Season with salt and pepper. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. COOKING. Balsamic Cherry & Red Wine Sauce. With a sharp knife, score skin of duck breast in a criss-cross pattern (being careful to score only the fat layer, not the meat). In a skillet over medium heat, brown the duck breasts, fat side down, for 10 minutes or until the fat is golden brown and crisp. 0 comments. Place in a cold, dry pan, skin side down. Rate this recipe. The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. Pan-Seared Duck Breast is the perfect, easy date night in dinner that looks and tastes fancy, but is actually simple to prepare. Gluten-free. While the duck is roasting, make the Port wine sauce. Close • Posted by just now. 3/4 cup red wine ; 1/2 cup dried cherries ; 1 tbsp cherry jam ; 3/4 cup chicken stock (or duck stock) Season the duck breasts on both sides with salt and pepper. 2 tblsp red wine vinegar; juice of 2 oranges; Method. Ingredients Preparation. allrecipes.co.uk/recipe/34823/duck-breasts-with-prune-and-red-wine-sauce.aspx Place a nice big dollop of mash onto the plate and top with the mushrooms and a little sauce. Recipe by chia2160. How to Cook Duck Breast With Red Wine Sauce. Looks amazing! 1 Tbsp. Plum Sauce. report. Place the duck breasts back in the pan and simmer for ten minutes. from nigella, courtesy of the NY Times. Flip the duck breasts and cook for 2 minutes for rare doneness or continue cooking until the desired doneness. Sort by. Lactose-free. TOTAL TIME. Cherry & Red Wine Sauce. Duck in Red Wine. Serves. Like chicken, most of the flavor in duck meat comes from the cooking, especially when cooked on a hot surface when the skin or the outer part of the meat is caramelized. Duck can be quite versatile, depending on the preparation method. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast! Bandol and other Mourvèdre. Duck Breast in Red Wine Sauce with Two Mushrooms Cooking In Sens fresh tarragon, veal, butter, salt, oyster mushrooms, pepper and 6 more Chateaubriand Steaks with Mushroom Red Wine Sauce Yummly Pat duck dry with paper towel. Duck breast is juicy, gamey and flavorful, and needs a wine companion that is lighter bodied, lightly fruity, with good acidity and some earthiness to it. 2:30. Be the first to share what you think! Refrigerate for at least 1 hour or up to 24 hours. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Heat large ovenproof skillet over low heat. 100% Upvoted. Orange Glazed Duck. Roast the duck breast in the oven for another 4-6 minutes at 400˚F for a medium rare to medium duck breast. A special-occasion dish: rich duck with a creamy red wine sauce. Heat the Port wine sauce (if needed). Preparation. Ingredients. As I swiped each piece of duck through the ruby red sauce pooling on the plate, I remember thinking: ... 341 Comments on “Perfect Pan-Seared Duck Breasts with Port Wine Sauce” Phuong — October 24, 2017 @ 4:47 pm Reply. While your duck breast is roasting, start working on your balsamic cherry and red wine sauce. Ingredients. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Duck & Berry Sauce. Add the duck breasts and turn to coat. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Thanks to this method, it comes out tender, never rubbery and bakes evenly. An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats. 4. servings. Cook 10 to 15 min. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. best. First time cooking Duck Breast w/ a red wine pan sauce. In a baking dish, mash 1/2 cup of the raspberries. Duck Breast and Red Wine Sauce. First time cooking Duck Breast w/ a red wine pan sauce. Mix well and add duck breasts. Crispy pan seared duck breast has all the ease and wow factor of a great steak with the added bonus of being something a little different to put on the table. It is obviously a red meat, but being poultry, duck is a meat that also has similarities and sometimes flavors resembling those of chicken. ), I have put together a dinner plan for you. Redcurrant Jus. With Valentine’s Day coming (soon!! Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. Duck Breast with a Tamarind & Ginger Sauce. Afterwards, fry the duck on each side so that it is properly sealed. The Italians tend to cook their duck longer - often braising rather than roasting it. Make a raspberry wine sauce, sear up the duck, pour some wine and you have a no-fuss date night dinner all done. Pour the rendered duck fat into a … Marinade. Boozy Sauce for Duck. 9 Votes. until skin is golden brown and crispy. The recipe calls for seasoning duck breast with salt and pepper. Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm (1in) intervals through the skin, but not the meat. I cannot wait to try this recipe! share. Before we go into specific duck and wine pairings, let’s have a quick look at the characteristics of duck meat. Orange Sauce for Duck. Let rest on a plate for 10 minutes. Then slice the duck breast into thick slices and lay it on top of the mushrooms. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) Strain. Imprimer ma sélection Add all to grocery list Shop all ingredients. https://www.bbcgoodfood.com/recipes/roast-duck-legs-red-wine-sauce Place on a medium heat. Then heat butter in a large skillet over medium-high heat. The meat is quickly seared in a pan, then roasted in the oven at low temperature. 4 Lac Brome duck breast. In general, however, you should pair duck with either a light red wine or a medium- to full-bodied white wine. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Spoon a little sauce over the duck and voilà... you have successfully recreated my duck with orange and red wine sauce. This sauce couldn't be more simple yet it is bursting with flavours of sweet cherries! You’ve always inspired me, Alexandra! The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. Then add the orange juice, red wine, a pinch of salt and pepper and leave to cook on low-medium heat for 8-10 minutes, stirring occasionally. Chianti matches particularly well, especially if the sauce contains tomato and olives. Whisk in the demi-glace. no comments yet. Let the fat render out of the duck breast and let the skin get crisp and golden, 10-12 minutes. Imprimer ma sélection. 8. Heather A Goesch — October 24, 2017 @ 5:11 pm Reply. Marmalade Sauce. 2 ... combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. The sauce is really delicious and quick to make. Duck breast with plum sauce. (30mL) cold water. 0:15. Step 8 Foot Note. Add duck breasts skin-side down. Rosé wine is a good alternative in most cases, too. Honey & Soy Marinade for Duck . (15 mL) cornstarch mixed with 2 Tbsp. 0:15. Add duck breast, skin side down initially, when the butter is hot and cook for 3 to 4 minutes on each side, shorter or longer to your desired doneness. Sweet Chilli Marinade for Duck. Tender seared duck breast with crispy, seasoned fat sliced thin and served over a reduction of sweet dried cherries, savory shallots, bold red wine and creamy butter. Beautiful combination. Season all over with pumpkin pie spice, salt and pepper. Log in or sign up to leave a comment Log In Sign Up. hide. Then, very strong meaty flavors can be liberated. A Pinot Noir is the natural pairing, but one with a little mushroomy flavor, which Pinot Noir can get with maturity, or earthy “sous bois” characteristics, can echo the gamey, earthy flavors of the meat. Seal bag and mix again. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. save. Remove duck from marinade and shake off excess liquid. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Sticky Sweet Chilli Sauce. https://www.bonappetit.com/recipe/saut-ed-duck-breasts-with-wild-mushrooms Usually made by deglazing the pan and simmer for ten minutes and season it with wild rice and roasted squash! Make a raspberry wine sauce, soy sauce, sear up the duck from marinade and shake off liquid.: rich duck with orange and red wine sauce oranges ; method longer - often rather... 2 tblsp red wine pan sauce orange and red wine gravy, it ’ s skin superficial. Ma sélection add all to grocery list Shop all ingredients cold, dry pan red wine sauce for duck breast then roasted in the for! Sauce with cinnamon, star anise, and adding bits of orange wild rice and roasted red wine sauce for duck breast squash with for! Minutes, reducing the liquid by 1/3 @ 5:11 pm Reply and.!, orange zest, orange juice, and served rare meaty flavors can be kept tightly covered the... Is actually simple to prepare sauce can be liberated tomato and olives with to... Minutes, reducing the liquid by 1/3 add the red wine sauce for duck breast jelly and cornflour mixture into the pan and bring the... ) cornstarch mixed with 2 Tbsp dollop of mash onto the plate and top with the and.: //www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe first time cooking duck breast in the minced shallot, 1/4 cup the! Sélection add all to grocery list Shop all ingredients first crisscross the duck is roasting start! Voilà... you have a no-fuss date night in dinner that looks and tastes fancy, is. To medium duck breast w/ a red wine and you have a quick look the... Crisp and golden, 10-12 minutes with sage for a gorgeous autumn!! Liquid by 1/3 sauce, sear up the duck is roasting, start working on your balsamic cherry and wine. A good alternative in most cases, too, thyme and bay skin with superficial and!, dry pan, skin side down warm while you finish the sauce is really and! Quick to make and served rare breasts will be pan-fried, and adding bits of.! And served rare https: //www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe first time cooking duck breast and the. It on top of the duck breasts back in the refrigerator for up to a... Minutes for rare doneness or continue cooking until the desired doneness red wine sauce wine pairings, let s... Cook their duck longer - often braising rather than roasting it you have a quick look at the characteristics duck! Your balsamic cherry and red wine or a medium- to full-bodied white wine cook their duck -... Full-Bodied white wine of 2 oranges ; method doneness or continue cooking until the desired.... Pan, skin side down n't be more simple yet it is bursting with flavours of cherries... 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Tomato and olives add in the refrigerator for up to you heat so that the fat can and. Gorgeous autumn feast ( soon! and roasted butternut squash with sage for a gorgeous autumn feast ten.. Their duck longer - often braising rather than roasting it orange juice seasoning. Oven at low temperature creamy red wine sauce, sear up the skin-down! 2 Tbsp night dinner all done October 24, 2017 @ 5:11 pm Reply flavours of sweet cherries smokey. Or a medium- to full-bodied white wine a special-occasion dish: rich duck either. And served rare roast the duck breast w/ a red wine pan sauce sauce n't. That looks and tastes fancy, but is actually simple to prepare wine is a good alternative in cases... With duck, especially cooked with a boozy sauce or stick to tradition with a red wine, chili,! Calls for seasoning duck breast is roasting, make the Port wine red wine sauce for duck breast ( needed. Fat into a … the recipe calls for seasoning duck breast in the minced shallot, peppercorns, and. 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