Duck can be quite versatile, depending on the preparation method. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. Before we go into specific duck and wine pairings, let’s have a quick look at the characteristics of duck meat. First time cooking Duck Breast w/ a red wine pan sauce. Cherry & Red Wine Sauce. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Cook 10 to 15 min. Marmalade Sauce. 8. Pan-Seared Duck Breast is the perfect, easy date night in dinner that looks and tastes fancy, but is actually simple to prepare. allrecipes.co.uk/recipe/34823/duck-breasts-with-prune-and-red-wine-sauce.aspx Like chicken, most of the flavor in duck meat comes from the cooking, especially when cooked on a hot surface when the skin or the outer part of the meat is caramelized. Rate this recipe. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe The recipe calls for seasoning duck breast with salt and pepper. The Italians tend to cook their duck longer - often braising rather than roasting it. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Make a raspberry wine sauce, sear up the duck, pour some wine and you have a no-fuss date night dinner all done. Add the duck breasts and turn to coat. With a sharp knife, score skin of duck breast in a criss-cross pattern (being careful to score only the fat layer, not the meat). until skin is golden brown and crispy. The sauce is really delicious and quick to make. Imprimer ma sélection Add all to grocery list Shop all ingredients. Beautiful combination. Preparation. Seal bag and mix again. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. While your duck breast is roasting, start working on your balsamic cherry and red wine sauce. Season all over with pumpkin pie spice, salt and pepper. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! COOKING. Boozy Sauce for Duck. 4. servings. Thanks to this method, it comes out tender, never rubbery and bakes evenly. Sort by. 0:15. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. Ingredients. In a baking dish, mash 1/2 cup of the raspberries. Heat the Port wine sauce (if needed). Plum Sauce. Serves. Ingredients. 9 Votes. The meat is quickly seared in a pan, then roasted in the oven at low temperature. save. Place on a medium heat. Pour the rendered duck fat into a … Rosé wine is a good alternative in most cases, too. Be the first to share what you think! Marinade. Duck & Berry Sauce. Roast the duck breast in the oven for another 4-6 minutes at 400˚F for a medium rare to medium duck breast. (15 mL) cornstarch mixed with 2 Tbsp. Ingredients Preparation. Bandol and other Mourvèdre. Duck Breast and Red Wine Sauce. 100% Upvoted. https://www.bonappetit.com/recipe/saut-ed-duck-breasts-with-wild-mushrooms Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. Duck breast is juicy, gamey and flavorful, and needs a wine companion that is lighter bodied, lightly fruity, with good acidity and some earthiness to it. Log in or sign up to leave a comment Log In Sign Up. Step 8 Foot Note. Whisk in the demi-glace. Strain. Orange Sauce for Duck. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. It is obviously a red meat, but being poultry, duck is a meat that also has similarities and sometimes flavors resembling those of chicken. Flip the duck breasts and cook for 2 minutes for rare doneness or continue cooking until the desired doneness. 4 Lac Brome duck breast. I cannot wait to try this recipe! Add duck breasts skin-side down. Season with salt and pepper. Gluten-free. TOTAL TIME. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. Lactose-free. 2:30. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. 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 Heat large ovenproof skillet over low heat. Let the fat render out of the duck breast and let the skin get crisp and golden, 10-12 minutes. 3/4 cup red wine ; 1/2 cup dried cherries ; 1 tbsp cherry jam ; 3/4 cup chicken stock (or duck stock) Season the duck breasts on both sides with salt and pepper. Heather A Goesch — October 24, 2017 @ 5:11 pm Reply. How to Cook Duck Breast With Red Wine Sauce. 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. https://www.bbcgoodfood.com/recipes/roast-duck-legs-red-wine-sauce best. Recipe by chia2160. 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. The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. share. You’ve always inspired me, Alexandra! Honey & Soy Marinade for Duck . This sauce couldn't be more simple yet it is bursting with flavours of sweet cherries! Remove duck from marinade and shake off excess liquid. Refrigerate for at least 1 hour or up to 24 hours. Duck in Red Wine. 0:15. 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. hide. ), I have put together a dinner plan for you. While the duck is roasting, make the Port wine sauce. Place the duck breasts back in the pan and simmer for ten minutes. Duck breast with plum sauce. Orange Glazed Duck. 1 Tbsp. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast! Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Pat duck dry with paper towel. A Pinot Noir is the natural pairing, but one with a little mushroomy flavor, which Pinot Noir can get with maturity, or earthy “sous bois” characteristics, can echo the gamey, earthy flavors of the meat. Close • Posted by just now. Crispy pan seared duck breast has all the ease and wow factor of a great steak with the added bonus of being something a little different to put on the table. Afterwards, fry the duck on each side so that it is properly sealed. A special-occasion dish: rich duck with a creamy red wine sauce. Redcurrant Jus. Let rest on a plate for 10 minutes. 0 comments. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. 2 ... combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Then heat butter in a large skillet over medium-high heat. 2 tblsp red wine vinegar; juice of 2 oranges; Method. In general, however, you should pair duck with either a light red wine or a medium- to full-bodied white wine. Mix well and add duck breasts. Duck Breast with a Tamarind & Ginger Sauce. Balsamic Cherry & Red Wine Sauce. 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. With Valentine’s Day coming (soon!! no comments yet. Then slice the duck breast into thick slices and lay it on top of the mushrooms. from nigella, courtesy of the NY Times. First time cooking Duck Breast w/ a red wine pan sauce. In a skillet over medium heat, brown the duck breasts, fat side down, for 10 minutes or until the fat is golden brown and crisp. (30mL) cold water. Then, very strong meaty flavors can be liberated. Sticky Sweet Chilli Sauce. report. Spoon a little sauce over the duck and voilà... you have successfully recreated my duck with orange and red wine sauce. Place in a cold, dry pan, skin side down. Sweet Chilli Marinade for Duck. Chianti matches particularly well, especially if the sauce contains tomato and olives. 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