Best Boneless Duck Breast With Cumberland Sauce Recipes

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DERWENTWATER DUCK WITH CUMBERLAND SAUCE



Derwentwater Duck With Cumberland Sauce image

Named for the wild duck found in and around the moors and lakes of Northwest England (Derwentwater Lake). These ducks are valued for their tenderness and flavor, but you can use any duck with success in this recipe. The flavor of the duck is complemented with the sweet, sharp flavor of the Cumberland sauce.

Provided by threeovens

Categories     Duck

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs duck, cut in four portions or 4 duck breasts
1 large orange, zest and juice
1 lemon, zest and juice
4 tablespoons red currant jelly
2 teaspoons cornstarch
4 tablespoons port wine
2 tablespoons brandy
fresh watercress and orange slice (to garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
  • Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed).
  • Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes.
  • Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens.
  • Once the duck is done, remove to a warmed serving dish and keep hot.
  • Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish.
  • Stir in the sauce and serve with the duck; garnish with watercress and orange slices.

Nutrition Facts : Calories 1507.7, Fat 134.1, SaturatedFat 45, Cholesterol 258.8, Sodium 223.1, Carbohydrate 26.2, Fiber 2.6, Sugar 16.2, Protein 39.9

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE



Seared Five-Spice Duck Breast with Plum Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 1 serving

Number Of Ingredients 9

10 ounces boneless duck breast with skin
1 teaspoon five-spice powder
1 tablespoon finely chopped fresh ginger root
3 scallion heads white part only, finely chopped
Salt and pepper
4 ounces sesame oil
2 cups duck stock or canned chicken stock
1 cup plum wine
1 ounce unsalted butter

Steps:

  • Marinate the duck breast with 5 spice powder, ginger root, scallions, salt, pepper and sesame oil for at least 6 hours or overnight.
  • Pre-heat oven to 400 degrees Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease form the skillet, add plum wine, add duck stock season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter to the sauce and set aside and keep warm. Remove duck from oven let it set for 5 minutes before slicing.

ORANGE-TARRAGON DUCK BREAST WITH GREEN SALAD AND ASPARAGUS-ALMOND RICE



Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons butter, divided
2 duck breasts, found in packaged meats case of larger markets
Salt and pepper
1/3 cup orange marmalade
4 tablespoons white wine vinegar, divided
4 sprigs fresh tarragon, leaves finely chopped
2 to 3 tablespoons slivered almonds
1 cup rice
2 cups chicken stock
1 small bunch asparagus
1 endive, thinly sliced
1 bunch watercress, trimmed and stemmed
1 frisee, coarsely chopped
1 shallot
1 teaspoon Dijon mustard
1/4 to 1/3 cup extra-virgin olive oil
1 small can mandarin oranges

Steps:

  • Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
  • While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
  • While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges.
  • Serve duck breast on salad with asparagus-almond rice alongside.

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