You'll see more of me. Refrigerate for at least 1 hour or up to 24 hours. Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat. Add the duck breasts and turn to coat. Add duck breast, skin side down initially, when the butter is hot and cook for 3 to 4 minutes on each side, shorter or longer to your desired doneness. (Zbigniew Bzdak / Chicago Tribune; Joan Moravek / food styling) The duck, noting chill air and dusky sky, takes off. Roasted Duck Breast With Plum Sauce This stylish main course is easy to achieve, yet impressive! Pin It; Print; Share; Ingredients. Add shallot to skillet and stir over … Strain. A few tips: I’d add another step at the beginning: rendering the duck fat. wow, what a gorgeous meal you prepared for Pepin's first week, I would love duck. Orange Sauce for Duck. Duck Breast served with Red Wine and Plum Sauce with Pea Puree. The smokey, sweet orange flavours also compliment the Matawhero Malbec, with tonnes of rich berries and slight dry tannins. The recipe calls for seasoning duck breast with salt and pepper. TOTAL TIME. It's hard to get around here . The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. Duck & Asparagus Risotto . 18th January, 2013 Recipes. The sauce is a little sweet and with a wonderful aroma. Delicious duck dish! This was the first time I've made a roasted duck and sauce. 4 Lac Brome duck breast. The duck meat should look pink and succulent. 2:30. A special-occasion dish: rich duck with a creamy red wine sauce. Required fields are marked *. An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats. Deglaze the pan with the balsamic vinegar and red wine. 1/2 tsp. Then heat butter in a large skillet over medium-high heat. Instructions. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe 2 duck breasts*. Gorgeous food can be quick and easy. Logo design by Sands Thomas Design Limited - design@sandsthomas.co.uk, View profile.php?id=100017974301832’s profile on Facebook, View Everopensauce_com’s profile on Instagram, Butter-Glazed Gilfeather Turnips | Everyday Dorie, Celebration Vegan Sticky Rice Cake | Ottolenghi, Slow-cook Brisket with Carrots and Sweet Potatoes | Everyday Dorie, Perfect Roasted Potatoes | Nigella Lawson. Place the sugar and red wine vinegar in a … 1 cup (250 … For the mashed potato, chuck all the ingredients in the boiled potato, mix well. 4 Luv-a-Duck Duck fresh breasts freshly ground black pepper sea salt. 2 Tbsp. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Afterwards, fry the duck on each side so that it is properly sealed. 4. This looks absolutely wonderful and am salivating for some now! Recipes > Roasted Duck Breast With Plum Sauce. All Rights Reserved. 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. Strain the sauce with a fine-mesh strainer if you prefer a smooth and silky sauce. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Cover the chicken in Dijon mustard, add some salt and pepper to your taste. Thank you very much for the kind words regarding IHCC.We love having you participate! Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Julia Child has more than a dozen duck recipes in Mastering the Art of French Cooking. © Last Gear Publishing & Mobiventura Limited. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. The skin should be brown and crisp when it’s out of the oven. Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce. It’s important when there is a thick fat layer. An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats. 1 tsp. Nothing screams winter more than a crispy duck and here it is paired with a simple orange and red wine sauce enhanced with smoked paprika, to bring out the rich, warm flavours of the duck and lentils. Thankful to those at IH Cooking Clubs in helping to spotlight Jacques Pepin starting this month. Explore more at Sainsburys.co.uk Help Centre Store Locator Clear Search. Place the duck breasts back in the pan and simmer for ten minutes. Use a strainer for the sauce so you can take out the spices and make the sauce clear. 2 ... Worcestershire sauce, soy sauce, orange juice and orange rind. Code: W3063. (30mL) cold water. 6. Rate this recipe. 5. Chianti matches particularly well, especially if the sauce contains tomato and olives. For the plum sauce. Seal bag and mix again. Simmer for 10 minutes until reduced and thickened. Cocoa Powder . I would’ve never thought of attempting to make a dish like: boned stuffed duck baked in a pastry crust on page 571. Score the duck skin in a crosshatch pattern with a sharp knife, cutting into the layer of fat and careful not piercing into the meat. Course Main … Drain off any liquid that has accumulated around the duck and add it to the sauce. Serves 2. by Mike Robinson. Ingredients Preparation. This dried cherry and shallot wine sauce is a no-brainer great way to infuse the pan dripping from your sexy duck breast into a velvety, sweet, savory and bold sauce. That works for me! Then add the orange juice, red wine, a pinch of salt and pepper and leave to cook on low-medium heat for 8-10 minutes, stirring occasionally. Strain the sauce with a fine-mesh strainer if you prefer a smooth and silky sauce. This is more of a technique than a recipe. Duck Breast with a Tamarind & Ginger Sauce. Cherry & Red Wine Sauce. Code: W3455. Pour red wine and season with cloves, star anise, vinegar, salt and pepper. Heat an ovenproof frying pan over a low heat and lay the duck breasts, skin-side down, in the pan. Juice from marinade can also be used to make sauce. 1. How to pan roast duck breast and make a classic pan gravy or sauce or even jus. Whisk in the demi-glace. They add instant elegance to any dish! If there are duck leftovers, I would dice and incorporate them in a salad or a sandwich with artisan bread, like what you would with bacon. Ingredients. Pan Fried Duck Breast with Red Wine Sauce; Pan Fried Duck Breast with Red Wine Sauce . Add dry red wine, balsamic vinegar, bringing to a boil, stirring to melt the solidified juices, and cook until the liquid is reduced to about 1/4 cup. https://www.allrecipes.com/recipe/41879/duck-breasts-with-raspberry-sauce Looks delicious, you have selected a fabulous recipe to welcome JP into your kitchen! I looked at that recipe repeatedly. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Marinade. 8. Good for us! Duck Breast and Red Wine Sauce. 1 Tbsp. Wow, this is a great choice! Duck breasts taste complex and flavorful, more like steak than poultry. Ingredients. What surprises me are the next two ingredients to be added to this classic French sauce: ketchup, A1 steak sauce and water. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. butter and 1 tbsp. You’ve got a great meal served to you from your favorite French bistro, and better, in the comfort and intimacy of home. Commentdocument.getElementById("comment").setAttribute( "id", "afb1d40d0d6d464dc7015f2e74b930ee" );document.getElementById("j5a8a3628f").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. The recipe calls for seasoning duck breast with salt and pepper. KFC's Massive Chicken Sandwich Gets an Official Nationwide Release, The Complete List of Foods to Eat for a Long and Healthy Life, Popeyes Chocolate-Stuffed Beignets Just Launched Nationwide to End 2020. (This must be an adaptation for the American cooks.) Ingredients. Print. Sweet Paprika. https://www.marthastewart.com/956350/duck-breasts-port-reduction-sauce Remove the duck from the oven and allow to rest for 5 minutes. Serve with the red wine sauce. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Drizzle the duck with the red wine and balsamic sauce. https://www.foodnetwork.ca/recipe/duck-breast-with-red-wine-sauce/11930 Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Add the chopped onion and garlic and cook for 15-20 seconds. Starting the meat in a cold pan may feel counterintuitive, but this preparation delivers a crisp skin, tender and flavorful meat, and rendered fat that you can reserve for sauce or for roasting potatoes. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. 7. In France, it’s common that every home cook would have a few simple duck recipes in their repertoire. Continue to cook for 2 minutes on the sides. Season the duck breast with salt and pepper. Meanwhile peel shallots, cut into thin rings and fry in the frying pan. Next step is to use the drippings in the skillet to make the sauce. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! It has been fun and I like to cook more classical French dishes. (15 mL) cornstarch mixed with 2 Tbsp. Seal bag and mix again. I can picture having this in a restaurant! 2 tsp. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Duck in Red Wine. Ingredients. Remove duck from marinade and shake off excess liquid. Remove the tenderloins, thin strips of meat on undersides of the duck breast, and reserve for the sauce. Method . Gluten-free. Ground Black Pepper. Remove duck from marinade and shake off excess liquid. https://www.bbcgoodfood.com/recipes/roasted-duck-breast-plum-sauce Honey & Soy Marinade for Duck . Rate this recipe. Meanwhile, drain off any excess fat from the frying pan. Peel garlic, chop finely and sauté. Cook time less than 30 mins. The Complete AGA Cookbook by Mary Berry & Lucy Young. Sticky Sweet Chilli Sauce. Depends on your desire, you can remove the duck … Code: W3063. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Pan Fried Duck Breast with Red Wine Sauce. 9 Votes. There are so many great recipes to choose from Pepin's long career. 8. 0:15. Ingredients. Port wine sauce (recipe below) *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). Meanwhile, pour off all but 2 tablespoons drippings from skillet. 3. 1/2 teaspoon fresh ground pepper. Plum Sauce. https://www.yummly.com/recipes/duck-breast-and-red-wine-sauce Review this product. Since I like my steak rare to medium rare, I like my duck cooked to the same level of doneness (internal temperature about 135°F). Reviews and Ratings Global Ratings: (1) Reviews in English (1) D. by dainas82. Bring to a boil and cook for another minute. 1/2 teaspoon kosher salt. Recipes > Main Dish > Mocha-Rubbed Duck Breast with Cherry and Red Wine Pan Sauce. Print Roasted Duck Breast in Red Wine Sauce Course Entrées Ingredients 4 Duck breasts about 1.8LB total weight 2 tbsp of fresh squeezed garlic 3 tbsp of Mango Chipotle sauce 3/4 cup of red wine 2 tbsp of organic olive oil mayonnaise Salt and black pepper to taste Instructions Cut the duck breasts crosswise into pieces about 1/3 of an inch width. I wanted it to be the first dish I made on this blog to celebrate Pepin’s remarkable breath as a chef and his contributions in bringing classic French home cooking to our kitchens. Lactose-free. Season with salt and pepper. Transfer to the oven and cook for a further 5-6 minutes for medium rare or 8-10 minutes for well done meat. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) Add duck breast, skin side down initially, when the butter is hot and cook for 3 to 4 minutes on each side, shorter or longer to your desired doneness. Ground Coffee. . . Bandol and other Mourvèdre. I love duck, my husband does not;-) I'd like to try your dish, it looks appetizing. Take out the rosemary stalks, crush the garlic with a fork. From Saturday Kitchen. 2. This is a perfect example of how elegant and sophisticated doesn't always mean lengthy and fussy. Rest on a plate for half the cooking time. AGA Cast Aluminium 24cm Sauté Pan. Duck breast with redcurrant and red wine sauce. Tender seared duck breast with crispy, seasoned fat sliced thin and served over a reduction of sweet dried cherries, savory shallots, bold red wine and creamy butter. Once it is browned flip the breast over for about 30 seconds to seal the fillet. Thanksgiving How to Cook Duck. Turn on the heat to medium and render for 3-4 minutes. Recipe by Queensland chef and presenter Jeff Chadburn. 0:15. Drain off any liquid that has accumulated around the duck and add it to the sauce. 1. 2 Luv-a-Duck Fresh Duck Breasts 2 large waxy potatoes, grated 1 small onion, … Allow at least another five minutes for resting before the duck is cut. 1/2 tsp. Recipe by chia2160. ADD. Great Jacques Pepin recipe and well done on completing the IHCC challenge! Separately, start preparing the red wine sauce. Your duck looks perfectly cooked, just the way I'd like to enjoy it. Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for … 4. servings. Here, we can go with either red or white wine depending on … Sprinke with fresh chives and serve. Availability: In stock. That is some gorgeous duck–it looks positively delectable with the red wine-balsamic sauce. https://www.foodnetwork.ca/recipe/duck-breast-with-red-wine-sauce/11930 Was: £90.00 . Buckwheat Soba Noodle and Duck Salad. Brown Sugar. 1. Very happy to have you cooking with us and Chef Jacques! The Italians tend to cook their duck longer - often braising rather than roasting it. Is it possible this is also a fancy restaurant dish, not served at a fast-food joint? a spoonful of honey, because when evaporated, the sweetness is gone completely and there is no taste. Honestly, that would be a very good day indeed if it arrives. Ingredients Preparation. 0 Shares. The pinkish hue of the duck is gorgeous! A sauce of sauteed shallots, butter and red wine dresses pan-fried duck breast. The duck breast goes well with this red wine sauce made with cloves, star anise, and honey! Plum Sauce (makes approx. Am a newbie! My favorite part of eating pan-seared duck breast is sopping up a rich, red wine sauce right along with it. The sauce sounds simple but very complimentary to the flavor of the duck. So what we end up with is a dish with a bit of acidity, distinct orange notes, and of course the subtle gamey aromas of the duck itself. 2/3 cups) 1 tablespoon olive oil 1 small onion sliced 4 plums, chopped 1 stalk fresh rosemary 1/4 cup balsamic 500 ml red wine 500 ml duck stock 1 tablespoon brown sugar 1 tablespoons butter. Duck & Berry Sauce. Duck Breast Salad with Fig, Apple and Watercress. allrecipes.co.uk/recipe/34823/duck-breasts-with-prune-and-red-wine-sauce.aspx While the duck is roasting, make the Port wine sauce. Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 … So, unless you are serving it with a powerful side dish or an intense sauce like a wine sauce, favor a relatively light wine style. This is a very simple one pot recipe, but fantastic on the tastebuds and gorgeous to look at! Allow the duck breasts to rest for 5 minutes, then slice and serve with the plum sauce. Put the duck breasts skin-side down onto an ovenproof frying pan over a medium heat for three to four minutes. In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Now: £63.00 . Cook for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes. My family loved it! Pea puree 2 tablespoons olive oil 2 shallots, roughly chopped https://www.yummly.com/recipes/duck-breast-and-red-wine-sauce Imprimer ma sélection Add all to grocery list Shop all ingredients. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. Copyright 2016 - Ever Open Sauce. I used parsley because that’s what I had. allrecipes.co.uk/recipe/34823/duck-breasts-with-prune-and-red-wine-sauce.aspx Redcurrant Jus. See all the wonderful dishes from other participants at IHCC. (30mL) cold water. Mix well and add duck breasts. Cut the persimmon in slices of about 2x3cm and 1cm thick. COOKING. Turn the breasts to skin-side down again and finish in the oven at 180°C for 6-7 minutes. What great cooking ideas! It is so inspiring though that may be one day I might. Mix well and add duck breasts. Score the duck breast skin, season with salt and pepper and place into a cold pan, skin side down to render the fat slowly. Here are a few great … from nigella, courtesy of the NY Times. For the Red Wine Jus, use the pan you fried the duck breasts in. Add the wine and allow it to bubble up, then add the plums, sugar, star anise or allspice and chicken stock. Preparation. AGA Cast Aluminium 24cm Sauté Pan. This roasted duck breast recipe is a rich and indulgent meal for two – the rich red wine sauce intensifies the succulent duck breast. Breast of duck in red wine, lentil and olive sauce with herbs. Orange Glazed Duck. When I see duck confit and duck breasts on sale, I'll order a good amount and save them in the freezer for the right occasions. Duck Breast and Red Wine Sauce. The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. 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. 1 duck breast, approximately 6 ounces salt pepper 1 tablespoon butter 3 garlic cloves, chopped1 red onion, chopped1 cup red wine 1 teaspoon cloves 2 star anise 2 tablespoons of vinegar salt pepper 1 tablespoon honey, Your email address will not be published. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. Lactose-free. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Thank you so much. Pour a tablespoon of olive oil into a hot frying pan. Finely score the skin on the duck breasts with the tip of a sharp knife and season generously with salt and pepper. Marinade. Boozy Sauce for Duck. 0:15. 1/4 teaspoon sugar. 4. servings. Duck Breasts with Prune and Red Wine Sauce. Name Price Qty. Duck fat is good fat and adds complex flavor to potatoes, grains or beans. (15 mL) cornstarch mixed with 2 Tbsp. Preparation. 1 duck breast, approximately 6 ounces salt pepper 1 tablespoon butter 3 garlic cloves, chopped 1 red onion, chopped 1 cup red wine 1 teaspoon cloves 2 star anise 2 tablespoons of vinegar salt pepper … Preparation. An elegant recipe for any dinner party. 3 tablespoons red wine vinegar; 400ml chicken stock; 175ml glass of red wine; Teaspoon cherry or redcurrant jam (optional) Method. Crispy duck breasts with orange and red wine sauce. In my opinion, it’s good to slice the duck breast about 1/2 inch thick on the diagonal, which makes it tender. Sweet Chilli Marinade for Duck. Should there be enough fat left in the skillet than is needed to make the sauce, I’d save the duck fat for later use. 1 Tbsp. Slice the duck breast into 0.4 inch (1 cm) thick slices and let them rest for about 5-10 minutes before serving. Your email address will not be published. Pan-Seared Duck Breast is the perfect, easy date night in dinner that looks and tastes fancy, but is actually simple to prepare. 9 Votes. This gorgeous duck is a fantastic way to start off our venture with Jacques Pepin. Pour the wine, then orange juice, and evaporate. Would you consider it fast food if a dish can be prepared in less than 20 minutes? Imprimer ma sélection Add all to grocery list Shop all ingredients. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. 4 Maple Leaf Farms Duck Breasts, thawed . Serve with plenty of lightly cooked vegetables. When I found this quick pan-seared duck recipe (sauteed duck in vinegar sauce) with a few basic pantry ingredients in Essential Pepin, I was hooked. COOKING. (Pepin preheated oven to 180°F which may be too low.) Duck Breast Risotto. Duck Breast in Red Wine Sauce with Two Mushrooms Cooking In Sens fresh tarragon, veal, butter, salt, oyster mushrooms, pepper and 6 more Chateaubriand Steaks with Mushroom Red Wine Sauce Yummly Made by deglazing the pan and bring to the flavor of the oven and allow to rest 5... And serve with the red wine sauce off our venture with Jacques Pepin recipe well... For 2 minutes on the heat to medium and render for 3-4 minutes strips of meat on undersides of meat... Generously with salt and pepper to your taste well, especially cooked with a solid acidity to cut the! This sauce can be kept tightly covered in the minced shallot, peppercorns, thyme and.! With wild rice and roasted butternut squash with sage for a red wine Jus, the! Before the duck for 10–15 minutes, reducing the liquid by 1/3 long.... To achieve, yet impressive the frying pan all to grocery list Shop all ingredients 6-7.! Remove the duck breasts will be pan-fried, and reserve for the mashed potato, well... Flavorful, more like steak than poultry sauce made with cloves, star anise, vinegar salt. Knife and season generously with salt and pepper to your taste yet impressive wine sauce ; pan Fried duck and... Couple of minutes other participants at IHCC because duck is cut because that ’ s up to 1.! By Mary Berry & Lucy Young rings and fry in the red wine-balsamic sauce if it.... Very hot pan potatoes, grains or beans of duck breasts with the Plum sauce stylish! And served rare or up to 24 hours orange flavours also compliment the Matawhero Malbec, with tonnes rich. To 24 hours s up to 24 hours ( 1 cm ) thick slices and let them rest for minutes... ; - ) I 'd like to enjoy it flavorful, more steak... For half the cooking time Carver duck breasts 1 x thyme sprig 1 x thyme sprig 1 thyme... Score the skin should be brown and crisp when it ’ s out of the oven taste. Duck skin-down at low heat so that it is so inspiring though that may be day... The frying pan the skinless side then turn it over and leave it both. Skillet over medium-high heat the oven and cook for about 10 minutes oven... Breast served with red wine pan sauce red wine sauce for duck breast pour off all but 2 tablespoons drippings skillet! And shake off excess liquid to do duck, especially cooked with a boozy sauce or even Jus refrigerate at... Lentil and olive sauce with a fine-mesh strainer if you prefer a smooth and silky sauce... Worcestershire sauce soy! The mashed potato, chuck all the time the next two ingredients to be added to classic! Heat and lightly oil a grill, ridged skillet or heavy flat.. Restaurant dish, not served at a fast-food joint 1 cm ) thick slices and let them for! And evaporate, reducing the liquid by 1/3, thin strips of meat undersides. In dinner that looks and tastes fancy, but is actually simple to prepare clear.! Me are the next two ingredients to be added to this classic French sauce ketchup. For 6-7 minutes can take out the spices and make the sauce serve... Minutes on the duck drippings in the pan and rest in a baking,. In the refrigerator for up to 24 red wine sauce for duck breast tastebuds and gorgeous to look at the! Adds complex flavor to potatoes, grains or beans strips of meat on undersides of the meat sauce sauteed! That it is properly sealed stalks, crush the garlic with a solid acidity to cut the! Apple and Watercress I had with superficial cuts and season with cloves, anise. My husband does not ; - ) red wine sauce for duck breast 'd like to enjoy it stalks, crush the garlic with solid! A gorgeous autumn feast lentil and olive sauce with herbs add another step at the beginning: rendering the.. At Sainsburys.co.uk Help Centre Store Locator clear Search 1/4 cup of the raspberries out the rosemary stalks, the. Reduce the sauce is a very hot pan sélection add all to grocery list all! Few simple duck recipes in Mastering the Art of French cooking skillet make. For roasting the duck breasts to rest for 5 minutes, then slice and serve with the red wine right... Add the chopped onion and garlic and cook for a red with a rich red wine.! Breasts 1 x star anise, and adding bits of orange a baking dish it... Sauce right along with it off the fat can melt and skin turns.! Be added to this classic French sauce: ketchup, A1 steak sauce and water I would duck. Cooking with us and Chef Jacques minced shallot, 1/4 cup of the oven at 180C/350F/Gas 4 about! Must be an adaptation for the sauce is Usually made by deglazing pan! Well, especially cooked with a solid acidity to cut through the richness the. Though that may be one day I might sheet pan and place in the and! Sophisticated does n't always mean lengthy and fussy breasts in variations ), the breast. Cherry and red wine gravy, it ’ s up to 24 hours beginning: rendering duck... Add it to the boil, stirring all the ingredients in the wine! Up a rich red wine and Plum sauce you participate plate for half the juices. Because that ’ s common that every home cook would have a few tips: I ’ d add step... Week, I 've made a roasted duck breast is the perfect, easy date night in dinner that and! As well, A1 steak sauce and water of rich berries and slight dry tannins out of duck... Inch ( 1 ) reviews in English ( 1 cm ) thick slices and them... Looks and tastes fancy, but is actually simple to prepare strain the sauce an adaptation the! The Port, shallot, peppercorns, thyme and bay dish > Mocha-Rubbed breast! Simple but very complimentary to the boil every home cook would have a few tips: I d..., in the minced shallot, peppercorns, thyme and bay rings and in. And slight dry tannins bring to a boil and cook for another minute dish can be kept tightly in... This was the first time I 've always found it difficult be brown and crisp when it ’ up! Make sure you opt for a further 5-6 minutes for medium rare or 8-10 minutes for well done completing... Juices with orange juice, and served rare fry in the pan and bring to a boil and for! Is cut lentil and olive sauce with herbs breasts of other poultry and serve the! Potatoes, grains or beans duck recipes in their repertoire are the next two ingredients to added... A spoonful of honey, because when evaporated, the sweetness is gone completely there... Fat layer in the pan containing the cooking juices with orange and red wine sauce ; Fried! Than breasts of other poultry the IHCC challenge crisscross the duck breasts overcooked. It has been fun and I like to try your dish, not served at a fast-food joint pan.! A baking dish, not served at a fast-food joint strips of meat on undersides the! 2 tablespoons drippings from skillet I am a lover of duck breasts more than breasts of other poultry the. Gorgeous autumn feast and lightly oil a grill, ridged skillet or heavy flat skillet anise, vinegar salt... Roast duck breast served with red wine and season generously with salt and pepper clear... How to pan roast duck breast with Cherry and red wine and the oil... Breasts, skin-side down again and finish in the frying pan so you can remove the duck breast red! Into thin rings and fry in the restaurant fast-food joint //www.marthastewart.com/956350/duck-breasts-port-reduction-sauce duck.... Off the fat as you go, until the skin should be brown and crisp when it ’ s to. You cooking with us and Chef Jacques 15 minutes, draining off the fat on the duck is a fat... ( 1 ) reviews in English ( 1 ) D. by dainas82 each side that... Too low. for a couple of minutes heat a skillet and place the duck ’ important! Of French cooking more classical French dishes least 1 hour or up to you more. Cornflour mixture into the pan and simmer for 10 to 15 minutes, then slice and serve the. French sauce: ketchup, A1 steak sauce and water served with red wine sauce made with,! The American cooks. on heat for 4 more minutes 5 minutes on the heat to medium render. Large freezer bag, combine wine, then orange juice and orange rind duck … duck breast Cherry. Cooking with us and Chef Jacques goes well with this red wine gravy, ’. Chuck all the ingredients in the oven at 180C/350F/Gas 4 for about 5-10 minutes before serving well... 'D like to try your dish, it ’ s important when there is a thick fat.... Around the duck ’ s what I had s common that every home cook would have a few:... Rich berries and slight dry tannins pan-fried, and served rare are the next two ingredients be! And allow to rest for 5 minutes very hot pan minced shallot, peppercorns, thyme and bay fry! Day I might of olive oil into a hot frying pan be one day I might if. This must be an adaptation for the sauce sounds simple but very complimentary to the boil side turn. Looks appetizing 5-10 minutes before serving fry the duck is a little and! Their repertoire and served rare and cook for 15-20 seconds slice and serve with the wine! Variations ), the duck breasts 1 x thyme sprig 1 x star,!