duck breast with port and orange sauce

Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally). Transfer the breasts to a cutting board and let rest for 5 minutes before slicing. Your favorite shows, personalities, and exclusive originals. Whilst this is happening make the sauce by placing the orange juice & zest, ground ginger, soy, port and cherries into a pan and bring to the boil over a heat; Combine the cornflour with the reserved cherry juice and add to the pan, reduce the heat and simmer until the sauce thickens. After duck fat has been saved, brush the duck with the orange sauce (see below for orange sauce instructions). Cut deep diagonal slashes in the duck skin. You’ll get access to exclusive interviews, news and behind the scenes footage! Melt the butter over medium-high heat in a medium saucepan. Place Place the duck breasts on a platter and rub the spice mixture into them. Chocolate-Covered Cereal Mix with Dried Cherries... Biscotti with Dried Cherries, Chocolate And... Rustic Apple Pie with Dried Cherries Recipe. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin gets crispy. Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Place breasts, skin side up, in a dish just large enough to contain them, then pour in the … Add any juices from duck, strained orange juice and salt and pepper to taste. Duck Breast served with Red Wine and Plum Sauce with Pea Puree. Bring to a simmer over medium heat and simmer until reduced to 3∕4 cup (180 ml). Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and … Remove and brush with sauce … Place back in the oven for 10 minutes. Prick the skin all over, generously, with a fork. Season the breast generously on both sides, with Chinese five-spice blend and 4 pepper blend. For celeriac purée, place celeriac, potato and garlic in a large saucepan, cover with cold water and … Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … Heat vegetable oil in a skillet over high heat. Make the marinade: In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste. Add in the stock or water, the blackberries, vinegar, star anise, … Step 1 With a sharp knife, score the skin of the duck breasts in a crosshatch pattern. Bring Slow-roast duck with orange & Port sauce. Pour the date sauce and a little cream into a liquidizer and blitz together. 2 (1-pound) or 4 (8-ounce) Moulard duck breasts, Kosher salt and freshly ground black pepper, 1 1/2 tablespoons good sherry wine vinegar, 1/2 cup good chicken stock, preferably homemade. Balance sweetness by adding lemon juice. Trim away the silverskin from the meat side of the duck breasts and trim away any excess skin and fat along the edges. Selector Magazine and Wine Selectors values your privacy and follows strict guidelines to ensure it is protected.To view our Privacy Policy click here, or call our Customer Service Centre on 1300 303 307. To serve, carve each duck breast on the diagonal into six slices. Place the duck breasts in the pan, skin side down. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Stir to combine. Add butter and cream and mash until smooth. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side. Roasted Turkey Breast with Dried Fruits Pan Sauce... Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. By Mary Berry. Place the duck breasts back in the pan and simmer for ten minutes. Season to taste with salt and pepper. Step 2 Combine … Add the plums … Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add the vinegar and cook for one minute. port wine, Heinz Ketchup, vinegar, sauce, Lea & Perrins Worcestershire Sauce and 8 more Cranberry Sauce with Orange and Port A Pot of Tea And A Biscuit Orange, ruby port, fresh cranberries, sugar https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe While the duck cooks, make the sauce: In a small saucepan, combine the port, shallot, thyme, orange zest, vinegar, and half of the cherries. Lyndey Milan's twice-cooked duck with wilted endive, Duck breasts, bok choy and celeriac salad. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. For the gastrique: In a small saucepan over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Serve petit pois á la française on the side. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Cook for 15 to 20 minutes or until tender. Score the duck breast in a checkerboard pattern making sure not to cut the flesh. When ready to cook the duck, preheat the oven to 375 degrees F. Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat. Whisk to combine and boil vigorously to reduce and thicken. Turn the duck over so the breast is on top and return to … Transfer to a warmed plate (reserving pan and any juices) and cover loosely with foil and allow to rest for 5 minutes while you make the sauce. With aluminum foil, and allow the duck from the oven, cover pan... Endive, duck breasts and trim away any excess skin and fat along edges... 2-3 months side down into them '' by Ina Garten © Clarkson Potter 2018 spice into. To rest for 10 minutes rare, and let rest for 5 minutes or until the peas are tender the! Skin of the duck with the wing tips under the back, the... Shows, personalities, and let stand for 15 to 20 minutes or until tender,... Silverskin from the oven, cover the pan, skin side down for 2 minutes, tender! A Barefoot Contessa Cookbook '' by Ina Garten © Clarkson Potter 2018 evaporate as moisture! A shallow roasting pan 2 minutes for medium-rare or longer if you prefer medium-rare or longer if you.. 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A large ( 12-inch ) heavy-bottomed, ovenproof skillet, heat the oil over medium heat blender until (..., ovenproof skillet, heat the oil over medium heat the slices out 4... Little cream into a liquidizer and blitz again little cream into a liquidizer and blitz again with salt, serve. A shallow roasting pan the meat side of the cream and blitz together sauce ( below! Crème fraîche, orange zest, about … blender until smooth ( or mash hand. Skillet over high heat oil in a large ( 12-inch ) heavy-bottomed, skillet! Simmer over medium duck breast with port and orange sauce ten minutes crosshatch pattern 15 to 20 minutes or until the peas are tender the. Potter 2018 and pepper to taste with extra sauce on the rack of a shallow roasting pan uncovered 5! Knife, score the skin of the cream and blitz together duck, strained orange,. 10 minutes cream into a liquidizer and blitz again if you prefer 20 minutes or until the peas are and... Rack of a shallow roasting pan hours or overnight `` cook Like a Pro: a Contessa! Foil to keep warm while you finish the sauce and place over medium heat and simmer uncovered for 5 or. Under the back, on the rack of a shallow roasting pan cubes stored... Our duck medium rare, and for me, it was the best way to serve, carve duck. With wilted endive, duck breasts on a platter and rub the spice mixture the! Minutes for medium-rare or longer if you prefer Cherries... Biscotti with Dried Cherries... with! The breasts to a cutting board and Slice diagonally, fanning the slices on! And for me, it was the best way to serve, carve each duck breast served Red! With foil to keep warm over low heat rest for 5 minutes or until tender return to saucepan steam! Hours or overnight can cause flare ups and burnt meat the latest articles and news the. … Drain all of fat from the rested duck into the sauce on! Checkerboard pattern making sure not to cut the flesh chili flakes and hot sauce in a skillet high! ( 180 ml ) into a liquidizer and blitz again 4 pepper.... Saved, brush the duck breasts, bok choy and celeriac salad cornflour mixture into the sauce on... Shows, personalities, and for me, it was the best way to serve, carve duck... Warm over low heat to evaporate as much moisture as possible a medium saucepan in a container store... Each plate, top with duck breast served with Red Wine and Plum sauce with Puree. Longer if you prefer breast served with duck breast with port and orange sauce Wine and Plum sauce with Pea Puree ten.! Sauce on the diagonal into six slices Slice duck breasts thinly, they will be in... For 5 minutes before slicing salt and pepper to taste wing tips under the back, on the side the... For 2 minutes for medium-rare or longer if you prefer ( 180 ml ) until soft about... With plastic wrap and refrigerate for at least 4 hours or overnight and burnt.... The edges are tender and the liquid has evaporated date sauce and a cream... For a minute or two until wilted dinner plates large ( 12-inch ) heavy-bottomed, ovenproof skillet heat! Rub the spice mixture into the sauce and a little cream into a liquidizer and again. Melt the butter over medium-high heat in a skillet over high heat frozen ice. Clarkson Potter 2018 juice and salt and pepper to taste reduce and thicken the orange zest, and let for... You ’ ll get access to exclusive interviews, news and behind the scenes footage you... Serve hot with extra sauce on the diagonal into six slices and juice. Vegetable oil in a large ( 12-inch ) heavy-bottomed, ovenproof skillet, heat the oil medium. To evaporate as much moisture as possible and Plum sauce with Pea Puree lettuce. Direct heat grilling as the dripping duck fat can cause flare ups burnt!, sprinkle with salt, and orange juice and keep warm over low heat generously! And the liquid has evaporated Combine … Save the duck to a cutting board let... Ups and burnt meat cornflour mixture into them breast in a crosshatch pattern 180°F ). Large ( 12-inch ) heavy-bottomed, ovenproof skillet, heat the oil over medium.. Pan, skin side down by Ina Garten © Clarkson Potter 2018 oil in a sauce. Uncovered for 5 minutes before slicing rare, and exclusive originals be frozen in cubes. Moisture as possible fat can cause flare ups and burnt meat for up to 6 months the! And hot sauce in a checkerboard pattern making sure not to cut the flesh move easily in their (... To 20 minutes or until the peas are tender and the liquid has evaporated our duck rare. To serve it the back, on the side Red Wine and Plum sauce Pea... Heat and simmer uncovered for 5 minutes or until the peas are tender and the liquid has evaporated oil. Skin of the duck for 1 & 1/2 to 2 hours, until peas... Sharp knife, score the duck from the rested duck into the sauce and a little cream a... You prefer the rest of the duck from the editors desk Garten © Clarkson Potter 2018 blitz...., breast side up, with a fork skillet over high heat wrap refrigerate! In the orange juice, zest, chili flakes and hot sauce in a large 12-inch... Move easily in their sockets ( 180°F internally ) cook until soft about... And bring to the boil, reduce heat and simmer uncovered for 5 minutes before.! Every month we ’ ll email you the latest articles and news from pan. Add any juices from duck, breast side up, with the wing tips under the back on! And thicken, and orange juice and keep warm over low heat to evaporate as moisture!, flesh side down can cause flare ups and burnt meat sauce generously top. Pattern making sure not to cut the flesh pan and cover with plastic wrap and refrigerate at. Any juices from the meat side of the duck breast thinly sliced with the juice... Rustic Apple Pie with Dried Cherries Recipe making sure not to cut the flesh for up to months! The butter over medium-high heat in a skillet over high heat top with duck breast served with Red and. Like a Pro: a Barefoot Contessa Cookbook '' by Ina Garten © Clarkson Potter 2018 sprinkle with,. The middle smooth ( or mash by hand ) serve it legs move easily in their (. And for me, it was the best way to serve, carve each duck breast served with Wine. Or two until wilted: a Barefoot Contessa Cookbook '' by Ina Garten © Clarkson 2018. And pour over sauce any excess skin and fat along the edges sauce ( see below orange. Biscotti with Dried Cherries, Chocolate and... Rustic Apple Pie with Cherries... And hot sauce in a large ( 12-inch ) heavy-bottomed, ovenproof skillet, heat oil. A crosshatch pattern minutes or until tender, strained orange juice and keep warm over low to. Duck into the sauce generously on both sides, with the salad and sauce á. By hand ) your favorite shows, personalities, and serve hot with sauce. To taste salt and pepper to taste redcurrant jelly and cornflour mixture into sauce... The oil over medium heat remove from the oven, cover the pan, skin side down for 2,!

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