Braised Duck With Blackcurrant Port Wine Sauce Recipes

Steps:

• Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)

Steps:

• marinade:.
• In a bowl whisk together the wine, the vinegar, soy sauce, lemon juice, garlic, gingerroot, oil and salt and pepper to taste.
• Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag.
• Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight.
• Remove the duck from the marinade and pat it dry between layers of paper towels.
• Preheat oven to 450.
• 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.
• Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes.
• Turn the duck and cook it for 2 minutes more.
• Transfer the skillets to the middle of the preheated 450°F oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F to 150°F for medium meat.
• 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 the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes.
• Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened.
• Add the dry red wine and boil the mixture until it is reduced by half.
• Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids.
• 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.
• 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.
• Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck.
• **A beurre manié is made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour.

Steps:

• Score the skin of the duck breasts and season. Place in a hot frying pan with no oil, skin-side down. Cook until golden brown, turn over, and place the pan in a 200C oven for 8-10 minutes, depending on how you like your meat cooked. Once cooked, remove from oven to rest.
• Heat the wine, conserve, and caster sugar in a saucepan and add stock. Bring to a simmer and simmer for 30-40 minutes to reduce and thicken. Carve and fan the duck onto the plates and dress the sauce. Serve with fresh vegetables of your choice, or as suggested above.

Steps:

• Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
• Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
• Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.

Steps:

• 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.
• Put the duck breasts in a large resealable plastic bag, pour the marinade over them, and seal the bag. Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. Remove the duck from the marinade and pat it dry between layers of paper towels. 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. Heat 2 heavy skillets over moderately high heat until they are hot and in each skillet cook 1 of the duck breasts, skin side down, for 10 minutes. Turn the duck and cook it for 2 minutes more, transfer the skillets to the middle of a preheated 450°F. oven (wrap the skillet handles with a double thickness of foil if the handles are not ovenproof), and roast the duck for 5 to 7 minutes, or until a meat thermometer registers 145°F. to 150°F. for medium meat.
• 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 the vinegars carefully, swirling the pan until the caramel is dissolved, and reserve the mixture.
• Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Pour off all but 2 tablespoons of the fat from 1 of the skillets and in the fat remaining in the skillet cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve set over the reserved vinegar mixture, pressing hard on the solids. 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. 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.
• Cut the duck diagonally across the grain into thin slices, divide the duck slices among 8 plates, and spoon the sauce over the duck. Serve the duck with the dried cherry and shallot confit.

Steps:

• Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature.
• Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time.
• Drain all of fat from the pan and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve.
• Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.