ROAST DUCK WITH CHERRIES RECIPES

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ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT RECIPE ...



Roast Duck Breast With Dried Cherries and Port Recipe ... image

Provided by Ina Garten

Categories     main-dish

Total Time 7 hours 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper 
1 tablespoon canola oil 
2 tablespoons unsalted butter 
1/2 cup minced shallots (2 shallots) 
1 1/2 tablespoons good sherry wine vinegar 
3/4 cup ruby Port wine 
1/2 cup good chicken stock, preferably homemade 
1/2 cup dried cherries 
1/4 cup creme fraiche 
1 teaspoon grated orange zest 
1/4 cup freshly squeezed orange juice 

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • When ready to cook the duck, preheat the oven to 375 degrees F.
  • Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

ROAST DUCK RECIPE | INA GARTEN | FOOD NETWORK



Roast Duck Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 4

2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
  • Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
  • When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
  • Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

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MARY BERRY SLOW-ROAST DUCK RECIPE | CHRISTMAS ALTERNATIVE ...
Transform your Sunday lunch with Mary Berry's slow-roasted duck with a Port & cherry sauce, as seen on her BBC series, Classic.
From thehappyfoodie.co.uk
  • 1. Preheat the oven to 220°C/200°C fan/Gas 7.

    2. Sit the duck, breast side up, on a trivet in a roasting tin and dry the skin with kitchen paper – the drier it is the crisper the cooked skin will be. Rub the skin with oil and season with salt.

    3. Roast in the oven for about 30 minutes or until golden. Reduce the oven temperature to 160°C/140°C fan/Gas 3 and slow-roast for 2½ hours, basting from time to time. The wings of the duck should be tender, and the legs should come away easily from the body of the bird.

    4. Drain the fat from the bottom of the tin, reserving 1 tablespoon for cooking the sauce (see also tip). Increase the oven temperature to 220°C/200°C fan/Gas 7 and return the tin to the oven for 20–30 minutes or until the skin of the duck is golden and crisp. Remove from the oven to rest for 15 minutes before carving.

    5. Meanwhile, make the sauce. Heat the reserved duck fat in a medium saucepan and fry the shallots over a medium-high heat for 4–5 minutes until lightly golden but not burnt. Pour in the port, wine and stock, then raise the heat and allow to bubble for 5–10 minutes until reduced by a third.

    6. Add the jelly and vinegar, then strain the sauce and discard the shallots. Mix the cornflour with 3 tablespoons of water in a small bowl until smooth. Add a little of the hot sauce to the bowl and then add the mixture to the rest of the sauce in the pan. Add the cherries and carefully bring to the boil, stirring. Season with salt and pepper and boil until the sauce is glossy and thick enough to coat the back of a spoon.

    7. Carve the duck – it will be very tender and cooked through, not pink like a duck breast – and serve with the cherry sauce.

    Cook time: 3½ hours, plus resting.

    Prepare ahead: The sauce can be made up to a day ahead and reheated. The duck can be roasted 8 hours ahead if serving cold.

    Mary’s Classic Tips:

    * If your duck comes with the giblets, save them to make a flavoursome stock with the duck bones. It freezes well and can be used in place of the chicken stock used here. 

    * Keep the duck fat – it’s great for flavoursome roast potatoes. 

     

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  • 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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