The meat is quickly seared in a pan, then roasted in the oven at low temperature. I like my pan-seared duck medium to well done, with a divine crunchy skin … Cook Time 40 mins. This dried cherry and shallot wine sauce is a no-brainer great way to infuse the pan dripping from your sexy duck breast into a velvety, sweet, savory and bold sauce. 10. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes … Instructions. https://www.sbs.com.au/food/recipes/duck-cherry-and-madeira-sauce Meanwhile, make the sauce. Print. Meanwhile, make the sauce. 8. To accompany this dish you can use mash potato or cooked rice. https://www.yummly.com/recipes/duck-with-black-cherry-sauce Duck Breast with Cherry Ginger Sauce, Parsnip Mash and Brussels Sprouts. https://www.maggiebeer.com.au/recipes/duck-breast-with-sour-cherries Every time I cook duck breast, I follow some easy steps and the result is always delicious. Meanwhile, make the sauce. Ingredients. It is gamy and very rich. Add the cold butter and shake the pan until the butter has melted and the sauce … Particularly good with cold duck or duck rillettes, paté or terrines. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Bring to the boil, and then reduce to a simmer for 10 minutes. Gressingham Duck with Madeira Cherry Sauce Add salt and pepper to taste. Duck breast with plum sauce. Duck Sauce. Duck Sauce. Add remaining 1 tablespoon butter and stir until melted. Late harvest riesling. Sit the duck, breast-side up on a wire rack in a roasting tin. Bring to a boil over medium high heat and cook until sauce develops a syrupy consistency, about 3 minutes. Roast for about 30 minutes, or until golden-brown. Cook this recipe with a photo! Place the duck in oven for 8 minutes. Add cherries, broth, wine, honey, and orange zest. Season with salt and pepper, and sear in a hot pan for about 5 minutes on the skin side. Turn the breasts over and cook for another 3-5 minutes or until they feel firm to the touch but not too solid – they will be pink in the middle. Slice each breast and serve with the sauce and roast potatoes. Duck Breast With Gooseberry Sauce Duck breast is chef’s favorite because it is absolutely full of flavor. Write a review. https://www.epicurious.com/.../duck-breast-with-sweet-cherry-sauce-232306 Meanwhile, make the sauce. https://www.deliaonline.com/.../roast-duck-with-cherry-sauce And the texture is extraordinary. It is important to let the duck breast rest for at least 5 minutes. Prep Time 30 mins. The breast and the sauce are already a highlight, so I wouldn’t go overboard with the side dish. The sauce is really delicious and quick to make. Rinse the duck breasts, pat dry and cut the skin in a diamond-shaped pattern. Bake in the preheated oven for 35-40 minutes. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. Roasted duck breast with plum sauce 110 ratings 4.8 out of 5 star rating This easy yet impressive recipe makes a stylish main course for a special occasion Print Recipe Pin Recipe. Flip over briefly and then place on a baking sheet lined with parchment paper. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. 2015-06-15 18:29:47. Duck breast is red meat, so we need to treat it like a steak. I love Christmas time in Germany. This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding. Pan Fried Duck Breast with Sweet and Sour Cherry Sauce. Save Recipe. Prepare the cherry sauce. Rub the skin with oil and season the skin with salt. My other favorites are indulging in delicious French things like anything to do with parsnips, cheese, dairy, butter. Ren Behan's duck breast recipe is served with a rich cherry and vodka sauce, perfect for when the nights start drawing in for winter. Serious ‘cru’ Beaujolais like Morgon can be delicious with duck if you’re looking for a fruity, cherry-flavoured contrast (though its fruit may be wiped out by a cherry sauce). Duck breast with cherry sauce is a very elegant and easy meal to make for a dinner. 9. In combination with gooseberry sauce is stunning. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. Now set the pan with the duck fat over a gentle heat and add the cherries, turning them to coat them in the fat. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes … https://chefpepin.com/chefrecipes/duck-breast-with-cherry-sauce The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes. While duck is resting, make the sauce: Use the same skillet you cooked the duck in, but pour off excess fat. Remove from heat. Taken from his 28º– 50º Wine Workshop and Kitchen menu, Agnar Sverrisson serves up perfectly cooked sous vide 2 duck breasts* Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). The Christmas Market is open and the families meet each weekend to share a festive meal together. Cook for 3 minutes or so, and then add the honey, the orange juice and zest, the red wine, the thyme (if using) and 2 or 3 grinds of black pepper. 7. This decadent dish isperfect for the colder months; the succulence of the duck, combined with the subtle warmth from the ginger, the comforting mash and the earthy sprouts is certain to make you feel all warm and cosy inside! 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