CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE
Steps:
- Preheat the oven to 300 degrees F.
- Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
- Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
- While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
- After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
- Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.
BBQ GRESSINGHAM DUCK BREASTS
A delicious duck recipe with Honey, Ginger and Soy Sauce perfect for long sunny days
Provided by gressingham
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using a sharp knife, score the skins of the duck breasts, season well and set aside.
- To make the marinade, place all of the remaining ingredients into a liquidiser, blitz well and pour into a bowl.
- Place the duck breasts onto a pre-heated BBQ skin-side down and continuously baste/brush the breasts with the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking. The duck breasts should take around 15 minutes to cook. Alternatively cut the duck breasts into strips for a quicker cooking time.
- Delicious served with garlic and lavender new potatoes.
DUCK WITH CHERRY SAUCE
My mom prepared this golden tender roast duck often for Sunday dinner when I was growing up. It was one of my dad's favorite meals. The cheery cherry sauce stirs up easily and makes this main dish doubly delightful.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4-5 servings.
Number Of Ingredients 4
Steps:
- Prick skin of duckling well and place breast side up on a rack in a shallow roasting pan. Tie drumsticks together. Bake, uncovered, at 350° for 2 to 2-1/2 hours or until juices run clear and a thermometer reads 180°. (Drain fat from pan as it accumulates.) Cover and let stand 20 minutes before carving. , Meanwhile, for sauce, combine preserves and vinegar in a small saucepan. Cook and stir over medium heat until heated through. Serve with duck. Garnish platter with fruit and kale if desired.
Nutrition Facts : Calories 664 calories, Fat 41g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 86mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 0 fiber), Protein 28g protein.
GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE
DH and I made this grilled duck breast recipe for dinner a few nights ago and enjoyed it very much. It is quite easy and since it is on the grill, it required less cleanup than usual. While we prefer the recipe I posted for seared duck with cherry port sauce, we did not have the demi-glace that the recipe calls for, so this was a nice substitution. We ended up running out of propane during grilling and had to finish the duck under the broiler. This worked fine. We served it with roasted asparagus. The recipe is from the Williams-Sonoma "Grilling" cookbook. Note: the recipe states that you can vary this recipe by pairing dried cranberries with Pinot Noir (instead of cherries with Zinfandel), dried peaches or apricots with Riesling or Gewurztraminer, dried pears with Sauvignon Blanc, or dried apples with Chardonnay.
Provided by Dr. Jenny
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare a charcoal or gas grill for direct grilling over medium heat.
- To make the spice rub: in a small bowl, mix together the ginger, five-spice powder, white pepper and salt. Sprinkle generously on both sides of the duck breasts and rub into the breasts.
- To make the sauce: in a saucepan, combine the stock, wine, dried cherries, soy sauce, and corn syrup. Cook over high heat, stirring often, until reduced by about half, 7-10 minutes.
- Remove from heat.
- Stir in the cornstarch mixture and cook over medium heat for about 1 minute, stirring constantly, to thicken the sauce. Set aside and keep warm.
- Place the duck breasts, skin side down, on the grill, directly over medium heat. Cover the grill and cook until the duck is well-browned on the bottom side, 7-10 minutes, checking occasionally for flare-ups and moving the duck to a cooler part of the grill if needed.
- Turn and grill for 5 minutes more.
- Check for doneness by cutting into a breast or testing with an instant-read thermometer. Duck breasts should be cooked medium rare to medium, still pink at the center, or until an instant read thermometer registers 135 to 140 degrees F. Continue to cook as needed.
- Transfer to a platter, cover loosely with aluminum foil and let rest for 5 minutes. To serve, slice each duck breast on the diagonal and spoon the sauce over the slices.
GRESSINGHAM DUCK WITH GRAPE SAUCE
Make and share this Gressingham Duck With Grape Sauce recipe from Food.com.
Provided by The 500 Chef
Categories Meat
Time 1h20m
Yield 2 Portions, 2 serving(s)
Number Of Ingredients 9
Steps:
- About one hour before cooking score the skin of the duck and season, set aside.
- Preheat the oven to 180c.
- Make the sauce.
- Finely chop the shallots. In a medium pan heat the oil and add the shallots, cook until softened. Add the grapes and cook until the fruits start to burst. Add the wine and the port and reduce by half then add the stock. Bring back to the boil and then strain through a fine sieve, reserve half the grapes and push the remainder through the sieve. Return the sauce to the pan and reduce until a syrupy consistency. Finish the sauce with the butter. Return the grapes to the sauce and keep warm.
- Cook the duck breast.
- Place the duck breast skin side down in a cold pan and heat until the fat renders and the skin starts to brown. Turn the duck breast over and place in the oven a cook for 8-9 minutes. Remove from the oven and rest for 5-7 minutes. Slice and serve with vegetables of your choice and the sauce on the side.
Nutrition Facts : Calories 744.1, Fat 37.1, SaturatedFat 12.7, Cholesterol 349.4, Sodium 283.1, Carbohydrate 19.5, Fiber 0.5, Sugar 12.1, Protein 60.9
GRILLED DUCK BREASTS WITH CHERRY PLUM SAUCE
This dish marries sweet orchard fruit with savory duck for a delicious combination.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees. Place sour-cherry preserves in a food processor, and puree. Transfer puree to a small bowl, and set aside. Place peppercorns on a clean cutting board. Using the flat side of a heavy knife, press down on peppercorns until they are coarsely crushed, and set aside.
- Cut both duck breasts in half, and trim away any excess fat, leaving the skin attached to the breasts. Season both sides of duck breasts with salt and pepper. Spread 1 tablespoon pureed preserves on the flesh side of each breast; sprinkle with half of the crushed peppercorns.
- Place duck breasts, flesh side down, in a medium oven-proof skillet. Spread 1 tablespoon pureed preserves on skin side of each breast; sprinkle with remaining crushed peppercorns. Place skillet in oven; roast until medium rare, 10 to 12 minutes. Remove from the oven; set aside in a warm place.
- Melt butter in large skillet over medium-high heat. Add cherries, plums, sugar, and thyme. Season with salt and pepper. Cook until sugar dissolves, 1 to 2 minutes. Add port. Strike a match, and carefully ignite port; cook until flame dies out. Add vinegar, and cook until juices thicken, 10 to 15 minutes. Remove from heat.
- Transfer duck to a serving dish, and pour fruit sauce over top. Serve.
More about "grilled gressingham duck with cherry sauce recipes"
DUCK BREAST WITH RICH CHERRY SAUCE RECIPE · GRESSINGHAM
From gressinghamduck.co.uk
Servings 2
GRESSINGHAM DUCK WITH MADEIRA & CHERRY SAUCE | THE F WORD
From youtube.com
Author The F WordViews 14K
CHERRY & RED WINE SAUCE RECIPE - GRESSINGHAM
From gressinghamduck.co.uk
SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE - BON APPéTIT
From bonappetit.com
HONEY ROASTED DUCK RECIPE WITH CHERRIES - GREAT BRITISH CHEFS
From greatbritishchefs.com
DUCK BREAST WITH CHERRY SAUCE - THE GOURMET GOURMAND
From thegourmetgourmand.com
DUCK BREAST RECIPE WITH PASSION FRUIT SAUCE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRESSINGHAM DUCK WITH MADEIRA CHERRY SAUCE
From chefesrecipes.com
5/5 (2)Total Time 35 minsServings 2Calories 285 per serving
GRILLED PEPPERED DUCK BREASTS WITH CHERRY-PORT SAUCE RECIPE
From meatwave.com
GRESSINGHAM DUCK WITH CHERRY SAUCE - OAKDEN
From oakden.co.uk
GRILLED GRESSINGHAM DUCK WITH CHERRY SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED DUCK WITH CHERRY SAUCE | HEALTHY CHICKEN RECIPES, CHERRIES ...
From pinterest.com
ROAST DUCK WITH CHERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
DUCK BREASTS RECIPE TIPS TO MAKE HOME AND FAMILY RECIPES - PAGE 2 …
From webetutorial.com
DUCK SEASONING RUB - THERESCIPES.INFO
From therecipes.info
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
ESSENTIAL CUISINE
From essentialcuisine.com
PEPPERED DUCK BREASTS WITH CHERRY-PORT SAUCE | GRILLING
From seriouseats.com
GRILLED DUCK WITH CHERRY SAUCE | PEGGY LAMPMAN'S DINNERFEED
From dinnerfeed.com
SMOKED DUCK WITH CHERRY SAUCE - FEED YOUR SOUL TOO
From feedyoursoul2.com
SOUR CHERRY SAUCE FOR DUCK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DUCK RECIPES GRESSINGHAM - FOOD NEWS
From foodnewsnews.com
RECIPES, ARTICLES, FASHION AND HOME DECOR | ASDA GOOD LIVING
From pinterest.com
RED CURRANT SAUCE FOR DUCK : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GRILLED DUCK BREAST & CHERRY SAUCE: A VALENTINE’S DAY WIN
From info.electri-chef.com
GRILLED DUCK BREASTS WITH DRIED CHERRY-ZINFANDEL SAUCE
From williams-sonoma.com
RECIPES FOR DUCK SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
OTHER POULTRY RECIPES · GRESSINGHAM - FOOD NEWS
From foodnewsnews.com
ELEVATE GRILLED DUCK BREASTS WITH AN ELEGANT CHERRY PORT SAUCE
From amazingribs.com
BOOZY SAUCE FOR DUCK RECIPE · GRESSINGHAM - FOOD NEWS
From foodnewsnews.com
GRILLED DUCK BREASTS WITH CHERRY PLUM SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE: GRESSINGHAM DUCK BREAST WITH CHERRY SAUCE
From goodyfoodies.blogspot.com
GORDON RAMSAY’S CRISPY DUCK WITH CHERRY GLAZE - FOGOCHARCOAL.COM
From fogocharcoal.com
GRESSINGHAM DUCK WITH BLACKCURRANT AND CASSIS SAUCE
From thetableofzekki.wordpress.com
DUO OF DUCK BREASTS WITH AN ORANGE & CHERRY SAUCE - ASDA GOOD …
From asda.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #poultry #easy #european #english #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #duck #duck-breasts #3-steps-or-less
You'll also love