Breast Of Duck With Port Sauce Recipes

Duck Breasts with Citrus Port Cherry Sauce image

Recipe From foodnetwork.com

Provided by Claire Robinson

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

Breast of Duck with Port Sauce image

Recipe From epicurious.com

Categories Duck Ginger Roast Valentine's Day Port Gourmet

Yield Serves 8

Number Of Ingredients 23

Divine Boneless Duck Breast With Port Wine Sauce image

I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.

Recipe From food.com

Provided by Penny Stettinius

Categories Duck Breasts

Time 9h

Yield 8 serving(s)

Number Of Ingredients 18

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DUCK BREASTS WITH PORT SAUCE AND CELERIAC PURéE

From deliciousmagazine.co.uk
Web Jul 13, 2018 · 50ml double cream 40g butter For the sauce 180ml ruby port 500ml fresh chicken stock

5/5 (3)

Total Time 2 hrs

Category Duck Recipes

Calories 534 per serving

Heat a frying pan over a medium heat, then toast the fennel seeds and peppercorns for 2-3 minutes until fragrant. Pound in a pestle and mortar to a coarse powder.
Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat but not into the flesh – the closer together you score, the more crisp the duck skin will get. Do this straight from the fridge (duck fat softens as it warms).
Meanwhile, peel and chop the celeriac into small, even chunks and put in a large saucepan. Pour over water to cover, bring to the boil, then simmer for 30 minutes or until tender. Drain and set aside.

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PAN-SEARED WILD DUCK BREAST WITH PORT WINE SAUCE

From alexandracooks.com
Web Dec 9, 2011 · The rub — a mix of orange zest, thyme, salt, pepper and sugar — for the duck breasts. Pan-Seared Wild Duck Breast with Port …

5/5 (1)

Category Duck

Cuisine French

Total Time 4 hrs 5 mins

Schneider’s recipe calls for a mortar and pestle or a spice grinder because she started with whole peppercorns and allspice berries. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. It works just fine. The mixture should look like sand.
Place the duck breasts on a platter and rub the spice mixture into them. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. About 20 minutes before cooking, remove the duck breasts from the refrigerator and return to room temperature. Preheat the oven to 450ºF. Pat dry with paper towels. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast.
Heat a cast iron skillet over high heat. When the pan is hot — it doesn’t have to be smoking — put the duck breasts in fat side down. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. Turn your oven off.
While the breasts are resting, finish reducing the sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. Slice the breasts, if desired, and pour your beautiful sauce over top. (Or, don’t slice the breasts, just pour the sauce over top.)

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From foodnetwork.com
Web Jul 13, 2023 · Total: 30 min Active: 30 min Yield: 2 to 4 servings Nutrition Info A very elegant dish for a fancy occasion! Duck pairs beautifully with …

Category Main-Dish

Steps 6

Difficulty Advanced

Calories 244 per serving

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ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT - FOOD …

From foodnetwork.com
Web 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 …

Author Ina Garten

Steps 6

Difficulty Easy

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From msn.com
Web Dec 25, 2023 · Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes. Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and …
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PAN-SEARED WILD DUCK BREAST WITH PORT WINE REDUCTION RECIPE …

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Web Jan 18, 2022 · 8 minutes to prep the port wine reduction. 45 minutes to cook the reduction. 8 minutes to cook the duck. 5 minutes to stand. 1 hour 9 minutes total (not including time …
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From elizabethskitchendiary.co.uk
Web Apr 12, 2018 · Turn over one more time, after the bottom has been sealed. Step 3: Transfer the duck to the oven for 8-16 minutes and saute the chopped shallot in the remaining duck fat (pour out any excess first). …
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Web Published December 14, 2023 | Julia Frey (Vikalinka) Jump to Recipe Refined and elegant roasted duck with port cranberry sauce is a stunning alternative to a Christmas roast turkey, and perfect for a smaller family. …
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From news.yahoo.com
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From seriouseats.com
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From justalittlebitofbacon.com
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Web Mar 8, 2018 · Duck Breasts with Port Reduction Sauce 3.1 (106) Add your rating & review By Martha Stewart Test Kitchen Updated on March 8, 2018 Rate Servings: 2 Ingredients …
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From thewineloverskitchen.com
Web Nov 4, 2016 · Position duck breasts fat side down and cook for approximately 6 minutes. You will see fat start to melt. Drain fat off and reserve for another use. Turn breasts and sear the lean side about 1 …
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From food.com
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From luvaduck.com.au
Web Preheat the oven to 190C. Score the skin of the duck breasts and season with salt and pepper. Heat a pan until you can feel moderate heat coming off it, place the breasts skin …
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