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

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