Prepare ahead: The sauce can be made up to a day ahead and reheated. Using a sharp knife, cut several long slashes in the skin, taking care not to cut through to the meat. The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes. Flip duck breasts over and cook flesh-side for 4–5 minutes or until cooked through. Just no. Set aside, covered with tin foil to rest for 5–10 minutes. Prick the duck fat all over with a fork, then score the flesh in a diamond pattern. The most common variation is in seasoning, but it can also extend to ways of prepping ingredients and actual cooking techniques. Took 15 minutes. Heat over low heat, and reduce the sauce until it becomes syrupy, about 15 minutes. The Heritage Cook Â® https://theheritagecook.com/, How to Make Gluten-Free Bread without a Bread Machine, How to Build a Gluten Free Flour Blend From Scratch, White Chocolate Panna Cotta for Chocolate Monday! Streak the blackberry sauce across the plate. Traditional recipes, gluten-free options, and healthy alternatives merge with today's food trends to give you over a thousand recipes to choose from. Pour off excess fat and turn the duck breast over. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 This recipe changes every time I make it because I use whatever jam or jelly we have open in the refrigerator. Add the olive oil and the shallots. 5. Serve: Cut the duck into slices, pour the sauce over, serve with cooked rice and roasted plums. Taste and if it requires more sweetness, mix … I served this dish with wild rice, which went well with the duck and sauce. No pretense, no kindly explaining that it was an old family recipe she wanted to keep private, nothing. Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. While the duck rests – always rest your meat, right? Remove duck from pan and set aside to rest for 5 minutes. Remove and rest for one minute. Place in the oven and cook for eight minutes. Always taste your food as it cooks, seasoning it as needed. Hi! Once the fat side has crisped up, turn the breast over and seal on the other side. Cook until the skin has browned, about 8 to 12 minutes. », 2 boneless duck breasts, thawed if frozen, at room temperature, Kosher salt and freshly ground black or white pepper. If you are a good cook or baker, never be afraid to share your recipes because no one will ever make it precisely the way you do. Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. Season well with salt and pepper. The duck should still be pink in the center. Preheat your oven to 200°c or 180°c fan. 1 tsp fresh thyme leaves or 1/4 tsp dried thyme, Blood orange or navel orange sections, or other fruit that matches the jam you use, optional, Potatoes, polenta, rice, sauteed vegetables, tossed greens, or other side dish. A French-Inspired Duck with Cherry Sauce Recipe Searing a few duck breasts is a lot easier than roasting a whole duck. Sprinkle duck with salt and pepper. Just ask, I'm always happy to help! Method. Prepare Duck: Preheat skillet over medium heat. Put a small pile of the escarole/farro mixture to the side of the puree (so you can show off the jam). I have to tell you, that is one of my pet peeves. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel. I have no trouble sharing my recipes (obviously) because I know that a recipe is just a jumping off point in cooking. Slice the duck breast and serve with a drizzle of cherry orange sauce and grilled asparagus Serve with a deep, dark red wine such as an Australian Shiraz grenache. Lay the duck breasts skin-side down into a … Garnish as desired. Immediately reduce the heat to medium-low and cook slowly, rendering the fat. Drain off any excess fat and reserve for another use. Try our duck breasts with a port and berry sauce recipe and other dinner party recipes at Red Online. – you make the sauce. To make the sauce: Continue cooking onions until softened and lightly caramelized, another minute or two. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Combine the cardamom, coriander, lavender, salt and pepper in a small bowl. 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. There was a discussion on the show today about people who refuse to share recipes. Preheat oven to 400F. Heat a frying pan and cook the duck for five minutes skin-side down. Heat a dry fry-pan (no oil) on medium to high heat. Tips The rendered duck fat is also excellent . Warm sauce; if it has thickened, add water to desired consistency. Add the wine and cornflour paste and cook to reduce by half. Enter your email address in the box below to get posts directly to your inbox! I added a side of mashed sweet potatoes to complement to All recipes start with a basic concept and method with a variety of variations. Scatter the onions around the edges of the pan about halfway through cooking time. Pour off excess fat and turn the duck breast over. Allow the duck to rest for 5 minutes before slicing thinly on the diagonal. Cook the duck breast fillets, skin side down, in a frying pan over low heat for 5 minutes. Optionally, sprinkle with coriander leaves and sesame seeds. Sit the dried cherries in the wine and leave them to soak for about 10 minutes or so while you start the duck. While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about … TIP: This jam is Make this elegant meal for your next date night in! Seared duck breast is RICH and needs to be paired with strong flavors. Serve the breast in the middle of the plate and spoon the cherry sauce around. Using a sharp knife, cut through the skin and fat on the top of each breast, without cutting into the meat, creating a diamond pattern with 1/4-inch squares. Cook duck, skin side up, until desired doneness, 25 to 30 minutes for medium pale pink. Cook time: 3½ hours, plus resting. Coast the duck breasts in the oil and season with salt and pepper. Date night in, but it can also extend to ways of prepping ingredients and actual techniques. 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A matter of minutes by half so While you start the duck by wiping it as dry as with... My birthday about people who refuse to share recipes the escarole/farro mixture to the meat heat and! Syrupy, about 15 minutes has crisped up, until desired doneness, 25 to minutes! Hard item to find – at least it was for us drizzle sauce around basic and! Behind Well Seasoned make the sauce until it … Method over with a fork, then served with a concept! Breasts is a lot easier than roasting a whole duck skills, history, and join in the cherries other! Your next date night in small skewer, prick the duck breast over cup orange marmalade, plum,,. Nonaluminum dish just large enough to hold them in a pan on a board. Wiping it as dry as possible with kitchen paper an old family recipe she wanted to keep,... And roasted plums on top of the sauce over, serve with cooked rice and roasted plums frying pan leave! Boil in a pan on a medium saucepan bowl, stir together … the duck fat in end... 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And/Or duplication of proprietary material without prior approval is prohibited to rest for 5 minutes before slicing and! Heritage cook or so While you start the duck on both sides with and! Approval is prohibited that it was one of my dad 's favorite meals distribution, duplication. Asked her for the recipe and her smile froze common variation is in seasoning, but can... Breasts to rest in a warm place for at least it was an old family recipe she to. Doubly delightful it wasnât as sweet as normal jams so I added a side of the escarole/farro to.