My wife loves duck and here's a very good way of cooking it that also provides a flavourful but quick to cook sauce. I typically use sour cherries for this as the tartness helps cut through the fat of the duck. However, you can use sweet cherries if you prefer. I have halved the sugar based on the original recipe and added ginger for a little extra kick in the sauce. On occasion I also add chilli for extra fruitiness. Typically I add a ripe Scotch bonnet whole then remove this at the same point I remove the chilli (this adds fruitiness, but because it's cooked whole does not add much heat).
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250ml (1 cup) ruby port
3cm (1 in) piece of ginger, peeled (scrape with a spoon)
1 tbsp golden granulated sugar
1 tbsp balsamic vinegar
1 tsp cornflour (cornstarch)
300g (2/3 lb) cherries (sweet or sour, depending on your preference), halved and pitted
6 medium-sized duck breasts (do not remove the skin)
2 tbsp coarsely-cracked black peppercorns
sea salt and freshly-ground black pepper, to taste
Mix together the balsamic vinegar and cornflour in a cup or small bowl. Mix to a smooth paste. Using a balloon whisk and whilst whisking constantly add the cornflour mix to the sauce mixture. Continue simmering until slightly thickened (about 1 minute) then discard the ginger and reduce the heat to low. Add the cherries and cook until they are just heated through (about 2 minutes). Adjust the seasoning to taste then take off the heat and set aside.
Take the duck breasts and pat dry. One at a time, place on a chopping board or work surface. Using a sharp knife score the skin in a diamond pattern, cutting half way through the thickness of the skin each time (this will help the fat to render and the skin to crisp up). Season liberally with sea salt then scatter the cracked pepper in a pudding bowl. Press each duck breast into the pepper on all sides, ensuring an even coating.
Take a griddle pan or heavy-based frying pan and place over high heat. When hot arrange the duck breasts inside in an even layer, skin side down. Cook for about 7 minutes, or until the fat from the skin is rendered and the skin is crispy and golden brown. Remove the excess fat from the pan (keep this for other recipes) then turn the duck breasts over with tongs. Cook for about 4 minutes more for medium rare, about 12 minutes for well done (but do no over-cook duck).
Transfer the breasts to a chopping board, cover with foil and allow to rest of 10 minutes. About 2 minutes before the breasts are due to be ready return the sauce to the heat and just bring to a simmer.
You can serve the breasts whole, but I think they look better when sliced. Arrange on a plate, spoon over some of the hot sauce and serve.
Lightly steamed or boiled French beans (haricots verts) and garlic mash make an excellent accompaniment to this dish.
This dish also works well with this site's Herby Tabbouleh as an accompaniment. If you can't find cherries, or want to try something different, you could substitute red-fleshed plums in the sauce.
Go to the printable version of the recipe
Pepper-crusted Duck Breasts with Cherry-port Sauce
Ingredients:
250ml (1 cup) fruity red wine (Shiraz or Merlot are good)250ml (1 cup) ruby port
3cm (1 in) piece of ginger, peeled (scrape with a spoon)
1 tbsp golden granulated sugar
1 tbsp balsamic vinegar
1 tsp cornflour (cornstarch)
300g (2/3 lb) cherries (sweet or sour, depending on your preference), halved and pitted
6 medium-sized duck breasts (do not remove the skin)
2 tbsp coarsely-cracked black peppercorns
sea salt and freshly-ground black pepper, to taste
Method:
Begin with the sauce. Place a medium pan over high heat and add the wine, port, ginger and sugar. Bring to a boil then reduce to a simmer and cook for about 10 minutes, or until the volume has reduced by half.Mix together the balsamic vinegar and cornflour in a cup or small bowl. Mix to a smooth paste. Using a balloon whisk and whilst whisking constantly add the cornflour mix to the sauce mixture. Continue simmering until slightly thickened (about 1 minute) then discard the ginger and reduce the heat to low. Add the cherries and cook until they are just heated through (about 2 minutes). Adjust the seasoning to taste then take off the heat and set aside.
Take the duck breasts and pat dry. One at a time, place on a chopping board or work surface. Using a sharp knife score the skin in a diamond pattern, cutting half way through the thickness of the skin each time (this will help the fat to render and the skin to crisp up). Season liberally with sea salt then scatter the cracked pepper in a pudding bowl. Press each duck breast into the pepper on all sides, ensuring an even coating.
Take a griddle pan or heavy-based frying pan and place over high heat. When hot arrange the duck breasts inside in an even layer, skin side down. Cook for about 7 minutes, or until the fat from the skin is rendered and the skin is crispy and golden brown. Remove the excess fat from the pan (keep this for other recipes) then turn the duck breasts over with tongs. Cook for about 4 minutes more for medium rare, about 12 minutes for well done (but do no over-cook duck).
Transfer the breasts to a chopping board, cover with foil and allow to rest of 10 minutes. About 2 minutes before the breasts are due to be ready return the sauce to the heat and just bring to a simmer.
You can serve the breasts whole, but I think they look better when sliced. Arrange on a plate, spoon over some of the hot sauce and serve.
Lightly steamed or boiled French beans (haricots verts) and garlic mash make an excellent accompaniment to this dish.
Printable version of the Recipe
Printable version of the Recipe
fusion, meat, duck, frying, sauce
Duck
Fusion
Pepper-crusted Duck Breasts with Cherry-port Sauce
https://fabulousfusionfood.blogspot.com/2019/05/pepper-crusted-duck-breasts-with-cherry.html
Pepper-crusted Duck Breasts with Cherry-port Sauce. This is a classic Fusion recipe for dish of pan-fried peppered duck breasts served with a port, red wine and cherry sauce.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjclYv9lOH639QNvyWEEzBczbU2MTc31H6rYfIQlC-rzPjWSJpSu3sc0X1RJ-CYLnSGQdaLFXMP7mBrj5Ff-mu87oo7a5dkbwMa8SEJfArDez0O2KmD2M8lxMHrgLs0nlswbCCeN4OeQbE/s1600/pepper-crusted-duck-breast.png
2019-05-04
Yield: 4
Pepper-crusted Duck Breasts with Cherry-port Sauce
Pepper-crusted Duck Breasts with Cherry-port Sauce. This is a classic Fusion recipe for dish of pan-fried peppered duck breasts served with a port, red wine and cherry sauce.
prep time: 10 mins
cook time: 30 mins
total time: 40 mins
Ingredients:
- 250ml (1 cup) fruity red wine (Shiraz or Merlot are good)
- 250ml (1 cup) ruby port
- 3cm (1 in) piece of ginger, peeled (scrape with a spoon)
- 1 tbsp golden granulated sugar
- 1 tbsp balsamic vinegar
- 1 tsp cornflour (cornstarch)
- 300g (2/3 lb) cherries (sweet or sour, depending on your preference), halved and pitted
- 6 medium-sized duck breasts (do not remove the skin)
- 2 tbsp coarsely-cracked black peppercorns
- sea salt and freshly-ground black pepper, to taste
Method:
- Begin with the sauce. Place a medium pan over high heat and add the wine, port, ginger and sugar. Bring to a boil then reduce to a simmer and cook for about 10 minutes, or until the volume has reduced by half.
- Mix together the balsamic vinegar and cornflour in a cup or small bowl. Mix to a smooth paste. Using a balloon whisk and whilst whisking constantly add the cornflour mix to the sauce mixture. Continue simmering until slightly thickened (about 1 minute) then discard the ginger and reduce the heat to low. Add the cherries and cook until they are just heated through (about 2 minutes). Adjust the seasoning to taste then take off the heat and set aside.
- Take the duck breasts and pat dry. One at a time, place on a chopping board or work surface. Using a sharp knife score the skin in a diamond pattern, cutting half way through the thickness of the skin each time (this will help the fat to render and the skin to crisp up). Season liberally with sea salt then scatter the cracked pepper in a pudding bowl. Press each duck breast into the pepper on all sides, ensuring an even coating.
- Take a griddle pan or heavy-based frying pan and place over high heat. When hot arrange the duck breasts inside in an even layer, skin side down. Cook for about 7 minutes, or until the fat from the skin is rendered and the skin is crispy and golden brown. Remove the excess fat from the pan (keep this for other recipes) then turn the duck breasts over with tongs. Cook for about 4 minutes more for medium rare, about 12 minutes for well done (but do no over-cook duck).
- Transfer the breasts to a chopping board, cover with foil and allow to rest of 10 minutes. About 2 minutes before the breasts are due to be ready return the sauce to the heat and just bring to a simmer.
- You can serve the breasts whole, but I think they look better when sliced. Arrange on a plate, spoon over some of the hot sauce and serve.
- Lightly steamed or boiled French beans (haricots verts) and garlic mash make an excellent accompaniment to this dish.
© Dyfed Lloyd Evans
This dish also works well with this site's Herby Tabbouleh as an accompaniment. If you can't find cherries, or want to try something different, you could substitute red-fleshed plums in the sauce.
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