Seared Duck Breast With Cherries And Port Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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 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.

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.

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.

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

More about "seared duck breast with cherries and port sauce recipes"

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE …
seared-duck-breast-with-cherries-and-port-sauce image
2009-04-16 Step 2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to …
From bonappetit.com
4.5/5 (64)
Servings 2


SEARED DUCK BREASTS WITH PORT AND CHERRY SAUCE
seared-duck-breasts-with-port-and-cherry-sauce image
While the duck cooks, make the sauce: In a small saucepan, combine the port, shallot, thyme, orange zest, vinegar, and half of the cherries. Bring to a simmer over medium heat and simmer until reduced to 3∕4 cup (180 ml). Add the broth …
From discovercaliforniawines.com


SEARED DUCK BREASTS WITH CHERRY-PORT SAUCE - WILLIAMS SONOMA
Directions: In a small saucepan over medium heat, warm the broth until steam begins to rise from the surface, about 3 minutes. Add the dried cherries and remove from the heat. Season the …
From williams-sonoma.com
Servings 5
Total Time 35 mins


PAN-SEARED DUCK BREAST WITH CHERRY GLAZE - SERVINGS
Peel and dice celeriac into 1inch cubes. Add to salted boiling water and cook for 20 min or until just soft. Once cooked, drain well and place in a food processor or blender with butter. Puree …
From servings.org


DUCK BREASTS WITH CHERRY PORT SAUCE - CUTCO
2020-03-19 Directions. Heat oven to 425 F. Score the skin of the duck breasts in a crisscross pattern taking care not to cut into the meat. Season with salt and pepper. Place breasts skin …
From cutco.com


JOSHUA WEISSMAN - CRISPY DUCK BREAST WITH CHERRY PORT SAUCE
Crispy Duck Breast with Cherry Port Sauce, garlic cauliflower purée, and seared Brussels sprouts for my girlfriend on Valentines Day. P.S. this recipe is in my upcoming cookbook! …
From facebook.com


PERFECT PAN-SEARED DUCK BREASTS | ALEXANDRA'S KITCHEN
2017-10-19 Blot the duck breasts dry. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with …
From alexandracooks.com


SEARED DUCK BREAST WITH BOURBON CHERRY SAUCE
2021-12-17 Add your duck breast, fat side down, to a cold cast iron skillet. Place the skillet over the fire and press firmly on each duck so that the fat sears evenly. Let the duck simmer fat …
From overthefirecooking.com


SEARED DUCK BREASTS WITH CHERRY & PORT GLAZE
2021-11-23 Method. Put the duck breasts on waxed paper, season both sides with salt and pepper and pound gently with a mallet to give them an even thickness. Heat half the butter in a …
From bcoutdoorsmagazine.com


SEARED DUCK BREAST WITH PORT WINE CHERRY SAUCE – CHEF BENNY DORO
2011-06-04 Directions. Combine all port wine sauce ingredients into a heavy bottom sauce pan and bring to a boil and let it reduce to about half volume about 20 min or so. Fish out the …
From bennydoro.com


PAN SEARED DUCK BREAST WITH CHERRY PORT WINE REDUCTION
2013-10-10 For the sauce: 1. Heat olive oil in a medium skillet over medium heat. Saute shallots and rosemary for one minute. 2. Add port wine, chicken stock, vinegar, cherries, salt, and …
From southernboydishes.com


DUCK BREAST WITH CHERRY AND PORT SAUCE RECIPE - LUV-A-DUCK
Add the cherries, thyme and duck stock and bring to a boil; 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 …
From luvaduck.com.au


DUCK BREAST WITH CHERRIES AND PORT SAUCE - ANOVA CULINARY
Add shallots to skillet and cook for about a minute, or until they have started to become translucent. Step 4. Add the chicken broth, Cherries, port, and honey. Simmer until reduced …
From recipes.anovaculinary.com


DUCK BREAST WITH CHERRY SAUCE - THE GOURMET GOURMAND
2016-02-01 To cook the duck. 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 …
From thegourmetgourmand.com


PEPPER-CRUSTED DUCK BREASTS WITH CHERRY-PORT SAUCE
Preparation. Put the wine, port, ginger, and sugar (1 Tbs. for sweet cherries; 2 Tbs. for sour) in a medium saucepan over high heat. Bring to a boil, reduce the heat as needed, and simmer until …
From finecooking.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


SEARED DUCK BREAST WITH MONTMORENCY CHERRY SAUCE
Score the duck with a knife. Preheat the pan with high heat. Add duck breast skin down into the pan and sear the duck breast to render the fat down. Season meat from above. While the …
From stoneridgeorchards.com


DUCK BREAST WITH CHERRY-PEPPER SAUCE RECIPE | MYRECIPES
Place 1/2 cup canned cherries and 1/4 cup cherry liquid in a blender; reserve the remaining canned cherries and cherry liquid for another use. Process cherry mixture until smooth. …
From myrecipes.com


DUCK BREASTS WITH PORT & DRIED CHERRY SAUCE RECIPE - EATINGWELL
Step 1. Preheat oven to 450 degrees F. Advertisement. Step 2. Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron …
From eatingwell.com


SEARED DUCK BREAST WITH DRIED CHERRIES AND PORT
2007-12-06 Transfer breasts to cutting board; cover with foil to keep warm until ready to serve. Discard all but 1 teaspoon duck fat from skillet. Add shallot and cook on medium 2 to 3 …
From goodhousekeeping.com


PAN SEARED DUCK BREAST WITH PORT CHERRY SAUCE - WELL SEASONED
2020-12-08 Rest the duck. Allow the duck breasts to rest for 5-10 minutes before slicing into ¼ – ½" thick slices. Meanwhile, make the sauce. Make the port cherry sauce. Sauté olive oil, …
From wellseasonedstudio.com


LUXURIOUS DUCK BREAST WITH DARK CHERRIES AND TAWNY PORT WINE …
2017-10-12 Score the fat side of the duck breasts in a diamond pattern. Place breasts fat-side down in a cold skillet on the stove top. Cook for 10 -15 minutes to render the fat and …
From homemadeitaliancooking.com


SEARED DUCK BREAST WITH CHERRY-PORT WINE SAUCE - KITCHEN STORIES
60 ml tawny Port. 2 tbsp honey. 2 sprigs thyme. aluminium foil. cutting board. Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings …
From kitchenstories.com


CRISPY DUCK WITH CHERRY PORT SAUCE - THE WINE LOVER'S KITCHEN
2016-11-04 Turn breasts and sear the lean side about 1 minute. Place the skillet in the oven and roast for 7-9 minutes depending on the size of your breasts. Remove and let the duck …
From thewineloverskitchen.com


SEARED ROAST DUCK BREAST {WITH CHERRY PORT WINE SAUCE}
2015-07-30 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, …
From familytabletreasures.com


PAN-SEARED DUCK BREAST WITH CHERRY SHALLOT WINE SAUCE
2019-02-06 In a heavy bottom skillet, place the duck breasts fat side down in a cold pan. Place the pan on the burner and gradually increase the heat to medium-high until the skin is very …
From hungerthirstplay.com


DUCK BREAST IN CHERRY PORT WINE SAUCE - ITALIAN FOOD FOREVER
Instructions. Pound the duck breasts to an even thickness of between 1/2 to 3/4 of an inch. Score the skin using a sharp knife, creating a 3/4 inch diamond pattern being careful not to cut …
From italianfoodforever.com


SEARED DUCK BREASTS WITH BLACK CHERRY AND PORT REDUCTION
Set the pan over medium heat, add the shallots and cook until soft and translucent, 2 to 3 minters. Stir in the stock and bring to boil, for about 5 minutes. Stir in the cherries and port. Cut the …
From cookingbythebook.com


SEARED DUCK BREAST WITH A CHERRY PORT SAUCE
Add broth, cherries, Tawny Port and honey. Increase to high heat and bring to boil until it is thick like a glaze. Add tablespoon of butter, and whisk. Taste the sauce, add salt and pepper if to …
From huntingchef.com


SEARED DUCK BREAST WITH RUBY PORT SAUCE RECIPE | MYRECIPES
To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet. Advertisement. Step 2. …
From myrecipes.com


SEARED DUCK BREAST WITH PORT CHERRY SAUCE - JUST A LITTLE BIT OF BACON
2017-02-07 In a medium saucepan, melt the butter over medium low heat. Add the shallots and salt and saute for 2-3 minutes. Pour in the port and then stir in the balsamic and ginger. Bring …
From justalittlebitofbacon.com


PAN-SEARED DUCK BREAST RECIPE | JAMES BEARD FOUNDATION
Stir in the soaked cherries and any Armagnac left in the bowl, reduce the heat to medium, and cook slowly until the sauce has thickened and the cherries are soft, 7 to 9 minutes. Stir in the …
From jamesbeard.org


PAN-SEARED DUCK BREAST WITH ORANGE PAN SAUCE RECIPE
2021-06-02 Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the …
From seriouseats.com


PEPPERED DUCK BREASTS WITH CHERRY-PORT SAUCE RECIPE
2020-01-06 Place duck breasts on grill, skin side down, and cook until skin has browned and crisp, about 5 to 7 minutes. Flip and continue to cook until an instant read thermometer …
From seriouseats.com


BAKED GOOSE BREAST RECIPE - THERESCIPES.INFO
10 Best Goose Breast Recipes | Yummly best www.yummly.com. goose breasts, shallots, pears, butter, freshly ground black pepper and 10 more Duck or Goose Prosciutto Snow …
From therecipes.info


PAN-SEARED WILD DUCK BREAST WITH PORT WINE SAUCE - ALEXANDRA'S …
2011-12-09 Cook until the port has reduced to 1 cup, about 30 minutes. Strain into a small saucepan and add the chicken stock. Bring to a boil, reduce the heat to a simmer, and cook …
From alexandracooks.com


PAN-SEARED DUCK BREASTS WITH DRIED CHERRY SAUCE
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart …
From americastestkitchen.com


RED CURRANT SAUCE RECIPE - THERESCIPES.INFO
Savoury Tenderloin With Red Currant Sauce Recipe - Food.com best www.food.com. 1 pinch salt 1 pinch freshly cracked black pepper directions Tuck under the thin end of the tenderloin to …
From therecipes.info


EASY AND ABSOLUTELY BLISSFUL DUCK WITH CHERRY SAUCE RECIPE
2016-06-14 Pour the deglazed mixture into the sauce pan with the cherries. Bring the cherries to a simmer and cook until the sauce reduces to a syrupy consistency and can coat the back …
From slowburningpassion.com


PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION - RECIPE CART
Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the …
From getrecipecart.com


PAN-SEARED DUCK BREAST WITH CHERRY SAUCE - INSTRUCTABLES
Step 5: Prepare the Wine and Cherry Sauce. Heat the duck fat (or the olive oil) in a skillet over medium heat. Add the shallot and cook until translucent (about 3 minutes). Add the thyme and …
From instructables.com


Related Search