DUCK AND SAUCE RECIPES

Name: Duck Breast with Berry Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 6 large boneless duck breast fillets, skin on; Salt and freshly ground black pepper; 2 tablespoons oil; 1/4 cup balsamic vinegar; 1 cup red wine; 1 cup chicken or duck stock; 1/3 cup brown sugar; 3 sprigs fresh rosemary; 2 cups berries: blueberries, raspberries, or blackberries; 2 tablespoons butter

DUCK BREAST WITH BERRY SAUCE RECIPE | ROBERT IRVINE | FOOD ...

Duck Breast with Berry Sauce Recipe | Robert Irvine | Food ... image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Steps:

Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

DUCK SAUCE RECIPE - NYT COOKING

Duck Sauce Recipe - NYT Cooking image

The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food — from spareribs and egg rolls to almost anything else imaginable. There are so many versions of duck sauce that it is hard to decide which kind to make. However, I have created and tested the following, which I feel produces the best taste:

Provided by Gish Jen

Total Time 5 minutes

Yield 4 12-ounce bottles

Number Of Ingredients 7

Ingredients

1 cup Chinese plum sauce
1 cup apricot preserves
1 cup peach preserves
1 cup applesauce
2 teaspoons dry mustard
1/2 teaspoon garlic powder
1/2 cup chili sauce

Steps:

Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
Store in jars and leave in the refrigerator. The duck sauce will keep for months.

Nutrition Facts : @context http//schema.org, Calories 624, UnsaturatedFatContent 1 gram, CarbohydrateContent 153 grams, FatContent 2 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 926 milligrams, SugarContent 83 grams

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