Duck confit was a classic method of  preserving duck meat by salt curing the duck and then roasting long and slow in a roaster large enough to hold the duck and the rendered fat. I used my Weber Kettle grill. whole duck without giblets (see tip) sunflower oil (for rubbing into the duck's skin) salt and freshly ground black pepper: For the cherry sauce: 3 : shallots, chopped: 150ml (5fl … Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! I served it over this Crispy Duck . Preheat the oven to 200C/400F/Gas 6. Mom always made Roast Duck a L’Orange for Dad when I was little. Turn off the heat, add 1 Tbsp unsalted butter and swirl the pan until butter gently melts. Recipes you want to make. Adapted from Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark (Free Press, 2006). Servings: six. Spoon the sauce over the duck and sprinkle with the hazelnuts. The St. Jacob’s Farmer’s Market also will have duck breasts available. (# of breasts will depend on the size of the breasts). It will be very tough if you cook it beyond that. The cherry sauce properly reduced with all the butter whisked in. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Your guests will never guess how easy this is to prepare! A peppery Syrah would also work well. … It was perfect balance and I had extra sauce. 2 Duck breast’s (between 6 and 10 oz each) 6 sprigs of Thyme. You will want to cook the breast with the fat on. https://thewineloverskitchen.com/crispy-duck-with-cherry-port-sauce Seared duck breast is a meal which is quick enough for weeknight dinner and special enough for a romantic dinner! Spoon Port-cherry sauce over duck and serve. Add shallot to skillet and stir over … King Cole Duck is Ontario’s rival to Brome Lake. Score fat on each duck breast in cross hatch fashion. Fan slices out on plates. 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. (One of his favorite meals!) I seared the breasts skin side down in the frying pan for about 3 minutes to get some fat and start the browning process. Pinot Noir; Suggest another wine varietal that pairs well with Duck, Cherries. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Whisk in 1 tablespoon cold butter. It’s your choice whether you eat the skin or trim if off as you eat it. Birthday dinner for my wife . Pekin duck is also popular and available in North America and throughout the world. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck fat and you have a simple, no fuss date night dinner which won’t have you in the kitchen all day. This is a delicious and very easy sauce to make. Serve with haricots verts blanched and sautéed in brown butter, then tossed with hazelnuts. Add a quick port cherry sauce spiced up with some ginger and saute the broccolini right in the pan with the duck … Scott Phillips. The duck meat submerged in the fat would keep refrigerated for several weeks at least. Place duck breast halves between 2 sheets of plastic wrap. Stir occasionally and cook until cherries start to break down. I took the breasts out of the pan and put on the indirect side of the grill. I did not have port so had to use red wine, will try it next time with port and plums. Add broth, cherries, Port, and honey. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Nowadays when you see duck confit on a menu the fat has been strained off and the shredded, flavorful meat is often used in a ragout type meat sauce. You can find tart cherries bottled in their juice along with other preserved fruits in your grocery store. For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). In this elegant and easy dish, a quick sauce of red wine, port, and cherries tops seared duck breasts. Add the shallots and saute for 2 minutes, until tender. Duck fat adds lots of flavor to vegetables, especially potatoes when frying them. Both of these wines are also medium to full bodied with lower tannin levels that will not over power the dish. In fact, I would far rather have a fruit sauce than gravy. Add the vinegar and cook for one minute. Cooking advice that works. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. I heated a cast iron frying pan over the coals with a bit of butter. It is usually available on the shelf where you find mint jelly and cranberry sauces. Cut the duck breasts diagonally to be served. Serve with sauce. Related Tips . Source: epicurious.com. 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. Serve immediately. Be careful not to cut into the flesh. Duck with Port-Cherry Sauce, plated and ready to serve. 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 . Restaurant recommendations you trust. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Remove giblets and neck from duckling; reserve for … Rinse duckling thoroughly with cold water; pat dry with paper towels. Your email address will not be published. Either way, this is definitely a recipe I see myself making again. With cherries in season, they seemed like a good ingredient to try in a sauce. I still had some fresh cherries in he fridge. 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. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. Cherry Sauce. Awesome. This tart Cherry Port Sauce is so awesome and so easy to make! After several minutes of juggling the breasts got up to 135 degrees and they no longer flared up. 200ml (7fl oz) game stock. Serves 4. The down side of BBQing is you won’t have that beautiful duck fat for browning potatoes! December 12, 2013 – made this dish and it came out absolutely perfect, we enjoyed a wonderfully crisp duck, meat was juicy with a great addition of cherry sauce. Remove rosemary. Cover and chill. Stir in port, vinegar, cherries, and dark brown sugar. All rights reserved. I hope you can stay and browse a while! Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes. Enjoy! I hate cloying sweet entrees. Spoon the sauce over the duck and sprinkle with the hazelnuts. Finally he finished things off with Peach Mousse with Tequila! Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. It is very easy to sear the duck breasts and make a quick sauce in the same pan. They even have ‘duck school’ where you can sign up for cooking classes with local chefs to prepare various duck themed menus. https://www.yummly.com/recipes/duck-with-black-cherry-sauce This recipe uses duck breasts so they cook quickly and have a very mild taste. Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. Method. Remove giblets and neck from duckling; reserve for another use. This  Crispy Duck Breast  is a great recipe for entertaining. I did not pound the breasts but rather just scored the skin with a knife . 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. Save my name, email, and website in this browser for the next time I comment. If you are new to duck – start here with a simple, fast and mild tasting introduction to a whole new poultry world! Meanwhile, reheat the cherry-port sauce. "Good cooks are not born…they learn by doing" Julia Child. 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. I would look for a Syrah that is described as peppery, medium body and smooth (as opposed to a jammy Shiraz that would risk over powering the dish). This is a delicious and very easy sauce to make. Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down. https://www.gressinghamduck.co.uk/recipes/cherry-red-wine-sauce Preheat the oven to 200C/400F/Gas 6. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. Muscovy duck is leaner than Pekin duck or Mallard. You will see fat start to melt. All About Cherries > Recommended Products: All-Clad Instant Read Digital … Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. I only had ruby Port in the liquor stash so I used that. Slice the duck breasts with a sharp but smooth (not serrated!) I even made photos of the final result. It's also great with ham and all game -- and vanilla ice cream! 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, … Meanwhile, reheat the cherry-port sauce. This was an amazing recipe, everything just worked perfectly. Mash with a fork, or blend for a smoother consistency. You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! Quick & easy recipe for deliciously succulent duck beautifully complemented with a Sweet Cherry & Port Sauce. I use a cast iron skillet because it provides such a nice even heat and you can pop it right into the oven to finish off the breasts. Oddly Muscovy refers to Moscow but the ducks are native to Mexico, South and Central America. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. 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