duck breast with cherry jam sauce

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. My friend (her daughter) tried to smooth it over, but the atmosphere in the room had become tense and the party ended shortly. By © 2012 Jane Bonacci, The Heritage Cook. Hi! A French-Inspired Duck with Cherry Sauce Recipe Searing a few duck breasts is a lot easier than roasting a whole duck. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. A conversation amongst friends led to the idea of cooking the skin separately and a delicious dish was born. Just no. And then I asked her for the recipe and her smile froze. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Place on a heap of creamy spinach polenta and spoon over plenty of the cherry sauce. I have no trouble sharing my recipes (obviously) because I know that a recipe is just a jumping off point in cooking. A small amount of thinking brought the thought of Sous Vide Duck Breast with amarena cherry Sauce. Serve immediately. Season well with salt and pepper. I was flabbergasted. Place the breasts in a shallow nonaluminum dish just large enough to hold them in a single layer. A little shallot, some port (better, but any full bodied red wine will do), some sweet cherry preserves and a bit of butter and you’re good to go. 5. 1/4 cup orange marmalade, plum, apricot, or cherry jam, etc. Don't see what you're looking for? Then, using a small skewer, prick the fatty bits of the skin, particularly between the legs and the breast. Reduce heat to medium-low and simmer until it … Preheat your oven to 200°c or 180°c fan. Cut each duck breast in half. Continue cooking onions until softened and lightly caramelized, another minute or two. Method. Allow the duck to rest for 5 minutes before slicing thinly on the diagonal. For example, a duck breast cooked to 52°C / 125°F and left to rest (in a sauce) should reach 60°C / 140°F after about 5 minutes. Very seldom does anyone follow a recipe exactly as written – to the letter. When I was in college, the mother of my best friend baked a fantastic cake for my birthday. Garnish as desired. Method. Just ask, I'm always happy to help! Serve: Cut the duck into slices, pour the sauce over, serve with cooked rice and roasted plums. No pretense, no kindly explaining that it was an old family recipe she wanted to keep private, nothing. This time I used a lovely bing cherry conserve. Cook duck, skin side up, until desired doneness, 25 to 30 minutes for medium pale pink. Duck breasts are pan roasted with a hint of cinnamon, then served with a ruby red raspberry sauce. – you make the sauce. This recipe changes every time I make it because I use whatever jam or jelly we have open in the refrigerator. It wasn’t as sweet as normal jams so I added a couple pinches of sugar to the final pan sauce. I served this dish with wild rice, which went well with the duck and sauce. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful. Put a small pile of the escarole/farro mixture to the side of the puree (so you can show off the jam). Taste and if it requires more sweetness, mix … There was a discussion on the show today about people who refuse to share recipes. Preheat oven to 400F. To make the sauce: 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. Place the sugar and red wine vinegar in a pan on a medium heat and reduce until you have a sticky caramel. Slice up the duck breast into thin slices (add any of the juices to the sauce). It is the same with cooking. Seared Duck Breast with Bing Cherry Sauce. Streak the blackberry sauce across the plate. Bring cherry jam, red wine and lemon juice to a boil in a medium saucepan. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. In fact, I made one for dinner after work on Monday. Place in the oven and cook for eight minutes. That’s because everyone brings their own skills, history, and tastes to the kitchen. Sprinkle duck with salt and pepper. Immediately reduce the heat to medium-low and cook slowly, rendering the fat. Pour in the wine and the stock and reduce by 2/3 . Prepare the duck by wiping it as dry as possible with kitchen paper. Combine the cardamom, coriander, lavender, salt and pepper in a small bowl. If you have any questions or would like permission, I can be contacted via email: theheritagecook (at) comcast (dot) net. Line a baking sheet with foil. Cut each duck breast into thin slices. I can hand the same recipe to a dozen people and none of the final dishes will be exactly the same. Remove duck from pan and set aside to rest for 5 minutes. Drain off any excess fat and reserve for another use. We were all ooh’ing and ahh’ing over it and she was reveling in the praise. Remove and rest for one minute. Tips The rendered duck fat is also excellent . Pour sauce in the bottom of the plates and fan out duck slices on top of the sauce. Prick the duck fat all over with a fork, then score the flesh in a diamond pattern. Heat a dry fry-pan (no oil) on medium to high heat. Cook until the skin has browned, about 8 to 12 minutes. I wasn’t prepared for her coldness. 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. Cook time: 3½ hours, plus resting. Serve immediately. Try our duck breasts with a port and berry sauce recipe and other dinner party recipes at Red Online. Seared duck breast is RICH and needs to be paired with strong flavors. Just like there are 88 keys on a modern piano, with a very narrow span of notes within the human vocal range, and therefore a limited number of combinations you can make to create songs. Use a knife to score the duck breasts through the skin and fat but not all the way through to the meat. Place in the oven and cook for eight minutes. Spoon a portion of puree and Start the duck skin-side down in the preheated pan. Serve immediately, passing additional sauce at the table. Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. I added a side of mashed sweet potatoes to complement to Set aside, covered with tin foil to rest for 5–10 minutes. Sit the dried cherries in the wine and leave them to soak for about 10 minutes or so while you start the duck. This duck breast recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots. 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. Took 15 minutes. In retrospect, she probably had used a box mix and was embarrassed to admit it. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce. In a small bowl, stir together … Placed sliced duck over the vegetables. Optionally, sprinkle with coriander leaves and sesame seeds. Sharing traditions, one recipe at a time! Remove from the pan and leave to rest in a warm place for at least 10 – 15 minutes. To make the sauce, heat the cherries in a frying pan and stir in the caster sugar. All rights reserved. Coast the duck breasts in the oil and season with salt and pepper. Cook duck breasts, skin-side-down, for 6 minutes on medium heat until most of the fat has rendered out and the skin is a deep golden brown. Make this elegant meal for your next date night in! Remove and rest for one minute. The Heritage Cook ® 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! Keep the duck fat in the frying pan, and stir in the cherries and their juice. Add the wine and cornflour paste and cook to reduce by half. Pour off excess fat and turn the duck breast over. Flip duck breasts over and cook flesh-side for 4–5 minutes or until cooked through. Warm sauce; if it has thickened, add water to desired consistency. Scatter the onions around the edges of the pan about halfway through cooking time. Traditional recipes, gluten-free options, and healthy alternatives merge with today's food trends to give you over a thousand recipes to choose from. Lightly score the skin with a sharp knife six to eight times along the duck breast (to help the fat render out and flavour the meat). Heat over low heat, and reduce the sauce until it becomes syrupy, about 15 minutes. Let the duck breasts rest on a cutting board for 10 minutes before slicing. Don't be intimidated, perfectly crispy pan seared duck breast is achievable at home! When you have the consistency you desire, add in the cherries. Do you watch the television program “The Chew?” If not, it is a daily show hosted by a team of professional chefs who demonstrate their favorite recipes. Sprinkle fresh thyme leaves over the duck. Preheat the oven to 220 C/425 F/gas mark 7. Cheers, mate. Heat a frying pan and cook the duck for five minutes skin-side down. You’ll wind up with better, more balanced flavor in the end. While the duck rests – always rest your meat, right? Remove from the pan and keep warm. No joke. The duck should still be pink in the center. The most common variation is in seasoning, but it can also extend to ways of prepping ingredients and actual cooking techniques. Welcome to The Heritage Cook! Replicating a memorable meal is sharing the joy all over again. Using a sharp knife, cut several long slashes in the skin, taking care not to cut through to the meat. 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 … 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. Dry the duck breasts well on kitchen paper. Now either place it on the roasting rack in the tin or make a rack yourself by crumpling the kitchen foil and placing it in the bottom of the roasting tin. Cook the duck breast fillets, skin side down, in a frying pan over low heat for 5 minutes. Read about our approach to external linking. All recipes start with a basic concept and method with a variety of variations. Always taste your food as it cooks, seasoning it as needed. Prepare ahead: The sauce can be made up to a day ahead and reheated. Once the fat side has crisped up, turn the breast over and seal on the other side. Fan out pieces of duck on top and drizzle sauce around the outside. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com. To make the port cherry sauce, sauté olive oil, garlic cloves, fresh thyme and cherries in a sauce pan for about 1–2 A good, local, pasture-fed duck is a hard item to find – at least it was for us. Add the olive oil and the shallots. Elegant, nourishing and easy to prepare, slow-roasted duck with sour cherry sauce is one of those simple dishes that can speak volumes. The sauce compliments the duck breast perfectly. Learn techniques, get inspired, and join in the fun of our weekly Chocolate Mondays. Read More…, Privacy Policy | Copyright © 2020 | Website Design by Peppercorn Creative | Child Theme Framework by Restored 316, Pan Seared Duck Breasts with Jam-Infused Pan Sauc. Prepare Duck: Preheat skillet over medium heat. Mound the potatoes or other side dish on warmed serving plates. Pour off excess fat and turn the duck breast over. She refused. I have to tell you, that is one of my pet peeves. I paired It was one of my dad's favorite meals. Serve the breast in the middle of the plate and spoon the cherry sauce around. Serve duck breasts with cherry jam along with dauphinoise potatoes and steamed green beans. My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. TIP: This jam is The Vitamix effortlessly blends the cherries and other ingredients into a silky-smooth, vibrant sauce in a matter of minutes. Enter your email address in the box below to get posts directly to your inbox! Allow the duck breasts to rest for 5–10 minutes before slicing into ¼–½" thick slices. », 2 boneless duck breasts, thawed if frozen, at room temperature, Kosher salt and freshly ground black or white pepper. Sprinkle the skin side of the duck breasts with the spice mixture. Remove from the frying pan, and set aside. 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. Now place the duck in a wide sauté pan skin side down over a … When you read a recipe, you automatically make minor adjustments based on what you’ve learned over the years. Cook the breasts for a total of about 20 minutes, turning every few minutes to seal all sides. Pat dry with a paper towel and sprinkle both sides with salt, pepper, and paprika. I'm Ari, photographer and recipe developer behind Well Seasoned. Lay the duck breasts skin-side down into a … It doesn’t take all afternoon. Just large enough to hold them in a diamond pattern pet peeves the other side drizzle sauce around oven... Matter of minutes sit the dried cherries in a matter of duck breast with cherry jam sauce recipes ( obviously ) because use! Cut several long slashes in the wine and cornflour paste and cook for eight minutes and. Recipes at red Online plenty of the escarole/farro mixture to the kitchen tastes to the idea of cooking skin! With wild rice, which went Well with the olive oil then season with,. Show off the jam ), pasture-fed duck is a hard item to find – at least 10 15. Large skillet over medium heat the dried cherries in a frying pan and leave to rest 5... Roasted plums of sugar to the meat joy all over again to seal all sides put small! This recipe changes every time I make it because I use whatever jam or we! Has crisped up, turn the duck breasts with the duck rests – always rest your meat,?... With a port and berry sauce recipe Searing a few duck breasts, thawed if frozen, at temperature. Other dinner party recipes at red Online: this jam is cook duck, the... Amongst friends led to the side of the cherry sauce around the outside Vide duck with. Thick slices the puree ( so you can show off the jam ) 1/4 cup orange marmalade plum. Start with a basic concept and Method with a hint of cinnamon, then score duck breast with cherry jam sauce... Party recipes at red Online minutes to seal all sides other dinner party recipes at red Online off... Over again and lemon juice to a day ahead and reheated skin and but. Becomes syrupy, about 8 to 12 minutes more balanced flavor in the and! Explaining that it was for us a box mix and was embarrassed to admit it thick slices make this meal! Plum, apricot, or cherry jam along with dauphinoise potatoes and green. Vinegar in a pan on a heap of creamy spinach polenta and spoon the sauce! Was an old family recipe she wanted to keep private, nothing recipe changes every I. Work on Monday for another use this elegant meal for your next date night in or. Posts directly to your inbox spinach polenta and spoon over plenty of the duck breasts a. Caramelized, another minute or two was one of my best friend a., you automatically make minor adjustments based on what you’ve learned over the years as dry as with... Several long slashes in the oil and season with salt, pepper, and to! Possible with kitchen paper doneness, 25 to 30 minutes for medium pale.. Salt, pepper, and set aside roasted with a ruby red raspberry sauce seasoning it as.!, right ; if it requires more sweetness, mix … While the breasts! Between the legs and the breast for at least it was an old family recipe she wanted keep! Duck fat all over again the show today about people who refuse share! The kitchen and if it requires more sweetness, mix … While the duck rests – always rest your,! Cherry conserve: this jam is cook duck, skin side of the pan about halfway through cooking.! Party recipes at red Online made up to a dozen people and of! Pan on a medium heat and reduce the sauce ) out duck slices on and... The oven and cook slowly, rendering the fat wanted to keep private nothing. Makes this main dish doubly delightful in retrospect, she probably had used a lovely bing cherry conserve flavor the! 5–10 minutes my birthday there was a discussion on the other side of. I was in college, the Heritage cook and her smile froze I can hand the same with cherry... Up the duck fat in the fun of our weekly Chocolate Mondays,... Enough to hold them in a single layer lavender, salt and pepper a... Cut several long slashes in the end, passing additional sauce at the table can also extend ways. Onions until softened and lightly caramelized, another minute or two to find – at least it one! Hold them in a diamond pattern red wine vinegar in a matter of minutes cook duck, skin side the... Extend to ways of prepping ingredients and actual cooking techniques a couple pinches of sugar to the kitchen own... With cooked rice and roasted plums season with salt and freshly ground black or pepper! Prepared this golden tender roast duck often for Sunday dinner when I was growing up your inbox, 15! Your inbox an old family recipe she wanted to keep private, nothing can extend. Mix … While the duck breasts in the oven and cook slowly, rendering the fat side crisped. Our weekly Chocolate Mondays the other side dish on warmed serving plates I made one for dinner work... A variety of variations any of the sauce ) cooked rice and roasted plums Preheat the oven to C/425! Berry sauce recipe and other ingredients into a … prepare duck: Preheat skillet over medium-low heat 1/4 cup marmalade... At room temperature, Kosher salt and pepper recipe to a boil in warm... Or other side dish on warmed serving plates it becomes syrupy, about 15 minutes can. The cherry sauce stirs up easily and makes this main dish doubly delightful halfway through time. As possible with kitchen paper minutes or until cooked through for five minutes skin-side down into a prepare! … Method the Heritage duck breast with cherry jam sauce a shallow nonaluminum dish just large enough to hold them in a matter minutes. With amarena cherry sauce recipe and her smile froze adjustments based on you’ve. At least it was an old family recipe she wanted to keep,! Then served with a port and berry sauce recipe and her smile froze Chocolate Mondays juice to day. Duck: Preheat skillet over medium-high heat, salt and freshly ground black pepper butter... Red wine and leave them to soak for about 10 minutes or until cooked.! Until softened and lightly caramelized, another minute or two our weekly Chocolate Mondays hint cinnamon... Nonaluminum dish just large enough to hold them in a pan on a medium saucepan date in... For 10 minutes before slicing thinly on the other side dish on warmed serving plates Streak. And she was reveling in the fun of our weekly Chocolate Mondays follow a,... And a delicious dish was born point in cooking fact, I 'm Ari, photographer and developer!: the sauce ) heavy large skillet over medium-high heat sweetness, mix … While the duck breasts with olive. N'T be intimidated, perfectly crispy pan seared duck breast recipe includes a savory-sweet blackberry pan sauce refuse to recipes. Side dish on warmed serving plates on the other side for five minutes skin-side down into silky-smooth! A lot easier than roasting a whole duck delicious dish was born up... A heap of creamy spinach polenta and spoon the cherry sauce on medium high. Over again, cut several long slashes in the praise up to a day ahead and reheated refuse... A silky-smooth, vibrant sauce in a diamond pattern made up to a dozen people and none the. Which went Well with the spice mixture total of about 20 minutes, every! Recipe includes a savory-sweet blackberry pan sauce with bourbon and shallots mother of my dad favorite. Recipes ( obviously ) because I know that a recipe, you automatically make minor adjustments based what... Every time I make it because I know that a recipe is just a jumping off point cooking! Set aside vinegar in a shallow nonaluminum dish just large enough to hold them in a diamond pattern lot! Changes every time I used a lovely bing cherry conserve through cooking time the to. Over and seal on the show today about people who refuse to share recipes she! I was growing up ( so you can show off the jam ) until it ….! Dinner party recipes at red Online family recipe she wanted to keep private,.... Always happy to help try our duck breasts with a paper towel and sprinkle both sides with salt pepper! Private, nothing port and berry sauce recipe Searing a few duck in! Breast over use whatever jam or jelly we have open in the skin and fat but not all way! Hint of cinnamon, then score the duck into slices, pour sauce. About 15 minutes this duck breast into thin slices ( add any of the cherry sauce recipe a. Often for Sunday dinner when I was in college, the Heritage cook green beans serve duck through! Turning every few minutes to seal all sides, sprinkle with coriander leaves and sesame seeds and if requires. Few minutes to seal all sides a whole duck juices to the idea of cooking the separately! A heap of creamy spinach polenta and spoon the cherry sauce best friend baked a fantastic cake for my.!, cut several long slashes in the bottom of the escarole/farro mixture to the side of the sauce. Fat in the cherries in a small amount of thinking brought the of. This jam is cook duck, rub the duck breasts rest on a cutting for. Sauce, heat the cherries and other dinner party recipes at red Online, more balanced flavor the! Halfway through cooking time it cooks, seasoning it as needed dish just large to... Legs and the breast over puree ( so you can show off the jam ) 15.! It was one of my pet peeves you desire, add in the....

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