CABERNET-CHERRY SAUCE



Roast Long Island Duck With Cabernet-Cherry Sauce image

This technique for preparing your holiday duck eliminates much of the fat just under the skin. If you prefer your duck more rich and fatty, eliminate the 24-hour air drying. The sauce is also suitable for roast pork, venison, or goose. Courtesy of Earthbound Farms Organic.

Provided by Molly53

Categories     Duck

Time P1DT1h

Yield 2 serving(s)

Number Of Ingredients 16

1 (5 lb) duck (Long Island duck preferred)
kosher salt or sea salt
1 cup red wine (Cabernet Sauvignon)
1/2 cup beef stock
1/2 cup dried tart cherry
1/3 cup red wine vinegar
2 tablespoons sugar
6 green cardamom pods (lightly crushed)
1 cinnamon stick, about 3 inches long (broken)
6 whole cloves
20 whole black peppercorns
1/4 cup orange juice (fresh is best)
1 tablespoon cherry jam or 1 tablespoon currant jelly
1 orange, grated zest of
2 tablespoons port wine (optional)
1 tablespoon cornstarch or 1 tablespoon arrowroot

Steps:

  • Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use).
  • Place the duck in a roasting pan.
  • Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered.
  • Drain completely.
  • Place the duck on a rack in a roasting pan.
  • Generously sprinkle all sides of the duck with salt.
  • Refrigerate, uncovered, for 24 hours.
  • Move oven rack to lower third of the oven and preheat to 450°F.
  • Rinse the duck well with cold water to remove the salt.
  • With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath).
  • Bring 2 quarts of water to a boil and pour over the duck, covering completely.
  • Drain completely.
  • Wipe out your roasting pan and spray with cooking spray.
  • Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes.
  • Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh.
  • Let the duck rest, loosely covered with foil, at least 15 minutes before carving.
  • While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat.
  • Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side.
  • Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat.
  • Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes.
  • Add the orange juice and jam or jelly, and cook until the mixture bubbles.
  • Strain the contents of the small pan into the wine and cherry mixture, discarding any solids.
  • Add the orange zest and return sauce to a simmer over low heat.
  • Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth.
  • Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.

Nutrition Facts : Calories 4873.4, Fat 448.2, SaturatedFat 150.5, Cholesterol 862.6, Sodium 966.6, Carbohydrate 45.8, Fiber 4.5, Sugar 30.3, Protein 132.8

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2013-02-16 Cook duck, skin side up, until desired doneness, 25 to 30 minutes for medium pale pink. Cut each duck breast into thin slices. Warm sauce; if it has thickened, add water to desired consistency. Spoon a portion of puree and scatter a portion of Brussels sprouts on each plate. Top with duck slices and a little sauce.
From threemanycooks.com


SEARED DUCK BREASTS WITH SOUR CHERRY SAUCE - LCBO
1 Preheat oven to 400°F (200°C). 2 With a sharp knife, cut a cross-hatch pattern in skin and fat of duck breasts. Sprinkle duck breasts on both sides with salt and pepper. 3 Heat a heavy, non-reactive ovenproof skillet over high heat. Place duck breasts in skillet,skin-side down, and reduce temperature to medium-high.
From lcbo.com


DUCK BREAST WITH CHERRY AND PORT SAUCE RECIPE - LUV-A-DUCK
Place the duck in oven for 8 minutes. It is important to let the duck breast rest for at least 5 minutes. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced by about half. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly.
From luvaduck.com.au


DUCK BREASTS WITH PORT & DRIED CHERRY SAUCE RECIPE - EATINGWELL
Directions Instructions Checklist Step 1 Preheat oven to 450 degrees F. Step 2 Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron or other ovenproof skillet. Heat the pan over medium-high. Add the duck and cook until browned on the bottom, 2 to 2 1/2 minutes.
From eatingwell.com


RECIPE: ROAST DUCK WITH CHERRY VODKA SAUCE | SENIORS CARD
Place duck breasts in one layer into a large cold frying pan, skin-side down. Sear the duck on a high heat until the skin has caramelised and is golden brown. Turn the duck over and cook the underside for 1 minute. Roast the duck in the oven for 5-7 minutes (or until done to your preference). Remove the duck from the oven, transfer to a platter ...
From seniorscard.sa.gov.au


PAN SEARED DUCK BREAST WITH PORT CHERRY SAUCE - WELL SEASONED
2020-12-08 Cook the duck breasts. Preheat oven to 350 F. We’re aiming for a perfect medium-rare, which is reached when the internal temperature is 135 F. (Rare = 125 F; Medium = 140 F ). Heat a small amount of canola oil (or other high smoke point oil, such as grapeseed or vegetable oil) in a large skillet over medium heat, no higher!
From wellseasonedstudio.com


DUCK BREAST WITH CHERRY CHUTNEY RECIPE - RECIPES.NET
2022-03-23 Brush duck all over with cherry glaze and return to skillet, skin side up. Roast the duck in oven for about 8 minutes for medium-rare, until thermometer registers 135 degrees F. Remove from oven and allow to rest for 5 minutes. Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney, and enjoy!
From recipes.net


ROAST DUCK WITH DRIED CHERRY SAUCE RECIPE | EATINGWELL
2 tablespoons cornstarch mixed with 2 tablespoons water 1 tablespoon balsamic vinegar Tips Make Ahead Tip: Prepare through Step 4. Let ducks cool. Carve and place in a 9-by-13-inch pan. Top with sauce. Cover and refrigerate for up to 2 days. To reheat, cover with foil and bake at 350°F for 25 to 35 minutes.
From eatingwell.com


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