Grilled Duck Breast With Black Cherry Balsamic Reduction Recipes

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.

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.

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.

Steps:

• Score the fat and skin of the duck breasts.
• Pour chicken broth and most of the vinegar into a saucepan over med-low heat. Add fruit spread and reduce for about half an hour, or until it's reduced by about 2/3. When duck is sliced, add the extra juices to your sauce.
• About 15 minutes before you want to serve dinner, roll your duck breasts in the remaining balsamic vinegar. You really only need a few tablespoons because it's just a simple coating.
• Heat your grill to medium heat and put the breasts on skin side up. Cook most of the way through, then flip for about a minute to get the skin crispy. You want most of the fat to have cooked off by this point, or you'll get crazy flames. Either way, there'll be some flare-up, but it should be controlled. If the flames get too high, flip it back over and finish cooking that way.
• Let rest for about 5 minutes, slice, and sprinkle with sea salt.
• Serve with balsamic cherry jus. We had steamed broccoli and roasted potatoes with the duck, and it was absolutely perfect.

Steps:

• Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
• To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

Steps:

• Stir together the Worcestershire sauce, olive oil, hot sauce, garlic, and pepper. Add the duck breasts, and toss well to coat. Cover, and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat a grill for medium-high heat.
• Grill the duck to desired doneness, about 5 minutes per side for medium-well, depending on the size of the breast, and the temperature of the grill.

Steps:

• For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• 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.
• Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• Momentarily remove the duck from the pan and set the duck aside.
• Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• Transfer the sage to paper towels to drain.
• Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• Remove the duck from the pan and slice the breasts crosswise or diagonally.
• For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.