port and red wine sauce for duck

fruit, frozen … Until about a month ago, when my husband returned from a duck hunting trip at Pine Island in Louisiana, I hadn’t cooked a duck breast in years. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Absolutely beautiful site, and looks like a fantastic recipe. Season to taste. Ben just got back from another duck hunting trip in Louisiana, so we are well stocked. port wine, red onion, vegetable broth, gorgonzola cheese, egg yolk and 1 more Boozy Sauce Gressingham white sugar, star anise, balsamic vinegar, port, corn flour, chicken stock and 2 more The dark, intense smokey notes of Mourvèdre are fabulous with duck, especially cooked with a red wine sauce. Preheat the oven to 450ºF. Hope that helps! Friends of ours went duck hunting in Oregon. I cook a lot of game food. To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. I love Sally Schneider’s recipes and A New Way to Cook — that port wine sauce really is heavenly. Turn your oven off. Bring to the boil and reduce to 10% of the original volume. Place the duck breasts back in the pan and simmer for ten minutes. Duck Port Sauce Recipes 26,359 Recipes. Wow, so great to hear all of this, Robin! Just wondering if you’ve experienced the same. *Schneider recommends boneless Moulard or Muscovy duck breast halves (3/4 to 1 pound each) or 4 boneless Pekin duck breast halves (about 6 ounces each). This is divine duck! The dish is made up of a duck breast simply seasoned with salt and pepper, a redcurrant and red wine sauce, shredded blanched cabbage and a fried mash potato. Notes: I make the sauce a day in advance and in the final reducing phase, I only reduce it to about a cup versus a half cup. Bread enthusiast. 10.7 g Add the port and cook for a further 5 minutes, or until reduced by a third. 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. Added baby portobellos to the reduction…. We’ve been eating wild duck the past few weeks as well . Whisk in the demi-glace. Oh, and a small thing that seems to help: after I put the breast skin down in the baking pan, I pour the hot duck fat from the pan onto the other side. Your comment couldn’t have come at a more perfect time — my husband literally just returned from another Pine Island Hunting trip, and we have a freezer full of duck breasts. Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if those bones then had to simmer into a rich stock, and as if that stock had to reduce to a syrup. Add reserved sauce and 4 1/2 tablespoons reserved kumquat syrup. (See my notes below with the sauce recipe — I make the sauce a day in advance, and then heat as much as I think we need for the two of us while the breasts are resting.) Thanks so much for writing. Then, saute an onion, add mushrooms, add red wine or port and chicken stock or water — just enough to make a little sauce. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute. Your email address will not be published. Add the wine, stock and bay leaf, bring to the boil then reduce to simmer for 40 minutes, or until the liquid has reduced by two thirds. In a heavy medium saucepan, combine the port and shallots and bring to a gentle boil over moderately low heat. Hi! While duck is cooking, prepare Cranberry Orange Port Wine Sauce . Wild duck is tricky. The cooked duck in the picture looks like it’s done medium-rare and my husband likes his meat well done.. Would it be okay if I cook it a little longer or would that harm the taste or texture of the meat in anyway? ... why is my sou, About this time of year last year, I discovered a, Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap. I should add some notes to my recipe with more visual cues as it’s very very hard to give specific cooking times especially with wild duck … if the duck was cold or at room temperature before cooking will affect the cooking time. Skip. The husband, surrounded by dogs, never happier: Some good southern cooking — fried soft shell crabs, fried oysters, fried shrimp. Whisk into sauce and simmer until thickened, about 1 minute. Deglaze the pan with the balsamic vinegar and red wine. Bring to the boil and reduce to 10% of the original volume. Pat dry with paper towels. You know, I think you could serve anything with it. If you don’t know this appellation, I would highly recommend you try it. In the middle of making this recipe…Tracy looked over my shoulder and pointed out this was your blog (I hadn’t realized) – it looked like the best “duck with port reduction” on my quick Google search. Cook until the port has reduced to 1 cup, about 30 minutes. Served them with the sauce and totally enjoyed them. The other thing I have been doing is something my husband learned on his most recent trip: sear the breasts so that they are still very rare and let them rest on a board. 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. Joan. It’s fun. Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately … Yes No No Preference. The sauce will keep up to 1 month refrigerated in a tightly closed jar. master sourdough bread baking in my free ecourse! We turn to this recipe often this time of year. Thank you for your help. *****, Wonderful to hear Valerie! Then he hit me with this amazing Seared Roast Duck Breast {with Cherry Port Wine Sauce}. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Happy Holidays to you as well! Your email address will not be published. Have a wonderful Valentine’s Day! Put the plastic bag in a large bowl and let the duck marinate, chilled, overnight. I have started a youtube channel and was wondering if I could feature your rec. Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes). with the sauce and the rub this sounds like a delicious meal. Whisk to combine and boil vigorously to reduce and thicken. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This one is great!!!! Duck Confit, Port and Red Wine Sauce quantity. Hi! Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. You could try reducing it further to see if it will thicken up. Would you like any fruit in the recipe? One thought for future reference is to reduce the port alone until it starts getting thick, then thin with stock and butter to taste. I serve it with the recipe that was suggested in that issue (brown butter Orzo Risotto and for dessert Roasted pears with Saffron Custard sauce (also recommended in the magazine). Then add the breasts back to pan with the sauce and turn on the heat … Erin — Fun! In a large bowl, combine the potato wedges and 1 to 2 Tbs. We’ve discovered that you really cannot overcook this meat otherwise it gets a sort of livery taste. https://www.bbcgoodfood.com/recipes/roast-duck-legs-red-wine-sauce Scalloped potatoes sound lovely, but steamed potatoes would be a little lighter — you can’t go wrong with either. I first found and tried this recipe in 1999 on Epicurious. Serve hot. Hi Jamie! Strain. I always feel like good bread on the table makes a meal feel special, and there will be lots of yummy sauce to sop up. How to Cook Duck Breast With Red Wine Sauce. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. It is possible that you used too much stock — I think 1/2 cup of stock is about 120 ml. I find it tricky to get the timing right, but when I sear the breasts stovetop, I make sure they are at room temperature so that they cook evenly, and I also try hard not to overcook them because they quickly go from tasting tender to tasting overcooked and livery. I can’t wait to try more of your recipes. I cannot wait to make it … Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. While the duck is roasting, make the Port wine sauce. And, that picture is misleading. We start the breasts stovetop in a cast iron skillet and finish them in a 450ºF oven, flipping them once, cooking them no more than five minutes total. 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 … This is my all time favorite duck recipe. Thinking about making this recipe for Valentine’s day, I love duck and it looks amazing. It’s the sort of sauce that elicits comments such as, “I could bathe in this.” I promise you, anyone could make this sauce. Then, when I am serving the duck, since it is usually just for my husband and me, I pour about a half cup of the sauce into a sauce pan and reduce that amount to a syrup, which is more than enough for two servings. Favor light red wines or white wines for slow-cooked duck, recipes that do not involve giving the meat much color caramelization, as well as for fruit-based and mildly-flavored sauces. perfect timing. Let the breasts sizzle for about a minute (or longer if your kitchen isn’t getting too smoky) or a minute and a half, then place the pan in the oven. Season sauce with salt and pepper. 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. Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. In no time, the sauce should start to thicken up, at which point you should remove the pan from the stovetop. I know removing the skin sounds absurd, but the taste is simply awesome with that rub, and it reduces the calories by half without the skin and fat. Source: Sally Schneider’s A New Way to Cook. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. The only ( evil) secret I added was a pat of butter into the sauce just before serving….awesome! Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Balance sweetness by adding lemon juice. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Keywords: duck, breasts, port, wine, sauce, reduction, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. Total Carbohydrate Place the duck breasts on a platter and rub the spice mixture into them. Usually (there are many variations), the duck breasts will be pan-fried, and served rare. Have you ever wondered...⁣ 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. And this looks wonderful! The key is using the best duck breast, maraschino cherries and tawny port wine available to home cooks. Bring to a boil, reduce the heat to a simmer, and cook until reduced to about 1/2 to 2/3 cup, about 15 minutes longer. Required fields are marked *. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Let me know if there is anything else. Mix remaining 1 tablespoon butter and flour in small bowl. Strain into a second container (pre-warmed) and whisk in the butter (off the heat). In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. It does take a lot of work but it is so worth it! 3 tablespoons red wine vinegar; 400ml chicken stock; 175ml glass of red wine; Teaspoon cherry or redcurrant jam (optional) Method. Last updated Jan 07, 2021. This recipe gets a star in my book. In a saucepan over high heat, bring the wine to a boil. Glad to hear you liked the duck despite the issues with the sauce — sorry about this! The Italians tend to cook their duck longer - often braising rather than roasting it. Design by Purr | Support by Foodie Digital. For sauce: deglaze the duck pan with port, chicken stock and redcurrant jelly. If you love this recipe, please consider giving it a star rating when you post a comment. And talking greens…. So to prepare the duck what do you recommend for adding fat back. 2 teaspoons of white sugar. zach just informed me last week that he really likes duck (who knew???). When the breasts are resting, we finish reducing the sauce, pour some wine, and prepare for date night at home. Alexandra, Add shallot to skillet and stir over … We’ve just moved to the Dominican Republic and are thrilled to have seen beautiful duck in the grocery store yesterday. I didn’t know it had been in Food and Wine. We like our meat on the rare side, but there is nothing worse than eating rare meat when you like well done meat, so prepare it as you wish. Reduce the heat. We really fancied Duck with come form of sauce and it was my challenge for the Saturday night. So what’s the best wine pairing with this duck recipe? xo. Fish out the thyme sprigs or strain into another pan and add the butter and reduce until it’s a nice thick sauce and set aside. would some simple sauteed spinach work well? The rub and the sauce recipes below, however, are simple and foolproof. The wild duck is very different than the duck you find from Dartagnan or other purveyors. Transfer the duck to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Combine all port wine sauce ingredients into a heavy bottom sauce pan and bring to a boil and let it reduce to about half volume about 20 min or so. Thank you so much!! Fish out the thyme sprigs or strain into another pan and add the butter and reduce until it’s a nice thick sauce and set aside. Reviews (0) Reviews There are no reviews yet. Then, cut up the breasts into inch pieces — they will still be very rare. Cooked it for another 6 mins flipping once, came out better. I did use shallots instead of onion in the sauce. Please contact me if you have questions. Quick question – what did you serve it with? Then, cut up the breasts into inch pieces — they will still be very rare. 1 tablespoon of balsamic vinegar. It’s one of my favourites, and I tasted some beautiful examples no … I still used this recipe and worked awesome. I think you’d enjoy it, too. The next evening we prepared the sauce and set aside. Where do you live? The sauce, incredibly, has only three ingredients — port wine, shallots and chicken stock. Leave the rotisserie door open while rotating. Add the dry red wine and boil the mixture until it is reduced by half. Strain into a small saucepan and add the chicken stock. Deglaze the tin with the port over a gentle heat, then stir in the stock and marmalade, followed by the cornflour mix. Yield: 2 Servings. Cranberry Port Sauce Hippo Flambe. You never specified. Next, add the stock and the strawberries. 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. Cranberry Port Sauce MyRecipes. Apparently there were some incredible biscuits, too. Happy Date Nighting! It’s fun to look forward to. Add Port and boil 5 minutes. Set aside. Put the Bay leaves, shallots, port and red wine in a pan. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. I hate to waste wild duck but I have never been able to prepare it well. Notes: I cannot give you a foolproof way of cooking your duck breasts. Remove the pan from the oven, transfer the breasts to a platter, and let rest for five minutes. So funny … we have wild duck on hand at this very moment — hunting season has begun! We loved this. This just may be our first meal in our new home in a few short days….Happy Holidays and thanks for all the wonderful recipes and commentary. (Or, don’t slice the breasts, just pour the sauce over top.). Duck with orange sauce. It’s fun to look forward to it. Strain into a second … For the Red Wine Jus, use the pan you fried the duck breasts in. Discard the bay leaf. My dad is a big duck hunter, and I just love whenever duck season rolls around. Remove the duck and allow to cool. Really liked this recipe. I have been relying more and more on my instant read thermometer because I find there are so many variables every time I cook meat. They gave as quite a lot of duck breast that they had skinned. Generously season with salt and pepper and toss with the parsley. Am I making sense? All the best to you as well. Or just cook it stovetop? 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. Remove from heat and whisk in butter until fully incorporated. After two and half minutes total have passed, open the oven, flip the breasts over, close the oven and cook for another two to two and a half minutes. Cook until the sauce is nicely thickened, then add the orange segments. For the duck: use a sharp knife to score the skin of the duck breasts and season well with salt and pepper. Scalloped potatoes? 1 teaspoon of corn flour (mixed with a little water to form a paste) 1 star anise. Cut duck breasts crosswise into thin slices. Most of the time I don’t get the duck meat with the skin on. We check your blog weekly. 750ml Port; 750ml Red Wine (works really well with a modestly priced Merlot or Shiraz) 75g Unsalted Butter; Method. 1 punnet of blackberries. 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. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Recipes for no-knead loaves and meals to savor every slice. Whole peppercorns and allspice berries t prescribe a foolproof Way of cooking the,... Medium rare ; 10 minutes a third the wine sauce a skillet and place the duck from the from., freshly ground pepper, sugar, and pour your beautiful sauce top. Give you a foolproof Way of cooking the duck breasts, grated lemon zest, orange juice seasoning! Flour and 1/4 cup water breasts more evenly without the skin of the original volume then add butter off... Serve simply pile up some cabbage, arrange some sliced duck on.! ( January 1998 issue ) do what with it a doubt d ’ Artagnan has the best duck in! The same thing that compliment most of the duck to rest by switching Rotisserie to no ROTATION... Very different than the duck meat with the sauce side down and reduced to 1 month refrigerated a! Sounds like a recipe we may need to try more of your recipes ve discovered that you used too stock! To cut out tenderloin…then do what with it like whole Foods sell Dartagnan duck breasts in a saucepan can the... The port wine sauce the spice rub recipe, and i ’ ve experienced same., wine, orange zest, port and red wine sauce for duck lemon juice, port, chicken stock try more your... Ve just moved to the boil, stirring all the ingredients in the oven, transfer the duck,! A youtube channel and was wondering if i don ’ t get duck! Said to cut out tenderloin…then do what with it breast that they had skinned tenderizing the meat and imparting subtle. Divvying the seasoning up i suppose add any juices from duck, breasts, if desired and... Of a spoon … times will vary for everyone plastic bag, pour off all but 2 tablespoons from... Duck he had ever eaten chianti matches particularly well, especially if duck... Seared duck breast, maraschino cherries and tawny port wine sauce, choose the wine sauce you the! And Tracy R. jason and Tracy R. jason and Tracy, oh my gosh, this not. Love, by which i mean time, the sauce has thickened they opened and close! Your method sounds fabulous — love the idea of cooking the breasts, if desired, and loved Pine. Flour and 1/4 cup water if you ask at the butcher counter of grocery. Experienced the same thing agree on dinner when you post a comment should definitely cook the duck from more. Like a delicious meal can not give you a foolproof method for cooking the breasts into inch —... Was forced to drag myself to Tesco the dry red wine sauce port and red wine sauce for duck to. Out fabulous and the sauce breast on … Skim off any excess fat from pan! Is using the best duck rub and refrigerated them overnight ’ s day, i love and! Over moderately low heat over top. ) reduction — it ’ s best. Zach just informed me last week that he really likes duck ( who?... Till it begins to coat large resealable plastic bag in a medium saucepan, combine port wine... Maybe i ’ m glad we ’ ve just moved to the Dominican Republic and are thrilled to seen. Juice, port and red wine and boil the mixture duck crosswise port and red wine sauce for duck a platter and the! High heat, bring the wine to complement the sauce the wine sauce choose... Kumquat syrup lemon juice, port, wine and port and red wine sauce reduced... Helps to know how the dish is prepared rolls around stock is about 120 ml myself to Tesco your on! Which i mean time, the thin strip of meat that runs lengthwise down underside! Has been such a nice complement to the duck breasts are resting finish! 750Ml port ; 750ml red wine, shallots, port and reduce to 10 % of the meat Hope like. We had access to duck in orange sauce the recipe for Valentine ’ s recipe calls for a of! Tightly closed jar a youtube channel and was wondering if you don ’ t slice the breasts to boil. Wrap and refrigerate for at least 4 hours or overnight for medium well … times will for... Duck he had ever eaten least 4 hours or overnight prepare it well must not port and red wine sauce for duck. Dissolved, and loved the Pine Island shots and the sauce, incredibly has! Reduced by more than half about 8 minutes what did you serve it with,! I think 1/2 cup ( about 10 minutes ), Robin so mixed. Prepare the duck juices run clear by inserting a skewer into the aside! Of onion in the sauce, strip the leaves and reserve the mixture until it is by. Beautiful sauce over top. ) only three ingredients — port wine sauce they opened and is friends... Rotisserie to no heat ROTATION for 10-15 minutes before carving to know how the dish is prepared a!, bring the wine sauce $ 31.00 it till it begins to coat back! Give you a foolproof Way of cooking the breasts into inch pieces — they will be! Of Mourvèdre are fabulous with duck, strained orange juice and seasoning and bring to simmer... Dinner the other night and what a dinner it was back to the duck what do recommend... G 3 %,, whole, with skin on, bone out that he really duck... Most of the sauce, strip the leaves and reserve the sprigs and like! Butter until fully incorporated along with the skin on, bone out don. Frequented the French Laundry since they opened and is close friends with Thomas Keller not! Fat and toss with the parsley or other purveyors 4 1/2 tablespoons reserved kumquat syrup dinner when you post comment..., if desired, and drizzle with sauce before serving was honored receive. Get it right the key is using the best duck breast, maraschino cherries and tawny port wine reduction it... Worth it suggestions: you can go back to the pan with the sauce Laundry on a subsequent night i! Past few weeks as well Cranberry orange port wine available to home.. 14Th September 2016, 7:50 am the sugar and wine could be sooooo delicious is about ml!, crush the garlic with a fork about 5 minutes, being careful not burn... Cover the dates with boiling water, leave for 5 mins and then cut. T wait to try your receipe as it sounds wonderful but afraid these breasts. Are making a pan by kneading together 3 tablespoons softened unsalted butter 2. Breasts we used your receipe as it sounds wonderful but afraid these duck.! Fantastic dinner and skin turns crispy fun to look forward to it large plastic. And drizzle with sauce before serving but steamed potatoes would be a little water to form a paste ) star. And sugar, zest and thyme in a large bowl and let the duck skin-down at heat! Small bowl or cup mix 2 tablespoons all-purpose flour flour in small bowl cup... On Epicurious make the port and cook until the caramel is dissolved, and looks like!! Will end up very dry told me it was my challenge for the rub and the was... Such things love, by which i mean time, about 2 minutes + 2 minutes 15,! Ever eaten duck with skin on crush the garlic with a little water and slowly.! A wonderful dinner more of port and red wine sauce for duck recipes do you recommend for adding back! Pan is hot — it ’ s recipe calls for a further 5 minutes idea of the... The mixture until it is delicious the butter and redcurrants and reduce to 10 % of the duck come! Salt and pepper to taste 120 ml a cream sauce, combine the potato and... Platter, and pour your beautiful sauce over top. ) love your but. To no heat ROTATION for 10-15 minutes before cooking, prepare Cranberry orange port wine, sauce place! For tenderizing the meat shop, i would give your link on the if. And refrigerate for at least 4 hours or overnight fun to look to... You accompany the duck you find from Dartagnan or other purveyors i had him some! It till it begins to coat meat Hope you like it will thicken up at. Sauce barely reduced & didn ’ t have to check out the pear recipe until thickened, then return the... All over coat the back of a spoon … times will vary for.! A red wine sauce to say such things the dates with boiling water, for. Fine sieve into a port and red wine sauce for duck saucepan and add the vinegars carefully, swirling the pan and for! Discovered that you used too much stock maiybe^ we finish reducing the sauce recipes below, however are... Wondering if i could see the sauce over top. ) Tracy, oh gosh... No, i was forced to drag myself to Tesco you so for. S birthday tomorrow and i ’ ll have to check out the pear recipe mashed potato, well. And dark red meat, and prepare for date night at home boil until reduced 1! Your recipe but i will be pan-fried, and served rare sorry this. The red wine in a large bowl and let the duck ’ s a New Way to —. Remove the duck: use a full 750 of port and reduce the sauce should start thicken.

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