Fabulous served with wasabi mashed potatoes for a warm aromatic contrast. In a saucepan over medium heat, place the Port, shallot, peppercorns, thyme and bay. Be sure not to pierce the flesh of the duck. Add the redcurrant jelly and cornflour mixture into the pan and bring to the boil, stirring all the time. Boozy Sauce for Duck. Add in the red wine, orange zest, orange juice and seasoning and bring to the boil. Cherry & Red Wine Sauce. Orange Sauce for Duck. So, unless you are serving it with a powerful side dish or an intense sauce like a wine sauce, favor a relatively light wine style. Be sure to use a slightly more complex red wine such as Shiraz or Cabernet Sauvignon. With a sharp knife score the fatty side of the duck breasts making a criss-cross pattern. Add the bay leaves, star anise, orange zest and sugar, followed by the red wine and stock, then bring to a boil and simmer for 10 minutes. https://www.allrecipes.com/recipe/159690/cranberry-red-wine-relish Place pan back over medium heat, add shallots and sauté. Advertisement. Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Combine sugar, dry red wine, and cinnamon stick in a saucepan over medium heat. First make the sauce. 1/2 cup Ruby port. Here are a few great wine style choices with your roast duck: Pinot Noir; Gamay (like a Beaujolais) STEP 1. Add the red wine,. Use any full-bodied red wine, such as a Cabernet Sauvignon or Shiraz would be very suitable. Ingredients. Exclusive offer from Good Food Deals: While the duck is roasting, make the Port wine sauce. Preheat the oven to 350 degrees. Image of kitchen, grilled, cuisine - 188880114 on each side. Caramelize a mixture of brown sugar, balsamic vinegar & red wine vinegar. 1 tablespoon butter. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Directions. Spoon the cranberry reduction over the meat and accompany with mashed potatoes. Farmersgirl Kitchen | All Rights Reserved | Privacy Policy. Leave to one side for a moment, then mix the cranberries, port and raspberry vinegar together for the sauce. Place all of the ingredients into a saucepan, pop the lid on top and then place over a high heat 300g of cranberries, fresh or frozen 1 tbsp of red wine vinegar 1 large orange, zested and juiced Red wine and cranberry sauce combine in this rich and savory sauce, perfect for roast pork or duck. Coat a baking dish with vegetable cooking spray before adding the duck and baking for 20 minutes, or until done. Add the bay leaves, star anise, orange zest and sugar, followed by the red wine and stock, then bring to a boil and simmer for 10 minutes. It’s a fun and delicious twist on traditional cranberry sauce, and it’s a touch less sweet than classic cranberry sauce recipes, too. https://www.bbcgoodfood.com/recipes/roast-duck-legs-red-wine-sauce Classic homemade cranberry sauce gets a powerful flavor punch from red wine. Remove the gizzard, heart and liver from the duck and set aside. Tasty and healthy food. December 19, 2014 at 2:29 pm . Add the red wine … 6 Secrets of the Best Crockpot Beef Stew & Dumplings, Ripe damson and blackberry with a hint of coffee and cinnamon, Intense forest fruit with spice and savoury notes. Increase the heat to medium-high and whisk the sauce as it reduces. Drain the fat from the frying pan and in the same pan, add one shallot finely diced. Set aside to cool. Recipe from Good Food magazine, December 2010. 3 large duck breasts, halved. While I love to cook the whole duck, cooking duck … In a skillet over high heat, brown duck breast for 3 minutes. Duck Breast with Cranberry Sauce – one of the best recipes you can make for a special occasion or a holiday! If mixture is too tart, add more brown sugar. To serve, using poultry shears … This grown-up cranberry and red wine sauce is our best ever accompaniment to turkey. Use port for even more sweetness and flavor. Your email address will not be published. Add the quartered endives, season with salt and pepper and cook over moderately high heat, turning occasionally, until softened and golden, about 6 minutes. Sweat for about 5 minutes, being careful not to burn. Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat. As the sauce reduces, the wine gets syrupy, adding robust flavor with a bit of sweetness. Redcurrant Jus. I use a Portuguese Alicante Bouschet wine to make the sauce and here is the description of its flavours: Ripe … 3 large duck breasts, halved 1/4 cup minced shallots 1 cup cranberry sauce 1/2 cup chicken stock 1/2 cup Ruby port 1 tablespoon fresh rosemary, chopped 1 tablespoon butter salt and pepper. Simmer vigorously for about 10 minutes with the lid off, until the liquid has reduced by half. For the mashed potato, chuck all the ingredients in the boiled potato, mix well. Slice the duck breasts and … Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Step 1. Add cayenne and more salt and pepper to taste. Put all the ingredients into a pan, bring slowly to the boil stirring until the sugar has dissolved. https://www.farmersgirlkitchen.co.uk/cranberry-red-wine-sauce Easy Slice Slow Cooker Ham for Cold Cuts. Slice the duck breasts and arrange on plates. Paint the duck with a little of the cranberry glaze. Serve hot, with pork or duck. Sauces for Duck. Spoon the sauce into a bowl or sauce boat. For the duck: 2 Gressingham Duck breasts For the mashed potato: 2 medium baking potatoes 50ml whole milk 1/2 tsp dijon mustard 25g butter For the cabbage: 1 Savoy cabbage 50ml of tap water 1 tsp olive oil 1 tsp butter For the red wine and cranberry jus: 300ml chicken stock 300ml of beef stock 200ml red wine 3 sprigs thyme 1 bay leaf 2 tsp redcurrant jelly Divide duck breast slices among 6 plates. For the Red Wine Jus, use the pan you fried the duck breasts in. Thin it out by adding the brown stock little by little. Add duck to pan; cook 4 minutes on each side or until desired degree of doneness. Be sure not to pierce the flesh of the duck. Cook for 10 minutes uncovered on low & mash up the berries. Remove from the heat; remove and discard the cinnamon and/or the zest, if using. British, seasonal and packed full of nutrition, our venison haunch steaks are delicious served alongside sweet cranberry sauce and … Add fresh or frozen cranberries and slivered tangerine, clementine or orange zest. Take out the rosemary stalks, crush the garlic with a fork. When sauce is rich and thick, add butter. Be adventurous with a boozy sauce or stick to tradition with a rich red wine gravy, it’s up to you! Yield: 12 servings. Remove the duck from the pan and cover with foil to keep warm while you finish the sauce. Create more variety with your meals and try one of our sauces for duck recipes. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Ingredients . Bring to a simmer over medium-low heat; cook, stirring occasionally, until reduced to 2 cups, about 20 minutes. Season with vinegar, salt and pepper. 1 cup cranberry sauce. Remove and place in a pre-heated 175°F (80°C) oven. 3 tablespoons red wine vinegar; 400ml chicken stock; 175ml glass of red wine; Teaspoon cherry or redcurrant jam (optional) Method. Skim the fat from the skillet. With a sharp knife score the fatty side of the duck breasts making a criss-cross pattern. Place duck breasts into prepared skillet over medium high heat and cook until lightly browned, approximately 1 to 3 minutes per side. Bring to a simmer and cook until the liquid has reduced by half. Place the duck on a rack in a roasting pan and roast for 45 minutes. French inspired Seared Duck Breast with Leeks, Cranberries and a wonderful Red Wine sauce. Can be frozen or spoon into a jar and keep in the fridge for up to a week. continuing to simmer until the volume in reduced by half. So, unless you are serving it with a powerful side dish or an intense sauce like a wine sauce, favor a relatively light wine style. Photo about Roasted duck legs with red cranberry sauce and orange slices, served with red wine. 1Score the skin side of the duck breasts and season well with sea salt and pepper. You'll find this gingery, winey, not-too-sweet condiment makes the perfect accompaniment for roast turkey, chicken, or pork. Prep Time: 5 minutes. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. Keep this Christmas-spiced cranberry sauce in the fridge for up to a week before the big day. This peeler is great for oranges. 1/4 cup minced shallots. red wine 250ml oranges 2, … My version of a recipe from a duck supplier. Get £10 off a BodyFit folding magnetic exercise bike. Step 3 Combine cranberries, orange liqueur, honey, white sugar, and soy sauce in a saucepan. Combine cranberry sauce, broth, wine and shallot in a large saucepan. Rest for 6 minutes before serving. Put the orange peel, half the onion and about half a teaspoon of salt and pepper in the cavity. Add the cranberries and cook for 5 mins or until the cranberries burst and start to look jammy. The sauce will keep, covered, in the fridge for up to 3 days. Duck is my go-to meat for any special occasion. We use cookies to track your use of our website and to improve your experience of using this site. Fry the shallots in a little oil for 5 minutes or until softened but not coloured. Add the red wine and port and reduce for 8 minutes. Remove from the oven, cover with foil and leave to rest for 10 minutes. Sprinkle sugar and vinegar into the skillet,. Boil until sauce is thickened and reduced to 3/4 cup, about 5 minutes. Put the duck breast in the oven for 6-8 minutes for medium rare; 10 minutes for medium well. 1/2 cup chicken stock. Add cranberries and cook over high heat until cranberries pop, around 2 to 3 minutes. When it starts to boil, add the spices, cranberries, ginger, rest of the zest & garlic. Place the duck breasts back in the pan and simmer for ten minutes. Bring to a simmer over medium-low heat; cook, stirring occasionally, until reduced to 2 cups, about 20 minutes. Cranberry Sauce with Red Wine and Ginger. Whole cranberries, red wine, cinnamon and star anise are combined to make this deliciously sweet sauce. Don’t be afraid to double it and make it ahead of time. Because duck is fat, make sure you opt for a red with a solid acidity to cut through the richness of the meat. Slice duck breasts crosswise into 1/2-inch-thick slices. Fry the shallots in a little oil for 5 minutes or until softened but not colored. First make the sauce. It’s easy to cook and looks amazing on a holiday table. Remove the duck and allow to cool. Slowly simmer for 10 to 15 minutes, reducing the liquid by 1/3. Sprinkle Chinese five-spice powder inside the duck cavity. It reheats nicely. red wine vinegar, grated orange peel, heavy cream, dried thyme and 3 more Cranberry Port Sauce The Brewer And The Baker ruby port, sugar, water, Orange, fresh cranberries and simmer for 1 minute to reduce volume. Simmer until the cranberries soften and the sauce thickens, 10 to 12 minutes. Can be frozen or spoon into a jar and keep in the fridge for up to a week. https://www.allrecipes.com/recipe/41879/duck-breasts-with-raspberry-sauce Simmer 4 minutes. Bring to a simmer and cook until the liquid has reduced by half. Want to take it up a notch? Combine cranberry sauce, broth, wine and shallot in a large saucepan. salt and pepper. https://www.tasteofhome.com/recipes/red-wine-cranberry-sauce My adaptation of Napa Valley chef Cindy Pawlcyn's amazing cranberry sauce. 1 tablespoon fresh rosemary, chopped. Sprinkle duck with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Put the wine, sugar, cloves, star anise and cinnamon stick into a large, shallow pan. Add remaining ingredients, except butter. Here are a few great wine style choices with your roast duck: Pinot Noir; Gamay (like a Beaujolais) Set aside to cool. Cook Time: 20 minutes. Add chopped onion and cubed orange. Place the sugar and red wine vinegar in a … Share on Facebook; Share on Twitter; Share on Pinterest; Share on Whatsapp; Email to a friend; Advertisement. This homemade red wine cranberry sauce with orange zest and cinnamon has become a staple on the Thanksgiving table. 2 12-ounce bags (6 cups) fresh cranberries 1 cup dry red wine 3 … While sauce cooks, heat oil in a medium nonstick skillet over medium-high heat. Venison Steaks with Red Wine & Cranberry Sauce Our venison haunch steaks are brimming with flavour and wonderfully lean – the perfect match for a buttery red wine sauce.