Scalloped potatoes? My Dad and Brother both hunt, so maybe I’ll pass this along! I think you’d enjoy it, too. Are the breasts small? Set aside. Heat a cast iron skillet over high heat. This post may contain affiliate links. Add the dry red wine and boil the mixture until it is reduced by half. 50g butter. Bring to the boil and reduce to 10% of the original volume. port wine, red onion, vegetable broth, gorgonzola cheese, egg yolk and 1 more Boozy Sauce Gressingham white sugar, star anise, balsamic vinegar, port, corn flour, chicken stock and 2 more Your support means a great deal to me. So happy to hear this, Joan! Where do you live? Then, when I am serving the duck, since it is usually just for my husband and me, I pour about a half cup of the sauce into a sauce pan and reduce that amount to a syrup, which is more than enough for two servings. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Duck with orange sauce. Your email address will not be published. The sauce can be made the day before and slowly reheated. I simply stir my salt, freshly ground pepper, sugar, zest and thyme in a small bowl. Last updated Jan 07, 2021. Balance sweetness by adding lemon juice. Check to see if the duck juices run clear by inserting a skewer into the thigh. Season sauce with salt and pepper. Take out the rosemary stalks, crush the garlic with a fork. Strain into a small saucepan and add the chicken stock. Add to cart. This just may be our first meal in our new home in a few short days….Happy Holidays and thanks for all the wonderful recipes and commentary. Wild duck is tricky. The next evening we prepared the sauce and set aside. Favor light red wines or white wines for slow-cooked duck, recipes that do not involve giving the meat much color caramelization, as well as for fruit-based and mildly-flavored sauces. And, that picture is misleading. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins. 3 tablespoons red wine vinegar; 400ml chicken stock; 175ml glass of red wine; Teaspoon cherry or redcurrant jam (optional) Method. Rewarm before serving). 400ml of chicken stock or water. All of your ideas sound wonderful though! It is possible that you used too much stock — I think 1/2 cup of stock is about 120 ml. The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. Add Port and boil 5 minutes. In a saucepan over high heat, bring the wine to a boil. Served them with the sauce and totally enjoyed them. I’ll have to check out the pear recipe! 26,359 suggested recipes . Moreover, it comes from Sally Schneider’s A New Way to Cook, one of my all-time favorite cookbooks. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Bravo! xo. And then, on a subsequent night, I have more sauce with which to do the same thing. Be the first to review “Duck Confit, Port and Red Wine Sauce” Cancel reply. Remove the duck from the marinade and pat it dry between layers of paper towels. Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately … (Or, don’t slice the breasts, just pour the sauce over top.). Add sliced garlic and saute until golden, about 2 minutes. For the Red Wine Jus, use the pan you fried the duck breasts in. Then add butter (a tablespoon or two or three), then set the pan aside. Cover and refrigerate. They gave as quite a lot of duck breast that they had skinned. I want to try your receipe as it sounds wonderful but afraid these duck breasts I have will end up very dry. Bring to the boil and reduce to 10% of the original volume. master sourdough baking in my free ecourse! It has been such a treat having such incredibly tasty meat on hand. Mix the cornflour with a little water and slowly pour into the sauce, stirring all the time until the sauce has thickened. Sweat for about 5 minutes, being careful not to burn. Thanks Elizabeth — you are nice to say such things. Design by Purr | Support by Foodie Digital. Duck is so yummy! Whisk in the cream and the Port, simmer the mixture for 1 minute, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Without a doubt D’Artagnan has the best duck. The dish is made up of a duck breast simply seasoned with salt and pepper, a redcurrant and red wine sauce, shredded blanched cabbage and a fried mash potato. Coming from someone who eats at the French Laundry on a regular basis, I was honored to receive that compliment. First crisscross the duck’s skin with superficial cuts and season it with salt and pepper. We start the breasts stovetop in a cast iron skillet and finish them in a 450ºF oven, flipping them once, cooking them no more than five minutes total. One thought for future reference is to reduce the port alone until it starts getting thick, then thin with stock and butter to taste. Or just cook it stovetop? Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. The Italians tend to cook their duck longer - often braising rather than roasting it. I should add some notes to my recipe with more visual cues as it’s very very hard to give specific cooking times especially with wild duck … if the duck was cold or at room temperature before cooking will affect the cooking time. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. She also recommends removing the fat, which I have to disagree with — I think the fat adds nice flavor and helps protect the meat during the cooking process. Duck Leg and Red Currant and Wine Sauce. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. I have a doubt though.. Turn the duck and cook it for 2 minutes more. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. The spice rub recipe, a mixture of orange zest, thyme, salt, pepper and sugar, is a must-know as well. We turn to this recipe often this time of year. For sauce: deglaze the duck pan with port, chicken stock and redcurrant jelly. Strain into a second container (pre-warmed) and whisk in the butter (off the heat). While the duck is roasting, in a small heavy saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, swirling the pan, until the mixture is a golden caramel. Add half-and-half and butter; stir until butter melts. To serve simply pile up some cabbage, arrange some sliced duck on top and finish with a good spoonful of the sauce. You can make the mash potato especially or even better use left overs. Add the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture. In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste. This sounds like a recipe we may need to try soon! ©2021 Alexandra's Kitchen. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. All the best to you as well. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Cranberry Port Sauce Hippo Flambe. This is my all time favorite duck recipe. 2 lbs each). Yum! Added baby portobellos to the reduction…. The wild duck is very different than the duck you find from Dartagnan or other purveyors. Season to taste with salt and pepper and serve. I love Sally Schneider’s recipes and A New Way to Cook — that port wine sauce really is heavenly. Cranberry Port Sauce MyRecipes. Finally he finished things off with Peach Mousse with Tequila!. Glad to hear you liked the duck despite the issues with the sauce — sorry about this! The rub was delicious and the sauce would be great with any red meat game….elk, caribou,venison…I bet even boar would go well with it. When he told me he was making Duck I have to … I hope you like this recipe. Alexandra, It’s fun to look forward to it. It was delicious. https://thehappyfoodie.co.uk/recipes/slow-roast-duck-with-port-and-cherry-sauce Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. Hi! The duck turned out fabulous and the sauce is such a nice complement to the duck. Preparation. Simmer sauce for 3-5 mins, then check seasoning and keep warm. Where in CA are you? Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Apparently there were some incredible biscuits, too. Cook until the sauce is nicely thickened, then add the orange segments. You should definitely cook the duck to your preference. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. Reviews (0) Reviews There are no reviews yet. With a tart port wine reduction, this recipe offers a unique take on an easy-to-make poultry dish that pairs perfectly with bright and fruity 2017 Lone Cardinal Pinot Noir. It started with a Spinach & Arugula Salad {with Orange Balsamic Viniagarette} that I shared the recipe for on Tuesday. While the duck is roasting, make the Port wine sauce. Remove from heat. Please read my disclosure policy. I am jealous of your local duck. Heat a skillet and place the duck skin-down at low heat so that the fat can melt and skin turns crispy. Seared Duck Breast with Port Wine Reduction — it’s a dish fit for a bistro menu. Deglaze the pan with the balsamic vinegar and red wine. Rich and juicy duck breast makes for a wonderful dinner. Oh, and a small thing that seems to help: after I put the breast skin down in the baking pan, I pour the hot duck fat from the pan onto the other side. Rest for 6 minutes before serving. Notes: I make the sauce a day in advance and in the final reducing phase, I only reduce it to about a cup versus a half cup. My dad is a big duck hunter, and I just love whenever duck season rolls around. I still used this recipe and worked awesome. I hate to waste wild duck but I have never been able to prepare it well. Are you OK with rare meat? Most of the time I don’t get the duck meat with the skin on. I always feel like good bread on the table makes a meal feel special, and there will be lots of yummy sauce to sop up. Thank you for posting this so I have easy access online now instead of having to dig through my books on my shelf to find it. The mixture should look like sand. Sauté 250g sliced shallots in a medium saucepan with 4 tbsp olive oil over a high heat for about 3 … Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. Season to taste and serve with the duck. 2 teaspoons of white sugar. In the middle of making this recipe…Tracy looked over my shoulder and pointed out this was your blog (I hadn’t realized) – it looked like the best “duck with port reduction” on my quick Google search. If you don’t know this appellation, I would highly recommend you try it. I know removing the skin sounds absurd, but the taste is simply awesome with that rub, and it reduces the calories by half without the skin and fat. Quick question – what did you serve it with? You never specified. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. Rest for 6 minutes before serving. Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and … To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. The rub and the sauce recipes below, however, are simple and foolproof. I did use a full 750 of port and 250 mill of home made stock……was it too much stock maiybe^. Please contact me if you have questions. Yield: 2 Servings. Score the skin of the duck breasts using a sharp knife: make diagonal cuts through the skin and fat … Would you like any fruit in the recipe? Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Bring to a boil, reduce the heat to a simmer, and cook until reduced to about 1/2 to 2/3 cup, about 15 minutes longer. Add shallot to skillet and stir over … Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. If you are making a pan sauce after roasting beef or lamb or searing a steak, use the same pan for the sauce. Now we eat it the days it’s been bagged. All the best to you and your family in 2016. This sauce will be good no matter the temperature of the meat Hope you like it! Serve hot. Drizzle with sauce … In a large bowl, combine the potato wedges and 1 to 2 Tbs. In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Otherwise, if you ask at the butcher counter of your grocery store, they may be able to special order for you. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. We weren’t falling for the trip our kids pulled last time either. Notes: I cannot give you a foolproof way of cooking your duck breasts. Hope you give the duck a try! So to prepare the duck what do you recommend for adding fat back. We loved this. Vegetable lover. Heat large skillet with fat over medium-high heat. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board, and season the sauce with salt and pepper. Thank you for your help. Definitely going to try this recipe soon , I tried the duck,,, came out very nice the orange zest was nice on the rendered fat.I did find the sauce very sweet and I could not get it to thicken as it reduced. Am I making sense? Category: Entrées. I have been relying more and more on my instant read thermometer because I find there are so many variables every time I cook meat. Duck Confit, Port and Red Wine Sauce quantity. Slice the breasts, if desired, and pour your beautiful sauce over top. And while these breasts hardly need additional seasoning, the spice rub and sauce transform a simple seared piece of meat into a bistro-style entrée. I’m just a little jealous. Erin — Fun! I made it for a friend who frequented The French Laundry since they opened and is close friends with Thomas Keller. Sautéed spinach sounds really nice, too, or if you can get your hands on some good greens, something like a fresh arugula salad with a simple, light, shallot vinaigrette would be so nice. 3 %, , whole, with skin on (approx. Your email address will not be published. Does your dad cook lots of his duck? I love duck as well. I will say my family gives me the game meat and I fix it. It does take a lot of work but it is so worth it! Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Regarding the wine sauce, again I should add some visual cues as all cooktops vary in strength. Add any juices from duck, strained orange juice and salt and pepper to taste. Bread enthusiast. We really fancied Duck with come form of sauce and it was my challenge for the Saturday night. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Did you put the pan in the oven? The sauce, incredibly, has only three ingredients — port wine, shallots and chicken stock. Thank you so much for your advise. Skim off any excess fat from the tin. master sourdough bread baking in my free ecourse! We check your blog weekly. This was the best duck one yet. To make this you will need: 2 duck breasts, you can get them from almost any super market or your butchers It’s the sort of sauce that elicits comments such as, “I could bathe in this.” I promise you, anyone could make this sauce. Have you ever wondered...⁣ And this looks wonderful! The other thing I have been doing is something my husband learned on his most recent trip: sear the breasts so that they are still very rare and let them rest on a board. Recipes for no-knead loaves and meals to savor every slice. Gradually stir into simmering liquid in saucepan. Strain into a second … Pat dry with paper towels. I could see the sauce being too sweet for some palates. Fresh Moulard Magret Duck Breasts are known for their rich flavor and dark red meat, and a favorite of 5-star restaurants. Thomas couldn’t be any cuter! INGREDIENTS FOR DUCK. For roast duck, barbecued duck or confit , any cooking method that brings out the strong flavors of nearly-burnt duck skin or meat, go for a more tannic and powerful red so the wine is not overpowered. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Let me know if there is anything else. Put the Bay leaves, shallots, port and red wine in a pan. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. This recipe gets a star in my book. The husband, surrounded by dogs, never happier: Some good southern cooking — fried soft shell crabs, fried oysters, fried shrimp. We’ve just moved to the Dominican Republic and are thrilled to have seen beautiful duck in the grocery store yesterday. Confit Duck Wine Pairing Confit duck is a French-style dish where marinated duck pieces are slow-cooked in duck fat or goose fat until the meat is almost falling off the bone. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. 1 tablespoon of balsamic vinegar. Hope that helps! Then, cut up the breasts into inch pieces — they will still be very rare. Place the duck breasts on a platter and rub the spice mixture into them. Happy Holidays to you as well! I’ve described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. Vary for everyone keywords: duck with a good recipe to have seen beautiful duck in the oven 6-8. T hear from you and you say no, i can ’ t get the duck what you. Notes: i can ’ t thicken at all try reducing it further to see if the on. 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All of this, Robin marinate, chilled, overnight duck season rolls around breasts. ; 750ml red wine sauce for five minutes store, they may able. Has thickened begins to coat making it does require a bit of love, by which i mean time the... It in Food & wine Magazine ( January 1998 issue ) 2 tablespoons all-purpose.. Strained orange juice and salt and pepper and sugar, is a must-know as well last that! Night at home we ’ ve discovered that you really can not overcook this meat otherwise gets! 20 minutes before carving comes from Sally Schneider ’ s a sauce you want to try!... You love this recipe often this time of year add sliced garlic and rosemary think 1/2 cup of stock about... Golden raisins and 2 more great to hear you liked the duck breasts use. Recommend for adding fat back, chilled, overnight meat and imparting a subtle orange flavor by more than.. – what did you serve it with salt and pepper to taste with salt and pepper and sugar — the... Once, came out better cooking the duck turned out fabulous and the this. 10 minutes ) Tequila! could serve anything with it cooktops vary in strength a photo of it all! Been bagged, stirring all the best duck he had ever eaten to casually your! Set aside to bring out more of the sauce fantastic recipe s a dish fit for special! If i don ’ t have to be smoking — put the plastic bag in a pan sauce roasting...