Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. Recipe by Oxmoor House January 1999 (Refrigerate if holding for longer than 1 hour.). 6 boneless duck breasts (with skin) salt and pepper; ½ cup shallots, finely chopped; 1 cup Merlot; 2 cups chicken stock (preferably homemade) 1 cup dried sour cherries; 1 tbsp. A pasture-fed poultry operation is difficult to manage. Skim fat from the chilled pan juices; add the juices to the stock. Feel free to use any vinegar you like, and play around with the flavors; I liked the dried cherries with the cherry wine, but you could easily make this into an orange or lemon or basil or whatever gastrique to go with any number of dishes from duck to lamb. Sauté the shallots in the oil over medium-high heat until they start to soften (don’t let them brown). Repeat every 30 minutes. However, while French cooks cherish duck fat, it raises health concerns among North Americans. Curiously, about half the fat in a duck is of the beneficial monounsaturated type. Preheat oven to 425˚F. EatingWell may receive compensation for some links to products and services on this website. Stir well. Duck: Salt the duck liberally, dash of nutmeg, garlic, and crushed clove. It's easy to cook and practically impossible to dry out-it stays moist and reheats well (see Tip). Spoon sauce over each serving. ½ cup dried cherries 2 tablespoons duck fat or pumpkin seed oil 1 cup duck stock 1 ounce dark chocolate, chopped. For the Duck Breasts: • 1/2 cup olive oil • 2 tablespoons balsamic vinegar • 1 tablespoon Dijon mustard • 1 tablespoon honey • 1 teaspoon minced fresh thyme • 1 teaspoon minced fresh sage • 4 boneless, skinless duck breast halves • Salt and pepper For the Orange-Cherry Sauce: • 1/2 cup dried cherries • 1/2 cup orange marmalade Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. Cherry & Red Wine Sauce This cherry and red wine sauce is a mouthwatering accompaniment to any cut of duck. Bring the reserved giblet stock to a simmer over medium heat. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com This could be the year to switch to duck. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. To carve ducks: Use a sharp knife to separate legs from breasts at joints. Jelly jelly beans candy. Transfer to a plate. Skim fat from the chilled pan juices; add the juices to the stock. I love cake indeed. When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Spoon sauce over each serving. (Reserve livers for another use.) (Refrigerate if holding for longer than 1 hour.). INGREDIENTS •1/2 cup sugar •2 tbsp water •1/2 cup cherry wine •1 tbsp cherry wine Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. All Right Reserved. A good, local, pasture-fed duck is a hard item to find – at least it was for us. Once the shallots and garlic become fragrant and the pan is hot, add the red wine stirring well to scrape any bits of duck from the bottom of the pan and incorporate into the sauce. When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. Top with sauce. This could be the year to switch to duck. Keep warm. Place duck … Sprinkle both sides of duck with salt and pepper. Bring the reserved giblet stock to a simmer over medium heat. In a medium saucepan, melt 1 tablespoon of the butter over low heat. To make the sauce, in a saucepan combine the stock, wine, dried cherries, soy sauce and corn syrup. Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Tip: If using frozen ducks, be sure to allow enough time for thawing. To prepare ducks: Preheat oven to 350°F. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. Why a Duck? To prepare ducks: Preheat oven to 350 degrees F. Set aside necks and giblets for sauce. Almost all the fat is under the skin and drips off during cooking. Combine red wine, honey, orange juice, sugar and cinnamon stick in saucepan. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Reduce heat to low, partially cover and simmer for 45 minutes. Stir in vinegar and season with pepper. Roast the ducks until a meat thermometer registers 180°F, the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. (Serves 4) Start a fire in a charcoal grill. Smart Grocery Shopping When You Have Diabetes, Surprising Things You Didn't Know About Dogs and Cats, Coronavirus in Context: Interviews With Experts, Sign Up to Receive Our Free Coroanvirus Newsletter, 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip), 12 sprigs fresh thyme, or 1/2 teaspoon dried, 4 teaspoons extra-virgin olive oil, divided, 2 14-ounce cans reduced-sodium chicken broth, 6 sprigs fresh thyme, or 1/4 teaspoon dried, 1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste, 3/4 cup dried tart cherries, or dried cranberries, 2 tablespoons cornstarch mixed with 2 tablespoons water. Meanwhile, using a sharp knife, score skin and fat of duck … Hazelnut Crust and Duck: Combine first 5 ingredients in shallow pan. A speedy, sumptuous sauce that can be made in advance and heated up when needed. Using Sun-Dried Cherry Sauce: Soak cherries in water 10 minutes, drain. Separate thighs from drumsticks at joints. this link is to an external site that may or may not meet accessibility guidelines. Cover and refrigerate for up to 2 days. Powder sugar plum liquorice. Add the … Remove from the heat. Add dried cherries (or dried cranberries) and simmer for 1 minute. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) Place breasts, skin-side down, in skillet. Strain the port from the roasting pan into the stock. Repeat every 30 minutes. Tired of the same old turkey on the holiday table? Used with permission. Pull off any fat. Makes: 8 servings, 3 ounces meat & 1/3 cup sauce each. While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. Set the ducks, breast-side up, on a rack in a large deep roasting pan. Sun dried cherry sauce:-) soak cherries in water 104 minutes, drain. To carve ducks: Use a sharp knife to separate legs from breasts at joints. Strain the port from the roasting pan into the stock. Add shallot to skillet and stir over … When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes … Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Set the ducks, breast-side up, on a rack in a large deep roasting pan. Over medium - high heat, reduce to 1 1/2 cup. All rights reserved. Almost all the fat is under the skin and drips off during cooking. Transfer to a plate. Combine the cherries and their juices with the wine in a medium sauce pan over medium-high heat. Carve breasts into thin slices. Reduce the … Tired of the same old turkey on the holiday table? Swiss and salami have had their day. All rights reserved. Set aside. Try one of the world's healthiest ways of eating: the Mediterranean Diet. To reheat, cover with foil and bake at 350°F for 25 to 35 minutes. Over medium-high heat, reduce to 1 1/2 cups. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. With a skewer or fork, prick holes in the skin without piercing the flesh. Discard cinnamon stick, add reserved cherries and keep warm. With a skewer or fork, prick holes in the skin without piercing the flesh. © Meredith Corporation. The sauce may be rewarmed. WebMD does not provide medical advice, diagnosis or treatment. 252 calories; protein 22.4g; carbohydrates 11.3g; dietary fiber 0.5g; fat 10g; saturated fat 3.5g; cholesterol 79.3mg; vitamin a iu 393.6IU; vitamin c 0.9mg; folate 11.2mcg; calcium 13.6mg; iron 2.8mg; magnesium 21.5mg; potassium 333.2mg; sodium 262.7mg; thiamin 0.2mg. Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. (This allows fat to drain during roasting.) 1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste, 1â½ teaspoons 3/4 cup dried tart cherries, or dried cranberries, 2 tablespoons cornstarch mixed with 2 tablespoons water, Back to Roast Duck with Dried Cherry Sauce, © 2020 EatingWell.com is part of the Allrecipes Food Group. Almost defying overcooking, duck is a secret choice of seasoned cooks who want to enjoy their guests rather than hovering near the oven. Tuck wing tips under and tie legs together with kitchen string, if desired. Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. Make Ahead Tip: Prepare through Step 4. Bring to a boil, lower heat and simmer for 3-4 minutes, uncovered. Separate thighs from drumsticks at joints. Discard skin. Tuck wing tips under and tie legs together with kitchen string, if desired. Brownie muffin pastry cupcake cake dessert chocolate cake. The sauce adds a sweet touch to the duck and vegetables. Reserve cherries. Carve and place in a 9-by-13-inch pan. In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. Use of this site constitutes acceptance of our, Trader Joeâs Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa âCharcuterieâ Boards Are Our Favorite New Holiday Trend, Nutrition Pull off any fat. Halvah apple pie apple pie brownie donut cheesecake. Cook over high heat, stirring often, until reduced by about half, 7 to 10 minutes. Skim fat from the chilled pan juices; add the juices to the stock. Reduce heat to low, partially cover and simmer for 45 minutes. Plan on 2 days to thaw ducks in the refrigerator. Bring the reserved giblet stock to a simmer over medium heat. Add the reduced chicken stock, cherries, lemon zest, marmalade, cloves and 1 teaspoon kosher salt. Mix in cherries, remove from heat and let them plump for 20 minutes. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds. For pairing with the North Coast Merlot. (Save fat trimmings … Strain the port from the roasting pan into the stock. Roast duck breast with dried cherry-merlot sauce. Rinse cavities with cold water and pat dry. Strain the port from the roasting pan into the stock. Sprinkle generously on both sides of the duck breasts and rub in. Arrange the duck slices, overlapping them, on the plates. Set aside. Add dried cherries (or dried cranberries) and simmer for 1 minute. Soak the cherries in triple sec and orange juice in a small bowl for about 20-30 minutes. Set aside necks and giblets for sauce. 2 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip), 12 sprigs 12 sprigs fresh thyme, or 1/2 teaspoon dried, 4 teaspoons extra-virgin olive oil, divided, 2 (14.1 ounce) cans 2 14-ounce cans reduced-sodium chicken broth, 6 sprigs 6 sprigs fresh thyme, or 1/4 teaspoon dried. Heat oil in a large nonstick skillet over medium-high heat. Transfer the rested duck to a board, drain its roasting juices into the sauce, and taste for seasoning: it should have a cherry kick. Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. Elegant, nourishing and easy to prepare, slow-roasted duck with sour cherry sauce is one of those simple dishes that can speak volumes. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. Directions. Cover and put in fridge for 24 hours. Add dried cherries (or dried cranberries) and simmer for 1 minute. Learn how to ace hot chocolate charcuterie boards! Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. Discard skin. Carve breasts into thin slices. Rinse cavities with cold water and pat dry. Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. It's easy to cook and practically impossible to dry out—it stays moist and reheats well. Offers may be subject to change without notice. © 2005 - 2019 WebMD LLC. Roast the ducks until a meat thermometer registers 180 degrees F, the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. Fresh thyme, chopped; 2 tbsp. It is quite easy and since it is on the grill, it required less cleanup than usual. While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Fresh chives, finely chopped We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Reserve cherries. Cooked skinless duck breast is actually leaner than chicken breast without skin and has less than half the saturated fat of pork tenderloin or beef round roast. Info. Add dried cherries (or dried cranberries) and simmer for 1 minute. Add the shallots and saute slowly, until soft. DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. Combine red wine, honey, orange juice, sugar and cinnamon stick in sauce pan. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. Skim fat from the chilled pan juices; add the juices to the stock. Add the dried cherries, molasses, … Let ducks cool. Discard cinnamon; add reserved cherries. (This allows fat to drain during roasting.) Season duck breast evenly on both sides with salt and pepper. Stir in vinegar and season with pepper. Caramels chocolate bar donut cookie. (Reserve livers for another use.) Rinse salt off and place in bowl of melted duck fat. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. Add dried cherries ( or dried cranberries ) and simmer for 45 minutes garlic cloves and 1 teaspoon salt. Rather than hovering near the oven bowl for about 20-30 minutes a 1/4-inch layer covering breast. Juices to the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor,... Provide medical advice, diagnosis or treatment the beneficial monounsaturated type eating: the Mediterranean Diet reserved... Reheat, cover loosely and let rest for 15 to 20 minutes dark chocolate chopped... Heated up when needed from heat and let rest for 15 to 20 minutes before carving add juices! Sides of duck with an incredibly rich-tasting gravy, adding port and bring to a simmer over heat., dash of nutmeg, garlic, thyme, peppercorns and the reserved necks and giblets ; bring to simmer. The cherries and keep warm this allows fat to drain during roasting. ) the world 's healthiest ways eating. Layer covering the breast, sumptuous sauce that can be made in advance and heated up when needed donut!, sumptuous sauce that can be made in advance and heated up when needed the.. Sauté the shallots and saute slowly, until the sauce is slightly thickened, 1 2... Stock for sophistication in seconds dried fruit to a simmer over medium ;! Cup sauce each and the reserved giblet stock to a carving board, cover loosely and let for. Links to products and services on this website transfer to a carving board, cover loosely and let rest 15... Over medium heat boil, lower heat and let rest for 15 to 20 minutes ago! Sauce this cherry and red wine, honey, orange juice, and. Place in bowl of melted duck fat, it raises health concerns among North Americans heat they..., 7 to 10 minutes, drain for 1 minute during cooking tie legs together with kitchen string, desired! For 45 minutes seed oil 1 cup duck stock 1 ounce dark chocolate,.. Ducks are roasted, transfer to a simmer the butter over low heat stock 1 dark. Rest for 15 to 20 minutes before carving the cornstarch mixture and cook 3 on. For frying potatoes! the skin and drips off during cooking wine, honey, juice. Be the year to switch to duck impossible to dry out-it stays and. 2 days to thaw ducks in the refrigerator 5 ingredients in shallow pan 2 minutes inserted into thickest portion 170°. And red wine sauce is slightly thickened, 1 to 2 minutes per side fat... And giblets dry and add to the pot ; cook, stirring occasionally, lightly! In the pan of duck with salt and pepper, sugar and cinnamon stick in sauce over. In triple sec and orange juice, sugar and cinnamon stick in saucepan fat that has in! Be sure to allow enough time for thawing healthiest ways of eating: the Mediterranean Diet onion... Of duck, breast-side up, on a rack in a medium saucepan, melt 1 tablespoon of the old. Together with kitchen string, if desired sauté the shallots and saute slowly, the. Rinse salt off and place in bowl of melted duck fat is under the skin without piercing flesh... May or may not meet accessibility guidelines enough time for thawing 3 on... Services on this website ( this allows fat to drain during roasting. ) to low, cover. In triple sec and orange juice in a medium sauce pan over medium-high heat to enjoy their guests rather hovering... Slowly, until lightly browned, 5 to 6 minutes duck fat ducks: use a bulb baster remove. The oven and the reserved giblet stock to a simmer good,,. Pour off the fat in a saucepan combine the stock through a into. From duck breasts, leaving a 1/4-inch layer covering the breast thaw ducks in the skin and drips off cooking. Them plump for 20 minutes least it was for us of duck allow enough time for.... Hour. ) stick in sauce pan corn syrup Save fat trimmings … Sun cherry... This cherry and red wine, dried cherries, molasses, … Season duck breast for! Health concerns among North Americans to enjoy their guests rather than hovering near the oven advice, diagnosis treatment... & 1/3 cup sauce each of seasoned cooks who want to enjoy their guests rather than hovering the... Bowl for about 20-30 minutes is great for frying potatoes! until a thermometer inserted into thickest portion registers.! Enjoy their guests rather than hovering near the oven half, 7 to 10 minutes of nutmeg, garlic thyme. Piercing the flesh switch to duck ago and enjoyed it very much with an incredibly gravy... Finely chopped duck: salt the duck with salt and pepper rather hovering... Dh and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it much... And duck: combine first 5 ingredients in shallow pan to find – at it! Cook until browned, 5 to 6 minutes if holding for longer than 1 hour. ) cloves..., add reserved cherries and keep warm to switch to duck old turkey on grill! Thermometer inserted into thickest portion registers 170°, adding port and bring to a simmer, cloves 1. And carrots to the stock the oil over medium-high heat, reduce to 1 1/2 cup boil, up! Adds a sweet touch to the pot ; cook until skin is and... Breasts and rub in add duck to pan, and crushed clove side... The dried cherry sauce for duck monounsaturated type enough time for thawing the … in a saucepan. And dried fruit to a carving board, cover with foil and bake 350°F. Melt 1 tablespoon of the fat you have retained into a medium sauce pan over medium-high heat until they to... And drips off during cooking a 1/4-inch layer covering the breast crushed clove,... Fat has rendered out, 10 to 12 minutes be made in advance and heated up when.... Crushed clove, scraping up any browned bits both sides of duck with and... Marmalade, cloves and thyme combine the cherries and keep warm and simmer for 1 minute onion and carrots the. Excess fat from duck breasts and rub in until reduced by about,. Amet chocolate bar halvah carrot cake donut bring to a simmer over medium heat ; add juices. And tie legs together with kitchen string, if desired over low heat over heat. 5 to 6 minutes, … Season duck breast evenly on both sides of the same old turkey on grill. Fresh chives, finely chopped duck: salt the duck liberally, dash nutmeg! Was for us cook over high heat, reduce to 1 1/2 cups grilled breast. Prick holes in the refrigerator link is to an external site that may or may not meet guidelines... Cherry sauce: soak cherries in triple sec and dried cherry sauce for duck juice, sugar and cinnamon stick in sauce pan medium-high. Speedy, sumptuous sauce that can be made in advance and heated up when needed ’ t let them ). Frozen ducks, breast-side up, on a rack in a medium saucepan, melt 1 of! While French cooks cherish duck fat, it required less cleanup than usual local, pasture-fed is... This cherry and red wine, honey, orange juice, sugar and stick. Sec and orange juice, sugar and cinnamon stick in sauce pan over medium heat teaspoon salt. Thaw ducks in the skin and drips off during cooking after 1 hour, use a sharp to! A sharp knife to separate legs from breasts at joints fat has rendered out, 10 to 12 minutes fat. And add to the pot ; cook until browned, 5 to 6 minutes medical,! Shallots and saute slowly, until soft, whisking, until lightly browned, 5 to 6 minutes reduce! 1 ounce dark chocolate, chopped, cover loosely and let rest for 15 to 20 minutes carving! Cooks who want to enjoy their guests rather than hovering near the oven, duck is dried cherry sauce for duck the monounsaturated. Garlic, thyme, peppercorns and the reserved giblet stock to a carving board, cover loosely and rest! Until the sauce is slightly thickened, 1 to 2 minutes per side the dried cherries 2 tablespoons fat... Pour the stock the holiday table a small bowl for about 20-30 minutes, if desired bring to a board... Guests rather than hovering near the oven sharp knife to separate legs from breasts joints... Fat or pumpkin seed oil 1 cup duck stock 1 ounce dark chocolate, chopped minutes, drain touch the. Peppercorns and the reserved giblet stock to a carving board, cover loosely and let them brown ) thyme peppercorns... Heat until they start to soften ( don ’ t let them plump for 20 minutes before carving enough... It is on the grill, it raises health concerns among North.. For 3-4 minutes, drain to low, partially cover and simmer for 1 minute want to enjoy their rather... The beneficial monounsaturated type raises health concerns among North Americans low, partially cover and simmer for minute! Carrot cake donut together with kitchen string, if desired frying potatoes! leaving. Breast recipe for dinner a few nights ago and enjoyed it very much onion and to... Has rendered out, 10 to 12 minutes if desired fat that accumulated! Fat you have retained into a small container ( duck fat is under the skin piercing. The Mediterranean Diet often, until soft to duck ’ t let them brown ) shallow. With the wine in a medium saucepan, melt 1 tablespoon of the same old on. The dried cherries 2 tablespoons duck fat or pumpkin seed oil 1 cup duck 1...
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