Divine Boneless Duck Breast With Port Wine Sauce Recipes

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DUCK BREASTS WITH CITRUS PORT CHERRY SAUCE

Provided by Claire Robinson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6



Duck Breasts with Citrus Port Cherry Sauce image

Steps:

  • Preheat the oven to 400 degrees F.
  • Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper.
  • In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
  • Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute until translucent. Pour in the port wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook.
  • Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
  • Cook's Note: excess duck fat can be refrigerated and is great for cooking potatoes or eggs.

4 boneless duck breasts
Kosher salt and freshly ground black pepper
1 large or 2 small shallots, minced
1/4 cup ruby port wine
1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
1/2 cup pitted frozen black cherries, thawed and roughly chopped

PEPPERED DUCK BREAST WITH RED WINE SAUCE

Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year's menu. Fancy enough for a gathering, but relaxed enough that it doesn't feel like too much, you can make it any time you want something a little more special than your average fare.

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 12



Peppered Duck Breast With Red Wine Sauce image

Steps:

  • Remove the tenderloins (the thin strips of meat on undersides of the duck breast) and reserve for the sauce. With a sharp knife, trim away any gristle from the undersides of the breasts and trim any excess fat. Score the skin in a diamond pattern, cutting through the fat but not quite reaching the meat. Lightly sprinkle salt on both sides, then rub 1 teaspoon crushed black peppercorns all over. Sprinkle with the garlic and a few thyme sprigs, cover, and leave at room temperature for 1 hour. (For deeper flavor, refrigerate the breasts for several hours or overnight, then return to room temperature before cooking.)
  • Heat 1 tablespoon unsalted butter in a saucepan over medium heat. Add the shallot and the reserved duck tenderloins; let them brown well, stirring occasionally, 5 to 8 minutes. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute.
  • Add the broth and 1/4 cup wine, raise the heat to a brisk simmer and let the liquid reduce to about 1 1/4 cups, about 10 minutes. Strain the sauce and return to the heat. Add the remaining 2 tablespoons red wine and the Cognac or brandy and cook for 1 minute more. Dissolve potato starch in 2 tablespoons cold water, then stir the mixture into the sauce. Whisk in the remaining 1 tablespoon butter. Season to taste with salt. (Sauce may be made in advance and reheated, thinned with a little broth.)
  • Remove and discard the garlic and thyme sprigs from the breasts. Heat a large, heavy skillet over medium-high. When the pan is hot, lay in the duck breasts, skin-side down, and let them sizzle. Lower the heat to medium and cook for a total of 7 minutes, checking to make sure the skin isn't browning too quickly. With tongs, turn the breasts over and let them cook another 3 minutes for rare, 4 to 5 minutes for medium-rare. Transfer to a warm platter and let rest for 10 minutes. Slice crosswise, not too thickly, at a slight angle and serve with the sauce.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 817 milligrams, Sugar 2 grams, TransFat 0 grams

3 Muscovy duck breasts (about 1 pound each)
Salt
1 tablespoon freshly crushed black peppercorns
4 garlic cloves, sliced
Fresh thyme sprigs
2 tablespoons unsalted butter
1 large shallot, sliced
1 tablespoon tomato paste
2 cups unsalted chicken broth
1/4 cup plus 2 tablespoons medium-bodied red wine
1 tablespoon Cognac or brandy
2 teaspoons potato starch

DIVINE BONELESS DUCK BREAST WITH PORT WINE SAUCE

I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.

Provided by Penny Stettinius

Categories     Duck Breasts

Time 9h

Yield 8 serving(s)

Number Of Ingredients 18



Divine Boneless Duck Breast With Port Wine Sauce image

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.

1 1/4 cups dry red wine
1/4 cup balsamic vinegar
3 tablespoons soy sauce
1/4 cup lemon juice, freshly squeezed
3 garlic cloves, crushed
1 1/2 tablespoons fresh ginger, grated
1/4 cup olive oil
2 boneless duck breasts, whole, with skin on (approx. 2 lbs each)
3 tablespoons sugar
3 tablespoons water
2 tablespoons white wine vinegar
3 tablespoons balsamic vinegar
1/4 cup shallot, minced
1 large garlic clove, minced
1 1/2 cups dry red wine
3/4 cup beef broth
1/3 cup heavy cream
1/4 cup tawny port

SEARED FIVE-SPICE DUCK BREAST WITH PLUM WINE SAUCE

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield 1 serving

Number Of Ingredients 9



Seared Five-Spice Duck Breast with Plum Wine Sauce image

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.

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

BREAST OF DUCK WITH PORT SAUCE

Categories     Duck     Ginger     Roast     Valentine's Day     Port     Gourmet

Yield Serves 8

Number Of Ingredients 23



Breast of Duck with Port Sauce image

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.

For the marinade
1 1/4 cups dry red wine
1/4 cup balsamic vinegar
3 tablespoons soy sauce
1/4 cup fresh lemon juice
3 garlic cloves, crushed
1 1/2 tablespoons grated fresh gingerroot
1/4 cup olive oil
two 2-pound whole boneless duck breasts with skin*
3 tablespoons sugar
3 tablespoons water
2 tablespoons white-wine vinegar
3 tablespoons balsamic vinegar
1/4 cup minced shallot
1 large garlic clove, minced
1 1/2 cups dry red wine
3/4 cup beef broth
1/3 cup heavy cream
1/4 cup Tawny Port
a beurre manié made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour
dried cherry and shallot confit
dried cherry and shallot confit
*Whole boneless duck breasts are available at many butcher shops and specialty foods shops.

DUCK BREASTS WITH SHALLOTS AND PORT

I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish.

Provided by cmacooks

Categories     Duck Breasts

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13



Duck Breasts With Shallots and Port image

Steps:

  • Score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides. Set aside.
  • Heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
  • Heat butter in saucepan, and saute onion, garlic and shallots until tender.
  • Add brown sugar, and cook until carmelized, about a minute or two.
  • Slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
  • Add arrowroot which has been dissolved in 2 Tablespoons water.
  • If desired, finish duck breast in the oven.
  • To serve, cut the duck breast into diagonal slices and spoon some sauce on top. Serve at once.

6 boneless duck breasts, skin on
1/4 cup shallot, minced
2 garlic cloves, minced
1/2 cup onion, minced
1 teaspoon dried tarragon, crushed
salt and pepper, to taste
1/2 teaspoon dried thyme, crushed
4 tablespoons butter
2 tablespoons brown sugar
3 tablespoons red wine vinegar
1 cup port wine
1 teaspoon arrowroot, dissolved
2 tablespoons water

SEARED DUCK BREAST WITH RED WINE JUS AND ORANGE, OLIVE OIL MASH RECIPE BY TASTY

Here's what you need: duck breasts, sea salt, pepper, garlic, fresh rosemary, potato, butter, milk, orange zest, olive oil, salt, pepper, flour, red wine, cranberry sauce, honey, orange, chicken stock, salt, pepper, orange zest, fresh rosemary

Provided by Evelyn Liu

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22



Seared Duck Breast With Red Wine Jus And Orange, Olive Oil Mash Recipe by Tasty image

Steps:

  • Preheat the oven to 180˚C (350˚F).
  • Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.
  • Season each side of the duck breast with 1 teaspoon of salt and pepper each.
  • Fry the duck breast skin side down on medium heat for 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for 1 minute.
  • Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. Rest for 6 minutes before serving.
  • For the mashed potato, chuck all the ingredients in the boiled potato, mix well.
  • For the Red Wine Jus, use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.
  • Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.
  • Add in the rest of the ingredients, mix well and keep simmering on a low heat for 10 minutes or until it becomes a glossy thick sauce.
  • To impress your guests with your presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.
  • Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary.
  • Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams

4 duck breasts
4 teaspoons sea salt
4 teaspoons pepper
8 cloves garlic
4 sprigs fresh rosemary
1 ½ cups potato
2 teaspoons butter
1 oz milk
orange zest, half an orange
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon flour
½ cup red wine
3 teaspoons cranberry sauce
2 teaspoons honey
1 orange, juice of
¼ cup chicken stock
½ teaspoon salt
½ teaspoon pepper
orange zest, of half an orange, to serve
fresh rosemary, to serve

DUCK BREASTS POACHED IN RED WINE AND PORT

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14



Duck Breasts Poached In Red Wine And Port image

Steps:

  • Saute the vegetables in the oil until they start to color. Put the stock in a large pot, add the vegetables and simmer for 20 minutes.
  • In a small pan, combine red wine and port, and boil to reduce by half.
  • Combine the stock, bouquet garni and wine reduction, and reduce by a third. Cool, add the breasts and refrigerate. Marinate for several hours or overnight.
  • To serve, remove the breasts from the liquid, then bring it to a boil. Return the breasts to the liquid, and when it resumes boiling, reduce the heat and simmer for 7 to 8 minutes, less if breasts are small, until they are cooked but still pink inside.
  • Remove the breasts, slice thinly on the diagonal and keep warm. Taste the liquid. If it is too strong, dilute with water.
  • With a hand electric whisk, beat in the butter, if desired. Arrange breast slices in shallow bowls, spoon over some of the liquid and serve. Garnish with parsley.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 4 grams

1 cup carrots, cut into 1/2-inch dice
1 cup onions, cut into 1/2-inch dice
1 cup celery, cut into 1/2-inch dice
1 tablespoon olive oil
1 quart beef stock
1 cup dry red wine
1/2 cup port
2 sprigs thyme
3 peppercorns
1 small bay leaf
1 clove garlic
3 skinless, boneless duck breasts, 10 to 12 ounces each, halved
2 tablespoons unsalted butter, cut into bits, optional
Parsley sprigs for garnish

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From bigoven.com


BREAST OF DUCK WITH PORT SAUCE FOOD- WIKIFOODHUB
1 1/2 cups dry red wine: 3/4 cup beef broth: 1/3 cup heavy cream: 1/4 cup Tawny Port: a beurre manié made by kneading together 3 tablespoons softened unsalted butter and 2 tablespoons all-purpose flour: dried cherry and shallot confit: dried cherry and shallot confit *Whole boneless duck breasts are available at many butcher shops and ...
From wikifoodhub.com


SAUTEED DUCK BREAST WITH A PORT WINE REDUCTION - COOKING COAST …
Turn the duck breast, and cook to medium rare. Remove the duck breast from pan and allow to rest in a warm place for 20 minutes. Pour off excess fat from pan. Add the shallots and saute until translucent. Deglaze the pan with the wine and reduce the volume of liquid by half over medium-high heat. Add the brown stock.
From cookingcoasttocoast.weebly.com


SEARED ROAST DUCK BREAST {WITH CHERRY PORT WINE SAUCE}
Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper. Slice duck and fan out on a serving platter.
From familytabletreasures.com


SEARED DUCK BREASTS WITH RED-WINE SAUCE AND CANDIED KUMQUATS
Step 2. Preheat oven to 250°F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern. Sprinkle duck with salt and pepper. Heat 1 large and 1 medium ...
From epicurious.com


WILD DUCK BREASTS WITH SAUTéED MUSHROOMS & PORT WINE SAUCE
Bring to a boil and reduce by half to obtain about 1/4 cup port wine reduction, approximately 4 minutes. Remove from heat and whisk in the butter. Taste and adjust seasonings. Keep warm. TO PREPARE THE WILD DUCK BREASTS: Lightly salt and pepper the duck breasts. In a large skillet, heat the 2 tablespoons of butter and 1 tablespoon oil.
From chefjacques.com


DUCK BREASTS WITH PORT WINE–FIG SAUCE | COOK'S COUNTRY RECIPE
WHY THIS RECIPE WORKS. Duck is a great choice to cook at home for a special meal. We developed this recipe using boneless breasts from White Pekin ducks for their balanced meat-to-fat ratio. White Pekins are also the most popular breed raised in the United States... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cookscountry.com


PORT WINE DUCK RECIPE | VISIT A WINERY
If it thickens too fast, add some port and broth. 3 When the sauce is almost finished, liberally salt and pepper duck breasts and sear at a high temperature in butter on a …
From domvino.fr


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