RED DUCK SAUCE RECIPES
PEPPERED DUCK BREAST WITH RED WINE SAUCE RECIPE - NYT COOKING
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year’s menu. Fancy enough for a gathering, but relaxed enough that it doesn’t feel like too much, you can make it any time you want something a little more special than your average fare.
Provided by David Tanis
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
- Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
- Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
Nutrition Facts : @context http//schema.org, Calories 239, UnsaturatedFatContent 4 grams, CarbohydrateContent 7 grams, FatContent 10 grams, FiberContent 1 gram, ProteinContent 27 grams, SaturatedFatContent 4 grams, SodiumContent 817 milligrams, SugarContent 2 grams, TransFatContent 0 grams
DUCK BREAST WITH RED WINE SAUCE | SO DELICIOUS
Pan-frying is the easiest way to cook duck breast - it's quite fast, and you'll get that ideal pink color in the middle without much effort. Still, you have to keep in mind that when cooking duck breast it's important to cut the skin with a knife so that the fat can melt out. The duck breast goes well with this red wine sauce made with cloves, star anise, and honey!
Provided by Vlad Popa
Total Time 30 minutes
Yield 1
Number Of Ingredients 13
Steps:
- First crisscross the duck’s skin with superficial cuts and season it with salt and pepper.
- Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy.
- Afterwards, fry the duck on each side so that it is properly sealed.
- Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
- Continue to cook for 2 minutes on the sides.
- Separately, start preparing the red wine sauce. Use a saucepan and melt the butter. Add garlic and onion and stir.
- Pour red wine and season with cloves, star anise, vinegar, salt and pepper.
- For a delicious, sweet taste add honey.
- Use a strainer for the sauce so you can take out the spices and make the sauce clear.
- Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5-10 minutes before serving.
Nutrition Facts : Calories 627 calories , ProteinContent 31 grams , FatContent 28 grams , CarbohydrateContent 37 grams
More about "red duck sauce recipes"
PEPPERED DUCK BREAST WITH RED WINE SAUCE RECIPE - NYT COOKING
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year’s menu. Fancy enough for a gathering, but relaxed enough that it doesn’t feel like too much, you can make it any time you want something a little more special than your average fare.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 239 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 239 per serving
- Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn’t browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.
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ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE - SAINSBURY'S
This roasted duck breast recipe is a rich and indulgent meal for two – the red wine sauce intensifies the succulent duck breast and takes this incredible dish to the next level.
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
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DUCK BREAST WITH RED WINE SAUCE | SO DELICIOUS
Pan-frying is the easiest way to cook duck breast - it's quite fast, and you'll get that ideal pink color in the middle without much effort. Still, you have to keep in mind that when cooking duck breast it's important to cut the skin with a knife so that the fat can melt out. The duck breast goes well with this red wine sauce made with cloves, star anise, and honey!
From sodelicious.recipes
Reviews 5
Total Time 30 minutes
Cuisine Fusion
Calories 627 calories per serving
From sodelicious.recipes
Reviews 5
Total Time 30 minutes
Cuisine Fusion
Calories 627 calories per serving
- Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5-10 minutes before serving.
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GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE RECIPE ...
From the November, 2008 Wine Enthusiast, this recipe is from French cookbook author Sophie Dudemaine's newest book, "Ducasse Made Sinple" which is based on Ducasse's encyclopedic "Grande Livre de Cuisine". Recommended wine pairing is a 2005 Reserve Cabernet Franc from Lieb Wine Cellars in Long Island (just threw that in for the serious wine enthusiasts out there). Yet to try but looks easy and tasty...DH clipped from the magazine and handed it over to me at breakfast, meaning, "Let's try this one!"... :-) What sets this apart is that there is pumpkin pie spice in the sauce and on the rub for the meat. Great to serve this with crispy potatoes or a creamy potato gratin and grean beans with shallots. Note: per a review that indicated the cooking time was incorrect, the "prep" time is listed as 15 but the "cook" time at an hour. I haven't changed anything, but wanted to indicate this in the recipe description to avoid confusion to others in the future. So the preparation of the sauce and the duck breasts can take approximately an hour in total.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 616.3 per serving
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 616.3 per serving
- Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.
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DUCK WITH CHERRIES AND RED WINE VINEGAR RECIPE - NYT COOKING
Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french
Calories 230 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine french
Calories 230 per serving
- Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.
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RED DUCK SAUCE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
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10 BEST DUCK BREAST AND RED WINE SAUCE RECIPES | YUMMLY
Jan 16, 2022 · Duck Breast and Red Wine Sauce Recipes 1,040 Recipes. Last updated Jan 16, 2022. This search takes into account your taste preferences. 1,040 suggested recipes. Red Wine Sauce Tenplay. peppercorns, veal glace, red wine, garlic cloves, bay leaf, thyme and 1 more. Mushroom-Red Wine Sauce Real Simple.
From yummly.com
From yummly.com
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RECIPES — RED DUCK FOODS
Jan 22, 2018 · Curried Carrot Soup with Red Duck Curry Ketchup. November 10, 2017. We love a good soup to start off a festive dinner. Serve this to kick off your holiday party, or just make a big batch for any ol' chilly evening! Share.
From redduckfoods.com
From redduckfoods.com
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10 BEST CHINESE DUCK SAUCE RECIPES | YUMMLY
From yummly.com
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DUCK BREAST WITH RED WINE SAUCE RECIPE | D'ARTAGNAN
Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper. Slice magret in 1/4 inch slices. Lay slices on warm plates in a fan pattern. Spoon sauce over magret slices and serve with green beans and scalloped potatoes.
From dartagnan.com
From dartagnan.com
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HOMEMADE DUCK SAUCE RECIPES
From share-recipes.net
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DUCK WITH RED WINE SAUCE | WILLIAMS SONOMA
In a large bowl, combine the potato wedges and 1 to 2 Tbs. of the duck fat and toss well to coat. Generously season with salt and pepper and toss with the parsley. Set aside. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. In a saucepan over high heat, bring the wine to a boil.
From williams-sonoma.com
From williams-sonoma.com
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DUCK BREAST WITH RED WINE SAUCE RECIPE | D'ARTAGNAN
Sauté the shallots in the rendered duck fat until they are translucent.Add wine and reduce by half. Add demi-glace and reduce by half again. Season with salt and pepper. Slice magret in 1/4 inch slices. Lay slices on warm plates in a fan pattern. Spoon sauce over magret slices and serve with green beans and scalloped potatoes.
From dartagnan.com
From dartagnan.com
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ROASTED DUCK IN RED WINE SAUCE | DINNER RECIPES | GOODTOKNOW
Dec 28, 2012 · The fruity red wine sauce is the perfect accompaniment, requires minimal effort, and only uses half a bottle so you can serve the rest of the wine while eating. A cast iron frying pan works well for this dish, otherwise start the recipe with a frying pan and transfer the duck to an baking dish to finish off in the oven
From goodto.com
From goodto.com
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DUCK BREAST WITH BERRY SAUCE RECIPE | ROBERT IRVINE | FOOD ...
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 ...
From foodnetwork.com
From foodnetwork.com
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158 EASY AND TASTY DUCK SAUCE RECIPES BY HOME COOKS - COOKPAD
fresh shredded ginger, 1 Tbs soy sauce, 1Tbs fish sauce, tsp palm sugar • duck fat, Tsp fermented green pepper sauce, (sambal) • Whole duck carcass, wings, giblets, neck, liver • Fresh whole duck is $3.30 a pound at the farmers market. This dinner uses two pounds for six meals, that is about $1.50 per meal after adding the cost of the ...
From cookpad.com
From cookpad.com
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HOMEMADE DUCK SAUCE RECIPES
Keto Duck Breast with Orange Sauce Recipe. Just Now Using a very sharp knife, score the duck breast skin at a 45 degree angle and rub salt and pepper all over the duck breast, including into the …. 1.Preheat the oven to 300°F / 150°C. 2.Using a very sharp knife, score the duck breast skin at a 45 degree angle and rub salt and pepper all over the duck breast, including into the scored skin.
From share-recipes.net
From share-recipes.net
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CHINESE RESTAURANT STYLE RED SWEET & SOUR SAUCE RECIPE ...
From m.youtube.com
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DUCK BREAST WITH REDCURRANT AND RED WINE SAUCE RECIPE ...
Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Remove the duck from the oven to rest, then slice on the diagonal.
From bbc.co.uk
From bbc.co.uk
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RECIPE | ACME MARKETS
In a small bowl, reserve 1 tablespoon soy sauce for making duck sauce and set aside. Add peas, spinach, and remaining soy sauce to pan with pork, still over medium-high heat. Cook, stirring, until spinach is wilted, about 2 minutes. Season with .5 teaspoon salt and black pepper as desired, then remove pan from heat and set aside to cool slightly.
From acmemarkets.com
From acmemarkets.com
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