I didn’t know it had been in Food and Wine. Add the dry red wine and boil the mixture until it is reduced by half. It’s the sort of sauce that elicits comments such as, “I could bathe in this.” I promise you, anyone could make this sauce. 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. I must not have snapped a photo of it rubbed all over. So funny … we have wild duck on hand at this very moment — hunting season has begun! You can make the mash potato especially or even better use left overs. Mix remaining 1 tablespoon butter and flour in small bowl. 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. Place the duck breasts back in the pan and simmer for ten minutes. To make the cherry sauce, heat the oil or duck fat in a saucepan and fry the shallots over a high heat until lightly golden-brown. I think you’d enjoy it, too. (Can be prepared 1 day ahead. Cook for about 10 minutes. I hate to waste wild duck but I have never been able to prepare it well. We loved this. Scalloped potatoes sound lovely, but steamed potatoes would be a little lighter — you can’t go wrong with either. To serve, carve each duck breast on … I cannot wait to make it … Skip. Thank you for posting this so I have easy access online now instead of having to dig through my books on my shelf to find it. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. I cook a lot of game food. Otherwise, if you ask at the butcher counter of your grocery store, they may be able to special order for you. 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. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. This sounds like a recipe we may need to try soon! Most of the time I don’t get the duck meat with the skin on. With a poor ventilation system and a smoke detector located just inches from our kitchen, we’ve developed a cooking method that foremost prevents the house from burning down. https://www.greatbritishchefs.com/recipes/gressingham-duck-breast-recipe Strain into a second container (pre-warmed) and whisk in the butter (off the heat). Season to taste. In a large bowl, combine the potato wedges and 1 to 2 Tbs. It has been such a treat having such incredibly tasty meat on hand. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. 1 punnet of blackberries. 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. To make the red wine sauce, strip the leaves from the herb sprigs; mince the leaves and reserve the sprigs. 1 tablespoon of balsamic vinegar. Cover and refrigerate. Any good recommendations on where to get fresh duck from? Season to taste with salt and pepper and serve. It’s fun to look forward to it. Add to cart. This is a very good recipe. Melt the butter in a saucepan and sauté the shallots briefly until translucent (approximately 3 minutes). Thanks for reporting back! You want to reduce it till it begins to coat the back of a spoon … times will vary for everyone. Duck Confit, Port and Red Wine Sauce $ 31.00. Gradually stir into simmering liquid in saucepan. I’m so excited about this recipe! Be the first to review “Duck Confit, Port and Red Wine Sauce” Cancel reply. Generously season with salt and pepper and toss with the parsley. Add Port and boil 5 minutes. would some simple sauteed spinach work well? Hope that helps! It’s fun. (This sauce … I’ve described what we do below to yield a perfectly medium-rare duck breast from our kitchen, but every piece of meat is different, every oven is different, every pan is different, etc. Bravo! Thanks Elizabeth — you are nice to say such things. Thanks so much for writing. I want to try your receipe as it sounds wonderful but afraid these duck breasts I have will end up very dry. Stir in the tomato paste and a small thyme sprig and let them fry for 1 minute. Reviews (0) Reviews There are no reviews yet. We loved this. Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Yum! Often places like Whole Foods sell Dartagnan duck breasts. My husband hunts too so last week I had him filet some duck with skin on, bone out. I have tried this, and it is delicious. I’m just a little jealous. Heat large skillet with fat over medium-high heat. 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. Place your sauce in a small sauce pan or frying pan and heat over medium-high heat. Zucchini, Mashed Potato . My Dad and Brother both hunt, so maybe I’ll pass this along! Are the breasts small? 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. Score the skin of each duck breast in a crosshatch pattern with a sharp knife and sprinkle both sides of the duck with salt and pepper to taste. Make the marinade: In a bowl whisk together the wine, the vinegar, the soy sauce, the lemon juice, the garlic, the gingerroot, the oil and salt and pepper to taste. Balance sweetness by adding lemon juice. Take out the rosemary stalks, crush the garlic with a fork. For the Red Wine Jus, use the pan you fried the duck breasts in. perfect timing. Next up is another classic duck recipe: duck with orange sauce. Ben just got back from another duck hunting trip in Louisiana, so we are well stocked. 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. Really liked this recipe. Are you OK with rare meat? 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. 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. Rewarm before serving). Fresh Moulard Magret Duck Breasts are known for their rich flavor and dark red meat, and a favorite of 5-star restaurants. It’s a sauce you want to reserve for a special occasion, perhaps a date night at home? Duck Port Sauce Recipes 26,359 Recipes. Then add butter (a tablespoon or two or three), then set the pan aside. Rich and juicy duck breast makes for a wonderful dinner. With a paring knife, remove the tenderloin, the thin strip of meat that runs lengthwise down the underside of each breast. The duck turned out fabulous and the sauce is such a nice complement to the duck. The rub — a mix of orange zest, thyme, salt, pepper and sugar — for the duck breasts. with the sauce and the rub this sounds like a delicious meal. Hard to believe something so simple could be sooooo delicious! This search takes into account your taste preferences. Last updated Jan 07, 2021. Now we eat it the days it’s been bagged. Confit Duck Wine Pairing Confit duck is a French-style dish where marinated duck pieces are slow-cooked in duck fat or goose fat until the meat is almost falling off the bone. Have a wonderful Valentine’s Day! 3 %, , whole, with skin on (approx. It seems to bring out more of the orange flavor. 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