Duck breasts with cherry-citrus flavor
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Transform roast duck breasts into an elegant French-style dish by frying them until crispy and serving them with a unique cherry-citrus sauce. To render out excess fat, the breasts are first pan-fried, skin-side down, and then finished in the oven. This creates a wonderfully crispy skin, and a small amount of the rendered fat is used to make the sauce. Add orange juice and zest, chopped cherries, shallots, and port ruby. The resulting flavor is sweet and tart, exquisite, and perfectly suited to a festive duck.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 boneless duck breasts
- 1 large or 2 small shallots, chopped
- 1/4 cup ruby port
- 1/3 cup freshly squeezed orange juice + 1 teaspoon orange zest
- 0.5 cup frozen pitted cherries, thawed and roughly chopped
We recommend
Recipes with similar ingredients: duck breast, shallots, Orange juice, port, cherries, duck fat
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Using a knife, make crosswise cuts in the skin of the duck breast (forming a grid). Sprinkle both sides of each duck breast with salt and black pepper.
- Heat a large nonstick skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is golden brown, about 10 minutes. Turn and cook the other side for 3 minutes. Place the seared duck breasts skin-side up in a baking dish and place in the oven. Bake for 12 minutes. Remove the duck breasts from the oven and let them rest for 5 minutes.
- Meanwhile, drain most of the duck fat from the pan and return it to medium heat. Add the shallots and cook until translucent. Pour in the port and orange juice, scraping the bottom of the pan. Add the orange zest and sliced cherries and bring to a simmer. Simmer for about 5 minutes until the mixture reduces and thickens, mashing the berries with the back of a wooden spoon to release more flavor as they cook.
Note
Leftover duck fat can be stored in the refrigerator and is great for frying potatoes or eggs. - Slice the breasts diagonally into 0.5 cm thick slices. Drizzle with cherry sauce and enjoy!
Categories:
recipe / Dinner / Main courses / Bird / French cuisine / Claire Robinson
Similar recipes
