duck breast recipes

Crispy-skinned Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 40 minutes! ( or sub Chicken Thighs)

Crispy Skinned Duck Breast with Roasted Plums 

oz bottle hard apple cider

chicken stock

tsp peppercorns

star anise

bay leaves

maple syrup

duck breasts, skin on.

salt and pepper

plums

sage leaves

Place the apple cider, stock, bay leaves and peppercorns in a small pot on the stove. Bring to a boil, then turn heat down to medium, or to where it continues to simmer gently, uncovered. Reduce to ¼ of a cup, then stir in maple syrup.

Pat dry the duck, then with a sharp knife, score the duck skin just to the flesh in diagonal lines about ¾ inch apart. ( see photo).

Generously season both sides with salt and pepper.

Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).

Once the skillet is hot, place the duck skin side down and let them sear. After 2-3 minutes, give the pan a shake to loosen the duck and turn heat to medium. Continue cooking for 15 minutes on the skin side.

Drain the fat ( saving for another use) turn the duck breasts over and nestle in the plums, ( leaving small ones whole, and cutting large ones in half) scatter 6-8 sage leaves in the pan, then place the pan in a 350F  oven for 10-15 minutes, until duck is cooked through to your liking and plums have softened.

To make crispy sage leaves, simple heat oil or butter in small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.

Once duck is cooked to your liking, pull from the oven and pour a the cider maple glaze over top. Scatter with the sage leaves.

This was over the top amazing. Crisped the duck skin like you said ( scoring it-brilliant). Plums were so tasty.

This is a match made in heaven - the first time I've cooked duck and it was superb! The plums I had were slightly on the sour side which (to me) cut through the richness of the duck perfectly.  I cut back the cider slightly to compensate. A keeper - chef's kiss!!

Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves you wanting more.

Duck Breast with Port and Cherry Sauce

duck breasts (Muscovy

shallots (finely minced)

port ()

cherries

black cherry preserve ()

chicken stock ()

cornstarch arrowroot

salt and pepper (sat

Using a sharp knife, score the fat covering each breast in a crosshatch pattern at about ½-inch intervals. Make sure that you go all the way through the fat but without cutting into the flesh. Salt and pepper generously the breasts on both sides.

Place the skin down in a heavy skillet and place over a gentle heat, and cook until most of the fat is rendered and the skin is deeply browned and crispy, 10 to 12 minutes. Turn the breast to the other side and raise the heat to medium-high and cook for another 5 to 7 minutes.

Remove the breast from the pan and place it in dish. Cover with aluminum foil.

Pour off most of the fat from the pan (the original pan that the breast was cooked in and reserve the poured-off fat for another use).

Add the shallots and stir over medium to low heat until soft, 4 to 5 minutes.

Increase the heat and pour in the Port wine to deglaze. Boil until the port is reduced and the pan is quite dry.

Add the cherries, cherry preserve, and chicken stock.

Bring back to a boil and boil until reduced by more than half and the sauce is syrupy. If you prefer thicker sauce, add the cornstarch mixture and boil for a few minutes longer.

Slice the breast against the grain and diagonally. Spoon the cherry sauce over the duck. Serve immediately

I love cooking with Port wine and I really enjoyed it with a combination of the fresh and preserved cherries in this duck recipe. Definitely restaurant-worthy!

This is my new favorite way to enjoy duck! The port cherry sauce was delicious and I want to put it on chicken next.

I love a good duck breast and your cherry sauce took it to a whole new level of deliciousness! This will be my go-to duck recipe from now on!

The duck came out really tender and delicious. The sauce was amazing! Will make this again on a family holiday.

I thought the only place I could find a duck recipe like this was at a restaurant, but with this, I can make it right at home. Perfect for date night.

Duck breast is a lovely protein. In our family it’s a treat. The port and cherry sauce elevates the dish. Delicious! Thanks for sharing.

This rich, succulent duck paired with the sweet-tart sauce is a flavor symphony that never disappoints my family!

This recipe is calling my name. I love duck breasts. Perfect for date night with hubby.

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Crispy Skinned Duck Breast with Roa...

Duck Breast with Port and Cherry Sa...

Top 2 duck breast recipes recipes from across the web

The most viewed duck breast recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Skinned Duck Breast with Roa...

Duck Breast with Port and Cherry Sa...

The most viewed duck breast recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine