DUCK BREAST WITH BERRY SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
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.
BERRY SAUCE
Steps:
- Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
- Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
EASY RASPBERRY SAUCE
Spoon this smooth sauce from our Test Kitchen over waffles or pancakes for a fabulous breakfast. Or try over ice cream or pound cake for a delightful dessert.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a saucepan, combine the raspberries, 1-3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to the saucepan., Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 0 protein.
ROASTED BERRY SAUCE
From jelly toast blog and posting for safekeeping. Interesting technique. She shows it on a s'more type recipe- a crisp waffle cookie, roasted marshmallow, dark chocolate, berry sauce, and topped with another crisp waffle cookie. Lovely. Think this would be excellent over pancakes and french toast, on ice cream, orange marinated pear wedges with some nuts and blue cheese, etc. Possibly switch out vanilla and cardamon and sub in chipotle or cumin and use on meat or mix into vinaigrette? Guessing at yield. And haven't a clue to how long it would keep in refrigerator.
Provided by WiGal
Categories Berries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss together berries, sugar, vanilla and cardamom.
- Spread onto a rimmed baking sheet and bake for 20-25 minutes or until the fruit is soft and tender.
- Allow to cool.
- Serve over ice cream, pancakes, french toast or spoon over roasted marshmallow s'mores. Enjoy!
ROAST DUCK WITH BLUEBERRY SAUCE
Provided by Nigella Lawson
Categories dinner, sauces and gravies, main course
Time 4h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
- Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
- If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
- Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
- To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.
COOKED RASPBERRY SAUCE
Steps:
- 1 Combine the berries and sugar in a medium saucepan over low heat. Bring to a boil, stirring occasionally.
- 2 Cook the berries and sugar for about 5 minutes, allowing them to boil very gently, or until they are slightly thickened.
- 3 Cool the mixture and puree it in a blender. Strain the sauce into a bowl to remove the seeds.
- 4 Stir in the lemon juice and Kirsch.
- Serving
- Pass the sauce in a sauceboat or bowl.
- Storage
- Keep the sauce covered and refrigerated before and after use.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #condiments-etc #fruit #berries
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