Best Duck Breasts With Balsamic Cherry Glaze Recipes

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SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION



Seared Duck Breast Halves With Balsamic Cherry Reduction image

The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)

Provided by quantumgirl

Categories     Duck Breasts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless duck breast halves
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1 -2 garlic clove, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste

Steps:

  • To prepare marinade, whisk balsamic vinegar through pepper together until combined.
  • Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
  • Remove duck from marinade; reserve marinade.
  • Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
  • Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
  • Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
  • Remove to platter and keep warm.
  • Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
  • Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
  • Taste and adjust for seasoning if needed.
  • Pour reduction (sauce) over duck and serve at once.

Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 48.1, Carbohydrate 17.6, Fiber 0.9, Sugar 14.5, Protein 1.3

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE



Duck Breast with Balsamic Vinegar Glaze image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey
1/4 cup dried currants
1/4 teaspoon cayenne pepper
4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons pine nuts, toasted 4 minutes in a 250 degree oven

Steps:

  • Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
  • With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
  • Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
  • Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
  • The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

CRISPY BALSAMIC DUCK BREASTS



Crispy Balsamic Duck Breasts image

This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories     Duck Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 duck breast halves
5 tablespoons balsamic vinegar
salt and pepper, to taste
extra balsamic vinegar, for drizzling (optional)

Steps:

  • Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
  • Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
  • Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
  • Heat a non-stick skillet over medium-high heat.
  • Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
  • After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
  • Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
  • Remove duck from pan to cutting board and slice thinly against the grain.
  • Serve immediately, passing extra balsamic vinegar for drizzling if desired.

ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT



Roast Duck Breast With Dried Cherries and Port image

Provided by Ina Garten

Categories     main-dish

Time 7h10m

Yield 4 servings

Number Of Ingredients 12

2 (1-pound) or 4 (8-ounce) Moulard duck breasts
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice

Steps:

  • Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
  • 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.
  • In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. 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. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
  • Meanwhile, make the sauce. 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 for one minute. 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. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
  • Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.

SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE



Succulent Stuffed Roast Duck With Balsamic Cherry Sauce image

This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.

Provided by Steve P.

Categories     Whole Duck

Time 4h

Yield 1 Duck, 4 serving(s)

Number Of Ingredients 13

1 (6 lb) duck (approx)
salt
garlic pepper seasoning
4 1/2 cups cooked brown rice
1 cup chopped onion
7 -8 sprigs fresh sage, chopped
6 tablespoons sweet butter (also called unsalted)
3/4 cup chopped pecans
1 teaspoon salt
1 (15 ounce) can pitted cherries, drained
2 cups red wine
1/4 cup honey
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 375ºF.
  • To prepare the stuffing: Sauté onion in butter until onion is transparent.
  • Remove from heat.
  • In a large bowl Add salt, and combine with rice, chopped sage and pecans.
  • Taste and adjust seasoning to your taste.
  • You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
  • Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
  • Rinse and dry the duck.
  • Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
  • Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
  • Ducks contain lots of natural fat so require no basting.
  • Roast at 375ºF for about 22 minutes a pound.
  • A 6 pound duck should be done in about 2 1/4 hours.
  • When duck is done let it set for about 20 minutes to let the juices settle before carving.
  • While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
  • Heat over medium flame until the mixture is reduced by half.
  • Transfer to a serving touraine with a ladle.
  • Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.

Nutrition Facts : Calories 3566.3, Fat 302, SaturatedFat 102.7, Cholesterol 563.4, Sodium 1029.4, Carbohydrate 101.1, Fiber 8.9, Sugar 39, Protein 87.3

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