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RECIPE: Duck Breasts with Pinot Noir and Cherry Sauce

by Marquette Turner Luxury Homes

in Features, Old Wives Club, Recipes

Duck is often viewed as one of those delicacies that we only ever have when dining out, because it just looks too hard to cook.

Put simply, however, it is not!

Follow this step by step recipe to make a sensational dinner that you will definitely want to impress others with.

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Ingredients (serves 4)

3 tbsp sugar

2 tbsp water

1/3 cur dried cherries

3 tbsp red wine vinegar

1 tbsp olive oil

¼ tspn salt

1/8 tspn freshly ground black pepper

4 (6 ounce) boneless duck breast halves, skinned

¼ cup chopped shallots

1 garlic clove, minced

1 ½ cups pinot noir or other spicy dry red wine

½ cup chicken broth

¼ whipping cream

Preparation

1.              Combine sugar and 2 tablespoons water in a small, heavy saucepan over medium high heat, cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 5 minutes or until golden (do not stir). Remove from heat carefully stir in cherries and vinegar (caramelized sugar will harden and stick to spoon). Place pan over low heat until caramelized sugar melts.

2.              Heat 2 teaspoons oil in a large non stick skillet over medium-high heat. Sprinkle 1/8 teaspoon sale and pepper over duck. Add duck to pan, cook 5 minutes. Turn duck over and cook 4 minutes or until cooked. Remove from pan, let stand 5 minutes. Cut duck across the grain into thin slices.

3.              Return skillet to medium heat. Add remaining 1 teaspoon oil, shallots and garlic to pan, cook 1 minute or until tender, stirring frequently. Add wine to pan, increase heat to medium-high. Bring mixture to boil, cook until reduced to ¾ cup (about 6 minutes). Add broth, bring to boil. Cook until reduced to ½ cup (about 6 minutes). Pour wine mixture through a fine sieve into cherry mixture, discard solids. Bring cherry mixture to a simmer over medium heat. Stir in cream, simmer 3 minutes. Remove from heat stir in remaining 1/8 teaspoon salt. Serve sauce over duck.

christine-watson.jpg Christine Watson

Marquette Turner Luxury Homes on MarquetteTurner.com

{ 2 comments… read them below or add one }

Chicken_Breast_Recipes July 4, 2009 at 8:43 pm

Duck Breasts with Pinot Noir and Cherry Sauce. Ok who came up with this one. It's not fair we should be able to sample this right off the screen. Man is this ever going to get done at my house in the next few days….

Chicken_Breast_Recipes July 5, 2009 at 3:43 am

Duck Breasts with Pinot Noir and Cherry Sauce. Ok who came up with this one. It's not fair we should be able to sample this right off the screen. Man is this ever going to get done at my house in the next few days….

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