The meat is quickly seared in a pan, then roasted in the oven at low temperature. Write a review. Pan-Seared Duck Breast With Cherry Sauce: Cooking duck breast is not as challenging as it sounds, in fact it's quite simple. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce https://www.yummly.com/recipes/duck-with-black-cherry-sauce It is important to let the duck breast rest for at least 5 minutes. https://www.maggiebeer.com.au/recipes/duck-breast-with-sour-cherries Bring to the boil, and then reduce to a simmer for 10 minutes. Roast for about 30 minutes, or until golden-brown. Prep Time 30 mins. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. 9. The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes. Cook Time 40 mins. Duck breast with plum sauce. Bring to a boil over medium high heat and cook until sauce develops a syrupy consistency, about 3 minutes. I like my pan-seared duck medium to well done, with a divine crunchy skin … https://www.deliaonline.com/.../roast-duck-with-cherry-sauce Duck breast with cherry sauce is a very elegant and easy meal to make for a dinner. 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). https://chefpepin.com/chefrecipes/duck-breast-with-cherry-sauce Meanwhile, make the sauce. 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. I love Christmas time in Germany. Bake in the preheated oven for 35-40 minutes. Meanwhile, make the sauce. 8. My other favorites are indulging in delicious French things like anything to do with parsnips, cheese, dairy, butter. Add remaining 1 tablespoon butter and stir until melted. 7. Meanwhile, make the sauce. Add cherries, broth, wine, honey, and orange zest. Every time I cook duck breast, I follow some easy steps and the result is always delicious. 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! 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). This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding. Print. Add salt and pepper to taste. Duck Breast With Gooseberry Sauce Duck breast is chef’s favorite because it is absolutely full of flavor. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. https://www.epicurious.com/.../duck-breast-with-sweet-cherry-sauce-232306 Particularly good with cold duck or duck rillettes, paté or terrines. Instructions. Slice each breast and serve with the sauce and roast potatoes. Rub the skin with oil and season the skin with salt. Gressingham Duck with Madeira Cherry Sauce Thanks to this method, it comes out tender, never rubbery and bakes evenly. 10. Save Recipe. Rest for 5 minutes while you reheat the sauce (add a splash more water if you need to) and fish out the bay leaves, star anise and orange. Sit the duck, breast-side up on a wire rack in a roasting tin. She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process. Now set the pan with the duck fat over a gentle heat and add the cherries, turning them to coat them in the fat. https://www.dartagnan.com/duck-breast-with-cherries-recipe.html Flip over briefly and then place on a baking sheet lined with parchment paper. 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. Print Recipe Pin Recipe. In combination with gooseberry sauce is stunning. It is gamy and very rich. The Christmas Market is open and the families meet each weekend to share a festive meal together. Yields 1. Pan Fried Duck Breast with Sweet and Sour Cherry Sauce. Duck Breast with Cherry Ginger Sauce, Parsnip Mash and Brussels Sprouts. 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. Meanwhile, make the sauce. Ingredients. The sauce is really delicious and quick to make. And the texture is extraordinary. To accompany this dish you can use mash potato or cooked rice. Prepare the cherry sauce. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes … 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 Duck Sauce. Season with salt and pepper, and sear in a hot pan for about 5 minutes on the skin side. Taken from his 28º– 50º Wine Workshop and Kitchen menu, Agnar Sverrisson serves up perfectly cooked sous vide Place the duck in oven for 8 minutes. Late harvest riesling. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced by about half. Cook this recipe with a photo! https://www.sbs.com.au/food/recipes/duck-cherry-and-madeira-sauce The breast and the sauce are already a highlight, so I wouldn’t go overboard with the side dish. 2015-06-15 18:29:47. 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