RECIPES FOR DUCK BREASTS RECIPES

Name: Duck Breasts with Citrus Port Cherry Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless duck breasts; Kosher salt and freshly ground black pepper; 1 large or 2 small shallots, minced; 1/4 cup ruby port wine; 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest; 1/2 cup pitted frozen black cherries, thawed and roughly chopped

DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE RECIPE | CLAIRE ...

Duck Breasts with Citrus Port Cherry Sauce Recipe | Claire ... image

Provided by Claire Robinson

Categories main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

DUCK BREAST RECIPES - BBC GOOD FOOD

Duck breast recipes - BBC Good Food image

Roasted, pan-fried, grilled or cured, duck breast is always a treat. Check out BBC Good Food's finest duck recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve.
3. With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out.
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