Duck With Cherry Sauce Recipe

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WebStep 3. Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place …

Rating: 3.5/5(14)
Category: Dinner Recipes1. Preheat oven to 400 degrees.
2. Score duck breast halves on the skin side, cutting about 1/8 inch into the skin, in a cross-hatch pattern.
3. Heat a large ovenproof skillet over medium-low heat. Season duck breast evenly on both sides with salt and pepper. Place breasts, skin-side down, in skillet. Cook until skin is crispy and most of the fat has rendered out, 10 to 12 minutes. Pour off fat from pan as necessary. Turn breasts, and transfer skillet to oven for 10 minutes. Remove from oven and let breasts rest about 3 minutes, before slicing each into 12 slices.
4. To serve, place six slices of duck on each of 4 plates. Serve with brandied cherry sauce and garnish with rosemary sprigs. Serve immediately.

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WebDirections Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, …

Rating: 5/5(2)
Total Time: 2 hrs 15 minsCategory: DinnerCalories: 664 per serving1. Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan.
2. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan.
3. Cook and stir over medium heat until heated through.
4. Serve with duck. Garnish platter with fruit and kale if desired.

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WebDirections for the sauce. In a frying pan with olive oil, stir-fry the onion until it turns transparent. Add the cherries to release their own sugars. Add sugar and wine, and …

Rating: 3.2/5(57)
Estimated Reading Time: 50 secs

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WebHeat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan. Sear the duck breasts until …

Cuisine: FrenchTotal Time: 30 minsCategory: DinnerCalories: 963 per serving1. 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.
3. Heat up a frying pan or skillet to high heat and place the duck breasts skin-side down into the pan.
4. Sear the duck breasts until the skin has caramelised and crisped, about 5 minutes. Then using tongs, turn the breasts over and cook the meat side for a few minutes until browned.

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WebStep 3. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high

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WebPlace frozen cherries, 2 tbsp of water, brown sugar, nutmeg, and a pinch of salt and pepper in a saucepan. Heat on low-medium heat until the cherries soften and …

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WebIngredients. 2 ducks, 5-5 1/2 pounds each, thawed if frozen (see Tip) 1/4 teaspoon salt, or to taste; Freshly ground pepper, to taste; 12 cloves garlic, peeled

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WebOne 5-pound Pekin (aka Long Island) duck Kosher salt and freshly ground pepper 1 shallot, peeled and chopped 3 cloves garlic, chopped 1 cup …

Author: Ted AllenSteps: 6Difficulty: Intermediate

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WebPlace on a stove and cook over low-medium heat. Slowly bring to a boil and mix frequently until the juices slightly thicken. This may take 20-30 minutes. Optionally, …

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WebDirections. Score the skin side of the duck breasts with a knife. Combine the cardamom, coriander, lavender, salt and pepper in a small bowl. …

Author: Geoffrey ZakarianSteps: 5Difficulty: Intermediate

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WebDirections. Combine 1 tablespoon soy sauce, rice wine, five-spice powder and ginger in a small bowl. Pat duck dry and trim the skin from the sides, leaving skin (and fat) just on …

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WebPlace the duck breasts, skin side down, in a cold, large nonstick frying pan. Place over med-high heat and cook the breasts until the skin is crisp and a deep golden brown, about 10 …

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Web2. 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 …

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WebMethod. Preheat your oven to 200°c or 180°c fan. Dry the duck breasts well on kitchen paper. Lightly score the skin with a sharp knife six to eight times along the duck breast (to help the fat render out and flavour the meat). …

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WebLet the duck rest, loosely covered with foil, at least 15 minutes before carving. While the duck is resting, make the sauce: combine the first three ingredients in a small pan and …

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Webprint recipe shopping List Equipment Vitamix S30 Method 1 Preheat the oven to 200°C/gas mark 6 2 Pat the duck breasts dry with kitchen paper. Score the skin with a sharp knife and season with sea salt and black …

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