Lactose-free. Be the first to share what you think! Afterwards, fry the duck on each side so that it is properly sealed. Sort by. Whisk in the demi-glace. 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. Then slice the duck breast into thick slices and lay it on top of the mushrooms. The sauce is usually made by deglazing the pan containing the cooking juices with orange juice, and adding bits of orange. 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. Then heat butter in a large skillet over medium-high heat. First time cooking Duck Breast w/ a red wine pan sauce. Close • Posted by just now. Sweet Chilli Marinade for Duck. The sauce is really delicious and quick to make. How to Cook Duck Breast With Red Wine Sauce. Thanks to this method, it comes out tender, never rubbery and bakes evenly. Beautiful combination. Pour the rendered duck fat into a … Cook 10 to 15 min. Imprimer ma sélection Add all to grocery list Shop all ingredients. Place a nice big dollop of mash onto the plate and top with the mushrooms and a little sauce. 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. Duck in Red Wine. ), I have put together a dinner plan for you. TOTAL TIME. 8. 0:15. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. 2 tblsp red wine vinegar; juice of 2 oranges; Method. 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. Place the duck breasts back in the pan and simmer for ten minutes. Refrigerate for at least 1 hour or up to 24 hours. hide. First time cooking Duck Breast w/ a red wine pan sauce. Cherry & Red Wine Sauce. 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. Log in or sign up to leave a comment Log In Sign Up. allrecipes.co.uk/recipe/34823/duck-breasts-with-prune-and-red-wine-sauce.aspx Make a raspberry wine sauce, sear up the duck, pour some wine and you have a no-fuss date night dinner all done. (30mL) cold water. report. With Valentine’s Day coming (soon!! Ingredients. While the duck is roasting, make the Port wine sauce. Orange Glazed Duck. Flip the duck breasts and cook for 2 minutes for rare doneness or continue cooking until the desired doneness. 4. servings. Chianti matches particularly well, especially if the sauce contains tomato and olives. Rosé wine is a good alternative in most cases, too. Remove duck from marinade and shake off excess liquid. Spoon a little sauce over the duck and voilà... you have successfully recreated my duck with orange and red wine sauce. Recipe by chia2160. 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. (This sauce can be kept tightly covered in the refrigerator for up to 1 week.) 9 Votes. Season with salt and pepper. Redcurrant Jus. 2 ... combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. I cannot wait to try this recipe! Roast the duck breast in the oven for another 4-6 minutes at 400˚F for a medium rare to medium duck breast. Imprimer ma sélection. While your duck breast is roasting, start working on your balsamic cherry and red wine sauce. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. Duck breast with plum sauce. Duck Breast with a Tamarind & Ginger Sauce. from nigella, courtesy of the NY Times. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Place in a cold, dry pan, skin side down. It is obviously a red meat, but being poultry, duck is a meat that also has similarities and sometimes flavors resembling those of chicken. share. 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). 2:30. Stir in the minced shallot, 1/4 cup of the red wine and the olive oil. In general, however, you should pair duck with either a light red wine or a medium- to full-bodied white wine. https://www.bbcgoodfood.com/recipes/roast-duck-legs-red-wine-sauce Before we go into specific duck and wine pairings, let’s have a quick look at the characteristics of duck meat. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Heather A Goesch — October 24, 2017 @ 5:11 pm Reply. The meat is quickly seared in a pan, then roasted in the oven at low temperature. https://www.bonappetit.com/recipe/saut-ed-duck-breasts-with-wild-mushrooms Add the duck breasts and turn to coat. Using a sharp knife, score the duck breasts with 3 long cuts, diagonally, at 2.5cm (1in) intervals through the skin, but not the meat. You’ve always inspired me, Alexandra! Duck Breast and Red Wine Sauce. Step 8 Foot Note. Serves. Marinade. 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. 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. Let rest on a plate for 10 minutes. Season all over with pumpkin pie spice, salt and pepper. Heat large ovenproof skillet over low heat. until skin is golden brown and crispy. Ingredients Preparation. 4 Lac Brome duck breast. Plum Sauce. COOKING. 100% Upvoted. best. 0 comments. A special-occasion dish: rich duck with a creamy red wine sauce. Honey & Soy Marinade for Duck . 1 Tbsp. Tender duck breast in aromatic plum sauce with cinnamon, star anise, and cardamom. no comments yet. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. save. The Italians tend to cook their duck longer - often braising rather than roasting it. Balsamic Cherry & Red Wine Sauce. 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. Bandol and other Mourvèdre. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Add duck breasts skin-side down. Duck can be quite versatile, depending on the preparation method. Orange Sauce for Duck. 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