Recipe For Duck Breast In Cherry Sauce

Did you know Indiana is the number one duck producing state in the United States? Duck is closer to red meat than chicken but is leaner (even with all of that luscious duck fat) and low in saturated fat. These little-known facts are precisely why I knew I had to create a recipe celebrating a local protein when I agreed to partner with the local distillery,  Hotel Tango .  

Liquor is often forgotten about when it comes to cooking, especially savory cooking. The cherry liquor  that Hotel Tango  produces is the perfect partnership for duck. While the duck is leaner than beef and low in saturated fat, it creates the most delicious fat to work with. Duck tastes decadent and gamey, and it needs to be paired with something sweet, tart, and vibrant. Cherry liquor  from Hotel Tango  helps cut that fattiness and balances the decadence.

People are often afraid to cook duck. I have to be honest, before my time on MasterChef, I was scared to cook duck as well. Although the challenge that eventually put me in the pressure test to be sent home was preparing a duck dish for several food critics, I learned a lot about cooking duck during that challenge. During the competition, we prepared a duck with a pomegranate molasses reduction. The cherry sauce in this recipe gives the same deep tart sweetness that the pomegranate molasses did. Thank goodness you don't have to make this recipe, a timed competition!

Seared Duck Breast With Cherry Port Wine Sauce

No matter how much time you have to prepare this recipe, there are a few things you don't want to leave out of the cooking process. Duck needs a good sear and my favorite, cast iron, is always ideal for that. The unique part about cooking duck is that it is one of the only times I recommend searing with a cold pan. The cold pan allows the duck to slowly render its fat (excellent for other uses like Duck Fast Grilled Sweet Potatoes ) and the skin to become golden and crispy.

Having a meat thermometer  on hand is what will keep you from overcooking the duck. It's also just as crucial for the duck to rest after cooking as it is for any other protein.

This recipe falls in line with cooking with what you have without going out to buy a ton of ingredients you don't often have. In addition to working with a locally owned, veteran-owned, small business,  Hotel Tango , I also got a chance to support another locally owned, women-owned business,  Goose the Market , providing the duck breast. Sometimes I can find duck in chain grocery stores, but I know I can always find it at Goose the Market.

Duck 2 Ways With Port Cherry Sauce

I've kept the ingredients simple in this recipe to allow you to master the cooking process and enable the cherry sauce made with Hotel Tango cherry liquor to shine. You will be confident preparing duck as a date night meal or fancy celebration dinner with this recipe. Serve this along with some red potatoes roasted in garlic and duck fat and garlicky green beans from my cookbook, Staples +5 , and you're sure to impress anyone you invite to your table.

Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.Classic French duck dishes, like Caneton aux Cérises (roast duckling with cherries) are for the most part considered too formal or just old-fashioned, relics from a bygone era. An updated version, however, can have great appeal. This interpretation uses a pan-roasted large Muscovy duck breast instead of a whole bird, as easy to cook as a steak. A pungent spice rub imbues it with big flavor. The sauce maintains some classic elements, like red wine vinegar and caramelized sugar, for a sweet-sour aspect, but fresh ginger and cayenne are added for more dimension and spark. Note: Muscovy breasts are quite lean and are best cooked rare to medium-rare (rosy); otherwise the meat will be dry.

231 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 18 grams protein; 663 milligrams sodium

Pan Seared Duck Breast Recipe With Cherry Sauce

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Definitely double the sauce and make a day ahead—it took an hour to reduce, not five minutes. Once it reduced, however, the flavor was fabulous.

I love this dish. I used, in winter, frozen cherries, halved while still semi-frozen. They tasted delicious. Added lemon zest to sauce for some tang. Served this with wild and white rice, and asparagus. Pinot noir too.

Elevate Grilled Duck Breasts With An Elegant Cherry Port Sauce

This was one of the nicest recipes I've made in my kitchen. My husband always orders duck in restaurants and said this was better than most he has had. I followed this recipe exactly except I needed to increase the times for reducing the sauce. It was amazing. The flavors we're so amazing. Thank you!

5 minutes to reduce the sauce is so misleading and leads your readers into a sauce that has too much liquid! Agreed w other reviewers that this takes over 30 min to reduce fully.

Fantastic! Have made this twice now, once with wild mallards, once with wood duck breasts. Shortened up the time for the breasts due to their small size, sautéed them until the internal temperature was 130 degrees Fahrenheit. Let the breasts rest for five minutes before slicing. Replaced the chicken broth with one teaspoon of chicken flavored Better Than Bouillon whisked into the red wine, which eliminated the issue of long reduction times for the sauce.

Duck Breast With Cherry Ginger Sauce, Parsnip Mash And Brussels Sprouts

Used the sauce for a roasted duck vs the recipes duck breast. Used Cosco's frozen dark cherries. Used half red wine vinegar and half balsamic for the full vinegar quantity requested. Had to substitute Szechuan pepper salt to replace Cayenne. OMG. Everyone kicked their plates.

I’ve made this 4 or 5 times, to rave reviews. For the sauce, I would recommend using frozen sweet cherries, sliced, if out of season. My biggest departure is with the length of time the sauce- just cut the broth in half, skip the sugar, and add 2-3 TBDp cherry jam (Bonne Maman works well). The vinegar and jam balance, and no need to cook it down so long. The ginger is key, though! This has been deemed restaurant worthy with multiple groups of people, if you keep the duck crisp and rosy.

I was disappointed in the sauce. I made a double batch (4 cups) and kept waiting for it to cover the back of a spoon. I finally quit when I had 1cup left after almost an hour. Maybe I should have added some corn starch. When adding the cherries, I thought they should have been cooked much longer than getting them juicy.

Roast Duck With Cherry Sauce

Having made this once before (and loved it), I decided to quadruple the recipe to serve at Thanksgiving. My intention was to wind up with 4 cups of sauce. Well, I got a lesson in sauce reduction...it was sooo sweet and I only wound up with 1 1/2 cups of sauce. It was the correct consistency, so I don't think I over-reduced. I think what happened was that the liquid evaporated but the quadrupled sugar didn't as much. Do any of you science experts or more experienced cooks know what happened?

Reading through the notes was helpful. Doubling the sauce recipe is key. For the reduction of the sauce, use half of the chicken broth and I used jam in place of the sugar. After 30 minutes of simmering, add arrow root to thicken the sauce. Used thawed drained frozen cherries in place of fresh for step two of the sauce. Also, sous vide the duck at 130 degrees and then sear the duck. New family favorite for the holidays

My mouth was watering for duck for Mother’s Day and as I had a duck breast in the freezer all I needed to do was find an interesting recipe to change up from my usual prickly pear- chipotle glaze.This looked interesting and I figured surely cherry season has begun. Well yes and no - saw a few bags of sad looking ones at the store for $13 a pound. Then I remembered I had some dried cherries in the pantry. A little rehydrating in boiling water and cognac and they were a perfect substitute. Delish!

Duck Breast With Cherry Sauce

Start with a cold pan for the duck breasts. More fat will render and you'll get super crispy skin with little chewy fat.

Started this with whole Rohan duck D’Artangan sent me instead of venison loin I ordered. Breaking down the duck was way more of a production than I anticipated, figuring it wouldn’t be much worse than dealing with a chicken. Roasted the carcass, rendered some duck fat, prepped the breasts and duck legs to overnight in the refrigerator and made the first part of sauce and it has been almost three hours. Sauce is delicious