Duck with Port Cherry Sauce - Revision history

Dhanson: /* Preparation */

2025-07-23T21:15:29Z

Preparation

← Older revision		Revision as of 21:15, 23 July 2025
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	[[Category:Duck]]		[[Category:Duck]]
	[[Category:Venison]]		[[Category:Venison]]
			[[Category:Cherries]]

Cheri: /* Preparation */

2012-01-29T17:58:45Z

Preparation

← Older revision		Revision as of 17:58, 29 January 2012
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	=== Preparation ===		=== Preparation ===
	Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.		Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.

	Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.		Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.

Dhanson at 02:53, 10 August 2009

2009-08-10T02:53:08Z

← Older revision		Revision as of 02:53, 10 August 2009
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	\|Yield=4 servings		\|Yield=4 servings
	}}		}}
			'''''Caution: Grilling the duck can be... exciting.'''''
	=== Ingredients ===		=== Ingredients ===
	* 1 c low-sodium soy sauce		* 1 c low-sodium soy sauce

Dhanson at 02:50, 10 August 2009

2009-08-10T02:50:32Z

← Older revision		Revision as of 02:50, 10 August 2009
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	\|PrepTime=30 min		\|PrepTime=30 min
	\|CookTime=45 min		\|CookTime=45 min
	\|Source=[http://www.epicurious.com Epicurious]		\|Source=[http://www.epicurious.com/recipes/food/views/Duck-with-Port-Cherry-Sauce-104189 Epicurious]
	\|Rating=Fabulous! (although a bit salty)		\|Rating=Fabulous! (although a bit salty)
	\|Yield=4 servings		\|Yield=4 servings
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	=== Preparation ===		=== Preparation ===
	Whisk soy sauce and ~~sherry~~ to blend. Using sharp knife, make diagonal cuts at 1/2" intervals in duck skin (not through meat).		Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.

			Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.

			Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.

			Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.

			Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.

	[[Category:Main Dish]]		[[Category:Main Dish]]
	[[Category:Duck]]		[[Category:Duck]]
	[[Category:Venison]]		[[Category:Venison]]

Dhanson: New page: {{RecipeSummary |PrepTime=30 min |CookTime=45 min |Source=[http://www.epicurious.com Epicurious] |Rating=Fabulous! (although a bit salty) |Yield=4 servings }} === Ingredients === * 1 c low...

2009-08-10T02:49:23Z

New page: {{RecipeSummary |PrepTime=30 min |CookTime=45 min |Source=[http://www.epicurious.com Epicurious] |Rating=Fabulous! (although a bit salty) |Yield=4 servings }} === Ingredients === * 1 c low...

New page

{{RecipeSummary
|PrepTime=30 min
|CookTime=45 min
|Source=[http://www.epicurious.com Epicurious]
|Rating=Fabulous! (although a bit salty)
|Yield=4 servings
}}
=== Ingredients ===
* 1 c low-sodium soy sauce
* 1 c sherry
* 4 6-oz duck breast halves (or venison cuts)
* 12 frozen dark, sweet cherries, thawed, halved
* 1 c chicken stock
* 1 c beef stock
* 1/2 c ruby port
* 1 fresh thyme sprig
* 1 t cornstarch dissolved in 2 t water
* 1/4 c butter, cut into 1/2" pieces, room temp

=== Preparation ===
Whisk soy sauce and sherry to blend. Using sharp knife, make diagonal cuts at 1/2" intervals in duck skin (not through meat).

[[Category:Main Dish]]
[[Category:Duck]]
[[Category:Venison]]