Drain fat off and reserve for another use. Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! Duck Breasts With Balsamic Cherry Glaze ... With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. I used a single 16 oz duck breast and cooked it the way I have been very successful in the past. How would you rate Seared Duck Breast with Cherries and Port Sauce? Add cornstarch mixture to … It's also great with ham and all game -- and vanilla ice cream! Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Duck, Cherries . Serve with sauce. France is partial to Muscovy duck since the males are noted for large lean breasts. This was an amazing recipe, everything just worked perfectly. Drain all of fat from the pan and place over medium heat. Slice the duck breasts with a sharp but smooth (not serrated!) It is very easy to sear the duck breasts and make a quick sauce in the same pan. Orange blossom honey is findable in the northeast but it’s not common; i used regular local honey. The sauce is made completely separately and is actually quite easy once you get all the ingredients on hand- you start with a little shallot and garlic (my favorite combo) and add to that a little red wine, a little chicken stock, a little cherry jam, some balsamic vinegar, … I cooked it a bit differently but otherwise made according to the recipe. I still had some fresh cherries in he fridge. Spoon Port-cherry sauce over duck and serve. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes. Add the shallots and cook until soft, about … I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. Score fat on each duck breast in cross hatch fashion. Discard plastic wrap. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Yumm! 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. Duck works well with fairly strong flavors like orange, sage, onion and cherry of course! Heat a cast iron or heavy oven proof skillet over medium heat. As already mentioned in the intro, this is great with vintage port (or late bottled vintage or even a good ruby port). Cover and chill. (# of breasts will depend on the size of the breasts). It is usually available on the shelf where you find mint jelly and cranberry sauces. Fan slices out on plates. The cherry sauce mixed and ready to … By Joanne Weir Fine Cooking Issue 105. Serve with a peppery Syrah or cherry-noted Pinot Noir. Others commented this was too sweet. The down side of BBQing is you won’t have that beautiful duck fat for browning potatoes! And if you are in need of a Valentine’s menu idea, or a just-because-I-want-to-get-fancy menu idea, let this be your meal. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Turn breasts and sear the lean side about 1 minute. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts. French syrah, Washington state or Niagara Canada syrahs would all be good candidates. When you are rendering the fat off the breast, pour off any excess fat after about 6 minutes.Reserve the fat – it is a classic oil for browning potatoes! I find the fruit sauces to be a delightful addition of flavor, moistness, and texture. 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. 2 Duck breast’s (between 6 and 10 oz each) 6 sprigs of Thyme. Adapted from Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark (Free Press, 2006). I went online and read many different recipes for duck and how vest to cook duck breasts, and ended up with this recipe which turned out better than I hoped for. They market all kinds of duck cuts from breasts to legs, to spiedini (cubes or balls of meat on skewers). Transfer duck to work surface. Pekin duck is also popular and available in North America and throughout the world. Cut the duck into thin slices and arrange on 4 warmed plates. Serve immediately. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 minutes over medium-high heat, breaking up the jam with a spatula. This is a superb recipe. Turn the duck over and cook until the meat is just springy when pressed, 3 to 5 minutes more for rare to medium-rare, or until done to your liking. With the duck, pour a medium-bodied red from Spain's Rioja region. In fact, I would far rather have a fruit sauce than gravy. Required fields are marked *. Add the shallots and saute for 2 minutes, until tender. knife. The duck is ready to serve. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. Turn off the heat, add 1 Tbsp unsalted butter and swirl the pan until butter gently melts. In the meantime, in a sauce pan simmer the cherries and rosemary sprig over medium heat. Transfer the duck to a platter, cover loosely with aluminum foil and let rest for 10 minutes. This is a delicious and very easy sauce to make. 1 medium-sized duck. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Oddly Muscovy refers to Moscow but the ducks are native to Mexico, South and Central America. Duck will continue to cook during this time. Pulverize the peppercorns, allspice berries, cloves, bay leaves and fennel seed in a mortar or electric … To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. Brome Lake is a major producer in Canada of Pekin duck. To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. I did not find this sauce at all too sweet. Transfer duck to work surface. It’s your choice whether you eat the skin or trim if off as you eat it. This tart Cherry Port Sauce is so awesome and so easy to make! 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). I would heat one side of the grill only,  sear the fat side for 6 minutes over medium heat, sear 1 minute on the lean side and then move the breast just off the heat to continue cooking with indirect heat. Both of these wines are also medium to full bodied with lower tannin levels that will not over power the dish. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Here is the recipe for the Cherry Port Sauce. Drain all of fat from the pan and place over medium heat. Spoon the sauce over the duck and sprinkle with the hazelnuts. Whether you are looking for an everyday recipe, ideas for entertaining or a wine recommendation- you've come to the right place! Muscovy duck is leaner than Pekin duck or Mallard. King Cole Duck is Ontario’s rival to Brome Lake. . Remove rosemary. 1 Tbsp Honey. Serves 4. Position duck breasts fat side down and cook for approximately 6 minutes. Wine pairing.