SAUCE FOR ROASTED DUCK 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

Seared duck breast may sound intimidating but it’s as easy as cooking a pork chop. Pat the skin dry and start cooking skin side down so that fat can melt away, leaving it brown and crispy. You can also gently score the skin to help the fat render: Use a sharp knife and cut slashes diagonally across, making sure not to cut down into the meat. Choose a medium-bodied red wine for the sauce, such as Merlot or Shiraz. Adding butter to the reduced sauce at the very end helps emulsify it as well as compliments the sweet and sour flavors— in France this sauce would be called a beurre rouge.

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.

PEKING SAUCE (DUCK SAUCE) - CHINA SICHUAN FOOD

Peking Sauce (Duck Sauce) - China Sichuan Food image

Learn how to tune the authentic Peking sauce at home. It can be used as stir fry sauce or dipping sauce.

Provided by Elaine

Categories sauce

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 6

Ingredients

2 tbsp. Tian Mian Jiang, sweet wheat past
1/2 tbsp. sesame paste
1 tbsp. sesame oil (divided )
1/2 to 1 tbsp. sugar
8 to 10 tbsp. water (see note2)
1/4 tsp. Chinese five spice powder ((optional))

Steps:

Heat up 1/2 tablespoons of sesame oil in a small pan and fry the Tian Mian Jiang over slowest fire for 2 minutes.
Pour in water and add sugar in and sesame paste. Keep slow fire and continue mixing until well combined. You can continue heating if you prefer a thicker texture. Turn off fire and mix with sesame oil and five spice powder.
The sauce should be thick but also running and it can be kept in fridge for 3-4 days. You can also use the sauce to make Peking style pork stir fry.

Nutrition Facts : Calories 55 kcal, FatContent 4.4 g, SodiumContent 1 mg, ServingSize 1 serving

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