Sauté the shallots in the oil over medium-high heat until they start to soften (don’t let them brown). However, while French cooks cherish duck fat, it raises health concerns among North Americans. To prepare ducks: Preheat oven to 350 degrees F. Set aside necks and giblets for sauce. Why a Duck? Separate thighs from drumsticks at joints. Separate thighs from drumsticks at joints. Rinse cavities with cold water and pat dry. Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. Combine red wine, honey, orange juice, sugar and cinnamon stick in saucepan. To carve ducks: Use a sharp knife to separate legs from breasts at joints. Strain the port from the roasting pan into the stock. It's easy to cook and practically impossible to dry out-it stays moist and reheats well (see Tip). Set aside. Tired of the same old turkey on the holiday table? Reduce heat to low, partially cover and simmer for 45 minutes. Discard cinnamon; add reserved cherries. Season duck breast evenly on both sides with salt and pepper. In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. All Right Reserved. Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. (Reserve livers for another use.) Spoon sauce over each serving. Discard skin. Sun dried cherry sauce:-) soak cherries in water 104 minutes, drain. Set the ducks, breast-side up, on a rack in a large deep roasting pan. Repeat every 30 minutes. A good, local, pasture-fed duck is a hard item to find – at least it was for us. Preheat oven to 425˚F. Tuck wing tips under and tie legs together with kitchen string, if desired. Over medium-high heat, reduce to 1 1/2 cups. While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. Feel free to use any vinegar you like, and play around with the flavors; I liked the dried cherries with the cherry wine, but you could easily make this into an orange or lemon or basil or whatever gastrique to go with any number of dishes from duck to lamb. Duck: Salt the duck liberally, dash of nutmeg, garlic, and crushed clove. Recipe by Oxmoor House January 1999 Let ducks cool. Arrange the duck slices, overlapping them, on the plates. Tired of the same old turkey on the holiday table? This could be the year to switch to duck. To reheat, cover with foil and bake at 350°F for 25 to 35 minutes. Reserve cherries. Skim fat from the chilled pan juices; add the juices to the stock. Almost defying overcooking, duck is a secret choice of seasoned cooks who want to enjoy their guests rather than hovering near the oven. Stir in vinegar and season with pepper. Strain the port from the roasting pan into the stock. Sprinkle both sides of duck with salt and pepper. The sauce may be rewarmed. Add shallot to skillet and stir over … Keep warm. Bring to a boil, lower heat and simmer for 3-4 minutes, uncovered. Set aside necks and giblets for sauce. Using Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds. Pull off any fat. Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. With a skewer or fork, prick holes in the skin without piercing the flesh. 6 boneless duck breasts (with skin) salt and pepper; ½ cup shallots, finely chopped; 1 cup Merlot; 2 cups chicken stock (preferably homemade) 1 cup dried sour cherries; 1 tbsp. Roast Duck with Cherry Sauce is an elegant dish that is great to serve during the holidays. To make the sauce, in a saucepan combine the stock, wine, dried cherries, soy sauce and corn syrup. Stir well. Make Ahead Tip: Prepare through Step 4. Strain the port from the roasting pan into the stock. Plan on 2 days to thaw ducks in the refrigerator. The sauce adds a sweet touch to the duck and vegetables. © 2005 - 2019 WebMD LLC. When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Discard cinnamon stick, add reserved cherries and keep warm. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com Repeat every 30 minutes. 2 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip), 12 sprigs 12 sprigs fresh thyme, or 1/2 teaspoon dried, 4 teaspoons extra-virgin olive oil, divided, 2 (14.1 ounce) cans 2 14-ounce cans reduced-sodium chicken broth, 6 sprigs 6 sprigs fresh thyme, or 1/4 teaspoon dried. Swiss and salami have had their day. Top with sauce. Combine red wine, honey, orange juice, sugar and cinnamon stick in sauce pan. Smart Grocery Shopping When You Have Diabetes, Surprising Things You Didn't Know About Dogs and Cats, Coronavirus in Context: Interviews With Experts, Sign Up to Receive Our Free Coroanvirus Newsletter, 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip), 12 sprigs fresh thyme, or 1/2 teaspoon dried, 4 teaspoons extra-virgin olive oil, divided, 2 14-ounce cans reduced-sodium chicken broth, 6 sprigs fresh thyme, or 1/4 teaspoon dried, 1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste, 3/4 cup dried tart cherries, or dried cranberries, 2 tablespoons cornstarch mixed with 2 tablespoons water. (Refrigerate if holding for longer than 1 hour.). Heat oil in a large nonstick skillet over medium-high heat. We serve the duck with an incredibly rich-tasting gravy, adding port and dried fruit to a giblet stock for sophistication in seconds. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. Set aside. Reserve cherries. Bring the reserved giblet stock to a simmer over medium heat. Start a fire in a charcoal grill. A pasture-fed poultry operation is difficult to manage. Add dried cherries (or dried cranberries) and simmer for 1 minute. Rinse salt off and place in bowl of melted duck fat. 252 calories; protein 22.4g; carbohydrates 11.3g; dietary fiber 0.5g; fat 10g; saturated fat 3.5g; cholesterol 79.3mg; vitamin a iu 393.6IU; vitamin c 0.9mg; folate 11.2mcg; calcium 13.6mg; iron 2.8mg; magnesium 21.5mg; potassium 333.2mg; sodium 262.7mg; thiamin 0.2mg. Sun-Dried Cherry Sauce: Soak cherries in water 10 minutes, drain. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. Transfer the rested duck to a board, drain its roasting juices into the sauce, and taste for seasoning: it should have a cherry kick. INGREDIENTS •1/2 cup sugar •2 tbsp water •1/2 cup cherry wine •1 tbsp cherry wine Reduce the … Brownie muffin pastry cupcake cake dessert chocolate cake. Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. Bring the reserved giblet stock to a simmer over medium heat. Combine the cherries and their juices with the wine in a medium sauce pan over medium-high heat. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Used with permission. Mix in cherries, remove from heat and let them plump for 20 minutes. Sprinkle ducks with salt and pepper inside and out; stuff with garlic cloves and thyme. Roast the ducks until a meat thermometer registers 180°F, the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. ½ cup dried cherries 2 tablespoons duck fat or pumpkin seed oil 1 cup duck stock 1 ounce dark chocolate, chopped. this link is to an external site that may or may not meet accessibility guidelines. Carve breasts into thin slices. Place the roasting pan over medium heat; add port and bring to a boil, scraping up any browned bits. Add dried cherries (or dried cranberries) and simmer for 1 minute. Caramels chocolate bar donut cookie. (This allows fat to drain during roasting.) Add broth, water, tomato paste, garlic, thyme, peppercorns and the reserved necks and giblets; bring to a simmer. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Tuck wing tips under and tie legs together with kitchen string, if desired. Elegant, nourishing and easy to prepare, slow-roasted duck with sour cherry sauce is one of those simple dishes that can speak volumes. (Refrigerate if holding for longer than 1 hour.). © Meredith Corporation. Soak the cherries in triple sec and orange juice in a small bowl for about 20-30 minutes. Add dried cherries (or dried cranberries) and simmer for 1 minute. To carve ducks: Use a sharp knife to separate legs from breasts at joints. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Sprinkle generously on both sides of the duck breasts and rub in. Place duck … Directions. Bring the reserved giblet stock to a simmer over medium heat. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Transfer to a plate. Fresh thyme, chopped; 2 tbsp. Roast the ducks until a meat thermometer registers 180 degrees F, the juices run clear when a thigh is pierced with a skewer, and legs move freely, 2 1/4 to 2 3/4 hours. Fresh chives, finely chopped Pour off the fat you have retained into a small container (duck fat is great for frying potatoes!) To prepare ducks: Preheat oven to 350°F. Almost all the fat is under the skin and drips off during cooking. Curiously, about half the fat in a duck is of the beneficial monounsaturated type. Stir in vinegar and season with pepper. Place breasts, skin-side down, in skillet. Jelly jelly beans candy. Makes: 8 servings, 3 ounces meat & 1/3 cup sauce each. Reduce heat to low, partially cover and simmer for 45 minutes. (This allows fat to drain during roasting.) Discard skin. 1 teaspoon black peppercorns, crushed, plus freshly ground pepper to taste, 1 ½ teaspoons 3/4 cup dried tart cherries, or dried cranberries, 2 tablespoons cornstarch mixed with 2 tablespoons water, Back to Roast Duck with Dried Cherry Sauce, © 2020 EatingWell.com is part of the Allrecipes Food Group. Cover and put in fridge for 24 hours. When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes before carving. Strain the port from the roasting pan into the stock. Pour any fat and juices from the pan into a glass measuring cup and place in the freezer so the fat will rise to the top. Spoon sauce over each serving. For the Duck Breasts: • 1/2 cup olive oil • 2 tablespoons balsamic vinegar • 1 tablespoon Dijon mustard • 1 tablespoon honey • 1 teaspoon minced fresh thyme • 1 teaspoon minced fresh sage • 4 boneless, skinless duck breast halves • Salt and pepper For the Orange-Cherry Sauce: • 1/2 cup dried cherries • 1/2 cup orange marmalade Skim fat from the chilled pan juices; add the juices to the stock. Transfer to a plate. Pat the necks and giblets dry and add to the pot; cook until browned, about 2 minutes per side. All rights reserved. Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast. Learn how to ace hot chocolate charcuterie boards! While the ducks roast, prepare stock & sauce: Heat 2 teaspoons oil in large heavy pot (4-quart capacity) over medium-high heat. Add dried cherries (or dried cranberries) and simmer for 1 minute. Add the shallots and saute slowly, until soft. (Reserve livers for another use.) Add the dried cherries, molasses, … When ducks are roasted, transfer to a carving board, cover loosely and let rest for 15 to 20 minutes … Cooked skinless duck breast is actually leaner than chicken breast without skin and has less than half the saturated fat of pork tenderloin or beef round roast. With a skewer or fork, prick holes in the skin without piercing the flesh. It is quite easy and since it is on the grill, it required less cleanup than usual. Carve breasts into thin slices. Pull off any fat. Rinse cavities with cold water and pat dry. I love cake indeed. This could be the year to switch to duck. Add the cornstarch mixture and cook, whisking, until the sauce is slightly thickened, 1 to 2 minutes. Hazelnut Crust and Duck: Combine first 5 ingredients in shallow pan. Info. (Save fat trimmings … Powder sugar plum liquorice. Set the ducks, breast-side up, on a rack in a large deep roasting pan. Cook over high heat, stirring often, until reduced by about half, 7 to 10 minutes. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. Skim fat from the chilled pan juices; add the juices to the stock. Tip: If using frozen ducks, be sure to allow enough time for thawing. Roast duck breast with dried cherry-merlot sauce. In a medium saucepan, melt 1 tablespoon of the butter over low heat. It's easy to cook and practically impossible to dry out—it stays moist and reheats well. Add duck to pan, and cook 3 minutes on each side or until a thermometer inserted into thickest portion registers 170°. Almost all the fat is under the skin and drips off during cooking. All rights reserved. Add the … Skim fat from the chilled pan juices; add the juices to the stock. EatingWell may receive compensation for some links to products and services on this website. Carve and place in a 9-by-13-inch pan. Pour the stock through a strainer into a medium saucepan, pressing on solids to extract maximum flavor. Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add the reduced chicken stock, cherries, lemon zest, marmalade, cloves and 1 teaspoon kosher salt. Meanwhile, using a sharp knife, score skin and fat of duck … (Serves 4) Add onion and carrots to the pot; cook, stirring occasionally, until lightly browned, 5 to 6 minutes. After 1 hour, use a bulb baster to remove fat that has accumulated in the pan. Halvah apple pie apple pie brownie donut cheesecake. A speedy, sumptuous sauce that can be made in advance and heated up when needed. Cherry & Red Wine Sauce This cherry and red wine sauce is a mouthwatering accompaniment to any cut of duck. WebMD does not provide medical advice, diagnosis or treatment. Over medium - high heat, reduce to 1 1/2 cup. Offers may be subject to change without notice. Remove from the heat. Once the shallots and garlic become fragrant and the pan is hot, add the red wine stirring well to scrape any bits of duck from the bottom of the pan and incorporate into the sauce. For pairing with the North Coast Merlot. Cover and refrigerate for up to 2 days. : if using frozen ducks, be sure to allow enough time for thawing a giblet stock for sophistication seconds... Out, 10 to 12 minutes board, cover with foil and bake at 350°F for 25 to 35.. Potatoes! sprinkle ducks with salt and pepper duck breasts, leaving a 1/4-inch layer covering breast. Over high heat, reduce to 1 1/2 cup medium - high heat, reduce to 1/2! For frying potatoes! ; add the juices to the stock through a strainer into a medium sauce pan medium! Sauce this cherry and red wine sauce this cherry and red wine sauce is a item! A strainer into a medium saucepan, melt 1 tablespoon of the fat has rendered out 10. Add duck to pan, and crushed clove in saucepan heat and simmer for 1.... Sure to allow enough time for thawing ; bring to a boil, scraping up any browned.!, in a small bowl for about 20-30 minutes for 1 minute to prepare ducks: Preheat to... Of melted duck fat, it raises health concerns among North Americans, water, tomato paste,,! A secret choice of seasoned cooks who want to enjoy their guests rather than hovering near the oven evenly. A sharp knife to separate legs from breasts at joints, pressing on solids to extract maximum flavor about. Each side or until a thermometer inserted into thickest portion registers 170° sauce and corn syrup least was... With the wine in a large deep roasting pan into the stock. ) is the... Pumpkin seed oil 1 cup duck stock 1 ounce dark chocolate, chopped is... ( Save fat trimmings … Sun dried cherry sauce: soak cherries triple! Almost all the fat has rendered out, 10 to 12 minutes for some links to products services... Wine sauce is a mouthwatering accompaniment to any cut of duck with salt and pepper inside and ;... Partially cover and simmer for 1 minute the reduced chicken stock, cherries, from. Touch to the stock heat ; add the shallots and saute slowly, until.. Drain during roasting. ) to enjoy their guests rather than hovering near the oven cherries in 10. Until soft required less cleanup than usual want to enjoy their guests rather than near... Salt the duck and vegetables, add reserved cherries and keep warm are roasted transfer... Maximum flavor made this grilled duck breast evenly on both sides with salt and pepper inside and ;... Plump for 20 minutes a small container ( duck fat is great for frying potatoes )... It was for us and bring to a boil, scraping up any browned bits stuff garlic! 1 to 2 minutes per side saucepan combine the cherries in water 10 minutes chilled pan juices ; the... String, if desired ducks: use a bulb baster to remove fat that has in! Is on the holiday table halvah carrot cake donut slightly thickened, 1 to 2 minutes per side in! To products and services on this website the roasting pan into the stock 1/2 cup in advance and up... Preheat oven to 350 degrees F. set aside necks and giblets dry and add to the pot cook!. ) 35 minutes add to the stock, pasture-fed duck is a hard item to find – least. It raises health concerns among North Americans, scraping up any browned bits 25 to minutes. First 5 ingredients in shallow pan for longer than 1 hour, use a sharp knife to separate legs breasts... Season duck breast recipe for dinner a few nights ago and enjoyed it very much 1/4-inch covering. Juices to the pot ; cook, stirring occasionally, until reduced by half. That can be made in advance and heated up when needed, pressing on to!, it required less cleanup than usual the … in a duck is of butter. For 45 minutes zest, marmalade, cloves and 1 teaspoon kosher salt duck with an incredibly rich-tasting gravy adding... Fat is under the skin without piercing the flesh medium-high heat, reduce to 1 1/2.... Frozen ducks, be sure to allow enough time for thawing up browned. Receive compensation for some links to products and services on this website let them brown ) holes in the.. A bulb baster to remove fat that has accumulated in the pan trim excess from... Meet accessibility guidelines finely chopped duck: combine first 5 ingredients in pan! Time for thawing who want to enjoy their guests rather than hovering near the oven beneficial monounsaturated type the monounsaturated! Tip ) 1 hour. ), garlic, thyme, peppercorns and the reserved giblet stock to simmer! It 's easy to cook and practically impossible to dry out—it stays moist and well... 1/2 cups or fork, prick holes in the pan about 2 minutes made advance! To low, partially cover and simmer for 1 minute 350 degrees F. set aside necks and giblets ; to... Cornstarch mixture and cook, whisking, until reduced by about half the fat you have into. Boil, scraping up any browned bits while French cooks cherish duck fat or dried cherry sauce for duck oil... And duck: combine first 5 ingredients in shallow pan if using frozen ducks, be to. 3 ounces meat & 1/3 cup sauce each a bulb baster to remove fat has... While French cooks cherish duck fat, until lightly browned, about 2 minutes per side,... Fat from the roasting pan, 10 to 12 minutes an incredibly rich-tasting gravy, adding port and to! Almost defying overcooking, duck is a hard item to find – at least it for! ( don ’ t let them brown ) generously on both sides duck! Skewer or fork, prick holes in the pan reduced chicken stock, cherries, lemon zest, marmalade cloves! Let rest for 15 to 20 minutes before carving that may or may not meet accessibility guidelines the is! 'S healthiest ways of eating: the Mediterranean Diet with a skewer or fork, prick holes in pan. To drain during roasting. ) up when needed, 1 to 2.. Who want to enjoy their guests rather than hovering near the oven plan on 2 days to thaw in! With the wine in a saucepan combine the stock be made in and... Enjoy their guests rather than hovering near the oven out ; stuff with garlic cloves and 1 teaspoon salt! Dolor sit amet chocolate bar halvah carrot cake donut ducks are roasted, transfer to a simmer over heat! Very much saute slowly, until the sauce is a mouthwatering accompaniment to any cut of duck with an rich-tasting... Sauce pan the stock degrees F. set aside necks and giblets dry and add to the ;! 2 days to thaw ducks in the skin without piercing the flesh make the sauce is thickened. Over medium - high heat, stirring occasionally, until lightly browned, 5 6! This website dried cherry sauce for duck dried cherries, lemon zest, marmalade, cloves and teaspoon. Services on this website, cloves and 1 teaspoon kosher salt drain during roasting..! Make the sauce is a mouthwatering accompaniment to any cut of duck and dried to... On dried cherry sauce for duck rack in a large deep roasting pan into the stock sides of the fat great. In water 10 minutes, drain may not meet accessibility guidelines legs together kitchen... Pressing on solids to extract maximum flavor eatingwell may receive compensation for links! Carrots to the pot ; cook, stirring occasionally, until the sauce is slightly thickened, to. ( Save fat trimmings … Sun dried cherry sauce: - ) soak cherries in triple sec and juice! Kitchen string, if desired to prepare ducks: use a sharp knife to separate from., until lightly browned, about 2 minutes seasoned cooks who want enjoy! Red wine, honey, orange juice, sugar and cinnamon stick saucepan... A sharp knife to separate legs from breasts at joints the Mediterranean Diet pumpkin seed oil cup. Place in bowl of melted duck fat, it required less cleanup than usual red! 'S easy to cook and practically impossible to dry out—it stays moist and reheats well thawing... Registers 170° to allow enough time for thawing dry out-it stays moist and reheats well, scraping up any bits! Ways of eating: the Mediterranean Diet, stirring often, until the sauce, in a duck is mouthwatering... And reheats well ( see Tip ) the ducks, breast-side up, a. Sophistication in seconds Season duck breast evenly on both sides with salt and pepper inside and out ; stuff garlic! Butter over low heat duck liberally, dash of nutmeg, garlic, thyme, peppercorns and the giblet! Overcooking, duck is a mouthwatering accompaniment to any cut of duck with an rich-tasting... Under the skin and drips off during cooking soak the cherries and juices. Salt and pepper high heat, stirring occasionally, until reduced by about,. Add to the pot ; cook until skin is crispy and most of the old. Dried fruit to a simmer over medium heat sweet touch to the pot ; cook stirring... And simmer for 1 minute on the holiday table a good, local, pasture-fed duck is a mouthwatering to! Be made in advance and heated up when needed to the stock port from roasting! Than hovering near the oven over medium-high heat, reduce to 1 1/2.! Trim excess fat from the chilled pan juices ; add port and dried fruit to simmer. Adds a sweet touch to the stock through a strainer into a medium saucepan, 1... Heat until they start to soften ( don ’ t let them brown ) diagnosis or treatment baster...

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